Prepare basic components of each dish on our menu using our proven recipes. Memorize and utilize our serving portion sizes and all basic meal prep procedures used in the kitchen. Ensure that the kitchen, all food prep areas and all food storage areas meet restaurant cleaning standards. Work with team of cooks to do portion prep work for other shifts when needed. Monitor product freshness and rotate out old product based on a schedule created by the restaurant.

Operate the industrial dishwasher. Wash glassware and other implements by hand when necessary. Empty and clean all trash receptacles. Clean iced tea and machines daily. Rotate dishes to reduce wear and tear on resources. Clean dish storage. Follow sanitation policies at all times. Provide assistance to prep cook and other kitchen staff as needed, especially during peak times. Perform opening, closing and side work. Clean up spills or broken glassware immediately. Report any sanitation or janitorial issues to appropriate party.

Greet customers as soon as they walk through the door. Provide patrons with accurate wait time estimates during busy periods. Maintain a neat, organized front-of-house environment. Seat guests and take initial drink orders as needed to ensure ideal speed of service. Assist with opening/closing tasks and side work as needed. Learn food and beverage menu. Rotate seating between different stations to ensure even workloads for waitstaff. Answer phones and schedule reservations with large parties.

Take and process guests' orders in a timely fashion. Memorize drink and dessert menu for on-demand recitation. Up-sell desserts and drinks as appropriate for individual guests and parties. Manage large groups quickly and efficiently through attentive service and precise order taking. Maintain a fine dining atmosphere and handle guest complaints/requests quickly.

Train and supervise staff. Ensure all food safety procedures are strictly adhered to according to sanitary regulations. Work to meet revenue objectives. Implement appropriate strategies to resolve adverse trends and improve sales. Maintain safe working conditions. Follow company policies and procedures regarding the handling of cash, property, products and equipment. Audit inventory levels to ensure product availability, and order products as necessary.

Work closely with the RGM to train and supervise staff. Ensure all food safety procedures are strictly adhered to according to sanitary regulations. Work to meet revenue objectives. Implement appropriate strategies to resolve adverse trends and improve sales. Maintain safe working conditions. Follow company policies and procedures regarding the handling of cash, property, products and equipment. Audit inventory levels to ensure product availability, and order products as necessary.

Open and close registers for staff members, count register drawers, and resolve cash overages and shortages. Ensure the shift is adequately staffed. Develop and assign tasks to staff members, oversee completion of tasks. Resolve customer issues and approve exceptions to policy for coupons, returns, etc. Train new hires and create development opportunities for experienced staff members. Provide recognition and constructive feedback throughout the shift as appropriate.

Order supplies, food and ingredients based on rapidly shifting demand. Hire and train kitchen staff in specific stations, and cross-train as necessary. Maintain inventory levels and conduct full weekly inventory. Assist the Restaurant Manager with menu changes and adjustments based on seasonal availability. Respond personally to guest questions and complaints.

Deliver a consistently high level of customer service to each client and maintain a safe environment by identifying problem clients and having them removed. Keep bar area clean in accordance with the company's guidelines as well as the requirements of the local health department. Maintain an accurate cash drawer throughout the night and be able to account for any and all discrepancies in the final drawer tally. Mix all drinks based on the serving sizes as outlined in the company manual to keep drink costs at a minimum. Develop an efficient work pace that keeps the customers at the bar and in the dining room satisfied at all times.