Job Description: Server

Must be friendly, outgoing, and must possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Is an enthusiastic and convincing salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her employment. Must observe diners to ensure that guests are satisfied with the food and service, responds to the additional request and determines when the meal has been completed.

May assist server assistant with stocking, removing and resetting dishes and silverware between courses, and cleaning and resetting vacated tables.

Duties and Requirements:

• Must be of legal age to serve alcohol according to state laws.
• Must be able to communicate in, read, write, and understand the primary language of the work location.
• Must be able to perform simple mathematical calculations from time to time.
• Must be able to stand and exert fast-paced mobility for periods of up to 6 hours in length.
• Must have a good sense of balance, be able to bend and kneel and have the ability to lift bus tubs and trays frequently weighing up to 25lbs.
• Communicates effectively with guests.
• Must be enthusiastic and make the guest feel appreciated through his/her actions.
• Obtains information regarding specials, side work, assigned station, and etc. from a manager at the start of a shift.
• Has a thorough knowledge of the steps of service and all of their components and use them to manage his/her section effectively.
• Work as a team with all of our personnel.
• Maintains running side work throughout the shift and completes closing side work at end of the shift as assigned by the manager.
• Works with others to keep all areas cleaned and stocked to our standards at all times.
• Accept guest payment, process credit card charges and make a change (if applicable).
• Performs other related duties as assigned by management.

Knowledge:

 Guest relations, Floor plan, Side work duties, Phone procedures, Specials, Steps of service, Menu knowledge,  POS operation, Liquor knowledge, Alcohol awareness, Cash handling, Teamwork.

FOH Manager Job Description/Expectations

Job Description:

• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• Supervise operation of bar to maximize profitability, minimize legal liability, and conform to alcoholic beverage regulations.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Fill in where needed to ensure quest service standards and efficient operations
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurants receiving policies and procedures.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.
• Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees and guests.
• Carry out restaurant marketing, advertising, and promotional activities and campaigns.
• Perform other duties as assigned by General Manager

Requirements:

• Must be 21 years of age.
• Be able to communicate and understand the predominate language(s) of the restaurant's trading area.
• Have knowledge of service and food and beverage, generally involving at least three years of front-of-house operations and/or assistant management positions.
• Possess excellent basic math skills and have the ability to operate a cash register or POS system.
• Be able to work in a standing position for long periods of time.
• Be able to reach, bend, stoop and frequently lift up to 50 lbs.
• Must have the stamina to work in a positive environment 50-60 hours a week. 
• Be able to work in a Real, Fresh, Fun environment!

Must be friendly, outgoing, and must possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Is an enthusiastic and convincing salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her employment. Must observe diners to ensure that guests are satisfied with the food and service, responds to the additional request and determines when the meal has been completed.

May assist server assistant with stocking, removing and resetting dishes and silverware between courses, and cleaning and resetting vacated tables.

Duties and Requirements:

• Must be of legal age to serve alcohol according to state laws.
• Must be able to communicate in, read, write, and understand the primary language of the work location.
• Must be able to perform simple mathematical calculations from time to time.
• Must be able to stand and exert fast-paced mobility for periods of up to 6 hours in length.
• Must have a good sense of balance, be able to bend and kneel and have the ability to lift bus tubs and trays frequently weighing up to 25lbs.
• Communicates effectively with guests.
• Must be enthusiastic and make the guest feel appreciated through his/her actions.
• Obtains information regarding specials, side work, assigned station, and etc. from a manager at the start of a shift.
• Has a thorough knowledge of the steps of service and all of their components and use them to manage his/her section effectively.
• Work as a team with all of our personnel.
• Maintains running side work throughout the shift and completes closing side work at end of the shift as assigned by the manager.
• Works with others to keep all areas cleaned and stocked to our standards at all times.
• Accept guest payment, process credit card charges and make a change (if applicable).
• Performs other related duties as assigned by management.

Knowledge:

 Guest relations, Floor plan, Side work duties, Phone procedures, Specials, Steps of service, Menu knowledge,  POS operation, Liquor knowledge, Alcohol awareness, Cash handling, Teamwork.

Must be friendly, outgoing, and must possess good communication skills. It is organized and able to think and act quickly and effectively. Retains self-composure. He is an enthusiastic and convincing salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her employment. Observes that guests are satisfied with the drink, food and service responds to the additional request and determines when the meal/drinks have been completed.

Required Requirements and Duties:

• Be of legal age to serve alcohol according to state law.
• Be able to speak, read, write and understand the primary language of work location.
• Be able to perform simple mathematical calculations and handle money.
• Have basic knowledge of beer, wine, and spirits and be familiar with standard drink recipes.
• Have the ability to remain stationary for long periods of time up to 8hrs at times.
• Must be able to reach, bend, stoop, and frequently lift up to 50lbs.
• Be willing to work in a fast-paced restaurant environment.
• Communicates effectively with guests.
• Assumes 100% responsibility for quality guest’s experience.
• Obtains information regarding specials, side work, etc. from a manager at the start of a shift.
• Has a thorough knowledge of company bar standards and use them to manage bar effectively.
• Work as a team with all of our personnel.
• Maintains running side work throughout the shift and completes closing side work at end of the shift as assigned by the manager.
• Works with others to keep all areas cleaned and stocked to our standards at all times.
• Prepares and serves alcoholic and non-alcoholic drinks consistent with Company standard drink recipes.
• Learns the names and recognize our regulars.
• Accept guest payment, process credit card charges and make a change (if applicable). 
• Wash and sterilize glassware.
• Maintains bottles and glasses in an attractive and functional manner to support efficient drink preparation and promotion of beverages.
• Assist the restocking and replenishment of bar inventory and supplies.
• Performs other related duties as assigned by management.

Knowledge:

Guest relations, Bar standards, Liquor, Beer and Wine knowledge, POS operation, Side work duties, Recipes, mixology, Menu knowledge, Local and State laws as they pertain to bartending and alcohol awareness, teamwork.

Job Description: Server

Must be friendly, outgoing, and must possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Is an enthusiastic and convincing salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her employment. Must observe diners to ensure that guests are satisfied with the food and service, responds to the additional request and determines when the meal has been completed.

May assist server assistant with stocking, removing and resetting dishes and silverware between courses, and cleaning and resetting vacated tables.

Duties and Requirements:

• Must be of legal age to serve alcohol according to state laws.
• Must be able to communicate in, read, write, and understand the primary language of the work location.
• Must be able to perform simple mathematical calculations from time to time.
• Must be able to stand and exert fast-paced mobility for periods of up to 6 hours in length.
• Must have a good sense of balance, be able to bend and kneel and have the ability to lift bus tubs and trays frequently weighing up to 25lbs.
• Communicates effectively with guests.
• Must be enthusiastic and make the guest feel appreciated through his/her actions.
• Obtains information regarding specials, side work, assigned station, and etc. from a manager at the start of a shift.
• Has a thorough knowledge of the steps of service and all of their components and use them to manage his/her section effectively.
• Work as a team with all of our personnel.
• Maintains running side work throughout the shift and completes closing side work at the end of the shift as assigned by the manager.
• Works with others to keep all areas cleaned and stocked to our standards at all times.
• Accept guest payment, process credit card charges and make a change (if applicable).
• Performs other related duties as assigned by management.

Knowledge:

 Guest relations, Floor plan, Side work duties, Phone procedures, Specials, Steps of service, Menu knowledge,  POS operation, Liquor knowledge, Alcohol awareness, Cash handling, Teamwork.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

FOH Manager Job Description/Expectations

Job Description:

• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• Supervise operation of bar to maximize profitability, minimize legal liability, and conform to alcoholic beverage regulations.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Fill in where needed to ensure quest service standards and efficient operations
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurants receiving policies and procedures.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.
• Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees and guests.
• Carry out restaurant marketing, advertising, and promotional activities and campaigns.
• Perform other duties as assigned by General Manager

Requirements:

• Must be 21 years of age.
• Be able to communicate and understand the predominate language(s) of the restaurant's trading area.
• Have knowledge of service and food and beverage, generally involving at least three years of front-of-house operations and/or assistant management positions.
• Possess excellent basic math skills and have the ability to operate a cash register or POS system.
• Be able to work in a standing position for long periods of time.
• Be able to reach, bend, stoop and frequently lift up to 50 lbs.
• Must have the stamina to work in a positive environment 50-60 hours a week. 
• Be able to work in a Real, Fresh, Fun environment!

Must be friendly, outgoing, and must possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Is an enthusiastic and convincing

Salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her Employment. May assist Servers /Host / Hostess/ Server assistants at times  with Seating guests, Starting tables, Rolling silverware, or running food, stocking, removing, and resetting dishes and silverware between courses, and cleaning and resetting vacated tables.  Could include short periods of working in weather conditions in Curbside stores.

Duties and Requirements:

• Communicates effectively with guests.
• Must be enthusiastic and make guest feel appreciated through his/her actions.
• Has thorough knowledge of service standards and Work as a team with all of our personnel.
• Maintains running duties throughout shift and completes closing side work at end of shift as assigned by the manager.
• Works with others to keep all areas cleaned and stocked to our standards at all times.
• Accept guest payment, process credit card charges and make change (if applicable).
• Performs other related duties as assigned by management.
• Must be able to communicate in, read, write, and understand the primary language of the work location.
• Must be able to perform simple mathematical calculations from time to time.
• Must be able to stand and exert fast-paced mobility for periods of up to 6 hours in length
• Must have a good sense of balance, be able to bend and kneel and have the ability to lift bus tubs and trays frequently weighing up to 25lbs.

Knowledge:

Guest relations, Floor plan, Side work duties, Phone procedures, Specials, Steps of service, Menu knowledge,  POS operation, Liquor knowledge, Alcohol awareness, Cash handling, Teamwork, Cash handling, Teamwork.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Job Description: Server

Must be friendly, outgoing, and must possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Is an enthusiastic and convincing salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her employment. Must observe diners to ensure that guests are satisfied with the food and service, responds to the additional request and determines when the meal has been completed.

May assist server assistant with stocking, removing and resetting dishes and silverware between courses, and cleaning and resetting vacated tables.

Duties and Requirements:

• Must be of legal age to serve alcohol according to state laws.
• Must be able to communicate in, read, write, and understand the primary language of the work location.
• Must be able to perform simple mathematical calculations from time to time.
• Must be able to stand and exert fast-paced mobility for periods of up to 6 hours in length.
• Must have a good sense of balance, be able to bend and kneel and have the ability to lift bus tubs and trays frequently weighing up to 25lbs.
• Communicates effectively with guests.
• Must be enthusiastic and make the guest feel appreciated through his/her actions.
• Obtains information regarding specials, side work, assigned station, and etc. from a manager at the start of a shift.
• Has a thorough knowledge of the steps of service and all of their components and use them to manage his/her section effectively.
• Work as a team with all of our personnel.
• Maintains running side work throughout the shift and completes closing side work at the end of the shift as assigned by the manager.
• Works with others to keep all areas cleaned and stocked to our standards at all times.
• Accept guest payment, process credit card charges and make a change (if applicable).
• Performs other related duties as assigned by management.

Knowledge:

 Guest relations, Floor plan, Side work duties, Phone procedures, Specials, Steps of service, Menu knowledge,  POS operation, Liquor knowledge, Alcohol awareness, Cash handling, Teamwork.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Job Description: Line Cook

Must be friendly, outgoing, and possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Must possess a sense of urgency and timing. Must set high standards, be quality conscious, and have an eye for detail. Must take pride in personal appearance and have a sense of dedication to his/her job. Must display integrity and honesty in all aspects of his/her employment. Responsible for the daily preparation of food items in various areas of the kitchen. Follows recipes, portion controls, and presentation specifications set by the restaurant.

Restocks all items as needed throughout the shift. Cleans and maintains stations using good safety, sanitation, and organizational skills. Understands how to properly use and maintain all equipment in station. Assist with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas.

Duties and Requirements:

• Able to communicate in, read, write, and understand the primary language of the work location.
• They can perform simple mathematical calculations as they relate to recipe execution.
• Able to stand and exert mobility for periods up to 6 hours in length.
• Must have the ability to lift pots, pans, and etc. weighing up to 40 pounds.
• Has an understanding and knowledge of safety, sanitation, and food handling procedures.
• Possesses finger dexterity to use small tools adeptly.
• Must be able to follow instructions.
• Must have the ability to work calmly and effectively under pressure.
• Must be able to communicate clearly and effectively with supervisors, and all other employees.
• Previous prep or line cook experience preferred.
• Prepares, according to our standards and recipes, all products in the station that are assigned.
• Assists other line cooks when necessary.
• Communicates clearly and efficiently with other kitchen receives information and feedback from them on their needs, and takes action based on observation and information received.
• Observes the quality of food in his/her station, taking all necessary actions to ensure our standards.
• Works as a team with all of our personnel.
• Takes responsibility for efficient food presentation and proper cooking times.
• Maintains kitchen equipment.
• Performs other related duties as assigned by a manager.

Knowledge:

 Specials menu abbreviations, Safe food temperatures, Cook times, Plate presentation, Proper portions/weights, Station procedures, Equipment operations, Menu items, knife handling skills, local and State health codes, Kitchen sanitation.Host Station standards.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Job Description: To-Go

Must be friendly, outgoing, and must possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Is an enthusiastic and convincing

Salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her Employment. May assist Servers /Host / Hostess/ Server assistants at times with Seating guests, Starting tables, Rolling silverware, or running food, stocking, removing, and resetting dishes and silverware between courses, and cleaning and resetting vacated tables.  It could include short periods of working in weather conditions in Curbside stores.

Duties and Requirements:

• Communicates effectively with guests.
• Must be enthusiastic and make the guest feel appreciated through his/her actions.
• Has a thorough knowledge of service standards and Work as a team with all of our personnel.
• Maintains running duties throughout shift and completes closing side work at the end of the shift as assigned by the manager.
• Works with others to keep all areas cleaned and stocked to our standards at all times.
• Accept guest payment, process credit card charges and make a change (if applicable).
• Performs other related duties as assigned by management.
• Must be able to communicate in, read, write, and understand the primary language of the work location.
• Must be able to perform simple mathematical calculations from time to time.
• Must be able to stand and exert fast-paced mobility for periods of up to 6 hours in length
• Must have a good sense of balance, be able to bend and kneel and have the ability to lift bus tubs and trays frequently weighing up to 25lbs.

Knowledge:

 Guest relations, Floor plan, Side work duties, Phone procedures, Specials, Steps of service, Menu knowledge,  POS operation, Liquor knowledge, Alcohol awareness, Cash handling, Teamwork, Cash handling, Teamwork.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Job Description: Busser

Must be friendly, outgoing, and must possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Is an enthusiastic and convincing salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her employment.

Duties and Requirements:

• Able to communicate the primary language of the work location.
• Able to be stationary for long periods of time and move from the area in the kitchen.
• Must be able to exert fast-paced mobility for periods up to 7 hours in length.
• Has the ability to bend, stoop, lift, carry dish racks, pots, pans, bus tubs, etc. up to 50 lbs. in weight on a regular and continuous basis.
• Able to be subject to wet floors, extreme temperatures, and loud noise.
• Maintains cleanliness and sanitation of the dining room including tables, chairs, floors, windows, and restrooms.
• Works as a team with all personnel.
• Resets tables properly after cleaning to company standards.
• Assists in maintaining dish area and parking lot and green space.
•  Running of trash to the dumpsters when needed.
• Assisting with a mopping of floors.
• Performs other related duties as assigned by management.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Ktichen Manager Job Description/Expectations

Job Description:

• Directly responsible for all kitchen functions—including food purchasing, preparation and maintenance of quality standards.
• Handle and train others to clean kitchen equipment carefully and safely to prevent damage or injuries.          
• Monitor weekly historical business data, and use this information to prepare weekly work schedules to ensure sufficient coverage in the kitchen to attain our food service standards.
• Supervise operation of the kitchen to maximize profitability, minimize legal liability, and conform to State and Local health code regulations.
• Consistently monitor COGS through daily use of inventory control.
• Input of food purchases and the safeguarding of all recipes.
• Assist with hiring, training, and scheduling of BOH personnel.
• Investigate and resolve complaints concerning food quality issues.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of
• kitchen and dining areas.
• Maintain par-stock of food products
• Comply with all health and safety regulations.
• Review and monitor, with General Manager or other financial personnel, expenditures to ensure that they conform to budget limitations. 
• Perform other kitchen duties as assigned by General Manager

Requirements:

• Understand the importance of fresh, made from scratch recipes and hand cut steaks.
• A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter with a from scratch concept.
• At least 1 year in a similar capacity.
• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
• Be able to reach, bend, stoop and frequently lift up to 50 lbs.
• Withstand temperatures of 0 degrees Fahrenheit or less and 100 degrees Fahrenheit or more.
• Work in a standing position up to 11 hours a day.
• Understand and respond to team members in a loud environment. Understand finance and cost management.
• Be able to work in a Real, Fresh, Fun environment!

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current position, senior management and /or administrators reservesthe right to revise the job or to require that other or different tasks be performed as assigned.

Must be friendly, outgoing, and must possess good communication skills. It is organized and able to think and act quickly and effectively. Retains self-composure. He is an enthusiastic and convincing salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her employment. Observes that guests are satisfied with the drink, food and service responds to the additional request and determines when the meal/drinks have been completed.

Required Requirements and Duties:

• Be of legal age to serve alcohol according to state law.
• Be able to speak, read, write and understand the primary language of work location.
• Be able to perform simple mathematical calculations and handle money.
• Have basic knowledge of beer, wine, and spirits and be familiar with standard drink recipes.
• Have the ability to remain stationary for long periods of time up to 8hrs at times.
• Must be able to reach, bend, stoop, and frequently lift up to 50lbs.
• Be willing to work in a fast-paced restaurant environment.
• Communicates effectively with guests.
• Assumes 100% responsibility for quality guest’s experience.
• Obtains information regarding specials, side work, etc. from a manager at the start of a shift.
• Has a thorough knowledge of company bar standards and use them to manage bar effectively.
• Work as a team with all of our personnel.
• Maintains running side work throughout the shift and completes closing side work at end of the shift as assigned by the manager.
• Works with others to keep all areas cleaned and stocked to our standards at all times.
• Prepares and serves alcoholic and non-alcoholic drinks consistent with Company standard drink recipes.
• Learns the names and recognize our regulars.
• Accept guest payment, process credit card charges and make a change (if applicable). 
• Wash and sterilize glassware.
• Maintains bottles and glasses in an attractive and functional manner to support efficient drink preparation and promotion of beverages.
• Assist the restocking and replenishment of bar inventory and supplies.
• Performs other related duties as assigned by management.

Knowledge:

Guest relations, Bar standards, Liquor, Beer and Wine knowledge, POS operation, Side work duties, Recipes, mixology, Menu knowledge, Local and State laws as they pertain to bartending and alcohol awareness, teamwork.

Must be friendly, outgoing, and possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Must possess a sense of urgency and timing. Must set high standards, be quality conscious, and have an eye for detail. Must take pride in personal appearance and have a sense of dedication to his/her job. Must display integrity and honesty in all aspects of his/her employment. Responsible for the daily preparation of food items in various areas of the kitchen. Follows recipes, portion controls, and presentation specifications set by restaurant.

Restocks all items as needed throughout the shift. Cleans and maintains stations using good safety, sanitation, and organizational skills. Understands how to properly use and maintain all equipment in station. Assist with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas.

Duties and Requirements:

• Able to communicate in, read, write, and understand the primary language of the work location.
• Can perform simple mathematical calculations as they relate to recipe execution.
• Able to stand and exert mobility for periods up to 6 hours in length.
• Must have the ability to lift pots, pans, and etc. weighing up to 40 pounds.
• Has an understanding and knowledge of safety, sanitation, and food handling procedures.
• Possesses finger dexterity to use small tools adeptly.
• Must be able to follow instructions.
• Must have the ability to work calmly and effectively under pressure.
• Must be able to communicate clearly and effectively with supervisors, and all other employees.
• Previous prep or line cook experience preferred.
• Prepares, according to our standards and recipes, all products in the station that are assigned.
• Assists other line cooks when necessary.
• Communicates clearly and efficiently with other kitchen receives information and feedback from them on their needs, and takes action based on observation and information received.
• Observes the quality of food in his/her station, taking all necessary actions to ensure our standards.
• Works as a team with all of our personnel.
• Takes responsibility for efficient food presentation and proper cooking times.
• Maintains kitchen equipment.
• Performs other related duties as assigned by a manager.

Knowledge:

Specials menu abbreviations, Safe food temperatures, Cook times, Plate presentation, Proper portions/weights, Station procedures, Equipment operations, Menu items, knife handling skills, local and State health codes, Kitchen sanitation.Host Station standards.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Must be friendly, outgoing, and must possess good communication skills. It is organized and able to think and act quickly and effectively. Retains self-composure. He is an enthusiastic and convincing salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her employment. Observes that guests are satisfied with the drink, food and service responds to the additional request and determines when the meal/drinks have been completed.

Required Requirements and Duties:

• Be of legal age to serve alcohol according to state law.
• Be able to speak, read, write and understand the primary language of work location.
• Be able to perform simple mathematical calculations and handle money.
• Have basic knowledge of beer, wine, and spirits and be familiar with standard drink recipes.
• Have the ability to remain stationary for long periods of time up to 8hrs at times.
• Must be able to reach, bend, stoop, and frequently lift up to 50lbs.
• Be willing to work in a fast-paced restaurant environment.
• Communicates effectively with guests.
• Assumes 100% responsibility for quality guest’s experience.
• Obtains information regarding specials, side work, etc. from a manager at the start of a shift.
• Has a thorough knowledge of company bar standards and use them to manage bar effectively.
• Work as a team with all of our personnel.
• Maintains running side work throughout the shift and completes closing side work at end of the shift as assigned by the manager.
• Works with others to keep all areas cleaned and stocked to our standards at all times.
• Prepares and serves alcoholic and non-alcoholic drinks consistent with Company standard drink recipes.
• Learns the names and recognize our regulars.
• Accept guest payment, process credit card charges and make a change (if applicable). 
• Wash and sterilize glassware.
• Maintains bottles and glasses in an attractive and functional manner to support efficient drink preparation and promotion of beverages.
• Assist the restocking and replenishment of bar inventory and supplies.
• Performs other related duties as assigned by management.

Knowledge:

Guest relations, Bar standards, Liquor, Beer and Wine knowledge, POS operation, Side work duties, Recipes, mixology, Menu knowledge, Local and State laws as they pertain to bartending and alcohol awareness, teamwork.

Must be friendly, outgoing, and must possess good communication skills. It is organized and able to think and act quickly and effectively. Retains self-composure. He is an enthusiastic and convincing salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her employment. Observes that guests are satisfied with the drink, food and service responds to the additional request and determines when the meal/drinks have been completed.

Required Requirements and Duties:

• Be of legal age to serve alcohol according to state law.
• Be able to speak, read, write and understand the primary language of work location.
• Be able to perform simple mathematical calculations and handle money.
• Have basic knowledge of beer, wine, and spirits and be familiar with standard drink recipes.
• Have the ability to remain stationary for long periods of time up to 8hrs at times.
• Must be able to reach, bend, stoop, and frequently lift up to 50lbs.
• Be willing to work in a fast-paced restaurant environment.
• Communicates effectively with guests.
• Assumes 100% responsibility for quality guest’s experience.
• Obtains information regarding specials, side work, etc. from a manager at the start of a shift.
• Has a thorough knowledge of company bar standards and use them to manage bar effectively.
• Work as a team with all of our personnel.
• Maintains running side work throughout the shift and completes closing side work at end of the shift as assigned by the manager.
• Works with others to keep all areas cleaned and stocked to our standards at all times.
• Prepares and serves alcoholic and non-alcoholic drinks consistent with Company standard drink recipes.
• Learns the names and recognize our regulars.
• Accept guest payment, process credit card charges and make a change (if applicable). 
• Wash and sterilize glassware.
• Maintains bottles and glasses in an attractive and functional manner to support efficient drink preparation and promotion of beverages.
• Assist the restocking and replenishment of bar inventory and supplies.
• Performs other related duties as assigned by management.

Knowledge:

Guest relations, Bar standards, Liquor, Beer and Wine knowledge, POS operation, Side work duties, Recipes, mixology, Menu knowledge, Local and State laws as they pertain to bartending and alcohol awareness, teamwork.

Job Description: Busser

Must be friendly, outgoing, and must possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Is an enthusiastic and convincing salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her employment.

Duties and Requirements:

• Able to communicate the primary language of the work location.
• Able to be stationary for long periods of time and move from the area in the kitchen.
• Must be able to exert fast-paced mobility for periods up to 7 hours in length.
• Has the ability to bend, stoop, lift, carry dish racks, pots, pans, bus tubs, etc. up to 50 lbs. in weight on a regular and continuous basis.
• Able to be subject to wet floors, extreme temperatures, and loud noise.
• Maintains cleanliness and sanitation of the dining room including tables, chairs, floors, windows, and restrooms.
• Works as a team with all personnel.
• Resets tables properly after cleaning to company standards.
• Assists in maintaining dish area and parking lot and green space.
•  Running of trash to the dumpsters when needed.
• Assisting with a mopping of floors.
• Performs other related duties as assigned by management.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Must be friendly, outgoing, and possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Must possess a sense of urgency and timing. Must set high standards, be quality conscious, and have an eye for detail. Must take pride in personal appearance and have a sense of dedication to his/her job. Must display integrity and honesty in all aspects of his/her employment. Responsible for the daily preparation of food items in various areas of the kitchen. Follows recipes, portion controls, and presentation specifications set by restaurant. Restocks all items as needed throughout the shift. Cleans and maintains stations using good safety, sanitation, and organizational skills. Understands how to properly use and maintain all equipment in station. Assist with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas.

Duties and Requirements:

• Able to communicate in, read, write, and understand the primary language of the work location.
• Able to perform simple mathematical calculations as they able to stand and exert mobility for periods up to 6 hours in length.
• Has the ability to lift pots, pans, and etc. weighing up to 40 pounds.
• Has an understanding and knowledge of safety, sanitation, and food handling procedures.
• Possess finger dexterity to use small tools adeptly.
• Must be able to follow instructions.
• Must have the ability to work calmly and effectively under pressure.
• Must be able to communicate clearly and effectively with supervisors, and all other employees. 
• Previous prep or line cook experience preferred.
• Prepares, according to our standards and recipes, all products in the station to which he/she is assigned by Management.
• Assists other line cooks/Prep when necessary.
• Communicates clearly and efficiently with other kitchen team members and receives information and feedback from them on their needs, and takes action based on observation and information received.
• Observes quality of food in his/her station, taking all necessary actions to ensure our standards. Works as a team with all of our personnel.
• Takes responsibility for efficient food presentation and proper cooking times.
• Maintains kitchen equipment.
• Performs other related duties as assigned by a manager.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Must be friendly, outgoing, and must possess good communication skills. It is organized and able to think and act quickly and effectively. Retains self-composure. He is an enthusiastic and convincing salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her employment. Observes that guests are satisfied with the drink, food and service responds to the additional request and determines when the meal/drinks have been completed.

Required Requirements and Duties:

• Be of legal age to serve alcohol according to state law.
• Be able to speak, read, write and understand the primary language of work location.
• Be able to perform simple mathematical calculations and handle money.
• Have basic knowledge of beer, wine, and spirits and be familiar with standard drink recipes.
• Have the ability to remain stationary for long periods of time up to 8hrs at times.
• Must be able to reach, bend, stoop, and frequently lift up to 50lbs.
• Be willing to work in a fast-paced restaurant environment.
• Communicates effectively with guests.
• Assumes 100% responsibility for quality guest’s experience.
• Obtains information regarding specials, side work, etc. from a manager at the start of a shift.
• Has a thorough knowledge of company bar standards and use them to manage bar effectively.
• Work as a team with all of our personnel.
• Maintains running side work throughout the shift and completes closing side work at end of the shift as assigned by the manager.
• Works with others to keep all areas cleaned and stocked to our standards at all times.
• Prepares and serves alcoholic and non-alcoholic drinks consistent with Company standard drink recipes.
• Learns the names and recognize our regulars.
• Accept guest payment, process credit card charges and make a change (if applicable). 
• Wash and sterilize glassware.
• Maintains bottles and glasses in an attractive and functional manner to support efficient drink preparation and promotion of beverages.
• Assist the restocking and replenishment of bar inventory and supplies.
• Performs other related duties as assigned by management.

Knowledge:

Guest relations, Bar standards, Liquor, Beer and Wine knowledge, POS operation, Side work duties, Recipes, mixology, Menu knowledge, Local and State laws as they pertain to bartending and alcohol awareness, teamwork.

Must be friendly, outgoing, and possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Must possess a sense of urgency and timing. Must set high standards, be quality conscious, and have an eye for detail. Must take pride in personal appearance and have a sense of dedication to his/her job. Must display integrity and honesty in all aspects of his/her employment. Responsible for the daily preparation of food items in various areas of the kitchen. Follows recipes, portion controls, and presentation specifications set by the restaurant.

Restocks all items as needed throughout the shift. Cleans and maintains stations using good safety, sanitation, and organizational skills. Understands how to properly use and maintain all equipment in station. Assist with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas.

Duties and Requirements:

• Able to communicate in, read, write, and understand the primary language of the work location.
• They can perform simple mathematical calculations as they relate to recipe execution.
• Able to stand and exert mobility for periods up to 6 hours in length.
• Must have the ability to lift pots, pans, and etc. weighing up to 40 pounds.
• Has an understanding and knowledge of safety, sanitation, and food handling procedures.
• Possesses finger dexterity to use small tools adeptly.
• Must be able to follow instructions.
• Must have the ability to work calmly and effectively under pressure.
• Must be able to communicate clearly and effectively with supervisors, and all other employees.
• Previous prep or line cook experience preferred.
• Prepares, according to our standards and recipes, all products in the station that are assigned.
• Assists other line cooks when necessary.
• Communicates clearly and efficiently with other kitchen receives information and feedback from them on their needs, and takes action based on observation and information received.
• Observes the quality of food in his/her station, taking all necessary actions to ensure our standards.
• Works as a team with all of our personnel.
• Takes responsibility for efficient food presentation and proper cooking times.
• Maintains kitchen equipment.
• Performs other related duties as assigned by a manager.

Knowledge:

Specials menu abbreviations, Safe food temperatures, Cook times, Plate presentation, Proper portions/weights, Station procedures, Equipment operations, Menu items, knife handling skills, local and state health codes, Kitchen sanitation.Host Station standards.

Must be friendly, outgoing, and must possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Is an enthusiastic and convincing salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her employment. Must observe diners to ensure that guests are satisfied with the food and service, responds to the additional request and determines when the meal has been completed.

May assist server assistant with stocking, removing and resetting dishes and silverware between courses, and cleaning and resetting vacated tables.

Duties and Requirements:

• Must be of legal age to serve alcohol according to state laws.
• Must be able to communicate in, read, write, and understand the primary language of the work location.
• Must be able to perform simple mathematical calculations from time to time.
• Must be able to stand and exert fast-paced mobility for periods of up to 6 hours in length.
• Must have a good sense of balance, be able to bend and kneel and have the ability to lift bus tubs and trays frequently weighing up to 25lbs.
• Communicates effectively with guests.
• Must be enthusiastic and make the guest feel appreciated through his/her actions.
• Obtains information regarding specials, side work, assigned station, and etc. from a manager at the start of a shift.
• Has a thorough knowledge of the steps of service and all of their components and use them to manage his/her section effectively.
• Work as a team with all of our personnel.
• Maintains running side work throughout the shift and completes closing side work at end of the shift as assigned by the manager.
• Works with others to keep all areas cleaned and stocked to our standards at all times.
• Accept guest payment, process credit card charges and make a change (if applicable).
• Performs other related duties as assigned by management.

Knowledge:

 Guest relations, Floor plan, Side work duties, Phone procedures, Specials, Steps of service, Menu knowledge,  POS operation, Liquor knowledge, Alcohol awareness, Cash handling, Teamwork.

Must be friendly, outgoing, and must possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Is an enthusiastic and convincing

Salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her Employment. May assist Servers /Host / Hostess/ Server assistants at times  with Seating guests, Starting tables, Rolling silverware, or running food, stocking, removing, and resetting dishes and silverware between courses, and cleaning and resetting vacated tables.  Could include short periods of working in weather conditions in Curbside stores.

Duties and Requirements:

• Communicates effectively with guests.
• Must be enthusiastic and make guest feel appreciated through his/her actions.
• Has thorough knowledge of service standards and Work as a team with all of our personnel.
• Maintains running duties throughout shift and completes closing side work at end of shift as assigned by the manager.
• Works with others to keep all areas cleaned and stocked to our standards at all times.
• Accept guest payment, process credit card charges and make change (if applicable).
• Performs other related duties as assigned by management.
• Must be able to communicate in, read, write, and understand the primary language of the work location.
• Must be able to perform simple mathematical calculations from time to time.
• Must be able to stand and exert fast-paced mobility for periods of up to 6 hours in length
• Must have a good sense of balance, be able to bend and kneel and have the ability to lift bus tubs and trays frequently weighing up to 25lbs.

Knowledge:

Guest relations, Floor plan, Side work duties, Phone procedures, Specials, Steps of service, Menu knowledge,  POS operation, Liquor knowledge, Alcohol awareness, Cash handling, Teamwork, Cash handling, Teamwork.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Must be friendly, outgoing, and must possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Is an enthusiastic and convincing salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her employment.

Required Duties and Responsibilities:

• Able to communicate the primary language of the work location.
• Able to be stationary for long periods of time and move from the area in the kitchen.
• Able to exert fast-paced mobility for periods up to 8 hours in length. 
• Have the ability to bend, stoop, lift, carry dish racks, pots, pans, bus tubs, etc. up to 50 lbs. in weight on a regular and continuous basis.
• Must be able to be subject to wet floors, extreme temperatures, and loud noise.
• Sets up and breaks down the dish machine.
• Checks machine to be sure it is operating correctly and reports any defects immediately.
• Knows and implements preventive maintenance procedures.
• Washes and correctly stores all dishes.
• Presoaks, pots, pans, and silverware according to Company procedures.
• Checks water temperature during dishwashing to ensure sanitary practice.
• Removes trash from dish room and places in dumpsters.
• Cleans and sanitizes garbage cans and keeps liners in cans at all times.
• Cleans and keeps dish room neat including a detergent stage area, strives to keep the floor dry
• Mops floors.
• Works as a team with all personnel.
• Performs other related duties as assigned by a manager.

Ktichen Manager Job Description/Expectations

Job Description:

• Directly responsible for all kitchen functions—including food purchasing, preparation and maintenance of quality standards.
• Handle and train others to clean kitchen equipment carefully and safely to prevent damage or injuries.          
• Monitor weekly historical business data, and use this information to prepare weekly work schedules to ensure sufficient coverage in the kitchen to attain our food service standards.
• Supervise operation of the kitchen to maximize profitability, minimize legal liability, and conform to State and Local health code regulations.
• Consistently monitor COGS through daily use of inventory control.
• Input of food purchases and the safeguarding of all recipes.
• Assist with hiring, training, and scheduling of BOH personnel.
• Investigate and resolve complaints concerning food quality issues.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of
• kitchen and dining areas.
• Maintain par-stock of food products
• Comply with all health and safety regulations.
• Review and monitor, with General Manager or other financial personnel, expenditures to ensure that they conform to budget limitations. 
• Perform other kitchen duties as assigned by General Manager

Requirements:

• Understand the importance of fresh, made from scratch recipes and hand cut steaks.
• A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter with a from scratch concept.
• At least 1 year in a similar capacity.
• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
• Be able to reach, bend, stoop and frequently lift up to 50 lbs.
• Withstand temperatures of 0 degrees Fahrenheit or less and 100 degrees Fahrenheit or more.
• Work in a standing position up to 11 hours a day.
• Understand and respond to team members in a loud environment. Understand finance and cost management.
• Be able to work in a Real, Fresh, Fun environment!

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current position, senior management and /or administrators reservesthe right to revise the job or to require that other or different tasks be performed as assigned.

Job Description: Busser

Must be friendly, outgoing, and must possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Is an enthusiastic and convincing salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her employment.

Duties and Requirements:

• Able to communicate the primary language of the work location.
• Able to be stationary for long periods of time and move from the area in the kitchen.
• Must be able to exert fast-paced mobility for periods up to 7 hours in length.
• Has the ability to bend, stoop, lift, carry dish racks, pots, pans, bus tubs, etc. up to 50 lbs. in weight on a regular and continuous basis.
• Able to be subject to wet floors, extreme temperatures, and loud noise.
• Maintains cleanliness and sanitation of the dining room including tables, chairs, floors, windows, and restrooms.
• Works as a team with all personnel.
• Resets tables properly after cleaning to company standards.
• Assists in maintaining dish area and parking lot and green space.
•  Running of trash to the dumpsters when needed.
• Assisting with a mopping of floors.
• Performs other related duties as assigned by management.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Job Description:  Dishwasher

Must be friendly, outgoing, and must possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Is an enthusiastic and convincing salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her employment.

Required Duties and Responsibilities:

• Able to communicate the primary language of the work location.
• Able to be stationary for long periods of time and move from the area in the kitchen.
• Able to exert fast-paced mobility for periods up to 8 hours in length. 
• Have the ability to bend, stoop, lift, carry dish racks, pots, pans, bus tubs, etc. up to 50 lbs. in weight on a regular and continuous basis.
• Must be able to be subject to wet floors, extreme temperatures, and loud noise.
• Sets up and breaks down the dish machine.
• Checks machine to be sure it is operating correctly and reports any defects immediately.
• Knows and implements preventive maintenance procedures.
• Washes and correctly stores all dishes.
• Presoaks, pots, pans, and silverware according to Company procedures.
• Checks water temperature during dishwashing to ensure sanitary practice.
• Removes trash from dish room and places in dumpsters.
• Cleans and sanitizes garbage cans and keeps liners in cans at all times.
• Cleans and keeps dish room neat including a detergent stage area, strives to keep the floor dry
• Mops floors.
• Works as a team with all personnel.
• Preforms other related duties as assigned by a manager.

Job Description: To-Go

Must be friendly, outgoing, and must possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Is an enthusiastic and convincing

Salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her Employment. May assist Servers /Host / Hostess/ Server assistants at times with Seating guests, Starting tables, Rolling silverware, or running food, stocking, removing, and resetting dishes and silverware between courses, and cleaning and resetting vacated tables.  It could include short periods of working in weather conditions in Curbside stores.

Duties and Requirements:

• Communicates effectively with guests.
• Must be enthusiastic and make the guest feel appreciated through his/her actions.
• Has a thorough knowledge of service standards and Work as a team with all of our personnel.
• Maintains running duties throughout shift and completes closing side work at the end of the shift as assigned by the manager.
• Works with others to keep all areas cleaned and stocked to our standards at all times.
• Accept guest payment, process credit card charges and make a change (if applicable).
• Performs other related duties as assigned by management.
• Must be able to communicate in, read, write, and understand the primary language of the work location.
• Must be able to perform simple mathematical calculations from time to time.
• Must be able to stand and exert fast-paced mobility for periods of up to 6 hours in length
• Must have a good sense of balance, be able to bend and kneel and have the ability to lift bus tubs and trays frequently weighing up to 25lbs.

Knowledge:

 Guest relations, Floor plan, Side work duties, Phone procedures, Specials, Steps of service, Menu knowledge,  POS operation, Liquor knowledge, Alcohol awareness, Cash handling, Teamwork, Cash handling, Teamwork.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Job Description: Line Cook

Must be friendly, outgoing, and possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Must possess a sense of urgency and timing. Must set high standards, be quality conscious, and have an eye for detail. Must take pride in personal appearance and have a sense of dedication to his/her job. Must display integrity and honesty in all aspects of his/her employment. Responsible for the daily preparation of food items in various areas of the kitchen. Follows recipes, portion controls, and presentation specifications set by the restaurant.

Restocks all items as needed throughout the shift. Cleans and maintains stations using good safety, sanitation, and organizational skills. Understands how to properly use and maintain all equipment in station. Assist with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas.

Duties and Requirements:

• Able to communicate in, read, write, and understand the primary language of the work location.
• They can perform simple mathematical calculations as they relate to recipe execution.
• Able to stand and exert mobility for periods up to 6 hours in length.
• Must have the ability to lift pots, pans, and etc. weighing up to 40 pounds.
• Has an understanding and knowledge of safety, sanitation, and food handling procedures.
• Possesses finger dexterity to use small tools adeptly.
• Must be able to follow instructions.
• Must have the ability to work calmly and effectively under pressure.
• Must be able to communicate clearly and effectively with supervisors, and all other employees.
• Previous prep or line cook experience preferred.
• Prepares, according to our standards and recipes, all products in the station that are assigned.
• Assists other line cooks when necessary.
• Communicates clearly and efficiently with other kitchen receives information and feedback from them on their needs, and takes action based on observation and information received.
• Observes the quality of food in his/her station, taking all necessary actions to ensure our standards.
• Works as a team with all of our personnel.
• Takes responsibility for efficient food presentation and proper cooking times.
• Maintains kitchen equipment.
• Performs other related duties as assigned by a manager.

Knowledge:

 Specials menu abbreviations, Safe food temperatures, Cook times, Plate presentation, Proper portions/weights, Station procedures, Equipment operations, Menu items, knife handling skills, local and State health codes, Kitchen sanitation.Host Station standards.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

FOH Manager Job Description/Expectations

Job Description:

• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• Supervise operation of bar to maximize profitability, minimize legal liability, and conform to alcoholic beverage regulations.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Fill in where needed to ensure quest service standards and efficient operations
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurants receiving policies and procedures.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.
• Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees and guests.
• Carry out restaurant marketing, advertising, and promotional activities and campaigns.
• Perform other duties as assigned by General Manager

Requirements:

• Must be 21 years of age.
• Be able to communicate and understand the predominate language(s) of the restaurant's trading area.
• Have knowledge of service and food and beverage, generally involving at least three years of front-of-house operations and/or assistant management positions.
• Possess excellent basic math skills and have the ability to operate a cash register or POS system.
• Be able to work in a standing position for long periods of time.
• Be able to reach, bend, stoop and frequently lift up to 50 lbs.
• Must have the stamina to work in a positive environment 50-60 hours a week. 
• Be able to work in a Real, Fresh, Fun environment!

Job Description: Prep

Must be friendly, outgoing, and possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Must possess a sense of urgency and timing. Must set high standards, be quality conscious, and have an eye for detail. Must take pride in personal appearance and have a sense of dedication to his/her job. Must display integrity and honesty in all aspects of his/her employment. Responsible for the daily preparation of food items in various areas of the kitchen. Follows recipes, portion controls, and presentation specifications set by the restaurant. Restocks all items as needed throughout the shift. Cleans and maintains stations using good safety, sanitation, and organizational skills. Understands how to properly use and maintain all equipment in station. Assist with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas.

Duties and Requirements:

• Able to communicate in, read, write, and understand the primary language of the work location.
• Able to perform simple mathematical calculations as they are able to stand and exert mobility for periods up to 6 hours in length.
• Has the ability to lift pots, pans, and etc. weighing up to 40 pounds.
• Has an understanding and knowledge of safety, sanitation, and food handling procedures.
• Possess finger dexterity to use small tools adeptly.
• Must be able to follow instructions.
• Must have the ability to work calmly and effectively under pressure.
• Must be able to communicate clearly and effectively with supervisors, and all other employees. 
• Previous prep or line cook experience preferred.
• Prepares, according to our standards and recipes, all products in the station to which he/she is assigned by Management.
• Assists other line cooks/Prep when necessary.
• Communicates clearly and efficiently with other kitchen team members and receives information and feedback from them on their needs, and takes action based on observation and information received.
• Observes the quality of food in his/her station, taking all necessary actions to ensure our standards. Works as a team with all of our personnel.
• Takes responsibility for efficient food presentation and proper cooking times.
• Maintains kitchen equipment.
• Performs other related duties as assigned by a manager.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Job Description:

• Must be hard working, self-motivated and prideful of quality work.
• It is important to be organized and has good time management skills.
• Will require recording of meat weights, cutting meat to specifications and determining yields.

Requirements:

• Must be able to stand for long periods of time, lift heavy weights up to 90lbs, work in a cold environment, and work by self for long periods of time.
• Basic knowledge of different cuts of beef, basic knife skills, food handlers safety, and basic math functions.

Duties:

• To record all weights of bulk meat daily and when delivered.
• Cut all meat to the specifications of our different steaks, record cut meat in a log, and determines meat yields.
• Will be responsible for keeping work area clean and sanitary at all times, and will be performing daily steak counts and creating steak pars based off of product mix.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Job Description: Server

Must be friendly, outgoing, and must possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Is an enthusiastic and convincing salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her employment. Must observe diners to ensure that guests are satisfied with the food and service, responds to the additional request and determines when the meal has been completed.

May assist server assistant with stocking, removing and resetting dishes and silverware between courses, and cleaning and resetting vacated tables.

Duties and Requirements:

• Must be of legal age to serve alcohol according to state laws.
• Must be able to communicate in, read, write, and understand the primary language of the work location.
• Must be able to perform simple mathematical calculations from time to time.
• Must be able to stand and exert fast-paced mobility for periods of up to 6 hours in length.
• Must have a good sense of balance, be able to bend and kneel and have the ability to lift bus tubs and trays frequently weighing up to 25lbs.
• Communicates effectively with guests.
• Must be enthusiastic and make the guest feel appreciated through his/her actions.
• Obtains information regarding specials, side work, assigned station, and etc. from a manager at the start of a shift.
• Has a thorough knowledge of the steps of service and all of their components and use them to manage his/her section effectively.
• Work as a team with all of our personnel.
• Maintains running side work throughout the shift and completes closing side work at the end of the shift as assigned by the manager.
• Works with others to keep all areas cleaned and stocked to our standards at all times.
• Accept guest payment, process credit card charges and make a change (if applicable).
• Performs other related duties as assigned by management.

Knowledge:

 Guest relations, Floor plan, Side work duties, Phone procedures, Specials, Steps of service, Menu knowledge,  POS operation, Liquor knowledge, Alcohol awareness, Cash handling, Teamwork.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Must be friendly, outgoing, and possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Must possess a sense of urgency and timing. Must set high standards, be quality conscious, and have an eye for detail. Must take pride in personal appearance and have a sense of dedication to his/her job. Must display integrity and honesty in all aspects of his/her employment. Responsible for the daily preparation of food items in various areas of the kitchen. Follows recipes, portion controls, and presentation specifications set by restaurant. Restocks all items as needed throughout the shift. Cleans and maintains stations using good safety, sanitation, and organizational skills. Understands how to properly use and maintain all equipment in station. Assist with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas.

Duties and Requirements:

• Able to communicate in, read, write, and understand the primary language of the work location.
• Able to perform simple mathematical calculations as they able to stand and exert mobility for periods up to 6 hours in length.
• Has the ability to lift pots, pans, and etc. weighing up to 40 pounds.
• Has an understanding and knowledge of safety, sanitation, and food handling procedures.
• Possess finger dexterity to use small tools adeptly.
• Must be able to follow instructions.
• Must have the ability to work calmly and effectively under pressure.
• Must be able to communicate clearly and effectively with supervisors, and all other employees. 
• Previous prep or line cook experience preferred.
• Prepares, according to our standards and recipes, all products in the station to which he/she is assigned by Management.
• Assists other line cooks/Prep when necessary.
• Communicates clearly and efficiently with other kitchen team members and receives information and feedback from them on their needs, and takes action based on observation and information received.
• Observes quality of food in his/her station, taking all necessary actions to ensure our standards. Works as a team with all of our personnel.
• Takes responsibility for efficient food presentation and proper cooking times.
• Maintains kitchen equipment.
• Performs other related duties as assigned by a manager.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Must be friendly, outgoing, and possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Must possess a sense of urgency and timing. Must set high standards, be quality conscious, and have an eye for detail. Must take pride in personal appearance and have a sense of dedication to his/her job. Must display integrity and honesty in all aspects of his/her employment. Responsible for the daily preparation of food items in various areas of the kitchen. Follows recipes, portion controls, and presentation specifications set by restaurant.

Restocks all items as needed throughout the shift. Cleans and maintains stations using good safety, sanitation, and organizational skills. Understands how to properly use and maintain all equipment in station. Assist with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas.

Duties and Requirements:

• Able to communicate in, read, write, and understand the primary language of the work location.
• Can perform simple mathematical calculations as they relate to recipe execution.
• Able to stand and exert mobility for periods up to 6 hours in length.
• Must have the ability to lift pots, pans, and etc. weighing up to 40 pounds.
• Has an understanding and knowledge of safety, sanitation, and food handling procedures.
• Possesses finger dexterity to use small tools adeptly.
• Must be able to follow instructions.
• Must have the ability to work calmly and effectively under pressure.
• Must be able to communicate clearly and effectively with supervisors, and all other employees.
• Previous prep or line cook experience preferred.
• Prepares, according to our standards and recipes, all products in the station that are assigned.
• Assists other line cooks when necessary.
• Communicates clearly and efficiently with other kitchen receives information and feedback from them on their needs, and takes action based on observation and information received.
• Observes the quality of food in his/her station, taking all necessary actions to ensure our standards.
• Works as a team with all of our personnel.
• Takes responsibility for efficient food presentation and proper cooking times.
• Maintains kitchen equipment.
• Performs other related duties as assigned by a manager.

Knowledge:

Specials menu abbreviations, Safe food temperatures, Cook times, Plate presentation, Proper portions/weights, Station procedures, Equipment operations, Menu items, knife handling skills, local and State health codes, Kitchen sanitation.Host Station standards.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Ktichen Manager Job Description/Expectations

Job Description:

• Directly responsible for all kitchen functions—including food purchasing, preparation and maintenance of quality standards.
• Handle and train others to clean kitchen equipment carefully and safely to prevent damage or injuries.          
• Monitor weekly historical business data, and use this information to prepare weekly work schedules to ensure sufficient coverage in the kitchen to attain our food service standards.
• Supervise operation of the kitchen to maximize profitability, minimize legal liability, and conform to State and Local health code regulations.
• Consistently monitor COGS through daily use of inventory control.
• Input of food purchases and the safeguarding of all recipes.
• Assist with hiring, training, and scheduling of BOH personnel.
• Investigate and resolve complaints concerning food quality issues.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of
• kitchen and dining areas.
• Maintain par-stock of food products
• Comply with all health and safety regulations.
• Review and monitor, with General Manager or other financial personnel, expenditures to ensure that they conform to budget limitations. 
• Perform other kitchen duties as assigned by General Manager

Requirements:

• Understand the importance of fresh, made from scratch recipes and hand cut steaks.
• A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter with a from scratch concept.
• At least 1 year in a similar capacity.
• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
• Be able to reach, bend, stoop and frequently lift up to 50 lbs.
• Withstand temperatures of 0 degrees Fahrenheit or less and 100 degrees Fahrenheit or more.
• Work in a standing position up to 11 hours a day.
• Understand and respond to team members in a loud environment. Understand finance and cost management.
• Be able to work in a Real, Fresh, Fun environment!

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current position, senior management and /or administrators reservesthe right to revise the job or to require that other or different tasks be performed as assigned.

Job Description: Busser

Must be friendly, outgoing, and must possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Is an enthusiastic and convincing salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her employment.

Duties and Requirements:

• Able to communicate the primary language of the work location.
• Able to be stationary for long periods of time and move from the area in the kitchen.
• Must be able to exert fast-paced mobility for periods up to 7 hours in length.
• Has the ability to bend, stoop, lift, carry dish racks, pots, pans, bus tubs, etc. up to 50 lbs. in weight on a regular and continuous basis.
• Able to be subject to wet floors, extreme temperatures, and loud noise.
• Maintains cleanliness and sanitation of the dining room including tables, chairs, floors, windows, and restrooms.
• Works as a team with all personnel.
• Resets tables properly after cleaning to company standards.
• Assists in maintaining dish area and parking lot and green space.
•  Running of trash to the dumpsters when needed.
• Assisting with a mopping of floors.
• Performs other related duties as assigned by management.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Job Description: Server

Must be friendly, outgoing, and must possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Is an enthusiastic and convincing salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her employment. Must observe diners to ensure that guests are satisfied with the food and service, responds to the additional request and determines when the meal has been completed.

May assist server assistant with stocking, removing and resetting dishes and silverware between courses, and cleaning and resetting vacated tables.

Duties and Requirements:

• Must be of legal age to serve alcohol according to state laws.
• Must be able to communicate in, read, write, and understand the primary language of the work location.
• Must be able to perform simple mathematical calculations from time to time.
• Must be able to stand and exert fast-paced mobility for periods of up to 6 hours in length.
• Must have a good sense of balance, be able to bend and kneel and have the ability to lift bus tubs and trays frequently weighing up to 25lbs.
• Communicates effectively with guests.
• Must be enthusiastic and make the guest feel appreciated through his/her actions.
• Obtains information regarding specials, side work, assigned station, and etc. from a manager at the start of a shift.
• Has a thorough knowledge of the steps of service and all of their components and use them to manage his/her section effectively.
• Work as a team with all of our personnel.
• Maintains running side work throughout the shift and completes closing side work at the end of the shift as assigned by the manager.
• Works with others to keep all areas cleaned and stocked to our standards at all times.
• Accept guest payment, process credit card charges and make a change (if applicable).
• Performs other related duties as assigned by management.

Knowledge:

 Guest relations, Floor plan, Side work duties, Phone procedures, Specials, Steps of service, Menu knowledge,  POS operation, Liquor knowledge, Alcohol awareness, Cash handling, Teamwork.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Must be friendly, outgoing, and must possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Is an enthusiastic and convincing salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her employment.

Required Duties and Responsibilities:

• Able to communicate the primary language of the work location.
• Able to be stationary for long periods of time and move from the area in the kitchen.
• Able to exert fast-paced mobility for periods up to 8 hours in length. 
• Have the ability to bend, stoop, lift, carry dish racks, pots, pans, bus tubs, etc. up to 50 lbs. in weight on a regular and continuous basis.
• Must be able to be subject to wet floors, extreme temperatures, and loud noise.
• Sets up and breaks down the dish machine.
• Checks machine to be sure it is operating correctly and reports any defects immediately.
• Knows and implements preventive maintenance procedures.
• Washes and correctly stores all dishes.
• Presoaks, pots, pans, and silverware according to Company procedures.
• Checks water temperature during dishwashing to ensure sanitary practice.
• Removes trash from dish room and places in dumpsters.
• Cleans and sanitizes garbage cans and keeps liners in cans at all times.
• Cleans and keeps dish room neat including a detergent stage area, strives to keep the floor dry
• Mops floors.
• Works as a team with all personnel.
• Performs other related duties as assigned by a manager.

Must be friendly, outgoing, and must possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Is an enthusiastic and convincing

Salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her Employment. May assist Servers /Host / Hostess/ Server assistants at times  with Seating guests, Starting tables, Rolling silverware, or running food, stocking, removing, and resetting dishes and silverware between courses, and cleaning and resetting vacated tables.  Could include short periods of working in weather conditions in Curbside stores.

Duties and Requirements:

• Communicates effectively with guests.
• Must be enthusiastic and make guest feel appreciated through his/her actions.
• Has thorough knowledge of service standards and Work as a team with all of our personnel.
• Maintains running duties throughout shift and completes closing side work at end of shift as assigned by the manager.
• Works with others to keep all areas cleaned and stocked to our standards at all times.
• Accept guest payment, process credit card charges and make change (if applicable).
• Performs other related duties as assigned by management.
• Must be able to communicate in, read, write, and understand the primary language of the work location.
• Must be able to perform simple mathematical calculations from time to time.
• Must be able to stand and exert fast-paced mobility for periods of up to 6 hours in length
• Must have a good sense of balance, be able to bend and kneel and have the ability to lift bus tubs and trays frequently weighing up to 25lbs.

Knowledge:

Guest relations, Floor plan, Side work duties, Phone procedures, Specials, Steps of service, Menu knowledge,  POS operation, Liquor knowledge, Alcohol awareness, Cash handling, Teamwork, Cash handling, Teamwork.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Must be friendly, outgoing, and must possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Is an enthusiastic and convincing

Salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her Employment. May assist Servers /Host / Hostess/ Server assistants at times  with Seating guests, Starting tables, Rolling silverware, or running food, stocking, removing, and resetting dishes and silverware between courses, and cleaning and resetting vacated tables.  Could include short periods of working in weather conditions in Curbside stores.

Duties and Requirements:

• Communicates effectively with guests.
• Must be enthusiastic and make guest feel appreciated through his/her actions.
• Has thorough knowledge of service standards and Work as a team with all of our personnel.
• Maintains running duties throughout shift and completes closing side work at end of shift as assigned by the manager.
• Works with others to keep all areas cleaned and stocked to our standards at all times.
• Accept guest payment, process credit card charges and make change (if applicable).
• Performs other related duties as assigned by management.
• Must be able to communicate in, read, write, and understand the primary language of the work location.
• Must be able to perform simple mathematical calculations from time to time.
• Must be able to stand and exert fast-paced mobility for periods of up to 6 hours in length
• Must have a good sense of balance, be able to bend and kneel and have the ability to lift bus tubs and trays frequently weighing up to 25lbs.

Knowledge:

Guest relations, Floor plan, Side work duties, Phone procedures, Specials, Steps of service, Menu knowledge,  POS operation, Liquor knowledge, Alcohol awareness, Cash handling, Teamwork, Cash handling, Teamwork.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Must be friendly, outgoing, and must possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Is an enthusiastic and convincing salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her employment.

Required Duties and Responsibilities:

• Able to communicate the primary language of the work location.
• Able to be stationary for long periods of time and move from the area in the kitchen.
• Able to exert fast-paced mobility for periods up to 8 hours in length. 
• Have the ability to bend, stoop, lift, carry dish racks, pots, pans, bus tubs, etc. up to 50 lbs. in weight on a regular and continuous basis.
• Must be able to be subject to wet floors, extreme temperatures, and loud noise.
• Sets up and breaks down the dish machine.
• Checks machine to be sure it is operating correctly and reports any defects immediately.
• Knows and implements preventive maintenance procedures.
• Washes and correctly stores all dishes.
• Presoaks, pots, pans, and silverware according to Company procedures.
• Checks water temperature during dishwashing to ensure sanitary practice.
• Removes trash from dish room and places in dumpsters.
• Cleans and sanitizes garbage cans and keeps liners in cans at all times.
• Cleans and keeps dish room neat including a detergent stage area, strives to keep the floor dry
• Mops floors.
• Works as a team with all personnel.
• Performs other related duties as assigned by a manager.

Must be friendly, outgoing, and must possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Is an enthusiastic and convincing

Salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her Employment. May assist Servers /Host / Hostess/ Server assistants at times  with Seating guests, Starting tables, Rolling silverware, or running food, stocking, removing, and resetting dishes and silverware between courses, and cleaning and resetting vacated tables.  Could include short periods of working in weather conditions in Curbside stores.

Duties and Requirements:

• Communicates effectively with guests.
• Must be enthusiastic and make guest feel appreciated through his/her actions.
• Has thorough knowledge of service standards and Work as a team with all of our personnel.
• Maintains running duties throughout shift and completes closing side work at end of shift as assigned by the manager.
• Works with others to keep all areas cleaned and stocked to our standards at all times.
• Accept guest payment, process credit card charges and make change (if applicable).
• Performs other related duties as assigned by management.
• Must be able to communicate in, read, write, and understand the primary language of the work location.
• Must be able to perform simple mathematical calculations from time to time.
• Must be able to stand and exert fast-paced mobility for periods of up to 6 hours in length
• Must have a good sense of balance, be able to bend and kneel and have the ability to lift bus tubs and trays frequently weighing up to 25lbs.

Knowledge:

Guest relations, Floor plan, Side work duties, Phone procedures, Specials, Steps of service, Menu knowledge,  POS operation, Liquor knowledge, Alcohol awareness, Cash handling, Teamwork, Cash handling, Teamwork.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Job Description: Busser

Must be friendly, outgoing, and must possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Is an enthusiastic and convincing salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her employment.

Duties and Requirements:

• Able to communicate the primary language of the work location.
• Able to be stationary for long periods of time and move from the area in the kitchen.
• Must be able to exert fast-paced mobility for periods up to 7 hours in length.
• Has the ability to bend, stoop, lift, carry dish racks, pots, pans, bus tubs, etc. up to 50 lbs. in weight on a regular and continuous basis.
• Able to be subject to wet floors, extreme temperatures, and loud noise.
• Maintains cleanliness and sanitation of the dining room including tables, chairs, floors, windows, and restrooms.
• Works as a team with all personnel.
• Resets tables properly after cleaning to company standards.
• Assists in maintaining dish area and parking lot and green space.
•  Running of trash to the dumpsters when needed.
• Assisting with a mopping of floors.
• Performs other related duties as assigned by management.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Job Description: Busser

Must be friendly, outgoing, and must possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Is an enthusiastic and convincing salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her employment.

Duties and Requirements:

• Able to communicate the primary language of the work location.
• Able to be stationary for long periods of time and move from the area in the kitchen.
• Must be able to exert fast-paced mobility for periods up to 7 hours in length.
• Has the ability to bend, stoop, lift, carry dish racks, pots, pans, bus tubs, etc. up to 50 lbs. in weight on a regular and continuous basis.
• Able to be subject to wet floors, extreme temperatures, and loud noise.
• Maintains cleanliness and sanitation of the dining room including tables, chairs, floors, windows, and restrooms.
• Works as a team with all personnel.
• Resets tables properly after cleaning to company standards.
• Assists in maintaining dish area and parking lot and green space.
•  Running of trash to the dumpsters when needed.
• Assisting with a mopping of floors.
• Performs other related duties as assigned by management.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Job Description: Server

Must be friendly, outgoing, and must possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Is an enthusiastic and convincing salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her employment. Must observe diners to ensure that guests are satisfied with the food and service, responds to the additional request and determines when the meal has been completed.

May assist server assistant with stocking, removing and resetting dishes and silverware between courses, and cleaning and resetting vacated tables.

Duties and Requirements:

• Must be of legal age to serve alcohol according to state laws.
• Must be able to communicate in, read, write, and understand the primary language of the work location.
• Must be able to perform simple mathematical calculations from time to time.
• Must be able to stand and exert fast-paced mobility for periods of up to 6 hours in length.
• Must have a good sense of balance, be able to bend and kneel and have the ability to lift bus tubs and trays frequently weighing up to 25lbs.
• Communicates effectively with guests.
• Must be enthusiastic and make the guest feel appreciated through his/her actions.
• Obtains information regarding specials, side work, assigned station, and etc. from a manager at the start of a shift.
• Has a thorough knowledge of the steps of service and all of their components and use them to manage his/her section effectively.
• Work as a team with all of our personnel.
• Maintains running side work throughout the shift and completes closing side work at the end of the shift as assigned by the manager.
• Works with others to keep all areas cleaned and stocked to our standards at all times.
• Accept guest payment, process credit card charges and make a change (if applicable).
• Performs other related duties as assigned by management.

Knowledge:

 Guest relations, Floor plan, Side work duties, Phone procedures, Specials, Steps of service, Menu knowledge,  POS operation, Liquor knowledge, Alcohol awareness, Cash handling, Teamwork.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Must be friendly, outgoing, and must possess good communication skills. It is organized and able to think and act quickly and effectively. Retains self-composure. He is an enthusiastic and convincing salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her employment. Observes that guests are satisfied with the drink, food and service responds to the additional request and determines when the meal/drinks have been completed.

Required Requirements and Duties:

• Be of legal age to serve alcohol according to state law.
• Be able to speak, read, write and understand the primary language of work location.
• Be able to perform simple mathematical calculations and handle money.
• Have basic knowledge of beer, wine, and spirits and be familiar with standard drink recipes.
• Have the ability to remain stationary for long periods of time up to 8hrs at times.
• Must be able to reach, bend, stoop, and frequently lift up to 50lbs.
• Be willing to work in a fast-paced restaurant environment.
• Communicates effectively with guests.
• Assumes 100% responsibility for quality guest’s experience.
• Obtains information regarding specials, side work, etc. from a manager at the start of a shift.
• Has a thorough knowledge of company bar standards and use them to manage bar effectively.
• Work as a team with all of our personnel.
• Maintains running side work throughout the shift and completes closing side work at end of the shift as assigned by the manager.
• Works with others to keep all areas cleaned and stocked to our standards at all times.
• Prepares and serves alcoholic and non-alcoholic drinks consistent with Company standard drink recipes.
• Learns the names and recognize our regulars.
• Accept guest payment, process credit card charges and make a change (if applicable). 
• Wash and sterilize glassware.
• Maintains bottles and glasses in an attractive and functional manner to support efficient drink preparation and promotion of beverages.
• Assist the restocking and replenishment of bar inventory and supplies.
• Performs other related duties as assigned by management.

Knowledge:

Guest relations, Bar standards, Liquor, Beer and Wine knowledge, POS operation, Side work duties, Recipes, mixology, Menu knowledge, Local and State laws as they pertain to bartending and alcohol awareness, teamwork.

Job Description:

• Must be hard working, self-motivated and prideful of quality work.
• It is important to be organized and has good time management skills.
• Will require recording of meat weights, cutting meat to specifications and determining yields.

Requirements:

• Must be able to stand for long periods of time, lift heavy weights up to 90lbs, work in a cold environment, and work by self for long periods of time.
• Basic knowledge of different cuts of beef, basic knife skills, food handlers safety, and basic math functions.

Duties:

• To record all weights of bulk meat daily and when delivered.
• Cut all meat to the specifications of our different steaks, record cut meat in a log, and determines meat yields.
• Will be responsible for keeping work area clean and sanitary at all times, and will be performing daily steak counts and creating steak pars based off of product mix.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Job Description: Server

Must be friendly, outgoing, and must possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Is an enthusiastic and convincing salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her employment. Must observe diners to ensure that guests are satisfied with the food and service, responds to the additional request and determines when the meal has been completed.

May assist server assistant with stocking, removing and resetting dishes and silverware between courses, and cleaning and resetting vacated tables.

Duties and Requirements:

• Must be of legal age to serve alcohol according to state laws.
• Must be able to communicate in, read, write, and understand the primary language of the work location.
• Must be able to perform simple mathematical calculations from time to time.
• Must be able to stand and exert fast-paced mobility for periods of up to 6 hours in length.
• Must have a good sense of balance, be able to bend and kneel and have the ability to lift bus tubs and trays frequently weighing up to 25lbs.
• Communicates effectively with guests.
• Must be enthusiastic and make the guest feel appreciated through his/her actions.
• Obtains information regarding specials, side work, assigned station, and etc. from a manager at the start of a shift.
• Has a thorough knowledge of the steps of service and all of their components and use them to manage his/her section effectively.
• Work as a team with all of our personnel.
• Maintains running side work throughout the shift and completes closing side work at the end of the shift as assigned by the manager.
• Works with others to keep all areas cleaned and stocked to our standards at all times.
• Accept guest payment, process credit card charges and make a change (if applicable).
• Performs other related duties as assigned by management.

Knowledge:

 Guest relations, Floor plan, Side work duties, Phone procedures, Specials, Steps of service, Menu knowledge,  POS operation, Liquor knowledge, Alcohol awareness, Cash handling, Teamwork.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Service Manager Job Description/Expectations

Job Description:

• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• Supervise operation of bar to maximize profitability, minimize legal liability, and conform to alcoholic beverage regulations.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Fill in where needed to ensure quest service standards and efficient operations
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurants receiving policies and procedures.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.
• Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees and guests.
• Carry out restaurant marketing, advertising, and promotional activities and campaigns.
• Perform other duties as assigned by General Manager

Requirements:

• Must be 21 years of age.
• Be able to communicate and understand the predominate language(s) of the restaurant's trading area.
• Have knowledge of service and food and beverage, generally involving at least three years of front-of-house operations and/or assistant management positions.
• Possess excellent basic math skills and have the ability to operate a cash register or POS system.
• Be able to work in a standing position for long periods of time.
• Be able to reach, bend, stoop and frequently lift up to 50 lbs.
• Must have the stamina to work in a positive environment 50-60 hours a week. 
• Be able to work in a Real, Fresh, Fun environment!

Job Description: Prep

Must be friendly, outgoing, and possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Must possess a sense of urgency and timing. Must set high standards, be quality conscious, and have an eye for detail. Must take pride in personal appearance and have a sense of dedication to his/her job. Must display integrity and honesty in all aspects of his/her employment. Responsible for the daily preparation of food items in various areas of the kitchen. Follows recipes, portion controls, and presentation specifications set by the restaurant. Restocks all items as needed throughout the shift. Cleans and maintains stations using good safety, sanitation, and organizational skills. Understands how to properly use and maintain all equipment in station. Assist with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas.

Duties and Requirements:

• Able to communicate in, read, write, and understand the primary language of the work location.
• Able to perform simple mathematical calculations as they are able to stand and exert mobility for periods up to 6 hours in length.
• Has the ability to lift pots, pans, and etc. weighing up to 40 pounds.
• Has an understanding and knowledge of safety, sanitation, and food handling procedures.
• Possess finger dexterity to use small tools adeptly.
• Must be able to follow instructions.
• Must have the ability to work calmly and effectively under pressure.
• Must be able to communicate clearly and effectively with supervisors, and all other employees. 
• Previous prep or line cook experience preferred.
• Prepares, according to our standards and recipes, all products in the station to which he/she is assigned by Management.
• Assists other line cooks/Prep when necessary.
• Communicates clearly and efficiently with other kitchen team members and receives information and feedback from them on their needs, and takes action based on observation and information received.
• Observes the quality of food in his/her station, taking all necessary actions to ensure our standards. Works as a team with all of our personnel.
• Takes responsibility for efficient food presentation and proper cooking times.
• Maintains kitchen equipment.
• Performs other related duties as assigned by a manager.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Must be friendly, outgoing, and must possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Is an enthusiastic and convincing salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her employment.

Required Duties and Responsibilities:

• Able to communicate the primary language of the work location.
• Able to be stationary for long periods of time and move from the area in the kitchen.
• Able to exert fast-paced mobility for periods up to 8 hours in length. 
• Have the ability to bend, stoop, lift, carry dish racks, pots, pans, bus tubs, etc. up to 50 lbs. in weight on a regular and continuous basis.
• Must be able to be subject to wet floors, extreme temperatures, and loud noise.
• Sets up and breaks down the dish machine.
• Checks machine to be sure it is operating correctly and reports any defects immediately.
• Knows and implements preventive maintenance procedures.
• Washes and correctly stores all dishes.
• Presoaks, pots, pans, and silverware according to Company procedures.
• Checks water temperature during dishwashing to ensure sanitary practice.
• Removes trash from dish room and places in dumpsters.
• Cleans and sanitizes garbage cans and keeps liners in cans at all times.
• Cleans and keeps dish room neat including a detergent stage area, strives to keep the floor dry
• Mops floors.
• Works as a team with all personnel.
• Performs other related duties as assigned by a manager.

Must be friendly, outgoing, and must possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Is an enthusiastic and convincing salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her employment. Must observe diners to ensure that guests are satisfied with the food and service, responds to the additional request and determines when the meal has been completed.

May assist server assistant with stocking, removing and resetting dishes and silverware between courses, and cleaning and resetting vacated tables.

Duties and Requirements:

• Must be of legal age to serve alcohol according to state laws.
• Must be able to communicate in, read, write, and understand the primary language of the work location.
• Must be able to perform simple mathematical calculations from time to time.
• Must be able to stand and exert fast-paced mobility for periods of up to 6 hours in length.
• Must have a good sense of balance, be able to bend and kneel and have the ability to lift bus tubs and trays frequently weighing up to 25lbs.
• Communicates effectively with guests.
• Must be enthusiastic and make the guest feel appreciated through his/her actions.
• Obtains information regarding specials, side work, assigned station, and etc. from a manager at the start of a shift.
• Has a thorough knowledge of the steps of service and all of their components and use them to manage his/her section effectively.
• Work as a team with all of our personnel.
• Maintains running side work throughout the shift and completes closing side work at end of the shift as assigned by the manager.
• Works with others to keep all areas cleaned and stocked to our standards at all times.
• Accept guest payment, process credit card charges and make a change (if applicable).
• Performs other related duties as assigned by management.

Knowledge:

 Guest relations, Floor plan, Side work duties, Phone procedures, Specials, Steps of service, Menu knowledge,  POS operation, Liquor knowledge, Alcohol awareness, Cash handling, Teamwork.

Ktichen Manager Job Description/Expectations

Job Description:

• Directly responsible for all kitchen functions—including food purchasing, preparation and maintenance of quality standards.
• Handle and train others to clean kitchen equipment carefully and safely to prevent damage or injuries.          
• Monitor weekly historical business data, and use this information to prepare weekly work schedules to ensure sufficient coverage in the kitchen to attain our food service standards.
• Supervise operation of the kitchen to maximize profitability, minimize legal liability, and conform to State and Local health code regulations.
• Consistently monitor COGS through daily use of inventory control.
• Input of food purchases and the safeguarding of all recipes.
• Assist with hiring, training, and scheduling of BOH personnel.
• Investigate and resolve complaints concerning food quality issues.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of
• kitchen and dining areas.
• Maintain par-stock of food products
• Comply with all health and safety regulations.
• Review and monitor, with General Manager or other financial personnel, expenditures to ensure that they conform to budget limitations. 
• Perform other kitchen duties as assigned by General Manager

Requirements:

• Understand the importance of fresh, made from scratch recipes and hand cut steaks.
• A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter with a from scratch concept.
• At least 1 year in a similar capacity.
• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
• Be able to reach, bend, stoop and frequently lift up to 50 lbs.
• Withstand temperatures of 0 degrees Fahrenheit or less and 100 degrees Fahrenheit or more.
• Work in a standing position up to 11 hours a day.
• Understand and respond to team members in a loud environment. Understand finance and cost management.
• Be able to work in a Real, Fresh, Fun environment!

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current position, senior management and /or administrators reservesthe right to revise the job or to require that other or different tasks be performed as assigned.

FOH Manager Job Description/Expectations

Job Description:

• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• Supervise operation of bar to maximize profitability, minimize legal liability, and conform to alcoholic beverage regulations.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Fill in where needed to ensure quest service standards and efficient operations
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurants receiving policies and procedures.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.
• Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees and guests.
• Carry out restaurant marketing, advertising, and promotional activities and campaigns.
• Perform other duties as assigned by General Manager

Requirements:

• Must be 21 years of age.
• Be able to communicate and understand the predominate language(s) of the restaurant's trading area.
• Have knowledge of service and food and beverage, generally involving at least three years of front-of-house operations and/or assistant management positions.
• Possess excellent basic math skills and have the ability to operate a cash register or POS system.
• Be able to work in a standing position for long periods of time.
• Be able to reach, bend, stoop and frequently lift up to 50 lbs.
• Must have the stamina to work in a positive environment 50-60 hours a week. 
• Be able to work in a Real, Fresh, Fun environment!

Ktichen Manager Job Description/Expectations

Job Description:

• Directly responsible for all kitchen functions—including food purchasing, preparation and maintenance of quality standards.
• Handle and train others to clean kitchen equipment carefully and safely to prevent damage or injuries.          
• Monitor weekly historical business data, and use this information to prepare weekly work schedules to ensure sufficient coverage in the kitchen to attain our food service standards.
• Supervise operation of the kitchen to maximize profitability, minimize legal liability, and conform to State and Local health code regulations.
• Consistently monitor COGS through daily use of inventory control.
• Input of food purchases and the safeguarding of all recipes.
• Assist with hiring, training, and scheduling of BOH personnel.
• Investigate and resolve complaints concerning food quality issues.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of
• kitchen and dining areas.
• Maintain par-stock of food products
• Comply with all health and safety regulations.
• Review and monitor, with General Manager or other financial personnel, expenditures to ensure that they conform to budget limitations. 
• Perform other kitchen duties as assigned by General Manager

Requirements:

• Understand the importance of fresh, made from scratch recipes and hand cut steaks.
• A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter with a from scratch concept.
• At least 1 year in a similar capacity.
• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
• Be able to reach, bend, stoop and frequently lift up to 50 lbs.
• Withstand temperatures of 0 degrees Fahrenheit or less and 100 degrees Fahrenheit or more.
• Work in a standing position up to 11 hours a day.
• Understand and respond to team members in a loud environment. Understand finance and cost management.
• Be able to work in a Real, Fresh, Fun environment!

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current position, senior management and /or administrators reservesthe right to revise the job or to require that other or different tasks be performed as assigned.

Must be friendly, outgoing, and must possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Is an enthusiastic and convincing

Salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her Employment. May assist Servers /Host / Hostess/ Server assistants at times  with Seating guests, Starting tables, Rolling silverware, or running food, stocking, removing, and resetting dishes and silverware between courses, and cleaning and resetting vacated tables.  Could include short periods of working in weather conditions in Curbside stores.

Duties and Requirements:

• Communicates effectively with guests.
• Must be enthusiastic and make guest feel appreciated through his/her actions.
• Has thorough knowledge of service standards and Work as a team with all of our personnel.
• Maintains running duties throughout shift and completes closing side work at end of shift as assigned by the manager.
• Works with others to keep all areas cleaned and stocked to our standards at all times.
• Accept guest payment, process credit card charges and make change (if applicable).
• Performs other related duties as assigned by management.
• Must be able to communicate in, read, write, and understand the primary language of the work location.
• Must be able to perform simple mathematical calculations from time to time.
• Must be able to stand and exert fast-paced mobility for periods of up to 6 hours in length
• Must have a good sense of balance, be able to bend and kneel and have the ability to lift bus tubs and trays frequently weighing up to 25lbs.

Knowledge:

Guest relations, Floor plan, Side work duties, Phone procedures, Specials, Steps of service, Menu knowledge,  POS operation, Liquor knowledge, Alcohol awareness, Cash handling, Teamwork, Cash handling, Teamwork.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Job Description: Line Cook

Must be friendly, outgoing, and possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Must possess a sense of urgency and timing. Must set high standards, be quality conscious, and have an eye for detail. Must take pride in personal appearance and have a sense of dedication to his/her job. Must display integrity and honesty in all aspects of his/her employment. Responsible for the daily preparation of food items in various areas of the kitchen. Follows recipes, portion controls, and presentation specifications set by the restaurant.

Restocks all items as needed throughout the shift. Cleans and maintains stations using good safety, sanitation, and organizational skills. Understands how to properly use and maintain all equipment in station. Assist with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas.

Duties and Requirements:

• Able to communicate in, read, write, and understand the primary language of the work location.
• They can perform simple mathematical calculations as they relate to recipe execution.
• Able to stand and exert mobility for periods up to 6 hours in length.
• Must have the ability to lift pots, pans, and etc. weighing up to 40 pounds.
• Has an understanding and knowledge of safety, sanitation, and food handling procedures.
• Possesses finger dexterity to use small tools adeptly.
• Must be able to follow instructions.
• Must have the ability to work calmly and effectively under pressure.
• Must be able to communicate clearly and effectively with supervisors, and all other employees.
• Previous prep or line cook experience preferred.
• Prepares, according to our standards and recipes, all products in the station that are assigned.
• Assists other line cooks when necessary.
• Communicates clearly and efficiently with other kitchen receives information and feedback from them on their needs, and takes action based on observation and information received.
• Observes the quality of food in his/her station, taking all necessary actions to ensure our standards.
• Works as a team with all of our personnel.
• Takes responsibility for efficient food presentation and proper cooking times.
• Maintains kitchen equipment.
• Performs other related duties as assigned by a manager.

Knowledge:

 Specials menu abbreviations, Safe food temperatures, Cook times, Plate presentation, Proper portions/weights, Station procedures, Equipment operations, Menu items, knife handling skills, local and State health codes, Kitchen sanitation.Host Station standards.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Job Description:  Host

Must be friendly, outgoing and must possess good communication skills. It is organized and able to think and act quickly and effectively. Maintains self-composure.  Has the ability to see the big picture, realizing the impact that a well or poorly run door has on the entire operation.  Must take pride in personal appearance and have a strong sense of integrity and honesty.

Required Duties and Responsibilities:

• Must be able to stand and exert fast-paced mobility through the dining room for periods of up to 8 or more hours in length.
• Must be able to speak clearly and listen attentively to guests and other employees.
• Must have the ability to carry silverware, dishes and etc. up to 35lbs. 
• Must be able to speak, read, and understand the primary language of the work location.
• Must be able to perform simple mathematical calculations.
• Communicates effectively with guests.
• Must be enthusiastic and make guests feel appreciated through his/her actions.
• Selects appropriate table using the rotation system and taking into account special requests from guests.
• Escorts guests to their tables, providing the guest with menus and silverware and wishes them a pleasant dining experience while pointing out point of sale as advertised on each table and informing the guest of their server’s name.
• Reads the dining room for potential problems areas and attends to the needs of the guests in a manner fitting the situation.
• Manages a wait when necessary.
• Works as a team with all personnel.
• Consistently performs 20-minute restroom checks and customer counts including open menu counts for the kitchen.
• Treats all applicants as guests in the restaurant and informs a manager of their presence.
• Maintains proper telephone etiquette and effectively attends to the needs of the callers if authorized and informs management of large party accommodations.
•  Manages special seating requests of guests consistent with table availability.
• Assists with the duties of servers and server assistant's as needed to maintain service effectiveness and efficiency.
• Preforms other related duties as assigned by a manager.

Knowledge:

 Guest Knowledge, Floor plan, Side work duties, Specials, Host standards, Applicant procedures, Front door standards, Menu knowledge, Door functions, Phone procedures, Seating rotation, Host Station standards.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Must be friendly, outgoing and must possess good communication skills. Is organized and able to think and act quickly and effectively. Maintains self-composure.  Has the ability to see the big picture, realizing the impact that a well or poorly run door has on the entire operation.  Must take pride in personal appearance and have a strong sense of integrity and honesty.

Required Duties and Responsibilities:

• Must be able to stand and exert fast-paced mobility through the dining room for periods of up to 8 or more hours in length.
• Must be able to speak clearly and listen attentively to guests and other employees.
• Must have the ability to carry silverware, dishes and etc. up to 35lbs. 
• Must be able to speak, read, and understand the primary language of the work location.
• Must be able to perform simple mathematical calculations.
• Communicates effectively with guests.
• Must be enthusiastic and make guests feel appreciated through his/her actions.
• Selects appropriate table using the rotation system and taking into account special requests from guests.
• Escorts guests to their tables, providing the guest with menus and silverware and wishes them a pleasant dining experience while pointing out point of sale as advertised on each table and informing the guest of their server’s name.
• Reads the dining room for potential problems areas and attends to the needs of the guests in a manner fitting the situation.
• Manages a wait when necessary.
• Works as a team with all personnel.
• Consistently performs 20-minute restroom checks and customer counts including open menu counts for the kitchen.
• Treats all applicants as guests in the restaurant and informs a manager of their presence.
• Maintains proper telephone etiquette and effectively attends to the needs of the callers if authorized and informs management of large party accommodations.
•  Manages special seating requests of guests consistent with table availability.
• Assists with the duties of servers and server assistant's as needed to maintain service effectiveness and efficiency.
• Performs other related duties as assigned by a manager.

Knowledge:

Guest Knowledge, Floor plan, Side work duties, Specials, Host standards, Applicant procedures, Front door standards, Menu knowledge, Door functions, Phone procedures, Seating rotation, Host Station standards.

Job Description: Busser

Must be friendly, outgoing, and must possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Is an enthusiastic and convincing salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her employment.

Duties and Requirements:

• Able to communicate the primary language of the work location.
• Able to be stationary for long periods of time and move from the area in the kitchen.
• Must be able to exert fast-paced mobility for periods up to 7 hours in length.
• Has the ability to bend, stoop, lift, carry dish racks, pots, pans, bus tubs, etc. up to 50 lbs. in weight on a regular and continuous basis.
• Able to be subject to wet floors, extreme temperatures, and loud noise.
• Maintains cleanliness and sanitation of the dining room including tables, chairs, floors, windows, and restrooms.
• Works as a team with all personnel.
• Resets tables properly after cleaning to company standards.
• Assists in maintaining dish area and parking lot and green space.
•  Running of trash to the dumpsters when needed.
• Assisting with a mopping of floors.
• Performs other related duties as assigned by management.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Must be friendly, outgoing and must possess good communication skills. Is organized and able to think and act quickly and effectively. Maintains self-composure.  Has the ability to see the big picture, realizing the impact that a well or poorly run door has on the entire operation.  Must take pride in personal appearance and have a strong sense of integrity and honesty.

Required Duties and Responsibilities:

• Must be able to stand and exert fast-paced mobility through the dining room for periods of up to 8 or more hours in length.
• Must be able to speak clearly and listen attentively to guests and other employees.
• Must have the ability to carry silverware, dishes and etc. up to 35lbs. 
• Must be able to speak, read, and understand the primary language of the work location.
• Must be able to perform simple mathematical calculations.
• Communicates effectively with guests.
• Must be enthusiastic and make guests feel appreciated through his/her actions.
• Selects appropriate table using the rotation system and taking into account special requests from guests.
• Escorts guests to their tables, providing the guest with menus and silverware and wishes them a pleasant dining experience while pointing out point of sale as advertised on each table and informing the guest of their server’s name.
• Reads the dining room for potential problems areas and attends to the needs of the guests in a manner fitting the situation.
• Manages a wait when necessary.
• Works as a team with all personnel.
• Consistently performs 20-minute restroom checks and customer counts including open menu counts for the kitchen.
• Treats all applicants as guests in the restaurant and informs a manager of their presence.
• Maintains proper telephone etiquette and effectively attends to the needs of the callers if authorized and informs management of large party accommodations.
•  Manages special seating requests of guests consistent with table availability.
• Assists with the duties of servers and server assistant's as needed to maintain service effectiveness and efficiency.
• Performs other related duties as assigned by a manager.

Knowledge:

Guest Knowledge, Floor plan, Side work duties, Specials, Host standards, Applicant procedures, Front door standards, Menu knowledge, Door functions, Phone procedures, Seating rotation, Host Station standards.

Must be friendly, outgoing, and must possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Is an enthusiastic and convincing

Salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her Employment. May assist Servers /Host / Hostess/ Server assistants at times  with Seating guests, Starting tables, Rolling silverware, or running food, stocking, removing, and resetting dishes and silverware between courses, and cleaning and resetting vacated tables.  Could include short periods of working in weather conditions in Curbside stores.

Duties and Requirements:

• Communicates effectively with guests.
• Must be enthusiastic and make guest feel appreciated through his/her actions.
• Has thorough knowledge of service standards and Work as a team with all of our personnel.
• Maintains running duties throughout shift and completes closing side work at end of shift as assigned by the manager.
• Works with others to keep all areas cleaned and stocked to our standards at all times.
• Accept guest payment, process credit card charges and make change (if applicable).
• Performs other related duties as assigned by management.
• Must be able to communicate in, read, write, and understand the primary language of the work location.
• Must be able to perform simple mathematical calculations from time to time.
• Must be able to stand and exert fast-paced mobility for periods of up to 6 hours in length
• Must have a good sense of balance, be able to bend and kneel and have the ability to lift bus tubs and trays frequently weighing up to 25lbs.

Knowledge:

Guest relations, Floor plan, Side work duties, Phone procedures, Specials, Steps of service, Menu knowledge,  POS operation, Liquor knowledge, Alcohol awareness, Cash handling, Teamwork, Cash handling, Teamwork.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Job Description: To-Go

Must be friendly, outgoing, and must possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Is an enthusiastic and convincing

Salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her Employment. May assist Servers /Host / Hostess/ Server assistants at times with Seating guests, Starting tables, Rolling silverware, or running food, stocking, removing, and resetting dishes and silverware between courses, and cleaning and resetting vacated tables.  It could include short periods of working in weather conditions in Curbside stores.

Duties and Requirements:

• Communicates effectively with guests.
• Must be enthusiastic and make the guest feel appreciated through his/her actions.
• Has a thorough knowledge of service standards and Work as a team with all of our personnel.
• Maintains running duties throughout shift and completes closing side work at the end of the shift as assigned by the manager.
• Works with others to keep all areas cleaned and stocked to our standards at all times.
• Accept guest payment, process credit card charges and make a change (if applicable).
• Performs other related duties as assigned by management.
• Must be able to communicate in, read, write, and understand the primary language of the work location.
• Must be able to perform simple mathematical calculations from time to time.
• Must be able to stand and exert fast-paced mobility for periods of up to 6 hours in length
• Must have a good sense of balance, be able to bend and kneel and have the ability to lift bus tubs and trays frequently weighing up to 25lbs.

Knowledge:

 Guest relations, Floor plan, Side work duties, Phone procedures, Specials, Steps of service, Menu knowledge,  POS operation, Liquor knowledge, Alcohol awareness, Cash handling, Teamwork, Cash handling, Teamwork.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Must be friendly, outgoing, and possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Must possess a sense of urgency and timing. Must set high standards, be quality conscious, and have an eye for detail. Must take pride in personal appearance and have a sense of dedication to his/her job. Must display integrity and honesty in all aspects of his/her employment. Responsible for the daily preparation of food items in various areas of the kitchen. Follows recipes, portion controls, and presentation specifications set by the restaurant.

Restocks all items as needed throughout the shift. Cleans and maintains stations using good safety, sanitation, and organizational skills. Understands how to properly use and maintain all equipment in station. Assist with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas.

Duties and Requirements:

• Able to communicate in, read, write, and understand the primary language of the work location.
• They can perform simple mathematical calculations as they relate to recipe execution.
• Able to stand and exert mobility for periods up to 6 hours in length.
• Must have the ability to lift pots, pans, and etc. weighing up to 40 pounds.
• Has an understanding and knowledge of safety, sanitation, and food handling procedures.
• Possesses finger dexterity to use small tools adeptly.
• Must be able to follow instructions.
• Must have the ability to work calmly and effectively under pressure.
• Must be able to communicate clearly and effectively with supervisors, and all other employees.
• Previous prep or line cook experience preferred.
• Prepares, according to our standards and recipes, all products in the station that are assigned.
• Assists other line cooks when necessary.
• Communicates clearly and efficiently with other kitchen receives information and feedback from them on their needs, and takes action based on observation and information received.
• Observes the quality of food in his/her station, taking all necessary actions to ensure our standards.
• Works as a team with all of our personnel.
• Takes responsibility for efficient food presentation and proper cooking times.
• Maintains kitchen equipment.
• Performs other related duties as assigned by a manager.

Knowledge:

Specials menu abbreviations, Safe food temperatures, Cook times, Plate presentation, Proper portions/weights, Station procedures, Equipment operations, Menu items, knife handling skills, local and state health codes, Kitchen sanitation.Host Station standards.

• Must be hardworking, self-motivated and prideful of quality work.
• It is important to be organized and has good time management skills.
• Will require recording of meat weights, cutting meat to specifications and determining yields.

Requirements:

• Must be able to stand for long periods of time, lift heavy weights up to 90lbs, work in a cold environment, and work by self for long periods of time.
• Basic knowledge of different cuts of beef, basic knife skills, food handlers safety, and basic math functions.

Duties:

• To record all weights of bulk meat daily and when delivered.
• Cut all meat to the specifications of our different steaks, record cut meat in a log, and determines meat yields.
• Will be responsible for keeping work area clean and sanitary at all times, and will be performing daily steak counts and creating steak pars based off of product mix.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

• Must be hardworking, self-motivated and prideful of quality work.
• It is important to be organized and has good time management skills.
• Will require recording of meat weights, cutting meat to specifications and determining yields.

Requirements:

• Must be able to stand for long periods of time, lift heavy weights up to 90lbs, work in a cold environment, and work by self for long periods of time.
• Basic knowledge of different cuts of beef, basic knife skills, food handlers safety, and basic math functions.

Duties:

• To record all weights of bulk meat daily and when delivered.
• Cut all meat to the specifications of our different steaks, record cut meat in a log, and determines meat yields.
• Will be responsible for keeping work area clean and sanitary at all times, and will be performing daily steak counts and creating steak pars based off of product mix.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Must be friendly, outgoing, and possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Must possess a sense of urgency and timing. Must set high standards, be quality conscious, and have an eye for detail. Must take pride in personal appearance and have a sense of dedication to his/her job. Must display integrity and honesty in all aspects of his/her employment. Responsible for the daily preparation of food items in various areas of the kitchen. Follows recipes, portion controls, and presentation specifications set by the restaurant.

Restocks all items as needed throughout the shift. Cleans and maintains stations using good safety, sanitation, and organizational skills. Understands how to properly use and maintain all equipment in station. Assist with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas.

Duties and Requirements:

• Able to communicate in, read, write, and understand the primary language of the work location.
• They can perform simple mathematical calculations as they relate to recipe execution.
• Able to stand and exert mobility for periods up to 6 hours in length.
• Must have the ability to lift pots, pans, and etc. weighing up to 40 pounds.
• Has an understanding and knowledge of safety, sanitation, and food handling procedures.
• Possesses finger dexterity to use small tools adeptly.
• Must be able to follow instructions.
• Must have the ability to work calmly and effectively under pressure.
• Must be able to communicate clearly and effectively with supervisors, and all other employees.
• Previous prep or line cook experience preferred.
• Prepares, according to our standards and recipes, all products in the station that are assigned.
• Assists other line cooks when necessary.
• Communicates clearly and efficiently with other kitchen receives information and feedback from them on their needs, and takes action based on observation and information received.
• Observes the quality of food in his/her station, taking all necessary actions to ensure our standards.
• Works as a team with all of our personnel.
• Takes responsibility for efficient food presentation and proper cooking times.
• Maintains kitchen equipment.
• Performs other related duties as assigned by a manager.

Knowledge:

Specials menu abbreviations, Safe food temperatures, Cook times, Plate presentation, Proper portions/weights, Station procedures, Equipment operations, Menu items, knife handling skills, local and state health codes, Kitchen sanitation.Host Station standards.

Job Description: To-Go

Must be friendly, outgoing, and must possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Is an enthusiastic and convincing

Salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her Employment. May assist Servers /Host / Hostess/ Server assistants at times with Seating guests, Starting tables, Rolling silverware, or running food, stocking, removing, and resetting dishes and silverware between courses, and cleaning and resetting vacated tables.  It could include short periods of working in weather conditions in Curbside stores.

Duties and Requirements:

• Communicates effectively with guests.
• Must be enthusiastic and make the guest feel appreciated through his/her actions.
• Has a thorough knowledge of service standards and Work as a team with all of our personnel.
• Maintains running duties throughout shift and completes closing side work at the end of the shift as assigned by the manager.
• Works with others to keep all areas cleaned and stocked to our standards at all times.
• Accept guest payment, process credit card charges and make a change (if applicable).
• Performs other related duties as assigned by management.
• Must be able to communicate in, read, write, and understand the primary language of the work location.
• Must be able to perform simple mathematical calculations from time to time.
• Must be able to stand and exert fast-paced mobility for periods of up to 6 hours in length
• Must have a good sense of balance, be able to bend and kneel and have the ability to lift bus tubs and trays frequently weighing up to 25lbs.

Knowledge:

 Guest relations, Floor plan, Side work duties, Phone procedures, Specials, Steps of service, Menu knowledge,  POS operation, Liquor knowledge, Alcohol awareness, Cash handling, Teamwork, Cash handling, Teamwork.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Must be friendly, outgoing, and must possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Is an enthusiastic and convincing

Salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her Employment. May assist Servers /Host / Hostess/ Server assistants at times  with Seating guests, Starting tables, Rolling silverware, or running food, stocking, removing, and resetting dishes and silverware between courses, and cleaning and resetting vacated tables.  Could include short periods of working in weather conditions in Curbside stores.

Duties and Requirements:

• Communicates effectively with guests.
• Must be enthusiastic and make guest feel appreciated through his/her actions.
• Has thorough knowledge of service standards and Work as a team with all of our personnel.
• Maintains running duties throughout shift and completes closing side work at end of shift as assigned by the manager.
• Works with others to keep all areas cleaned and stocked to our standards at all times.
• Accept guest payment, process credit card charges and make change (if applicable).
• Performs other related duties as assigned by management.
• Must be able to communicate in, read, write, and understand the primary language of the work location.
• Must be able to perform simple mathematical calculations from time to time.
• Must be able to stand and exert fast-paced mobility for periods of up to 6 hours in length
• Must have a good sense of balance, be able to bend and kneel and have the ability to lift bus tubs and trays frequently weighing up to 25lbs.

Knowledge:

Guest relations, Floor plan, Side work duties, Phone procedures, Specials, Steps of service, Menu knowledge,  POS operation, Liquor knowledge, Alcohol awareness, Cash handling, Teamwork, Cash handling, Teamwork.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Must be friendly, outgoing and must possess good communication skills. Is organized and able to think and act quickly and effectively. Maintains self-composure.  Has the ability to see the big picture, realizing the impact that a well or poorly run door has on the entire operation.  Must take pride in personal appearance and have a strong sense of integrity and honesty.

Required Duties and Responsibilities:

• Must be able to stand and exert fast-paced mobility through the dining room for periods of up to 8 or more hours in length.
• Must be able to speak clearly and listen attentively to guests and other employees.
• Must have the ability to carry silverware, dishes and etc. up to 35lbs. 
• Must be able to speak, read, and understand the primary language of the work location.
• Must be able to perform simple mathematical calculations.
• Communicates effectively with guests.
• Must be enthusiastic and make guests feel appreciated through his/her actions.
• Selects appropriate table using the rotation system and taking into account special requests from guests.
• Escorts guests to their tables, providing the guest with menus and silverware and wishes them a pleasant dining experience while pointing out point of sale as advertised on each table and informing the guest of their server’s name.
• Reads the dining room for potential problems areas and attends to the needs of the guests in a manner fitting the situation.
• Manages a wait when necessary.
• Works as a team with all personnel.
• Consistently performs 20-minute restroom checks and customer counts including open menu counts for the kitchen.
• Treats all applicants as guests in the restaurant and informs a manager of their presence.
• Maintains proper telephone etiquette and effectively attends to the needs of the callers if authorized and informs management of large party accommodations.
•  Manages special seating requests of guests consistent with table availability.
• Assists with the duties of servers and server assistant's as needed to maintain service effectiveness and efficiency.
• Performs other related duties as assigned by a manager.

Knowledge:

Guest Knowledge, Floor plan, Side work duties, Specials, Host standards, Applicant procedures, Front door standards, Menu knowledge, Door functions, Phone procedures, Seating rotation, Host Station standards.

Job Description:  Host

Must be friendly, outgoing and must possess good communication skills. It is organized and able to think and act quickly and effectively. Maintains self-composure.  Has the ability to see the big picture, realizing the impact that a well or poorly run door has on the entire operation.  Must take pride in personal appearance and have a strong sense of integrity and honesty.

Required Duties and Responsibilities:

• Must be able to stand and exert fast-paced mobility through the dining room for periods of up to 8 or more hours in length.
• Must be able to speak clearly and listen attentively to guests and other employees.
• Must have the ability to carry silverware, dishes and etc. up to 35lbs. 
• Must be able to speak, read, and understand the primary language of the work location.
• Must be able to perform simple mathematical calculations.
• Communicates effectively with guests.
• Must be enthusiastic and make guests feel appreciated through his/her actions.
• Selects appropriate table using the rotation system and taking into account special requests from guests.
• Escorts guests to their tables, providing the guest with menus and silverware and wishes them a pleasant dining experience while pointing out point of sale as advertised on each table and informing the guest of their server’s name.
• Reads the dining room for potential problems areas and attends to the needs of the guests in a manner fitting the situation.
• Manages a wait when necessary.
• Works as a team with all personnel.
• Consistently performs 20-minute restroom checks and customer counts including open menu counts for the kitchen.
• Treats all applicants as guests in the restaurant and informs a manager of their presence.
• Maintains proper telephone etiquette and effectively attends to the needs of the callers if authorized and informs management of large party accommodations.
•  Manages special seating requests of guests consistent with table availability.
• Assists with the duties of servers and server assistant's as needed to maintain service effectiveness and efficiency.
• Preforms other related duties as assigned by a manager.

Knowledge:

 Guest Knowledge, Floor plan, Side work duties, Specials, Host standards, Applicant procedures, Front door standards, Menu knowledge, Door functions, Phone procedures, Seating rotation, Host Station standards.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Must be friendly, outgoing, and must possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Is an enthusiastic and convincing salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her employment.

Required Duties and Responsibilities:

• Able to communicate the primary language of the work location.
• Able to be stationary for long periods of time and move from the area in the kitchen.
• Able to exert fast-paced mobility for periods up to 8 hours in length. 
• Have the ability to bend, stoop, lift, carry dish racks, pots, pans, bus tubs, etc. up to 50 lbs. in weight on a regular and continuous basis.
• Must be able to be subject to wet floors, extreme temperatures, and loud noise.
• Sets up and breaks down the dish machine.
• Checks machine to be sure it is operating correctly and reports any defects immediately.
• Knows and implements preventive maintenance procedures.
• Washes and correctly stores all dishes.
• Presoaks, pots, pans, and silverware according to Company procedures.
• Checks water temperature during dishwashing to ensure sanitary practice.
• Removes trash from dish room and places in dumpsters.
• Cleans and sanitizes garbage cans and keeps liners in cans at all times.
• Cleans and keeps dish room neat including a detergent stage area, strives to keep the floor dry
• Mops floors.
• Works as a team with all personnel.
• Performs other related duties as assigned by a manager.

Job Description: Busser

Must be friendly, outgoing, and must possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Is an enthusiastic and convincing salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her employment.

Duties and Requirements:

• Able to communicate the primary language of the work location.
• Able to be stationary for long periods of time and move from the area in the kitchen.
• Must be able to exert fast-paced mobility for periods up to 7 hours in length.
• Has the ability to bend, stoop, lift, carry dish racks, pots, pans, bus tubs, etc. up to 50 lbs. in weight on a regular and continuous basis.
• Able to be subject to wet floors, extreme temperatures, and loud noise.
• Maintains cleanliness and sanitation of the dining room including tables, chairs, floors, windows, and restrooms.
• Works as a team with all personnel.
• Resets tables properly after cleaning to company standards.
• Assists in maintaining dish area and parking lot and green space.
•  Running of trash to the dumpsters when needed.
• Assisting with a mopping of floors.
• Performs other related duties as assigned by management.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Job Description: Prep

Must be friendly, outgoing, and possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Must possess a sense of urgency and timing. Must set high standards, be quality conscious, and have an eye for detail. Must take pride in personal appearance and have a sense of dedication to his/her job. Must display integrity and honesty in all aspects of his/her employment. Responsible for the daily preparation of food items in various areas of the kitchen. Follows recipes, portion controls, and presentation specifications set by the restaurant. Restocks all items as needed throughout the shift. Cleans and maintains stations using good safety, sanitation, and organizational skills. Understands how to properly use and maintain all equipment in station. Assist with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas.

Duties and Requirements:

• Able to communicate in, read, write, and understand the primary language of the work location.
• Able to perform simple mathematical calculations as they are able to stand and exert mobility for periods up to 6 hours in length.
• Has the ability to lift pots, pans, and etc. weighing up to 40 pounds.
• Has an understanding and knowledge of safety, sanitation, and food handling procedures.
• Possess finger dexterity to use small tools adeptly.
• Must be able to follow instructions.
• Must have the ability to work calmly and effectively under pressure.
• Must be able to communicate clearly and effectively with supervisors, and all other employees. 
• Previous prep or line cook experience preferred.
• Prepares, according to our standards and recipes, all products in the station to which he/she is assigned by Management.
• Assists other line cooks/Prep when necessary.
• Communicates clearly and efficiently with other kitchen team members and receives information and feedback from them on their needs, and takes action based on observation and information received.
• Observes the quality of food in his/her station, taking all necessary actions to ensure our standards. Works as a team with all of our personnel.
• Takes responsibility for efficient food presentation and proper cooking times.
• Maintains kitchen equipment.
• Performs other related duties as assigned by a manager.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Job Description:

• Must be hard working, self-motivated and prideful of quality work.
• It is important to be organized and has good time management skills.
• Will require recording of meat weights, cutting meat to specifications and determining yields.

Requirements:

• Must be able to stand for long periods of time, lift heavy weights up to 90lbs, work in a cold environment, and work by self for long periods of time.
• Basic knowledge of different cuts of beef, basic knife skills, food handlers safety, and basic math functions.

Duties:

• To record all weights of bulk meat daily and when delivered.
• Cut all meat to the specifications of our different steaks, record cut meat in a log, and determines meat yields.
• Will be responsible for keeping work area clean and sanitary at all times, and will be performing daily steak counts and creating steak pars based off of product mix.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Job Description: Line Cook

Must be friendly, outgoing, and possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Must possess a sense of urgency and timing. Must set high standards, be quality conscious, and have an eye for detail. Must take pride in personal appearance and have a sense of dedication to his/her job. Must display integrity and honesty in all aspects of his/her employment. Responsible for the daily preparation of food items in various areas of the kitchen. Follows recipes, portion controls, and presentation specifications set by the restaurant.

Restocks all items as needed throughout the shift. Cleans and maintains stations using good safety, sanitation, and organizational skills. Understands how to properly use and maintain all equipment in station. Assist with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas.

Duties and Requirements:

• Able to communicate in, read, write, and understand the primary language of the work location.
• They can perform simple mathematical calculations as they relate to recipe execution.
• Able to stand and exert mobility for periods up to 6 hours in length.
• Must have the ability to lift pots, pans, and etc. weighing up to 40 pounds.
• Has an understanding and knowledge of safety, sanitation, and food handling procedures.
• Possesses finger dexterity to use small tools adeptly.
• Must be able to follow instructions.
• Must have the ability to work calmly and effectively under pressure.
• Must be able to communicate clearly and effectively with supervisors, and all other employees.
• Previous prep or line cook experience preferred.
• Prepares, according to our standards and recipes, all products in the station that are assigned.
• Assists other line cooks when necessary.
• Communicates clearly and efficiently with other kitchen receives information and feedback from them on their needs, and takes action based on observation and information received.
• Observes the quality of food in his/her station, taking all necessary actions to ensure our standards.
• Works as a team with all of our personnel.
• Takes responsibility for efficient food presentation and proper cooking times.
• Maintains kitchen equipment.
• Performs other related duties as assigned by a manager.

Knowledge:

 Specials menu abbreviations, Safe food temperatures, Cook times, Plate presentation, Proper portions/weights, Station procedures, Equipment operations, Menu items, knife handling skills, local and State health codes, Kitchen sanitation.Host Station standards.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Job Description:  Dishwasher

Must be friendly, outgoing, and must possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Is an enthusiastic and convincing salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her employment.

Required Duties and Responsibilities:

• Able to communicate the primary language of the work location.
• Able to be stationary for long periods of time and move from the area in the kitchen.
• Able to exert fast-paced mobility for periods up to 8 hours in length. 
• Have the ability to bend, stoop, lift, carry dish racks, pots, pans, bus tubs, etc. up to 50 lbs. in weight on a regular and continuous basis.
• Must be able to be subject to wet floors, extreme temperatures, and loud noise.
• Sets up and breaks down the dish machine.
• Checks machine to be sure it is operating correctly and reports any defects immediately.
• Knows and implements preventive maintenance procedures.
• Washes and correctly stores all dishes.
• Presoaks, pots, pans, and silverware according to Company procedures.
• Checks water temperature during dishwashing to ensure sanitary practice.
• Removes trash from dish room and places in dumpsters.
• Cleans and sanitizes garbage cans and keeps liners in cans at all times.
• Cleans and keeps dish room neat including a detergent stage area, strives to keep the floor dry
• Mops floors.
• Works as a team with all personnel.
• Preforms other related duties as assigned by a manager.

Service Manager Job Description/Expectations

Job Description:

• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• Supervise operation of bar to maximize profitability, minimize legal liability, and conform to alcoholic beverage regulations.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Fill in where needed to ensure quest service standards and efficient operations
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurants receiving policies and procedures.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.
• Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees and guests.
• Carry out restaurant marketing, advertising, and promotional activities and campaigns.
• Perform other duties as assigned by General Manager

Requirements:

• Must be 21 years of age.
• Be able to communicate and understand the predominate language(s) of the restaurant's trading area.
• Have knowledge of service and food and beverage, generally involving at least three years of front-of-house operations and/or assistant management positions.
• Possess excellent basic math skills and have the ability to operate a cash register or POS system.
• Be able to work in a standing position for long periods of time.
• Be able to reach, bend, stoop and frequently lift up to 50 lbs.
• Must have the stamina to work in a positive environment 50-60 hours a week. 
• Be able to work in a Real, Fresh, Fun environment!

FOH Manager Job Description/Expectations

Job Description:

• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• Supervise operation of bar to maximize profitability, minimize legal liability, and conform to alcoholic beverage regulations.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Fill in where needed to ensure quest service standards and efficient operations
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurants receiving policies and procedures.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.
• Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees and guests.
• Carry out restaurant marketing, advertising, and promotional activities and campaigns.
• Perform other duties as assigned by General Manager

Requirements:

• Must be 21 years of age.
• Be able to communicate and understand the predominate language(s) of the restaurant's trading area.
• Have knowledge of service and food and beverage, generally involving at least three years of front-of-house operations and/or assistant management positions.
• Possess excellent basic math skills and have the ability to operate a cash register or POS system.
• Be able to work in a standing position for long periods of time.
• Be able to reach, bend, stoop and frequently lift up to 50 lbs.
• Must have the stamina to work in a positive environment 50-60 hours a week. 
• Be able to work in a Real, Fresh, Fun environment!

Job Description: Server

Must be friendly, outgoing, and must possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Is an enthusiastic and convincing salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her employment. Must observe diners to ensure that guests are satisfied with the food and service, responds to the additional request and determines when the meal has been completed.

May assist server assistant with stocking, removing and resetting dishes and silverware between courses, and cleaning and resetting vacated tables.

Duties and Requirements:

• Must be of legal age to serve alcohol according to state laws.
• Must be able to communicate in, read, write, and understand the primary language of the work location.
• Must be able to perform simple mathematical calculations from time to time.
• Must be able to stand and exert fast-paced mobility for periods of up to 6 hours in length.
• Must have a good sense of balance, be able to bend and kneel and have the ability to lift bus tubs and trays frequently weighing up to 25lbs.
• Communicates effectively with guests.
• Must be enthusiastic and make the guest feel appreciated through his/her actions.
• Obtains information regarding specials, side work, assigned station, and etc. from a manager at the start of a shift.
• Has a thorough knowledge of the steps of service and all of their components and use them to manage his/her section effectively.
• Work as a team with all of our personnel.
• Maintains running side work throughout the shift and completes closing side work at the end of the shift as assigned by the manager.
• Works with others to keep all areas cleaned and stocked to our standards at all times.
• Accept guest payment, process credit card charges and make a change (if applicable).
• Performs other related duties as assigned by management.

Knowledge:

 Guest relations, Floor plan, Side work duties, Phone procedures, Specials, Steps of service, Menu knowledge,  POS operation, Liquor knowledge, Alcohol awareness, Cash handling, Teamwork.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

General Manager Job Description/Expectations

Job Description:

• The GM consistently provides a quality product and guest service experience that delivers total customer satisfaction. He or she models and creates an environment in which the customer is always right; ensures a positive guest service experience.
• The GM must understand completely all policies, procedures, standards, specifications, guidelines and training programs along with executing the top 4 priorities. 
• The GM responds positively and quickly to customer concerns. He or she corrects potential problems before they affect guests.
• The GM hires high quality people who demonstrate and ensure consistent customer satisfaction.
• Ensures all employees are trained, motivated and empowered to deliver total guest satisfaction.
• Evaluates each employee’s ability to maintain high levels of guest satisfaction.
• Maintains restaurant at the level necessary to meet or exceed the company standards for Quality, Service and Cleanliness
• Utilizes labor effectively to meet budgets while ensuring high quality of QSC.
• The GM must be able to reach, bend, stoop, and frequently lift up to 50 pounds and must have the stamina to work 50 to 60 hours per week.
• Work in a standing position for long periods of time up to 5 hours or more

Training and Development:

• The GM continuously improves the skills, knowledge and morale of all employees. he or she treats the employees with courtesy, honesty and respect
• The GM effectively utilizes all training programs from new employee orientation up to and including management training classes.
• The GM prepares qualified employees for promotion to the next position. He or she continually develops adequate numbers of shift leaders to meet the objective of the business plan.
• The GM evaluates each employee’s performance based on clearly communicated standards and expectations. The GM holds the employees accountable for performance. The GM makes tough decisions regarding all performance related issues in the restaurant; confronts poor performance.
• The GM will conduct weekly manager meetings.

Effective Business Management:

• The GM maximizes financial performance and profit. Ensure store achieves objectives in sales, profitability, service, quality, appearance of facility and sanitation/cleanliness.
• The GM develops and executes the business plan (key elements include: fiscal responsibilities, manpower planning and local restaurant marketing) for the restaurant.
• Achieves results by planning, communicating, delegating and following up.
• Executes companywide marketing programs; initiates programs on time, correctly and with minimal direction.
• Identifies and develops local restaurant marketing strategies to maximize sales.

 Appropriate and Fair Business Practices:

• The GM ensures business and personnel practices are within the law and consistent with policies and procedures.
• The GM serves as a role model and sets a positive example for the entire team in all aspects of business and personnel management.
• Enforces all labor laws (federal, state and local).
• Follows procedures to maintain the safety and security of all employees, customers and company assets (building, cash, equipment, supplies).
• Upholds SFCC food safety, food handling and sanitation requirements, to ensure the health and safety of our customers and employees.
• Knowledgeable of restaurant policies regarding personnel and administer prompt fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.

Job Requirements:

• Must be 21 years of age.
• Be able to communicate and understand the predominate language(s) of the restaurant's trading area.
• Have knowledge of service and food and beverage, generally involving at least three years of front-of-house operations and/or assistant management positions.
• Have 2 years kitchen experience from a scratch kitchen.
• Excellent leadership skills.
• Be able to work in a Real, Fresh, Fun environment!  

Ktichen Manager Job Description/Expectations

Job Description:

• Directly responsible for all kitchen functions—including food purchasing, preparation and maintenance of quality standards.
• Handle and train others to clean kitchen equipment carefully and safely to prevent damage or injuries.          
• Monitor weekly historical business data, and use this information to prepare weekly work schedules to ensure sufficient coverage in the kitchen to attain our food service standards.
• Supervise operation of the kitchen to maximize profitability, minimize legal liability, and conform to State and Local health code regulations.
• Consistently monitor COGS through daily use of inventory control.
• Input of food purchases and the safeguarding of all recipes.
• Assist with hiring, training, and scheduling of BOH personnel.
• Investigate and resolve complaints concerning food quality issues.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of
• kitchen and dining areas.
• Maintain par-stock of food products
• Comply with all health and safety regulations.
• Review and monitor, with General Manager or other financial personnel, expenditures to ensure that they conform to budget limitations. 
• Perform other kitchen duties as assigned by General Manager

Requirements:

• Understand the importance of fresh, made from scratch recipes and hand cut steaks.
• A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter with a from scratch concept.
• At least 1 year in a similar capacity.
• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
• Be able to reach, bend, stoop and frequently lift up to 50 lbs.
• Withstand temperatures of 0 degrees Fahrenheit or less and 100 degrees Fahrenheit or more.
• Work in a standing position up to 11 hours a day.
• Understand and respond to team members in a loud environment. Understand finance and cost management.
• Be able to work in a Real, Fresh, Fun environment!

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current position, senior management and /or administrators reservesthe right to revise the job or to require that other or different tasks be performed as assigned.

General Manager Job Description/Expectations

Job Description:

• The GM consistently provides a quality product and guest service experience that delivers total customer satisfaction. He or she models and creates an environment in which the customer is always right; ensures a positive guest service experience.
• The GM must understand completely all policies, procedures, standards, specifications, guidelines and training programs along with executing the top 4 priorities. 
• The GM responds positively and quickly to customer concerns. He or she corrects potential problems before they affect guests.
• The GM hires high quality people who demonstrate and ensure consistent customer satisfaction.
• Ensures all employees are trained, motivated and empowered to deliver total guest satisfaction.
• Evaluates each employee’s ability to maintain high levels of guest satisfaction.
• Maintains restaurant at the level necessary to meet or exceed the company standards for Quality, Service and Cleanliness
• Utilizes labor effectively to meet budgets while ensuring high quality of QSC.
• The GM must be able to reach, bend, stoop, and frequently lift up to 50 pounds and must have the stamina to work 50 to 60 hours per week.
• Work in a standing position for long periods of time up to 5 hours or more

Training and Development:

• The GM continuously improves the skills, knowledge and morale of all employees. he or she treats the employees with courtesy, honesty and respect
• The GM effectively utilizes all training programs from new employee orientation up to and including management training classes.
• The GM prepares qualified employees for promotion to the next position. He or she continually develops adequate numbers of shift leaders to meet the objective of the business plan.
• The GM evaluates each employee’s performance based on clearly communicated standards and expectations. The GM holds the employees accountable for performance. The GM makes tough decisions regarding all performance related issues in the restaurant; confronts poor performance.
• The GM will conduct weekly manager meetings.

Effective Business Management:

• The GM maximizes financial performance and profit. Ensure store achieves objectives in sales, profitability, service, quality, appearance of facility and sanitation/cleanliness.
• The GM develops and executes the business plan (key elements include: fiscal responsibilities, manpower planning and local restaurant marketing) for the restaurant.
• Achieves results by planning, communicating, delegating and following up.
• Executes companywide marketing programs; initiates programs on time, correctly and with minimal direction.
• Identifies and develops local restaurant marketing strategies to maximize sales.

 Appropriate and Fair Business Practices:

• The GM ensures business and personnel practices are within the law and consistent with policies and procedures.
• The GM serves as a role model and sets a positive example for the entire team in all aspects of business and personnel management.
• Enforces all labor laws (federal, state and local).
• Follows procedures to maintain the safety and security of all employees, customers and company assets (building, cash, equipment, supplies).
• Upholds SFCC food safety, food handling and sanitation requirements, to ensure the health and safety of our customers and employees.
• Knowledgeable of restaurant policies regarding personnel and administer prompt fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.

Job Requirements:

• Must be 21 years of age.
• Be able to communicate and understand the predominate language(s) of the restaurant's trading area.
• Have knowledge of service and food and beverage, generally involving at least three years of front-of-house operations and/or assistant management positions.
• Have 2 years kitchen experience from a scratch kitchen.
• Excellent leadership skills.
• Be able to work in a Real, Fresh, Fun environment!  

Ktichen Manager Job Description/Expectations

Job Description:

• Directly responsible for all kitchen functions—including food purchasing, preparation and maintenance of quality standards.
• Handle and train others to clean kitchen equipment carefully and safely to prevent damage or injuries.          
• Monitor weekly historical business data, and use this information to prepare weekly work schedules to ensure sufficient coverage in the kitchen to attain our food service standards.
• Supervise operation of the kitchen to maximize profitability, minimize legal liability, and conform to State and Local health code regulations.
• Consistently monitor COGS through daily use of inventory control.
• Input of food purchases and the safeguarding of all recipes.
• Assist with hiring, training, and scheduling of BOH personnel.
• Investigate and resolve complaints concerning food quality issues.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of
• kitchen and dining areas.
• Maintain par-stock of food products
• Comply with all health and safety regulations.
• Review and monitor, with General Manager or other financial personnel, expenditures to ensure that they conform to budget limitations. 
• Perform other kitchen duties as assigned by General Manager

Requirements:

• Understand the importance of fresh, made from scratch recipes and hand cut steaks.
• A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter with a from scratch concept.
• At least 1 year in a similar capacity.
• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
• Be able to reach, bend, stoop and frequently lift up to 50 lbs.
• Withstand temperatures of 0 degrees Fahrenheit or less and 100 degrees Fahrenheit or more.
• Work in a standing position up to 11 hours a day.
• Understand and respond to team members in a loud environment. Understand finance and cost management.
• Be able to work in a Real, Fresh, Fun environment!

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current position, senior management and /or administrators reservesthe right to revise the job or to require that other or different tasks be performed as assigned.

FOH Manager Job Description/Expectations

Job Description:

• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• Supervise operation of bar to maximize profitability, minimize legal liability, and conform to alcoholic beverage regulations.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Fill in where needed to ensure quest service standards and efficient operations
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurants receiving policies and procedures.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.
• Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees and guests.
• Carry out restaurant marketing, advertising, and promotional activities and campaigns.
• Perform other duties as assigned by General Manager

Requirements:

• Must be 21 years of age.
• Be able to communicate and understand the predominate language(s) of the restaurant's trading area.
• Have knowledge of service and food and beverage, generally involving at least three years of front-of-house operations and/or assistant management positions.
• Possess excellent basic math skills and have the ability to operate a cash register or POS system.
• Be able to work in a standing position for long periods of time.
• Be able to reach, bend, stoop and frequently lift up to 50 lbs.
• Must have the stamina to work in a positive environment 50-60 hours a week. 
• Be able to work in a Real, Fresh, Fun environment!

Job Description: Line Cook

Must be friendly, outgoing, and possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Must possess a sense of urgency and timing. Must set high standards, be quality conscious, and have an eye for detail. Must take pride in personal appearance and have a sense of dedication to his/her job. Must display integrity and honesty in all aspects of his/her employment. Responsible for the daily preparation of food items in various areas of the kitchen. Follows recipes, portion controls, and presentation specifications set by the restaurant.

Restocks all items as needed throughout the shift. Cleans and maintains stations using good safety, sanitation, and organizational skills. Understands how to properly use and maintain all equipment in station. Assist with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas.

Duties and Requirements:

• Able to communicate in, read, write, and understand the primary language of the work location.
• They can perform simple mathematical calculations as they relate to recipe execution.
• Able to stand and exert mobility for periods up to 6 hours in length.
• Must have the ability to lift pots, pans, and etc. weighing up to 40 pounds.
• Has an understanding and knowledge of safety, sanitation, and food handling procedures.
• Possesses finger dexterity to use small tools adeptly.
• Must be able to follow instructions.
• Must have the ability to work calmly and effectively under pressure.
• Must be able to communicate clearly and effectively with supervisors, and all other employees.
• Previous prep or line cook experience preferred.
• Prepares, according to our standards and recipes, all products in the station that are assigned.
• Assists other line cooks when necessary.
• Communicates clearly and efficiently with other kitchen receives information and feedback from them on their needs, and takes action based on observation and information received.
• Observes the quality of food in his/her station, taking all necessary actions to ensure our standards.
• Works as a team with all of our personnel.
• Takes responsibility for efficient food presentation and proper cooking times.
• Maintains kitchen equipment.
• Performs other related duties as assigned by a manager.

Knowledge:

 Specials menu abbreviations, Safe food temperatures, Cook times, Plate presentation, Proper portions/weights, Station procedures, Equipment operations, Menu items, knife handling skills, local and State health codes, Kitchen sanitation.Host Station standards.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Job Description: Server

Must be friendly, outgoing, and must possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Is an enthusiastic and convincing salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her employment. Must observe diners to ensure that guests are satisfied with the food and service, responds to the additional request and determines when the meal has been completed.

May assist server assistant with stocking, removing and resetting dishes and silverware between courses, and cleaning and resetting vacated tables.

Duties and Requirements:

• Must be of legal age to serve alcohol according to state laws.
• Must be able to communicate in, read, write, and understand the primary language of the work location.
• Must be able to perform simple mathematical calculations from time to time.
• Must be able to stand and exert fast-paced mobility for periods of up to 6 hours in length.
• Must have a good sense of balance, be able to bend and kneel and have the ability to lift bus tubs and trays frequently weighing up to 25lbs.
• Communicates effectively with guests.
• Must be enthusiastic and make the guest feel appreciated through his/her actions.
• Obtains information regarding specials, side work, assigned station, and etc. from a manager at the start of a shift.
• Has a thorough knowledge of the steps of service and all of their components and use them to manage his/her section effectively.
• Work as a team with all of our personnel.
• Maintains running side work throughout the shift and completes closing side work at the end of the shift as assigned by the manager.
• Works with others to keep all areas cleaned and stocked to our standards at all times.
• Accept guest payment, process credit card charges and make a change (if applicable).
• Performs other related duties as assigned by management.

Knowledge:

 Guest relations, Floor plan, Side work duties, Phone procedures, Specials, Steps of service, Menu knowledge,  POS operation, Liquor knowledge, Alcohol awareness, Cash handling, Teamwork.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Must be friendly, outgoing, and must possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Is an enthusiastic and convincing salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her employment. Must observe diners to ensure that guests are satisfied with the food and service, responds to the additional request and determines when the meal has been completed.

May assist server assistant with stocking, removing and resetting dishes and silverware between courses, and cleaning and resetting vacated tables.

Duties and Requirements:

• Must be of legal age to serve alcohol according to state laws.
• Must be able to communicate in, read, write, and understand the primary language of the work location.
• Must be able to perform simple mathematical calculations from time to time.
• Must be able to stand and exert fast-paced mobility for periods of up to 6 hours in length.
• Must have a good sense of balance, be able to bend and kneel and have the ability to lift bus tubs and trays frequently weighing up to 25lbs.
• Communicates effectively with guests.
• Must be enthusiastic and make the guest feel appreciated through his/her actions.
• Obtains information regarding specials, side work, assigned station, and etc. from a manager at the start of a shift.
• Has a thorough knowledge of the steps of service and all of their components and use them to manage his/her section effectively.
• Work as a team with all of our personnel.
• Maintains running side work throughout the shift and completes closing side work at end of the shift as assigned by the manager.
• Works with others to keep all areas cleaned and stocked to our standards at all times.
• Accept guest payment, process credit card charges and make a change (if applicable).
• Performs other related duties as assigned by management.

Knowledge:

 Guest relations, Floor plan, Side work duties, Phone procedures, Specials, Steps of service, Menu knowledge,  POS operation, Liquor knowledge, Alcohol awareness, Cash handling, Teamwork.

Must be friendly, outgoing, and must possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Is an enthusiastic and convincing salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her employment. Must observe diners to ensure that guests are satisfied with the food and service, responds to the additional request and determines when the meal has been completed.

May assist server assistant with stocking, removing and resetting dishes and silverware between courses, and cleaning and resetting vacated tables.

Duties and Requirements:

• Must be of legal age to serve alcohol according to state laws.
• Must be able to communicate in, read, write, and understand the primary language of the work location.
• Must be able to perform simple mathematical calculations from time to time.
• Must be able to stand and exert fast-paced mobility for periods of up to 6 hours in length.
• Must have a good sense of balance, be able to bend and kneel and have the ability to lift bus tubs and trays frequently weighing up to 25lbs.
• Communicates effectively with guests.
• Must be enthusiastic and make the guest feel appreciated through his/her actions.
• Obtains information regarding specials, side work, assigned station, and etc. from a manager at the start of a shift.
• Has a thorough knowledge of the steps of service and all of their components and use them to manage his/her section effectively.
• Work as a team with all of our personnel.
• Maintains running side work throughout the shift and completes closing side work at end of the shift as assigned by the manager.
• Works with others to keep all areas cleaned and stocked to our standards at all times.
• Accept guest payment, process credit card charges and make a change (if applicable).
• Performs other related duties as assigned by management.

Knowledge:

 Guest relations, Floor plan, Side work duties, Phone procedures, Specials, Steps of service, Menu knowledge,  POS operation, Liquor knowledge, Alcohol awareness, Cash handling, Teamwork.

Job Description: Server

Must be friendly, outgoing, and must possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Is an enthusiastic and convincing salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her employment. Must observe diners to ensure that guests are satisfied with the food and service, responds to the additional request and determines when the meal has been completed.

May assist server assistant with stocking, removing and resetting dishes and silverware between courses, and cleaning and resetting vacated tables.

Duties and Requirements:

• Must be of legal age to serve alcohol according to state laws.
• Must be able to communicate in, read, write, and understand the primary language of the work location.
• Must be able to perform simple mathematical calculations from time to time.
• Must be able to stand and exert fast-paced mobility for periods of up to 6 hours in length.
• Must have a good sense of balance, be able to bend and kneel and have the ability to lift bus tubs and trays frequently weighing up to 25lbs.
• Communicates effectively with guests.
• Must be enthusiastic and make the guest feel appreciated through his/her actions.
• Obtains information regarding specials, side work, assigned station, and etc. from a manager at the start of a shift.
• Has a thorough knowledge of the steps of service and all of their components and use them to manage his/her section effectively.
• Work as a team with all of our personnel.
• Maintains running side work throughout the shift and completes closing side work at the end of the shift as assigned by the manager.
• Works with others to keep all areas cleaned and stocked to our standards at all times.
• Accept guest payment, process credit card charges and make a change (if applicable).
• Performs other related duties as assigned by management.

Knowledge:

 Guest relations, Floor plan, Side work duties, Phone procedures, Specials, Steps of service, Menu knowledge,  POS operation, Liquor knowledge, Alcohol awareness, Cash handling, Teamwork.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Job Description: Line Cook

Must be friendly, outgoing, and possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Must possess a sense of urgency and timing. Must set high standards, be quality conscious, and have an eye for detail. Must take pride in personal appearance and have a sense of dedication to his/her job. Must display integrity and honesty in all aspects of his/her employment. Responsible for the daily preparation of food items in various areas of the kitchen. Follows recipes, portion controls, and presentation specifications set by the restaurant.

Restocks all items as needed throughout the shift. Cleans and maintains stations using good safety, sanitation, and organizational skills. Understands how to properly use and maintain all equipment in station. Assist with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas.

Duties and Requirements:

• Able to communicate in, read, write, and understand the primary language of the work location.
• They can perform simple mathematical calculations as they relate to recipe execution.
• Able to stand and exert mobility for periods up to 6 hours in length.
• Must have the ability to lift pots, pans, and etc. weighing up to 40 pounds.
• Has an understanding and knowledge of safety, sanitation, and food handling procedures.
• Possesses finger dexterity to use small tools adeptly.
• Must be able to follow instructions.
• Must have the ability to work calmly and effectively under pressure.
• Must be able to communicate clearly and effectively with supervisors, and all other employees.
• Previous prep or line cook experience preferred.
• Prepares, according to our standards and recipes, all products in the station that are assigned.
• Assists other line cooks when necessary.
• Communicates clearly and efficiently with other kitchen receives information and feedback from them on their needs, and takes action based on observation and information received.
• Observes the quality of food in his/her station, taking all necessary actions to ensure our standards.
• Works as a team with all of our personnel.
• Takes responsibility for efficient food presentation and proper cooking times.
• Maintains kitchen equipment.
• Performs other related duties as assigned by a manager.

Knowledge:

 Specials menu abbreviations, Safe food temperatures, Cook times, Plate presentation, Proper portions/weights, Station procedures, Equipment operations, Menu items, knife handling skills, local and State health codes, Kitchen sanitation.Host Station standards.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

FOH Manager Job Description/Expectations

Job Description:

• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• Supervise operation of bar to maximize profitability, minimize legal liability, and conform to alcoholic beverage regulations.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Fill in where needed to ensure quest service standards and efficient operations
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurants receiving policies and procedures.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.
• Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees and guests.
• Carry out restaurant marketing, advertising, and promotional activities and campaigns.
• Perform other duties as assigned by General Manager

Requirements:

• Must be 21 years of age.
• Be able to communicate and understand the predominate language(s) of the restaurant's trading area.
• Have knowledge of service and food and beverage, generally involving at least three years of front-of-house operations and/or assistant management positions.
• Possess excellent basic math skills and have the ability to operate a cash register or POS system.
• Be able to work in a standing position for long periods of time.
• Be able to reach, bend, stoop and frequently lift up to 50 lbs.
• Must have the stamina to work in a positive environment 50-60 hours a week. 
• Be able to work in a Real, Fresh, Fun environment!

Ktichen Manager Job Description/Expectations

Job Description:

• Directly responsible for all kitchen functions—including food purchasing, preparation and maintenance of quality standards.
• Handle and train others to clean kitchen equipment carefully and safely to prevent damage or injuries.          
• Monitor weekly historical business data, and use this information to prepare weekly work schedules to ensure sufficient coverage in the kitchen to attain our food service standards.
• Supervise operation of the kitchen to maximize profitability, minimize legal liability, and conform to State and Local health code regulations.
• Consistently monitor COGS through daily use of inventory control.
• Input of food purchases and the safeguarding of all recipes.
• Assist with hiring, training, and scheduling of BOH personnel.
• Investigate and resolve complaints concerning food quality issues.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of
• kitchen and dining areas.
• Maintain par-stock of food products
• Comply with all health and safety regulations.
• Review and monitor, with General Manager or other financial personnel, expenditures to ensure that they conform to budget limitations. 
• Perform other kitchen duties as assigned by General Manager

Requirements:

• Understand the importance of fresh, made from scratch recipes and hand cut steaks.
• A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter with a from scratch concept.
• At least 1 year in a similar capacity.
• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
• Be able to reach, bend, stoop and frequently lift up to 50 lbs.
• Withstand temperatures of 0 degrees Fahrenheit or less and 100 degrees Fahrenheit or more.
• Work in a standing position up to 11 hours a day.
• Understand and respond to team members in a loud environment. Understand finance and cost management.
• Be able to work in a Real, Fresh, Fun environment!

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current position, senior management and /or administrators reservesthe right to revise the job or to require that other or different tasks be performed as assigned.

Service Manager Job Description/Expectations

Job Description:

• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• Supervise operation of bar to maximize profitability, minimize legal liability, and conform to alcoholic beverage regulations.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Fill in where needed to ensure quest service standards and efficient operations
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurants receiving policies and procedures.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.
• Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees and guests.
• Carry out restaurant marketing, advertising, and promotional activities and campaigns.
• Perform other duties as assigned by General Manager

Requirements:

• Must be 21 years of age.
• Be able to communicate and understand the predominate language(s) of the restaurant's trading area.
• Have knowledge of service and food and beverage, generally involving at least three years of front-of-house operations and/or assistant management positions.
• Possess excellent basic math skills and have the ability to operate a cash register or POS system.
• Be able to work in a standing position for long periods of time.
• Be able to reach, bend, stoop and frequently lift up to 50 lbs.
• Must have the stamina to work in a positive environment 50-60 hours a week. 
• Be able to work in a Real, Fresh, Fun environment!

General Manager Job Description/Expectations

Job Description:

• The GM consistently provides a quality product and guest service experience that delivers total customer satisfaction. He or she models and creates an environment in which the customer is always right; ensures a positive guest service experience.
• The GM must understand completely all policies, procedures, standards, specifications, guidelines and training programs along with executing the top 4 priorities. 
• The GM responds positively and quickly to customer concerns. He or she corrects potential problems before they affect guests.
• The GM hires high quality people who demonstrate and ensure consistent customer satisfaction.
• Ensures all employees are trained, motivated and empowered to deliver total guest satisfaction.
• Evaluates each employee’s ability to maintain high levels of guest satisfaction.
• Maintains restaurant at the level necessary to meet or exceed the company standards for Quality, Service and Cleanliness
• Utilizes labor effectively to meet budgets while ensuring high quality of QSC.
• The GM must be able to reach, bend, stoop, and frequently lift up to 50 pounds and must have the stamina to work 50 to 60 hours per week.
• Work in a standing position for long periods of time up to 5 hours or more

Training and Development:

• The GM continuously improves the skills, knowledge and morale of all employees. he or she treats the employees with courtesy, honesty and respect
• The GM effectively utilizes all training programs from new employee orientation up to and including management training classes.
• The GM prepares qualified employees for promotion to the next position. He or she continually develops adequate numbers of shift leaders to meet the objective of the business plan.
• The GM evaluates each employee’s performance based on clearly communicated standards and expectations. The GM holds the employees accountable for performance. The GM makes tough decisions regarding all performance related issues in the restaurant; confronts poor performance.
• The GM will conduct weekly manager meetings.

Effective Business Management:

• The GM maximizes financial performance and profit. Ensure store achieves objectives in sales, profitability, service, quality, appearance of facility and sanitation/cleanliness.
• The GM develops and executes the business plan (key elements include: fiscal responsibilities, manpower planning and local restaurant marketing) for the restaurant.
• Achieves results by planning, communicating, delegating and following up.
• Executes companywide marketing programs; initiates programs on time, correctly and with minimal direction.
• Identifies and develops local restaurant marketing strategies to maximize sales.

 Appropriate and Fair Business Practices:

• The GM ensures business and personnel practices are within the law and consistent with policies and procedures.
• The GM serves as a role model and sets a positive example for the entire team in all aspects of business and personnel management.
• Enforces all labor laws (federal, state and local).
• Follows procedures to maintain the safety and security of all employees, customers and company assets (building, cash, equipment, supplies).
• Upholds SFCC food safety, food handling and sanitation requirements, to ensure the health and safety of our customers and employees.
• Knowledgeable of restaurant policies regarding personnel and administer prompt fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.

Job Requirements:

• Must be 21 years of age.
• Be able to communicate and understand the predominate language(s) of the restaurant's trading area.
• Have knowledge of service and food and beverage, generally involving at least three years of front-of-house operations and/or assistant management positions.
• Have 2 years kitchen experience from a scratch kitchen.
• Excellent leadership skills.
• Be able to work in a Real, Fresh, Fun environment!  

Ktichen Manager Job Description/Expectations

Job Description:

• Directly responsible for all kitchen functions—including food purchasing, preparation and maintenance of quality standards.
• Handle and train others to clean kitchen equipment carefully and safely to prevent damage or injuries.          
• Monitor weekly historical business data, and use this information to prepare weekly work schedules to ensure sufficient coverage in the kitchen to attain our food service standards.
• Supervise operation of the kitchen to maximize profitability, minimize legal liability, and conform to State and Local health code regulations.
• Consistently monitor COGS through daily use of inventory control.
• Input of food purchases and the safeguarding of all recipes.
• Assist with hiring, training, and scheduling of BOH personnel.
• Investigate and resolve complaints concerning food quality issues.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of
• kitchen and dining areas.
• Maintain par-stock of food products
• Comply with all health and safety regulations.
• Review and monitor, with General Manager or other financial personnel, expenditures to ensure that they conform to budget limitations. 
• Perform other kitchen duties as assigned by General Manager

Requirements:

• Understand the importance of fresh, made from scratch recipes and hand cut steaks.
• A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter with a from scratch concept.
• At least 1 year in a similar capacity.
• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
• Be able to reach, bend, stoop and frequently lift up to 50 lbs.
• Withstand temperatures of 0 degrees Fahrenheit or less and 100 degrees Fahrenheit or more.
• Work in a standing position up to 11 hours a day.
• Understand and respond to team members in a loud environment. Understand finance and cost management.
• Be able to work in a Real, Fresh, Fun environment!

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current position, senior management and /or administrators reservesthe right to revise the job or to require that other or different tasks be performed as assigned.

General Manager Job Description/Expectations

Job Description:

• The GM consistently provides a quality product and guest service experience that delivers total customer satisfaction. He or she models and creates an environment in which the customer is always right; ensures a positive guest service experience.
• The GM must understand completely all policies, procedures, standards, specifications, guidelines and training programs along with executing the top 4 priorities. 
• The GM responds positively and quickly to customer concerns. He or she corrects potential problems before they affect guests.
• The GM hires high quality people who demonstrate and ensure consistent customer satisfaction.
• Ensures all employees are trained, motivated and empowered to deliver total guest satisfaction.
• Evaluates each employee’s ability to maintain high levels of guest satisfaction.
• Maintains restaurant at the level necessary to meet or exceed the company standards for Quality, Service and Cleanliness
• Utilizes labor effectively to meet budgets while ensuring high quality of QSC.
• The GM must be able to reach, bend, stoop, and frequently lift up to 50 pounds and must have the stamina to work 50 to 60 hours per week.
• Work in a standing position for long periods of time up to 5 hours or more

Training and Development:

• The GM continuously improves the skills, knowledge and morale of all employees. he or she treats the employees with courtesy, honesty and respect
• The GM effectively utilizes all training programs from new employee orientation up to and including management training classes.
• The GM prepares qualified employees for promotion to the next position. He or she continually develops adequate numbers of shift leaders to meet the objective of the business plan.
• The GM evaluates each employee’s performance based on clearly communicated standards and expectations. The GM holds the employees accountable for performance. The GM makes tough decisions regarding all performance related issues in the restaurant; confronts poor performance.
• The GM will conduct weekly manager meetings.

Effective Business Management:

• The GM maximizes financial performance and profit. Ensure store achieves objectives in sales, profitability, service, quality, appearance of facility and sanitation/cleanliness.
• The GM develops and executes the business plan (key elements include: fiscal responsibilities, manpower planning and local restaurant marketing) for the restaurant.
• Achieves results by planning, communicating, delegating and following up.
• Executes companywide marketing programs; initiates programs on time, correctly and with minimal direction.
• Identifies and develops local restaurant marketing strategies to maximize sales.

 Appropriate and Fair Business Practices:

• The GM ensures business and personnel practices are within the law and consistent with policies and procedures.
• The GM serves as a role model and sets a positive example for the entire team in all aspects of business and personnel management.
• Enforces all labor laws (federal, state and local).
• Follows procedures to maintain the safety and security of all employees, customers and company assets (building, cash, equipment, supplies).
• Upholds SFCC food safety, food handling and sanitation requirements, to ensure the health and safety of our customers and employees.
• Knowledgeable of restaurant policies regarding personnel and administer prompt fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.

Job Requirements:

• Must be 21 years of age.
• Be able to communicate and understand the predominate language(s) of the restaurant's trading area.
• Have knowledge of service and food and beverage, generally involving at least three years of front-of-house operations and/or assistant management positions.
• Have 2 years kitchen experience from a scratch kitchen.
• Excellent leadership skills.
• Be able to work in a Real, Fresh, Fun environment!  

FOH Manager Job Description/Expectations

Job Description:

• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• Supervise operation of bar to maximize profitability, minimize legal liability, and conform to alcoholic beverage regulations.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Fill in where needed to ensure quest service standards and efficient operations
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurants receiving policies and procedures.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.
• Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees and guests.
• Carry out restaurant marketing, advertising, and promotional activities and campaigns.
• Perform other duties as assigned by General Manager

Requirements:

• Must be 21 years of age.
• Be able to communicate and understand the predominate language(s) of the restaurant's trading area.
• Have knowledge of service and food and beverage, generally involving at least three years of front-of-house operations and/or assistant management positions.
• Possess excellent basic math skills and have the ability to operate a cash register or POS system.
• Be able to work in a standing position for long periods of time.
• Be able to reach, bend, stoop and frequently lift up to 50 lbs.
• Must have the stamina to work in a positive environment 50-60 hours a week. 
• Be able to work in a Real, Fresh, Fun environment!

Job Description: Server

Must be friendly, outgoing, and must possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Is an enthusiastic and convincing salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her employment. Must observe diners to ensure that guests are satisfied with the food and service, responds to the additional request and determines when the meal has been completed.

May assist server assistant with stocking, removing and resetting dishes and silverware between courses, and cleaning and resetting vacated tables.

Duties and Requirements:

• Must be of legal age to serve alcohol according to state laws.
• Must be able to communicate in, read, write, and understand the primary language of the work location.
• Must be able to perform simple mathematical calculations from time to time.
• Must be able to stand and exert fast-paced mobility for periods of up to 6 hours in length.
• Must have a good sense of balance, be able to bend and kneel and have the ability to lift bus tubs and trays frequently weighing up to 25lbs.
• Communicates effectively with guests.
• Must be enthusiastic and make the guest feel appreciated through his/her actions.
• Obtains information regarding specials, side work, assigned station, and etc. from a manager at the start of a shift.
• Has a thorough knowledge of the steps of service and all of their components and use them to manage his/her section effectively.
• Work as a team with all of our personnel.
• Maintains running side work throughout the shift and completes closing side work at the end of the shift as assigned by the manager.
• Works with others to keep all areas cleaned and stocked to our standards at all times.
• Accept guest payment, process credit card charges and make a change (if applicable).
• Performs other related duties as assigned by management.

Knowledge:

 Guest relations, Floor plan, Side work duties, Phone procedures, Specials, Steps of service, Menu knowledge,  POS operation, Liquor knowledge, Alcohol awareness, Cash handling, Teamwork.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

FOH Manager Job Description/Expectations

Job Description:

• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• Supervise operation of bar to maximize profitability, minimize legal liability, and conform to alcoholic beverage regulations.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Fill in where needed to ensure quest service standards and efficient operations
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurants receiving policies and procedures.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.
• Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees and guests.
• Carry out restaurant marketing, advertising, and promotional activities and campaigns.
• Perform other duties as assigned by General Manager

Requirements:

• Must be 21 years of age.
• Be able to communicate and understand the predominate language(s) of the restaurant's trading area.
• Have knowledge of service and food and beverage, generally involving at least three years of front-of-house operations and/or assistant management positions.
• Possess excellent basic math skills and have the ability to operate a cash register or POS system.
• Be able to work in a standing position for long periods of time.
• Be able to reach, bend, stoop and frequently lift up to 50 lbs.
• Must have the stamina to work in a positive environment 50-60 hours a week. 
• Be able to work in a Real, Fresh, Fun environment!
  

FOH Manager Job Description/Expectations

Job Description:

• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• Supervise operation of bar to maximize profitability, minimize legal liability, and conform to alcoholic beverage regulations.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Fill in where needed to ensure quest service standards and efficient operations
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurants receiving policies and procedures.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.
• Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees and guests.
• Carry out restaurant marketing, advertising, and promotional activities and campaigns.
• Perform other duties as assigned by General Manager

Requirements:

• Must be 21 years of age.
• Be able to communicate and understand the predominate language(s) of the restaurant's trading area.
• Have knowledge of service and food and beverage, generally involving at least three years of front-of-house operations and/or assistant management positions.
• Possess excellent basic math skills and have the ability to operate a cash register or POS system.
• Be able to work in a standing position for long periods of time.
• Be able to reach, bend, stoop and frequently lift up to 50 lbs.
• Must have the stamina to work in a positive environment 50-60 hours a week. 
• Be able to work in a Real, Fresh, Fun environment!

General Manager Job Description/Expectations

Job Description:

• The GM consistently provides a quality product and guest service experience that delivers total customer satisfaction. He or she models and creates an environment in which the customer is always right; ensures a positive guest service experience.
• The GM must understand completely all policies, procedures, standards, specifications, guidelines and training programs along with executing the top 4 priorities. 
• The GM responds positively and quickly to customer concerns. He or she corrects potential problems before they affect guests.
• The GM hires high quality people who demonstrate and ensure consistent customer satisfaction.
• Ensures all employees are trained, motivated and empowered to deliver total guest satisfaction.
• Evaluates each employee’s ability to maintain high levels of guest satisfaction.
• Maintains restaurant at the level necessary to meet or exceed the company standards for Quality, Service and Cleanliness
• Utilizes labor effectively to meet budgets while ensuring high quality of QSC.
• The GM must be able to reach, bend, stoop, and frequently lift up to 50 pounds and must have the stamina to work 50 to 60 hours per week.
• Work in a standing position for long periods of time up to 5 hours or more

Training and Development:

• The GM continuously improves the skills, knowledge and morale of all employees. he or she treats the employees with courtesy, honesty and respect
• The GM effectively utilizes all training programs from new employee orientation up to and including management training classes.
• The GM prepares qualified employees for promotion to the next position. He or she continually develops adequate numbers of shift leaders to meet the objective of the business plan.
• The GM evaluates each employee’s performance based on clearly communicated standards and expectations. The GM holds the employees accountable for performance. The GM makes tough decisions regarding all performance related issues in the restaurant; confronts poor performance.
• The GM will conduct weekly manager meetings.

Effective Business Management:

• The GM maximizes financial performance and profit. Ensure store achieves objectives in sales, profitability, service, quality, appearance of facility and sanitation/cleanliness.
• The GM develops and executes the business plan (key elements include: fiscal responsibilities, manpower planning and local restaurant marketing) for the restaurant.
• Achieves results by planning, communicating, delegating and following up.
• Executes companywide marketing programs; initiates programs on time, correctly and with minimal direction.
• Identifies and develops local restaurant marketing strategies to maximize sales.

 Appropriate and Fair Business Practices:

• The GM ensures business and personnel practices are within the law and consistent with policies and procedures.
• The GM serves as a role model and sets a positive example for the entire team in all aspects of business and personnel management.
• Enforces all labor laws (federal, state and local).
• Follows procedures to maintain the safety and security of all employees, customers and company assets (building, cash, equipment, supplies).
• Upholds SFCC food safety, food handling and sanitation requirements, to ensure the health and safety of our customers and employees.
• Knowledgeable of restaurant policies regarding personnel and administer prompt fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.

Job Requirements:

• Must be 21 years of age.
• Be able to communicate and understand the predominate language(s) of the restaurant's trading area.
• Have knowledge of service and food and beverage, generally involving at least three years of front-of-house operations and/or assistant management positions.
• Have 2 years kitchen experience from a scratch kitchen.
• Excellent leadership skills.
• Be able to work in a Real, Fresh, Fun environment!  

Ktichen Manager Job Description/Expectations

Job Description:

• Directly responsible for all kitchen functions—including food purchasing, preparation and maintenance of quality standards.
• Handle and train others to clean kitchen equipment carefully and safely to prevent damage or injuries.          
• Monitor weekly historical business data, and use this information to prepare weekly work schedules to ensure sufficient coverage in the kitchen to attain our food service standards.
• Supervise operation of the kitchen to maximize profitability, minimize legal liability, and conform to State and Local health code regulations.
• Consistently monitor COGS through daily use of inventory control.
• Input of food purchases and the safeguarding of all recipes.
• Assist with hiring, training, and scheduling of BOH personnel.
• Investigate and resolve complaints concerning food quality issues.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of
• kitchen and dining areas.
• Maintain par-stock of food products
• Comply with all health and safety regulations.
• Review and monitor, with General Manager or other financial personnel, expenditures to ensure that they conform to budget limitations. 
• Perform other kitchen duties as assigned by General Manager

Requirements:

• Understand the importance of fresh, made from scratch recipes and hand cut steaks.
• A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter with a from scratch concept.
• At least 1 year in a similar capacity.
• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
• Be able to reach, bend, stoop and frequently lift up to 50 lbs.
• Withstand temperatures of 0 degrees Fahrenheit or less and 100 degrees Fahrenheit or more.
• Work in a standing position up to 11 hours a day.
• Understand and respond to team members in a loud environment. Understand finance and cost management.
• Be able to work in a Real, Fresh, Fun environment!

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current position, senior management and /or administrators reservesthe right to revise the job or to require that other or different tasks be performed as assigned.

Service Manager Job Description/Expectations

Job Description:

• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• Supervise operation of bar to maximize profitability, minimize legal liability, and conform to alcoholic beverage regulations.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Fill in where needed to ensure quest service standards and efficient operations
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurants receiving policies and procedures.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.
• Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees and guests.
• Carry out restaurant marketing, advertising, and promotional activities and campaigns.
• Perform other duties as assigned by General Manager

Requirements:

• Must be 21 years of age.
• Be able to communicate and understand the predominate language(s) of the restaurant's trading area.
• Have knowledge of service and food and beverage, generally involving at least three years of front-of-house operations and/or assistant management positions.
• Possess excellent basic math skills and have the ability to operate a cash register or POS system.
• Be able to work in a standing position for long periods of time.
• Be able to reach, bend, stoop and frequently lift up to 50 lbs.
• Must have the stamina to work in a positive environment 50-60 hours a week. 
• Be able to work in a Real, Fresh, Fun environment!

Ktichen Manager Job Description/Expectations

Job Description:

• Directly responsible for all kitchen functions—including food purchasing, preparation and maintenance of quality standards.
• Handle and train others to clean kitchen equipment carefully and safely to prevent damage or injuries.          
• Monitor weekly historical business data, and use this information to prepare weekly work schedules to ensure sufficient coverage in the kitchen to attain our food service standards.
• Supervise operation of the kitchen to maximize profitability, minimize legal liability, and conform to State and Local health code regulations.
• Consistently monitor COGS through daily use of inventory control.
• Input of food purchases and the safeguarding of all recipes.
• Assist with hiring, training, and scheduling of BOH personnel.
• Investigate and resolve complaints concerning food quality issues.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of
• kitchen and dining areas.
• Maintain par-stock of food products
• Comply with all health and safety regulations.
• Review and monitor, with General Manager or other financial personnel, expenditures to ensure that they conform to budget limitations. 
• Perform other kitchen duties as assigned by General Manager

Requirements:

• Understand the importance of fresh, made from scratch recipes and hand cut steaks.
• A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter with a from scratch concept.
• At least 1 year in a similar capacity.
• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
• Be able to reach, bend, stoop and frequently lift up to 50 lbs.
• Withstand temperatures of 0 degrees Fahrenheit or less and 100 degrees Fahrenheit or more.
• Work in a standing position up to 11 hours a day.
• Understand and respond to team members in a loud environment. Understand finance and cost management.
• Be able to work in a Real, Fresh, Fun environment!

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current position, senior management and /or administrators reservesthe right to revise the job or to require that other or different tasks be performed as assigned.

General Manager Job Description/Expectations

Job Description:

• The GM consistently provides a quality product and guest service experience that delivers total customer satisfaction. He or she models and creates an environment in which the customer is always right; ensures a positive guest service experience.
• The GM must understand completely all policies, procedures, standards, specifications, guidelines and training programs along with executing the top 4 priorities. 
• The GM responds positively and quickly to customer concerns. He or she corrects potential problems before they affect guests.
• The GM hires high quality people who demonstrate and ensure consistent customer satisfaction.
• Ensures all employees are trained, motivated and empowered to deliver total guest satisfaction.
• Evaluates each employee’s ability to maintain high levels of guest satisfaction.
• Maintains restaurant at the level necessary to meet or exceed the company standards for Quality, Service and Cleanliness
• Utilizes labor effectively to meet budgets while ensuring high quality of QSC.
• The GM must be able to reach, bend, stoop, and frequently lift up to 50 pounds and must have the stamina to work 50 to 60 hours per week.
• Work in a standing position for long periods of time up to 5 hours or more

Training and Development:

• The GM continuously improves the skills, knowledge and morale of all employees. he or she treats the employees with courtesy, honesty and respect
• The GM effectively utilizes all training programs from new employee orientation up to and including management training classes.
• The GM prepares qualified employees for promotion to the next position. He or she continually develops adequate numbers of shift leaders to meet the objective of the business plan.
• The GM evaluates each employee’s performance based on clearly communicated standards and expectations. The GM holds the employees accountable for performance. The GM makes tough decisions regarding all performance related issues in the restaurant; confronts poor performance.
• The GM will conduct weekly manager meetings.

Effective Business Management:

• The GM maximizes financial performance and profit. Ensure store achieves objectives in sales, profitability, service, quality, appearance of facility and sanitation/cleanliness.
• The GM develops and executes the business plan (key elements include: fiscal responsibilities, manpower planning and local restaurant marketing) for the restaurant.
• Achieves results by planning, communicating, delegating and following up.
• Executes companywide marketing programs; initiates programs on time, correctly and with minimal direction.
• Identifies and develops local restaurant marketing strategies to maximize sales.

 Appropriate and Fair Business Practices:

• The GM ensures business and personnel practices are within the law and consistent with policies and procedures.
• The GM serves as a role model and sets a positive example for the entire team in all aspects of business and personnel management.
• Enforces all labor laws (federal, state and local).
• Follows procedures to maintain the safety and security of all employees, customers and company assets (building, cash, equipment, supplies).
• Upholds SFCC food safety, food handling and sanitation requirements, to ensure the health and safety of our customers and employees.
• Knowledgeable of restaurant policies regarding personnel and administer prompt fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.

Job Requirements:

• Must be 21 years of age.
• Be able to communicate and understand the predominate language(s) of the restaurant's trading area.
• Have knowledge of service and food and beverage, generally involving at least three years of front-of-house operations and/or assistant management positions.
• Have 2 years kitchen experience from a scratch kitchen.
• Excellent leadership skills.
• Be able to work in a Real, Fresh, Fun environment!  

Must be friendly, outgoing, and must possess good communication skills. It is organized and able to think and act quickly and effectively. Retains self-composure. He is an enthusiastic and convincing salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her employment. Observes that guests are satisfied with the drink, food and service responds to the additional request and determines when the meal/drinks have been completed.

Required Requirements and Duties:

• Be of legal age to serve alcohol according to state law.
• Be able to speak, read, write and understand the primary language of work location.
• Be able to perform simple mathematical calculations and handle money.
• Have basic knowledge of beer, wine, and spirits and be familiar with standard drink recipes.
• Have the ability to remain stationary for long periods of time up to 8hrs at times.
• Must be able to reach, bend, stoop, and frequently lift up to 50lbs.
• Be willing to work in a fast-paced restaurant environment.
• Communicates effectively with guests.
• Assumes 100% responsibility for quality guest’s experience.
• Obtains information regarding specials, side work, etc. from a manager at the start of a shift.
• Has a thorough knowledge of company bar standards and use them to manage bar effectively.
• Work as a team with all of our personnel.
• Maintains running side work throughout the shift and completes closing side work at end of the shift as assigned by the manager.
• Works with others to keep all areas cleaned and stocked to our standards at all times.
• Prepares and serves alcoholic and non-alcoholic drinks consistent with Company standard drink recipes.
• Learns the names and recognize our regulars.
• Accept guest payment, process credit card charges and make a change (if applicable). 
• Wash and sterilize glassware.
• Maintains bottles and glasses in an attractive and functional manner to support efficient drink preparation and promotion of beverages.
• Assist the restocking and replenishment of bar inventory and supplies.
• Performs other related duties as assigned by management.

Knowledge:

Guest relations, Bar standards, Liquor, Beer and Wine knowledge, POS operation, Side work duties, Recipes, mixology, Menu knowledge, Local and State laws as they pertain to bartending and alcohol awareness, teamwork.

Job Description:  Dishwasher

Must be friendly, outgoing, and must possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Is an enthusiastic and convincing salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her employment.

Required Duties and Responsibilities:

• Able to communicate the primary language of the work location.
• Able to be stationary for long periods of time and move from the area in the kitchen.
• Able to exert fast-paced mobility for periods up to 8 hours in length. 
• Have the ability to bend, stoop, lift, carry dish racks, pots, pans, bus tubs, etc. up to 50 lbs. in weight on a regular and continuous basis.
• Must be able to be subject to wet floors, extreme temperatures, and loud noise.
• Sets up and breaks down the dish machine.
• Checks machine to be sure it is operating correctly and reports any defects immediately.
• Knows and implements preventive maintenance procedures.
• Washes and correctly stores all dishes.
• Presoaks, pots, pans, and silverware according to Company procedures.
• Checks water temperature during dishwashing to ensure sanitary practice.
• Removes trash from dish room and places in dumpsters.
• Cleans and sanitizes garbage cans and keeps liners in cans at all times.
• Cleans and keeps dish room neat including a detergent stage area, strives to keep the floor dry
• Mops floors.
• Works as a team with all personnel.
• Preforms other related duties as assigned by a manager.

Job Description: Line Cook

Must be friendly, outgoing, and possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Must possess a sense of urgency and timing. Must set high standards, be quality conscious, and have an eye for detail. Must take pride in personal appearance and have a sense of dedication to his/her job. Must display integrity and honesty in all aspects of his/her employment. Responsible for the daily preparation of food items in various areas of the kitchen. Follows recipes, portion controls, and presentation specifications set by the restaurant.

Restocks all items as needed throughout the shift. Cleans and maintains stations using good safety, sanitation, and organizational skills. Understands how to properly use and maintain all equipment in station. Assist with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas.

Duties and Requirements:

• Able to communicate in, read, write, and understand the primary language of the work location.
• They can perform simple mathematical calculations as they relate to recipe execution.
• Able to stand and exert mobility for periods up to 6 hours in length.
• Must have the ability to lift pots, pans, and etc. weighing up to 40 pounds.
• Has an understanding and knowledge of safety, sanitation, and food handling procedures.
• Possesses finger dexterity to use small tools adeptly.
• Must be able to follow instructions.
• Must have the ability to work calmly and effectively under pressure.
• Must be able to communicate clearly and effectively with supervisors, and all other employees.
• Previous prep or line cook experience preferred.
• Prepares, according to our standards and recipes, all products in the station that are assigned.
• Assists other line cooks when necessary.
• Communicates clearly and efficiently with other kitchen receives information and feedback from them on their needs, and takes action based on observation and information received.
• Observes the quality of food in his/her station, taking all necessary actions to ensure our standards.
• Works as a team with all of our personnel.
• Takes responsibility for efficient food presentation and proper cooking times.
• Maintains kitchen equipment.
• Performs other related duties as assigned by a manager.

Knowledge:

 Specials menu abbreviations, Safe food temperatures, Cook times, Plate presentation, Proper portions/weights, Station procedures, Equipment operations, Menu items, knife handling skills, local and State health codes, Kitchen sanitation.Host Station standards.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Job Description:

• Must be hard working, self-motivated and prideful of quality work.
• It is important to be organized and has good time management skills.
• Will require recording of meat weights, cutting meat to specifications and determining yields.

Requirements:

• Must be able to stand for long periods of time, lift heavy weights up to 90lbs, work in a cold environment, and work by self for long periods of time.
• Basic knowledge of different cuts of beef, basic knife skills, food handlers safety, and basic math functions.

Duties:

• To record all weights of bulk meat daily and when delivered.
• Cut all meat to the specifications of our different steaks, record cut meat in a log, and determines meat yields.
• Will be responsible for keeping work area clean and sanitary at all times, and will be performing daily steak counts and creating steak pars based off of product mix.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Job Description: Prep

Must be friendly, outgoing, and possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Must possess a sense of urgency and timing. Must set high standards, be quality conscious, and have an eye for detail. Must take pride in personal appearance and have a sense of dedication to his/her job. Must display integrity and honesty in all aspects of his/her employment. Responsible for the daily preparation of food items in various areas of the kitchen. Follows recipes, portion controls, and presentation specifications set by the restaurant. Restocks all items as needed throughout the shift. Cleans and maintains stations using good safety, sanitation, and organizational skills. Understands how to properly use and maintain all equipment in station. Assist with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas.

Duties and Requirements:

• Able to communicate in, read, write, and understand the primary language of the work location.
• Able to perform simple mathematical calculations as they are able to stand and exert mobility for periods up to 6 hours in length.
• Has the ability to lift pots, pans, and etc. weighing up to 40 pounds.
• Has an understanding and knowledge of safety, sanitation, and food handling procedures.
• Possess finger dexterity to use small tools adeptly.
• Must be able to follow instructions.
• Must have the ability to work calmly and effectively under pressure.
• Must be able to communicate clearly and effectively with supervisors, and all other employees. 
• Previous prep or line cook experience preferred.
• Prepares, according to our standards and recipes, all products in the station to which he/she is assigned by Management.
• Assists other line cooks/Prep when necessary.
• Communicates clearly and efficiently with other kitchen team members and receives information and feedback from them on their needs, and takes action based on observation and information received.
• Observes the quality of food in his/her station, taking all necessary actions to ensure our standards. Works as a team with all of our personnel.
• Takes responsibility for efficient food presentation and proper cooking times.
• Maintains kitchen equipment.
• Performs other related duties as assigned by a manager.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Job Description: Busser

Must be friendly, outgoing, and must possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Is an enthusiastic and convincing salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her employment.

Duties and Requirements:

• Able to communicate the primary language of the work location.
• Able to be stationary for long periods of time and move from the area in the kitchen.
• Must be able to exert fast-paced mobility for periods up to 7 hours in length.
• Has the ability to bend, stoop, lift, carry dish racks, pots, pans, bus tubs, etc. up to 50 lbs. in weight on a regular and continuous basis.
• Able to be subject to wet floors, extreme temperatures, and loud noise.
• Maintains cleanliness and sanitation of the dining room including tables, chairs, floors, windows, and restrooms.
• Works as a team with all personnel.
• Resets tables properly after cleaning to company standards.
• Assists in maintaining dish area and parking lot and green space.
•  Running of trash to the dumpsters when needed.
• Assisting with a mopping of floors.
• Performs other related duties as assigned by management.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Job Description: To-Go

Must be friendly, outgoing, and must possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Is an enthusiastic and convincing

Salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her Employment. May assist Servers /Host / Hostess/ Server assistants at times with Seating guests, Starting tables, Rolling silverware, or running food, stocking, removing, and resetting dishes and silverware between courses, and cleaning and resetting vacated tables.  It could include short periods of working in weather conditions in Curbside stores.

Duties and Requirements:

• Communicates effectively with guests.
• Must be enthusiastic and make the guest feel appreciated through his/her actions.
• Has a thorough knowledge of service standards and Work as a team with all of our personnel.
• Maintains running duties throughout shift and completes closing side work at the end of the shift as assigned by the manager.
• Works with others to keep all areas cleaned and stocked to our standards at all times.
• Accept guest payment, process credit card charges and make a change (if applicable).
• Performs other related duties as assigned by management.
• Must be able to communicate in, read, write, and understand the primary language of the work location.
• Must be able to perform simple mathematical calculations from time to time.
• Must be able to stand and exert fast-paced mobility for periods of up to 6 hours in length
• Must have a good sense of balance, be able to bend and kneel and have the ability to lift bus tubs and trays frequently weighing up to 25lbs.

Knowledge:

 Guest relations, Floor plan, Side work duties, Phone procedures, Specials, Steps of service, Menu knowledge,  POS operation, Liquor knowledge, Alcohol awareness, Cash handling, Teamwork, Cash handling, Teamwork.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Job Description: Server

Must be friendly, outgoing, and must possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Is an enthusiastic and convincing salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her employment. Must observe diners to ensure that guests are satisfied with the food and service, responds to the additional request and determines when the meal has been completed.

May assist server assistant with stocking, removing and resetting dishes and silverware between courses, and cleaning and resetting vacated tables.

Duties and Requirements:

• Must be of legal age to serve alcohol according to state laws.
• Must be able to communicate in, read, write, and understand the primary language of the work location.
• Must be able to perform simple mathematical calculations from time to time.
• Must be able to stand and exert fast-paced mobility for periods of up to 6 hours in length.
• Must have a good sense of balance, be able to bend and kneel and have the ability to lift bus tubs and trays frequently weighing up to 25lbs.
• Communicates effectively with guests.
• Must be enthusiastic and make the guest feel appreciated through his/her actions.
• Obtains information regarding specials, side work, assigned station, and etc. from a manager at the start of a shift.
• Has a thorough knowledge of the steps of service and all of their components and use them to manage his/her section effectively.
• Work as a team with all of our personnel.
• Maintains running side work throughout the shift and completes closing side work at the end of the shift as assigned by the manager.
• Works with others to keep all areas cleaned and stocked to our standards at all times.
• Accept guest payment, process credit card charges and make a change (if applicable).
• Performs other related duties as assigned by management.

Knowledge:

 Guest relations, Floor plan, Side work duties, Phone procedures, Specials, Steps of service, Menu knowledge,  POS operation, Liquor knowledge, Alcohol awareness, Cash handling, Teamwork.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Job Description:  Host

Must be friendly, outgoing and must possess good communication skills. It is organized and able to think and act quickly and effectively. Maintains self-composure.  Has the ability to see the big picture, realizing the impact that a well or poorly run door has on the entire operation.  Must take pride in personal appearance and have a strong sense of integrity and honesty.

Required Duties and Responsibilities:

• Must be able to stand and exert fast-paced mobility through the dining room for periods of up to 8 or more hours in length.
• Must be able to speak clearly and listen attentively to guests and other employees.
• Must have the ability to carry silverware, dishes and etc. up to 35lbs. 
• Must be able to speak, read, and understand the primary language of the work location.
• Must be able to perform simple mathematical calculations.
• Communicates effectively with guests.
• Must be enthusiastic and make guests feel appreciated through his/her actions.
• Selects appropriate table using the rotation system and taking into account special requests from guests.
• Escorts guests to their tables, providing the guest with menus and silverware and wishes them a pleasant dining experience while pointing out point of sale as advertised on each table and informing the guest of their server’s name.
• Reads the dining room for potential problems areas and attends to the needs of the guests in a manner fitting the situation.
• Manages a wait when necessary.
• Works as a team with all personnel.
• Consistently performs 20-minute restroom checks and customer counts including open menu counts for the kitchen.
• Treats all applicants as guests in the restaurant and informs a manager of their presence.
• Maintains proper telephone etiquette and effectively attends to the needs of the callers if authorized and informs management of large party accommodations.
•  Manages special seating requests of guests consistent with table availability.
• Assists with the duties of servers and server assistant's as needed to maintain service effectiveness and efficiency.
• Preforms other related duties as assigned by a manager.

Knowledge:

 Guest Knowledge, Floor plan, Side work duties, Specials, Host standards, Applicant procedures, Front door standards, Menu knowledge, Door functions, Phone procedures, Seating rotation, Host Station standards.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Must be friendly, outgoing, and must possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Is an enthusiastic and convincing salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her employment.

Required Duties and Responsibilities:

• Able to communicate the primary language of the work location.
• Able to be stationary for long periods of time and move from the area in the kitchen.
• Able to exert fast-paced mobility for periods up to 8 hours in length. 
• Have the ability to bend, stoop, lift, carry dish racks, pots, pans, bus tubs, etc. up to 50 lbs. in weight on a regular and continuous basis.
• Must be able to be subject to wet floors, extreme temperatures, and loud noise.
• Sets up and breaks down the dish machine.
• Checks machine to be sure it is operating correctly and reports any defects immediately.
• Knows and implements preventive maintenance procedures.
• Washes and correctly stores all dishes.
• Presoaks, pots, pans, and silverware according to Company procedures.
• Checks water temperature during dishwashing to ensure sanitary practice.
• Removes trash from dish room and places in dumpsters.
• Cleans and sanitizes garbage cans and keeps liners in cans at all times.
• Cleans and keeps dish room neat including a detergent stage area, strives to keep the floor dry
• Mops floors.
• Works as a team with all personnel.
• Performs other related duties as assigned by a manager.

Must be friendly, outgoing and must possess good communication skills. Is organized and able to think and act quickly and effectively. Maintains self-composure.  Has the ability to see the big picture, realizing the impact that a well or poorly run door has on the entire operation.  Must take pride in personal appearance and have a strong sense of integrity and honesty.

Required Duties and Responsibilities:

• Must be able to stand and exert fast-paced mobility through the dining room for periods of up to 8 or more hours in length.
• Must be able to speak clearly and listen attentively to guests and other employees.
• Must have the ability to carry silverware, dishes and etc. up to 35lbs. 
• Must be able to speak, read, and understand the primary language of the work location.
• Must be able to perform simple mathematical calculations.
• Communicates effectively with guests.
• Must be enthusiastic and make guests feel appreciated through his/her actions.
• Selects appropriate table using the rotation system and taking into account special requests from guests.
• Escorts guests to their tables, providing the guest with menus and silverware and wishes them a pleasant dining experience while pointing out point of sale as advertised on each table and informing the guest of their server’s name.
• Reads the dining room for potential problems areas and attends to the needs of the guests in a manner fitting the situation.
• Manages a wait when necessary.
• Works as a team with all personnel.
• Consistently performs 20-minute restroom checks and customer counts including open menu counts for the kitchen.
• Treats all applicants as guests in the restaurant and informs a manager of their presence.
• Maintains proper telephone etiquette and effectively attends to the needs of the callers if authorized and informs management of large party accommodations.
•  Manages special seating requests of guests consistent with table availability.
• Assists with the duties of servers and server assistant's as needed to maintain service effectiveness and efficiency.
• Performs other related duties as assigned by a manager.

Knowledge:

Guest Knowledge, Floor plan, Side work duties, Specials, Host standards, Applicant procedures, Front door standards, Menu knowledge, Door functions, Phone procedures, Seating rotation, Host Station standards.

Must be friendly, outgoing, and must possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Is an enthusiastic and convincing salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her employment.

Duties and Requirements:

• Able to communicate the primary language of the work location.
• Able to be stationary for long periods of time and move from the area in the kitchen.
• Must be able to exert fast-paced mobility for periods up to 7 hours in length.
• Has the ability to bend, stoop, lift, carry dish racks, pots, pans, bus tubs, etc. up to 50 lbs. in weight on a regular and continuous basis.
• Able to be subject to wet floors, extreme temperatures, and loud noise.
• Maintains cleanliness and sanitation of the dining room including tables, chairs, floors, windows, and restrooms.
• Works as a team with all personnel.
• Resets tables properly after cleaning to company standards.
• Assists in maintaining dish area and parking lot and green space.
•  Running of trash to the dumpsters when needed.
• Assisting with a mopping of floors.
• Performs other related duties as assigned by management.

Must be friendly, outgoing, and possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Must possess a sense of urgency and timing. Must set high standards, be quality conscious, and have an eye for detail. Must take pride in personal appearance and have a sense of dedication to his/her job. Must display integrity and honesty in all aspects of his/her employment. Responsible for the daily preparation of food items in various areas of the kitchen. Follows recipes, portion controls, and presentation specifications set by the restaurant.

Restocks all items as needed throughout the shift. Cleans and maintains stations using good safety, sanitation, and organizational skills. Understands how to properly use and maintain all equipment in station. Assist with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas.

Duties and Requirements:

• Able to communicate in, read, write, and understand the primary language of the work location.
• They can perform simple mathematical calculations as they relate to recipe execution.
• Able to stand and exert mobility for periods up to 6 hours in length.
• Must have the ability to lift pots, pans, and etc. weighing up to 40 pounds.
• Has an understanding and knowledge of safety, sanitation, and food handling procedures.
• Possesses finger dexterity to use small tools adeptly.
• Must be able to follow instructions.
• Must have the ability to work calmly and effectively under pressure.
• Must be able to communicate clearly and effectively with supervisors, and all other employees.
• Previous prep or line cook experience preferred.
• Prepares, according to our standards and recipes, all products in the station that are assigned.
• Assists other line cooks when necessary.
• Communicates clearly and efficiently with other kitchen receives information and feedback from them on their needs, and takes action based on observation and information received.
• Observes the quality of food in his/her station, taking all necessary actions to ensure our standards.
• Works as a team with all of our personnel.
• Takes responsibility for efficient food presentation and proper cooking times.
• Maintains kitchen equipment.
• Performs other related duties as assigned by a manager.

Knowledge:

Specials menu abbreviations, Safe food temperatures, Cook times, Plate presentation, Proper portions/weights, Station procedures, Equipment operations, Menu items, knife handling skills, local and state health codes, Kitchen sanitation.Host Station standards.

Must be friendly, outgoing, and must possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Is an enthusiastic and convincing salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her employment. Must observe diners to ensure that guests are satisfied with the food and service, responds to the additional request and determines when the meal has been completed.

May assist server assistant with stocking, removing and resetting dishes and silverware between courses, and cleaning and resetting vacated tables.

Duties and Requirements:

• Must be of legal age to serve alcohol according to state laws.
• Must be able to communicate in, read, write, and understand the primary language of the work location.
• Must be able to perform simple mathematical calculations from time to time.
• Must be able to stand and exert fast-paced mobility for periods of up to 6 hours in length.
• Must have a good sense of balance, be able to bend and kneel and have the ability to lift bus tubs and trays frequently weighing up to 25lbs.
• Communicates effectively with guests.
• Must be enthusiastic and make the guest feel appreciated through his/her actions.
• Obtains information regarding specials, side work, assigned station, and etc. from a manager at the start of a shift.
• Has a thorough knowledge of the steps of service and all of their components and use them to manage his/her section effectively.
• Work as a team with all of our personnel.
• Maintains running side work throughout the shift and completes closing side work at end of the shift as assigned by the manager.
• Works with others to keep all areas cleaned and stocked to our standards at all times.
• Accept guest payment, process credit card charges and make a change (if applicable).
• Performs other related duties as assigned by management.

Knowledge:

 Guest relations, Floor plan, Side work duties, Phone procedures, Specials, Steps of service, Menu knowledge,  POS operation, Liquor knowledge, Alcohol awareness, Cash handling, Teamwork.

Must be friendly, outgoing, and must possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Is an enthusiastic and convincing

Salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her Employment. May assist Servers /Host / Hostess/ Server assistants at times with Seating guests, Starting tables, Rolling silverware, or running food, stocking, removing, and resetting dishes and silverware between courses, and cleaning and resetting vacated tables.  It could include short periods of working in weather conditions in Curbside stores.

Duties and Requirements:

• Communicates effectively with guests.
• Must be enthusiastic and make the guest feel appreciated through his/her actions.
• Has a thorough knowledge of service standards and Work as a team with all of our personnel.
• Maintains running duties throughout shift and completes closing side work at the end of the shift as assigned by the manager.
• Works with others to keep all areas cleaned and stocked to our standards at all times.
• Accept guest payment, process credit card charges and make a change (if applicable).
• Performs other related duties as assigned by management.
• Must be able to communicate in, read, write, and understand the primary language of the work location.
• Must be able to perform simple mathematical calculations from time to time.
• Must be able to stand and exert fast-paced mobility for periods of up to 6 hours in length
• Must have a good sense of balance, be able to bend and kneel and have the ability to lift bus tubs and trays frequently weighing up to 25lbs.

Knowledge:

 Guest relations, Floor plan, Side work duties, Phone procedures, Specials, Steps of service, Menu knowledge,  POS operation, Liquor knowledge, Alcohol awareness, Cash handling, Teamwork, Cash handling, Teamwork.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

FOH Manager Job Description/Expectations

Job Description:

• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• Supervise operation of bar to maximize profitability, minimize legal liability, and conform to alcoholic beverage regulations.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Fill in where needed to ensure quest service standards and efficient operations
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurants receiving policies and procedures.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.
• Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees and guests.
• Carry out restaurant marketing, advertising, and promotional activities and campaigns.
• Perform other duties as assigned by General Manager

Requirements:

• Must be 21 years of age.
• Be able to communicate and understand the predominate language(s) of the restaurant's trading area.
• Have knowledge of service and food and beverage, generally involving at least three years of front-of-house operations and/or assistant management positions.
• Possess excellent basic math skills and have the ability to operate a cash register or POS system.
• Be able to work in a standing position for long periods of time.
• Be able to reach, bend, stoop and frequently lift up to 50 lbs.
• Must have the stamina to work in a positive environment 50-60 hours a week. 
• Be able to work in a Real, Fresh, Fun environment!
  

General Manager Job Description/Expectations

Job Description:

• The GM consistently provides a quality product and guest service experience that delivers total customer satisfaction. He or she models and creates an environment in which the customer is always right; ensures a positive guest service experience.
• The GM must understand completely all policies, procedures, standards, specifications, guidelines and training programs along with executing the top 4 priorities. 
• The GM responds positively and quickly to customer concerns. He or she corrects potential problems before they affect guests.
• The GM hires high quality people who demonstrate and ensure consistent customer satisfaction.
• Ensures all employees are trained, motivated and empowered to deliver total guest satisfaction.
• Evaluates each employee’s ability to maintain high levels of guest satisfaction.
• Maintains restaurant at the level necessary to meet or exceed the company standards for Quality, Service and Cleanliness
• Utilizes labor effectively to meet budgets while ensuring high quality of QSC.
• The GM must be able to reach, bend, stoop, and frequently lift up to 50 pounds and must have the stamina to work 50 to 60 hours per week.
• Work in a standing position for long periods of time up to 5 hours or more

Training and Development:

• The GM continuously improves the skills, knowledge and morale of all employees. he or she treats the employees with courtesy, honesty and respect
• The GM effectively utilizes all training programs from new employee orientation up to and including management training classes.
• The GM prepares qualified employees for promotion to the next position. He or she continually develops adequate numbers of shift leaders to meet the objective of the business plan.
• The GM evaluates each employee’s performance based on clearly communicated standards and expectations. The GM holds the employees accountable for performance. The GM makes tough decisions regarding all performance related issues in the restaurant; confronts poor performance.
• The GM will conduct weekly manager meetings.

Effective Business Management:

• The GM maximizes financial performance and profit. Ensure store achieves objectives in sales, profitability, service, quality, appearance of facility and sanitation/cleanliness.
• The GM develops and executes the business plan (key elements include: fiscal responsibilities, manpower planning and local restaurant marketing) for the restaurant.
• Achieves results by planning, communicating, delegating and following up.
• Executes companywide marketing programs; initiates programs on time, correctly and with minimal direction.
• Identifies and develops local restaurant marketing strategies to maximize sales.

 Appropriate and Fair Business Practices:

• The GM ensures business and personnel practices are within the law and consistent with policies and procedures.
• The GM serves as a role model and sets a positive example for the entire team in all aspects of business and personnel management.
• Enforces all labor laws (federal, state and local).
• Follows procedures to maintain the safety and security of all employees, customers and company assets (building, cash, equipment, supplies).
• Upholds SFCC food safety, food handling and sanitation requirements, to ensure the health and safety of our customers and employees.
• Knowledgeable of restaurant policies regarding personnel and administer prompt fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.

Job Requirements:

• Must be 21 years of age.
• Be able to communicate and understand the predominate language(s) of the restaurant's trading area.
• Have knowledge of service and food and beverage, generally involving at least three years of front-of-house operations and/or assistant management positions.
• Have 2 years kitchen experience from a scratch kitchen.
• Excellent leadership skills.
• Be able to work in a Real, Fresh, Fun environment!  

• Must be hardworking, self-motivated and prideful of quality work.
• It is important to be organized and has good time management skills.
• Will require recording of meat weights, cutting meat to specifications and determining yields.

Requirements:

• Must be able to stand for long periods of time, lift heavy weights up to 90lbs, work in a cold environment, and work by self for long periods of time.
• Basic knowledge of different cuts of beef, basic knife skills, food handlers safety, and basic math functions.

Duties:

• To record all weights of bulk meat daily and when delivered.
• Cut all meat to the specifications of our different steaks, record cut meat in a log, and determines meat yields.
• Will be responsible for keeping work area clean and sanitary at all times, and will be performing daily steak counts and creating steak pars based off of product mix.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Must be friendly, outgoing, and must possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Is an enthusiastic and convincing

Salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her Employment. May assist Servers /Host / Hostess/ Server assistants at times  with Seating guests, Starting tables, Rolling silverware, or running food, stocking, removing, and resetting dishes and silverware between courses, and cleaning and resetting vacated tables.  Could include short periods of working in weather conditions in Curbside stores.

Duties and Requirements:

• Communicates effectively with guests.
• Must be enthusiastic and make guest feel appreciated through his/her actions.
• Has thorough knowledge of service standards and Work as a team with all of our personnel.
• Maintains running duties throughout shift and completes closing side work at end of shift as assigned by the manager.
• Works with others to keep all areas cleaned and stocked to our standards at all times.
• Accept guest payment, process credit card charges and make change (if applicable).
• Performs other related duties as assigned by management.
• Must be able to communicate in, read, write, and understand the primary language of the work location.
• Must be able to perform simple mathematical calculations from time to time.
• Must be able to stand and exert fast-paced mobility for periods of up to 6 hours in length
• Must have a good sense of balance, be able to bend and kneel and have the ability to lift bus tubs and trays frequently weighing up to 25lbs.

Knowledge:

Guest relations, Floor plan, Side work duties, Phone procedures, Specials, Steps of service, Menu knowledge,  POS operation, Liquor knowledge, Alcohol awareness, Cash handling, Teamwork, Cash handling, Teamwork.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Must be friendly, outgoing, and must possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Is an enthusiastic and convincing salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her employment. Must observe diners to ensure that guests are satisfied with the food and service, responds to additional request and determines when the meal has been completed.

May assist server assistant with stocking, removing, and resetting dishes and silverware between courses, and cleaning and resetting vacated tables.

Duties and Requirements:

• Must be of legal age to serve alcohol according to state laws.
• Must be able to communicate in, read, write, and understand the primary language of the work location.
• Must be able to perform simple mathematical calculations from time to time.
• Must be able to stand and exert fast-paced mobility for periods of up to 6 hours in length.
• Must have a good sense of balance, be able to bend and kneel and have the ability to lift bus tubs and trays frequently weighing up to 25lbs.
• Communicates effectively with guests.
• Must be enthusiastic and make the guest feel appreciated through his/her actions.
• Obtains information regarding specials, side work, assigned station, and etc. from a manager at the start of a shift.
• Has thorough knowledge of the steps of service and all of their components and use them to manage his/her section effectively.
• Work as a team with all of our personnel.
• Maintains running side work throughout shift and completes closing side work at end of shift as assigned by the manager.
• Works with others to keep all areas cleaned and stocked to our standards at all times.
• Accept guest payment, process credit card charges and make a change (if applicable).
• Performs other related duties as assigned by management.

Knowledge:

 Guest relations, Floor plan, Side work duties, Phone procedures, Specials, Steps of service, Menu knowledge,  POS operation, Liquor knowledge, Alcohol awareness, Cash handling, Teamwork.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Must be friendly, outgoing, and must possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Is an enthusiastic and convincing salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her employment.

Duties and Requirements:

• Able to communicate the primary language of the work location.
• Able to be stationary for long periods of time and move from the area in the kitchen.
• Must be able to exert fast-paced mobility for periods up to 7 hours in length.
• Has the ability to bend, stoop, lift, carry dish racks, pots, pans, bus tubs etc. up to 50 lbs. in weight on a regular and continuous basis.
• Able to be subject to wet floors, extreme temperatures, and loud noise.
• Maintains cleanliness and sanitation of the dining room including tables, chairs, floors, windows, and restrooms.
• Works as a team with all personnel.
• Resets tables properly after cleaning to company standards.
• Assists in maintaining dish area and parking lot and green space.
•  Running of trash to the dumpsters when needed.
• Assisting with a mopping of floors.
• Performs other related duties as assigned by management.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Must be friendly, outgoing, and possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Must possess a sense of urgency and timing. Must set high standards, be quality conscious, and have an eye for detail. Must take pride in personal appearance and have a sense of dedication to his/her job. Must display integrity and honesty in all aspects of his/her employment. Responsible for the daily preparation of food items in various areas of the kitchen. Follows recipes, portion controls, and presentation specifications set by restaurant. Restocks all items as needed throughout the shift. Cleans and maintains stations using good safety, sanitation, and organizational skills. Understands how to properly use and maintain all equipment in station. Assist with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas.

Duties and Requirements:

• Able to communicate in, read, write, and understand the primary language of the work location.
• Able to perform simple mathematical calculations as they able to stand and exert mobility for periods up to 6 hours in length.
• Has the ability to lift pots, pans, and etc. weighing up to 40 pounds.
• Has an understanding and knowledge of safety, sanitation, and food handling procedures.
• Possess finger dexterity to use small tools adeptly.
• Must be able to follow instructions.
• Must have the ability to work calmly and effectively under pressure.
• Must be able to communicate clearly and effectively with supervisors, and all other employees. 
• Previous prep or line cook experience preferred.
• Prepares, according to our standards and recipes, all products in the station to which he/she is assigned by Management.
• Assists other line cooks/Prep when necessary.
• Communicates clearly and efficiently with other kitchen team members and receives information and feedback from them on their needs, and takes action based on observation and information received.
• Observes quality of food in his/her station, taking all necessary actions to ensure our standards. Works as a team with all of our personnel.
• Takes responsibility for efficient food presentation and proper cooking times.
• Maintains kitchen equipment.
• Performs other related duties as assigned by a manager.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Must be friendly, outgoing, and possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Must possess a sense of urgency and timing. Must set high standards, be quality conscious, and have an eye for detail. Must take pride in personal appearance and have a sense of dedication to his/her job. Must display integrity and honesty in all aspects of his/her employment. Responsible for the daily preparation of food items in various areas of the kitchen. Follows recipes, portion controls, and presentation specifications set by restaurant.

Restocks all items as needed throughout the shift. Cleans and maintains stations using good safety, sanitation, and organizational skills. Understands how to properly use and maintain all equipment in station. Assist with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas.

Duties and Requirements:

• Able to communicate in, read, write, and understand the primary language of the work location.
• Can perform simple mathematical calculations as they relate to recipe execution.
• Able to stand and exert mobility for periods up to 6 hours in length.
• Must have the ability to lift pots, pans, and etc. weighing up to 40 pounds.
• Has an understanding and knowledge of safety, sanitation, and food handling procedures.
• Possesses finger dexterity to use small tools adeptly.
• Must be able to follow instructions.
• Must have the ability to work calmly and effectively under pressure.
• Must be able to communicate clearly and effectively with supervisors, and all other employees.
• Previous prep or line cook experience preferred.
• Prepares, according to our standards and recipes, all products in the station that are assigned.
• Assists other line cooks when necessary.
• Communicates clearly and efficiently with other kitchen receives information and feedback from them on their needs, and takes action based on observation and information received.
• Observes the quality of food in his/her station, taking all necessary actions to ensure our standards.
• Works as a team with all of our personnel.
• Takes responsibility for efficient food presentation and proper cooking times.
• Maintains kitchen equipment.
• Performs other related duties as assigned by a manager.

Knowledge:

Specials menu abbreviations, Safe food temperatures, Cook times, Plate presentation, Proper portions/weights, Station procedures, Equipment operations, Menu items, knife handling skills, local and State health codes, Kitchen sanitation.Host Station standards.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Must be friendly, outgoing and must possess good communication skills. Is organized and able to think and act quickly and effectively. Maintains self-composure.  Has the ability to see the big picture, realizing the impact that a well or poorly run door has on the entire operation.  Must take pride in personal appearance and have a strong sense of integrity and honesty.

Required Duties and Responsibilities:

• Must be able to stand and exert fast paced mobility through the dining room for periods of up to 8 or more hours in length.
• Must be able to speak clearly and listen attentively to guest and other employees.
• Must have the ability to carry silverware, dishes and etc. up to 35lbs. 
• Must be able to speak, read, and understand the primary language of the work location.
• Must be able to perform simple mathematical calculations.
• Communicates effectively with guests.
• Must be enthusiastic and make guests feel appreciated through his/her actions.
• Selects appropriate table using the rotation system and taking into account special requests from guests.
• Escorts guests to their tables, providing the guest with menus and silverware and wishes them a pleasant dining experience while pointing out point of sale as advertised on each table and informing the guest their server’s name.
• Reads the dining room for potential problems areas and attends to needs of the guests in a manner fitting the situation.
• Manages a wait when necessary.
• Works as a team with all personnel.
• Consistently performs 20 minute restroom checks and customer counts including open menu counts for the kitchen.
• Treats all applicants as guests in the restaurant and informs a manager of their presence.
• Maintains proper telephone etiquette and effectively attends to the needs of the callers if authorized and informs management of large party accommodations.
•  Manages special seating request of guests consistent with table availability.
• Assists with the duties of servers and server assistant's as needed to maintain service effectiveness and efficiency.
• Preforms other related duties as assigned by a manager.

Knowledge:

Guest Knowledge, Floor plan, Side work duties, Specials, Host standards, Applicant procedures, Front door standards, Menu knowledge, Door functions, Phone procedures, Seating rotation, Host Station standards.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Must be friendly, outgoing, and must possess good communication skills. Is organized and able to think and act quickly and effectively. Retains self-composure. Is an enthusiastic and convincing salesperson. Must be customer sensitive and possess a sense of timing. Must take pride in personal appearance and be dedicated to his/her job. Must display integrity and honesty in all aspects of his/her employment.

Required Duties and Responsibilities:

• Able to communicate the primary language of the work location.
• Able to be stationary for long periods of time and move from the area in the kitchen.
• Able to exert fast-paced mobility for periods up to 8 hours in length. 
• Have the ability to bend, stoop, lift, carry dish racks, pots, pans, bus tubs etc. up to 50 lbs. in weight on a regular and continuous basis.
• Must be able to be subject to wet floors, extreme temperatures, and loud noise.
• Sets up and breaks down dish machine.
• Checks machine to be sure it is operating correctly and reports any defects immediately.
• Knows and implements preventive maintenance procedures.
• Washes and correctly stores all dishes.
• Presoaks, pots, pans and silverware according to Company procedures.
• Checks water temperature during dishwashing to ensure sanitary practice.
• Removes trash from dish room and places in dumpsters.
• Cleans and sanitizes garbage cans and keeps liners in cans at all times.
• Cleans and keeps dish room neat including a detergent stage area, strives to keep the floor dry
• Mops floors.
• Works as a team with all personnel.
• Preforms other related duties as assigned by a manager.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.