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Hourly Crew
Full Time
6 applicants
posted almost 8 years ago

Job Description

PERFORMS THE FOLLOWING TASKS TO PROMOTE TEAMWORK:

  • Practices proper time reporting (i.e., punches in and out accurately).
  • Arrives to work on time, in the proper work attire, and ready to work.
  • Is neat and well-groomed for every shift and in proper work attire.
  • Demonstrates a helpful, positive attitude at all times to guests and employees.
  • Understands and adheres to all safety, sanitation, and administrative procedures.
  • Provides complete and timely communication to other employees throughout the shift.
  • Is prepared to conduct weekly maintenance duties.
  • Completes all assigned tasks and duties requested by managers.
  • Assists other employees as needed.

PREPARES FOR A SHIFT BY PERFORMING THE FOLLOWING TASKS:

  • Arrives 15 minutes prior to shift.
  • Inspects dining and lobby areas (e.g., chairs, high chairs, walls, doors, window glass) for dirt and unsafe conditions, cleaning as needed.
  • Ensures cash register area is clean and fully stocked with supplies.
  • Retrieves sufficient food product from storage based on daily production needs and par levels for station.
  • Sets up station with food products and utensils and turns on equipment to ensure the station is ready for production.

EXECUTES THROUGHOUT THE SHIFT BY PERFORMING THE FOLLOWING TASKS:

Front-of-the-House

  • Greets guests and maintains proper eye contact.
  • Answers questions regarding food, beverages, restaurant, and service using knowledge of the restaurant.
  • Operates cash register to compute and record sales.
  • Accurately handles cash and credit payments, makes change, and gives receipts.
  • Answers the phone to provide callers with directions to the restaurant, hours of operation, etc.
  • Handles guests' complaints by following company guidelines to ensure the problem is resolved.
  • Assists other employees with stocking stations, bussing, sweeping under the tables, running food, wiping, and cleaning tables to ensure the cleanliness of the restaurant, and prepare for new guests.
  • Genuinely thanks guests upon their departure and invites them to return.

Back-of-the-House

  • Operates large-volume cooking equipment such as grills, deep-fat fryers, or griddles.
  • Processes orders quickly, accurately and efficiently.
  • Safeguards all company assets.
  • Prepares and cooks food according to prep, menu and recipe standards.
  • Assists other employees with stocking stations, sweeping the floors, and work area to ensure the cleanliness of the kitchen.
  • Monitors product supply and replenishes stock when necessary to ensure that sufficient food product remains on hand.

EXECUTES AT THE END OF THE SHIFT BY PERFORMING THE FOLLOWING TASKS:

  • Completes assigned routine and non-routine work.
  • Completes all closing duties including stocking, cleaning, etc.
  • Checks out with a manager and performs additional duties as assigned.

Front-of-the-House

  • Accurately closes out cash drawer and follows station closing procedures.

Back-of-the-House

  • Turns off, breaks down, and cleans equipment according to proper procedures and as directed by manager.
  • Prepares and stores unused food product using FIFO procedures to ensure freshness of product and eliminate waste.
  • Cleans floors, counters, and preparation surfaces using the proper cleaning solutions to prepare station for next shift.

This description is not intended, and should not be construed to be an exhaustive list of all responsibilities, skills, efforts, or work conditions associated with the job. It is intended to be an accurate reflection of the principle job elements essential for making compensation decisions.

MINIMUM REQUIREMENTS:

  • Able to communicate (speak, read, and write) in English.

PHYSICAL REQUIREMENTS:

  • Able to bend at the waist and lift items up to 30 lbs. to waist level.
  • Able to move items up to 30 lbs. for distances of up to 25 feet.
  • Able to remain standing and active for an 8-12 hour shift.
  • Able to hear, understand, and respond to employees’ and guests’ requests in a loud environment.
  • Able to tolerate exposure to cold and hot temperatures (below 0° F and above 90° F) throughout the shift.