RESTAURANT SITE SPECIFIC EMPLOYMENT OPPORTUNITIES

General Manager/Operating Partner

Manages the entire restaurant operation; responsible for running a profitable and successful business. Coordinates food service activities of restaurant. Estimates food and beverage costs and requisitions or purchases supplies, equipment, and food and beverages. Confers with food preparation and other personnel from the dining room, bar and banquet team to plan menus and related activities. Oversees cleaning and maintenance of equipment and facilities and ensures that all health and safety regulations are adhered to. Directs hiring, assignment, training, motivation and termination of personnel. Investigates and resolves food quality and service complaints. Assist’s in developing marketing strategy, and implement advertising and promotional campaigns to increase business. Reviews financial transactions and monitors budget to ensure efficient operation and to ensure expenditures stay within budget limitations. Maintains payroll and bookkeeping records. Oversees management and operation of the food service outlet’s, and maintains liaison with sales department to ensure maximum profitability. Directs the delivery of professional food services that will be a material factor in producing cost effectiveness, positive financial results, customer satisfaction and a positive public image.

Executive Chef/ Food and Beverage Director

The department head will assist a very involved owner with the creation of a new restaurant menu. The plan is to replicate this concept in other markets once we’ve achieved proof of concept. Ensures kitchen provides nutritious, safe, eye-appealing, properly flavored food. Maintains a safe and sanitary work environment for all employees. Review’s financial transactions and monitor’s budget to ensure efficient operation and that expenditures stay within budget limitations. Other duties include menu planning, maintenance of payroll, food cost and other records. Specific duties involve food preparation and establishing quality standards, and training employees in cooking methods, presentation techniques, portion control and retention of nutrients. Supervises dining room operation and coordinates food service activities. Supervises, hires, discharges and trains food service employees, confers with food preparation employees and related activities. Supervises food preparation personnel to ensure food adheres to standards of quality to maintain cleanliness or kitchen and equipment. May meet with clients to plan special menus.

What we are looking for:

  • Restaurant or Restaurant Hotel Chef (not banquets only).
  • Experience working in a well-known, respected establishment that has high customer reviews for great food.
  • MUST be willing to work hand in hand with the owner and his vision giving input and making experienced suggestions/edits during the menu creation phase.
  • This is NOT a 100% do whatever you want Chef role the Owner wants a true partner to grow with. Chef would be interested in helping launch other locations.
  • Experience creating recipe books and training manuals. Must be able to show proof of what you’ve created.
  • New Restaurant Opening Experience a big plus.
  • You will function as the Executive Chef of the first restaurant once it opens.
  • The Chef should be pleasant to work with, high volume and high pressure doesn’t mean high stress, but an opportunity to work with a team that is determined to be the “#1 family Sports Restaurant in the World”!

Salary: competitive compensation, benefits, a tight-knit supportive work environment, plus numerous opportunities for professional development and advancement.

Required experience:

  • Head Chef:  3 years

Floor Manager~Legends Lounge,Hall of Fame Dinning Room & Banquet Room

Reports directly to General Manager , works with the executive Chef and will have the following positions directly reporting to him/her: Servers, Bussers/Runners.

Essential Function Duties & Responsibilities:

  • Staffing and Training of Staff.
  • Take charge of weekly training new and current servers and runners/bussers.
  • Help to maintain/update/expand the training manual.
  • Apply evaluation tests over the staff.
  • Maintain zero tolerance of server, runner/busser over/short drops.
  • Assists Executive Chef with ordering inventory;  Napkins, cleaning supplies, dishware, silverware, dinnerware, barware, etc.
  • Assist Executive Chef with staff schedules.
  • Assure that opening, shift change and closing checklists are completed.
  • Assign servers’ sections, hold pre-shift server meetings and assure that specials/promotions for the day are understood.
  • Review reservations and establish a floor map for smooth seating with station Host.
  • Be prepared to back up all positions during peak times.

Customer Satisfaction:

  • Maintain high customer relations and deal with customer service issues as they arise.
  • Maintain a secure, clean, organized, and prepared room.
  • Problem Solving and Handle disgruntled customers by offering suggestions and solutions.
  • Concludes dining experience by acknowledging choice of restaurant; inviting patrons to return.

General Duties & Responsibilities:

  • Comply with company polices, practices, directives and rules of conduct as stated in the Legends Grill Employee Playbook.
  • Attend all scheduled employee meetings and bring suggestions for improvement.
  • Maintain open communication with all Back-of House (BOH) staff.
  • Control shift Point of Sale (POS) and closing activities.
  • Ensure Daily Sales Report, shift reports, server cash drop procedure is being followed.
  • Report maintenance issues to the maintenance staff.

Plans and oversees parties, banquets and other special events hosted by the restaurant. Responsible for soliciting banquet business and ensuring customer satisfaction with all booked events. Coordinates and supervises the execution of all banquet functions to ensure the restaurant adheres to client specifications and that the function runs smoothly and efficiently. Possesses knowledge of food production and service and is able to perform all positions in banquet operations to supervise, direct and train banquet personnel.

Reservations, Events & Parties:

  • Consults with Executive Chef with scheduling events, booking room and coordinating staff.
  • Communicates with Executive Chef with staff in order to assure a smooth party.

Work Environment:

This job operates in a restaurant environment, more precisely in the front of the house. This role routinely gives exposures and requires interaction with patrons. For this reason, employees in this role are required to maintain the highest level of engagement with his/her duties and responsibilities, without missing the focus on customer/client satisfaction.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

The employee is occasionally required to sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.

In summary, the employee must:

  • Be able to work in a standing position for long periods of time.
  • Be able to safely lift and easily maneuver trays of food frequently weighing up to 20 to 30 pounds.
  • Be physically able to lift, reach, bend and stoop.

Competencies and Skills:

  • Customer/Client focus
  • Be able to communicate clearly and effectively.
  • Proficient in computer operations including point of sale (POS), word, excel & outlook.
  • Punctuality and regular and reliable attendance.
  • Demonstrate time management and organizational skills.
  • Good people management skills, communication and listening skills.
  • Must be internally motivated and detail oriented and have a passion for leading/teaching others.
  • Honesty and Integrity

Required Education & Experience:

  • Previous experience: 2-plus years of prior professional experience in restaurant.
  • Education: High School or higher degree. Course work in restaurant management preferred
  • Valid driver’s license
  • Knowledge of Labor Laws, Health Codes, Safe Food Handling and Sanitation, Safety and Security systems and procedures.
  • Finance knowledge for cash control and cashier closing activities.
  • Beverage, liquor and wine advanced knowledge.

Expected hours of work:

This is a full-time salary position.

Work hours are from 4pm to 11pm 6 nights per week.

Floor Manager’s~All-State Sports Bar, Futures Room & Courtyard

Reports directly to General Manager , works with the executive Chef and will have the following positions directly reporting to him/her: Servers, Bussers/Runners.

Essential Function Duties & Responsibilities:

  • Staffing and Training of Staff.
  • Take charge of weekly training new and current servers and runners/bussers.
  • Help to maintain/update/expand the training manual.
  • Apply evaluation tests over the staff.
  • Maintain zero tolerance of server, runner/busser over/short drops.
  • Assists Executive Chef with ordering inventory;  Napkins, cleaning supplies, dishware, silverware, dinnerware, barware, etc.
  • Assist Executive Chef with staff schedules.
  • Assure that opening, shift change and closing checklists are completed.
  • Assign servers’ sections, hold pre-shift server meetings and assure that specials/promotions for the day are understood.
  • Review reservations and establish a floor map for smooth seating with station Host.
  • Be prepared to back up all positions during peak times.

Customer Satisfaction:

  • Maintain high customer relations and deal with customer service issues as they arise.
  • Maintain a secure, clean, organized, and prepared room.
  • Problem Solving and Handle disgruntled customers by offering suggestions and solutions.
  • Concludes dining experience by acknowledging choice of restaurant; inviting patrons to return.

General Duties & Responsibilities:

  • Comply with company polices, practices, directives and rules of conduct as stated in the Legends Grill Employee Playbook.
  • Attend all scheduled employee meetings and bring suggestions for improvement.
  • Maintain open communication with all Back-of House (BOH) staff.
  • Control shift Point of Sale (POS) and closing activities.
  • Ensure Daily Sales Report, shift reports, server cash drop procedure is being followed.
  • Report maintenance issues to the maintenance staff.

Work Environment:

This job operates in a restaurant environment, more precisely in the front of the house. This role routinely gives exposures and requires interaction with patrons. For this reason, employees in this role are required to maintain the highest level of engagement with his/her duties and responsibilities, without missing the focus on customer/client satisfaction.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

The employee is occasionally required to sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.

In summary, the employee must:

  • Be able to work in a standing position for long periods of time.
  • Be able to safely lift and easily maneuver trays of food frequently weighing up to 20 to 30 pounds.
  • Be physically able to lift, reach, bend and stoop.

Competencies and Skills:

  • Customer/Client focus
  • Be able to communicate clearly and effectively.
  • Proficient in computer operations including point of sale (POS), word, excel & outlook.
  • Punctuality and regular and reliable attendance.
  • Demonstrate time management and organizational skills.
  • Good people management skills, communication and listening skills.
  • Must be internally motivated and detail oriented and have a passion for leading/teaching others.
  • Honesty and Integrity

Required Education & Experience:

  • Previous experience: 2-plus years of prior professional experience in restaurant.
  • Education: High School or higher degree. Course work in restaurant management preferred
  • Valid driver’s license
  • Knowledge of Labor Laws, Health Codes, Safe Food Handling and Sanitation, Safety and Security systems and procedures.
  • Finance knowledge for cash control and cashier closing activities.
  • Beverage, liquor and wine advanced knowledge.

Expected hours of work:

This is a full-time salary position.

There are (2) time slots for this position, Days from 10am to 5 pm and Nights from 4pm to 11pm. This is a 6 day per week schedule and work may vary slightly based on need.

Public Relations/Event Manager

Helps the restaurant create and maintain a positive image; publicizes fundraisers, parties, special discounts and other newsworthy events. Responsible for all catered charitable functions from origination to execution, including delegation of personal responsibilities. Works to build relations with local charitable groups and maintains contact with clients. Responsible for planning the companies involvement at each event including food service, equipment, speakers, decorations and photographs.

Office Manager/Bookkeeper/Payroll

Beverage Manager/Wine Steward

Oversees management and profitability of bars, lounge and other beverage-related outlets. Selects and orders the wine for the restaurant; teaches staff how to describe, recommend and serve wine to customers.

Bartender

The Bartender not only mixes and mingles with customers but is savvy about drink preparation. The bartender provides customized beverage service to each of the hotel’s restaurant/bar customer in a friendly, energetic and timely manner. Responsible for assuring the guest is having a great time and/or relaxing while at the bar. Associates are passionate about guest service and have the ability to communicate effectively and multitask. Anticipate customer needs with the ability to change goals and direction quickly. Being a motivated self-starter, conscientious and driven to consistently serve the guests with the utmost professionalism and courtesy. We offer competitive compensation and benefits, a tight-knit and supportive work environment, plus numerous opportunities for professional development and advancement.

Responsible for setup, maintenance and operation of the bar. Takes drink orders from patrons or servers and prepares and serves alcoholic and non-alcoholic drinks according to standard recipes. Mixes ingredients for cocktails and serves wine and bottled or draft beer. Rings drink orders into register, collects payment and makes change. May also wash and sterilize glassware, prepare garnishes for drinks and prepare and replenish appetizers.

Bartenders work day:
Approach each guest interaction with the mindset of exceeding guest expectations.
Embrace the culture personifying it in daily interactions with guests and associates alike.
Help create an energized bar experience through friendly and personalized service.
Be a self-starter always motivated to be their best.
Take pride in the overall look and feel of the Restaurant, assuring cleanliness and conditions of the bar and surroundings are at their peak at all times.
Contribute to a fun, energized and comfortable working environment as an active member of the team.

Experience:

  • One to two years’ experience as a bartender
  • The ability to work a flexible schedule, including shift work, weekends, and holidays
  • The legal ability to serve alcohol in the State/Province
  • Knowledge of state and local guidelines regarding service of alcohol
  • Knowledge of drink preparation
  • Computational skills to process guest payments
  • Food safety certification and/or alcohol service training recommended
  • The ability to lift trays of beverages or food items weighing up to 30 lbs. on a regular basis
  • The ability to help create an energized bar atmosphere through friendly and personalized service
  • The ability to anticipate customer needs, and change course of action accordingly

Salary: Competitive compensation, benefits, a tight-knit supportive work environment, plus numerous opportunities for professional development and advancement.

Required experience:

  • Bartender: 2 years

Sous Chef

The sous chef acts second-in-command in the kitchen, directing and managing cooks and other kitchen workers, and taking over when the executive chef is absent. The sous chef ensures that all food production workers are performing their duties as prescribed by the quality standards established by the executive chef. The sous chef assumes all the duties of the executive chef in the chef’s absence.

Meat Cutter

Cutting and preparing all varieties and cuts of meat, including the safe operation of tools. Dynamically selling product by providing customers with information needed to make product-related decisions. Helping to verify and unload meat deliveries from trucks. Maintaining, filling and rotating product in meat cases. Moving meat from coolers to cutting area and returning meat to coolers. Training other associates as needed. Maintaining standards for product guidelines in sanitation, freshness, trim and cutting. Cleaning equipment and assisting in other duties as assigned.

Fry/Saute Cook

Responsible for all fried or sautéed items prepared in the kitchen of a food service establishment. Portions and prepares food items prior to cooking, such as shrimp, chicken and potatoes. Other duties include preparing batter or breading, plating and garnishing cooked items, and preparing appropriate garnishes for fried or sautéed foods. Responsible for maintaining a sanitary kitchen work station.

General Duties & Responsibilities:

  • Kitchen set-up and station preparation prior to service and at the end of the shift, maintaining the condition of the service area and kitchen.
  • Prepare ingredients for cooking, including portioning, chopping, and storing food.
  • Work a varied shift that includes weekends, holidays, and special events.
  • Prepare and cook food according to recipes, quality standards, and presentation standards.
  • Operate a variety of kitchen equipment.
  • The ability to meet any additional meal requirements, allergies, dietary needs, and special requests according to request.
  • Knowledge of dining room service procedures and kitchen functions
  • Assist with ordering, receiving, and inventory as directed by the management staff.
  • Set up, stock, and maintain work areas.
  • Lift, carry, push, pull, and/or place objects weighing up to 25 lbs.
  • Follow all company, safety, and security policies and procedures.
  • Check expiration dates on all food items to ensure freshness.
  • Report any accidents, injuries, and unsafe work conditions.
  • Maintain confidentiality of proprietary information to protect company assets.
  • Perform any other reasonable job duties as requested by management.

Required Education & Experience:

  • Education: High School or higher degree. Course work in restaurant management preferred
  • Valid driver’s license
  • Knowledge of Labor Laws, Health Codes, Safe Food Handling and Sanitation, Safety and Security systems and procedures.
  • Work a varied shift that includes weekends, holidays, and special events.
  • clear understanding of the English language: you can read, write, and verbally communicate in English.
  • The physical ability to stand, sit, or walk for an extended period of time.

Ideal Skills & Qualities:

  • The ability to communicate in an efficient and friendly manner.
  • The ability to maintain a professional appearance.
  • Remaining calm under pressure while working with speed and accuracy.
  • Completing and excelling at any necessary certifications and safety training.
  • Developing and maintaining a positive working relationship with others.
  • Supporting team members to reach common goals.
  • Ensuring adherence to quality expectations and standards.

Soup and Sauce Cook

Responsible for all soups and sauces prepared in the kitchen of a food service establishment. Prepares stock, thickening agents, soup garnishes, soups and sauces. Responsible for maintaining a sanitary kitchen work station.

Pantry Cook

Responsible for cold food items prepared in the kitchen of a food service establishment. Portions and prepares cold food items such as salads, cold appetizers, desserts, sandwiches, salad dressings and cold banquet platters. Responsible for maintaining a sanitary kitchen work station.

Pastry Chef

Responsible for the development and production of standard desert menu recipe’s that meet the quality standards set forth by the Executive Chef, including cakes, pies, cookies, sauces, glazes and custards.

Broiler Cook

Responsible for grilled, broiled or roasted items prepared in the kitchen of a foodservice establishment. Portions food items prior to cooking, such as steaks or fish fillets. Other duties include carving and portioning roasts, plating and garnishing cooked items, and preparing appropriate garnishes for broiled or roasted foods. Responsible for maintaining a sanitary kitchen work station.

Food Expediter

Functions as the communications link between and among the various food production areas in the kitchen, coordinates production and assembly so servers can deliver meal orders to dining room patrons in a timely manner.

Server

Greets customers and explain the menu and daily specials in a clear and positive manner. Be prepared to talk about the preparation methods and the flavor profile, “servers should try all dishes so they know what they are talking about”. Take orders, serve food, prepare and serve hot and cold drinks and make sure customers have everything they need to enjoy their meals. Responsible for coordinating entire station and communicating front- and back-of-house personnel to provide a dining experience that meets or exceed guest expectations. Processes guest orders to ensure all items are prepared properly and on a timely basis. Observes diners to ensure they are satisfied with food and service, responds to additional requests, and determines when the meal has been completed. Rings up bills and processes payments through the Point of Sale System. Assist’s bus person in stocking, removing and resetting dishes and silverware between courses, and cleaning and resetting vacated tables.

Busser

Serves water, bread and butter to guests and refills glasses as needed. Removes dirty dishes between courses. Clears, cleans and resets tables after customers leave.

Host

Cheerfully greet guests, take them to their table and provide them with silverware and a menu. You’ll need to be able to monitor the table rotation and make sure that each member of the wait staff gets a fair amount of tables without giving them too many all at once. At the same time, you’ll need to know which servers you can count on to take extra tables when you get slammed with customers. You’ll also need to keep track of which tables are cleaned and available for new guests. You will also be required to answer the phone and take reservations.

Dishwasher

The DMOs’ (Dish Machine Operator) job is one of the most important jobs in the restaurant. You are responsible for making sure that everything another team member uses and everything that a guest touches is CLEAN, DRY, and SANITARY. No other team member’s job has a wider range of impact than the DMO’s job.
General Duties & Responsibilities:

  • Ensure the dish washing area is maintained as a clean, safe and sanitary facility.
  • Sort and rinse dirty dishes, glass, tableware and other cooking utensils and place them in racks to send through dish machine.
  • Sort and stack clean dishes then carry clean dishes to cook’s line and other proper storage areas. Rewash soiled dishes before delivering.
  • Change dishwater in dish machine every hour.
  • Wash pots, pans and trays by hand.
  • Separate disposable food, recycling and garbage into specific containers for removal.
  • Shift set up or break down; dish washing area, Roll-up, clean and unroll mats, fill/empty soak tubs with cleaning/sanitizing solutions. Sweep/mop floors. Assemble/disassemble dish machine. Sweep up trash around exterior of restaurant and garbage dumpster.
  • Conduct general restaurant and restroom cleaning as directed.
  • Wipe up any spills to ensure kitchen floors remain dry.
  • Notify manager any time dish machine wash or rinse cycle falls below safety standard temperatures.
  • Do not touch dirty dishes before touching clean dishes without washing hands first.
  • Stocking and maintaining storerooms, walk-ins and performing product preparation work.

Ideal Skills:

In order to perform the essential functions of the positions employees must be able to walk & stand consistently for up to 8 hours, and lift & carry items weighing up to 30lbs for a minimum of 3 hours each day. Reach, bend, push & pull items for up to 2 hours each day and must be able to use fingers, hands, arms and shoulders repetitively for up to 6 hours each day.

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