in appropriate manner. Identify and briefly describe each plate to the guests accurately. Consistently following Food & Beverage sequence of service utilizing all proper procedures standardized by venue managers and chefs. Working as a team and effectively communicating with management, chefs and culinary staff in order to fulfill and address any issues or needs requested by guests and or other employees.
Anticipating the guests’ needs and responding appropriately with a sense of urgency. Bidding farewell to guests, using the guest’s name when known, and encouraging them to return. Pre-bussing and bussing of tables during service period; assisting servers with service steps where necessary.
Maintaining general cleanliness in dining room during service periods. Stacking and stocking of side stations with dry goods, extra-china, settings and silverware.
Buffing / polishing glass and silverware where necessary. Setting up and breaking down of side stations before and after service. Loading / unloading linens when necessary. Cleaning all spills immediately, using floor signs when necessary. Following all procedures and policies set forth by the company and health and safety guidelines. Other duties as assigned. QUALIFICATIONS: (Include equipment knowledge/use) 2 Years experience as a busser in a similar, high-volume restaurant environment. Good communication skills; multilingual
is a plus. Must be able to speak and read English proficiently.
Professionally groomed in a manner consistent with department grooming standards. Positive attitude, self motivated, energetic and is a willing learner. Must possess good attention to detail, and ability to work under pressure. Excellent customer service skills are required. Ability to follow directions well, make quick decisions, and keep organized while under pressure. Ability to perform a variety of duties with extreme care, concern and detail. Ability to use standard kitchen equipment, including, but not limited to refrigerators/coolers, slicers, sharp knives, beverage machines, etc.
Knowledgeable about health and safety regulations. Maintain a clean and safe working environment. Physically able to lift and carry at least 50lbs on a tray or arm service where it applies, as well as delicate china and glassware. Physically able to walk without assistance on various surfaces for an extended period of time.
communicating with management and service staff in order to fulfill and address any issues or needs requested by guests and or other employees. Working as a team, assisting all guests’ and employees’ needs and inquiries. Greeting guests in a positive, friendly manner and making them feel welcome.
Anticipating the guests’ needs and responding appropriately with a sense of urgency. Maintaining a level of professionalism, that will make guests want to return. Bidding farewell to guests, using guest’s name when known, and encourage them to return. Building and establishing a personal clientele. Encourage guests to make weekly table reservations Adhere to weekly table and guest list requirements
Assist in developing restaurant database through networking and completing data cards. Participate in weekly marketing requirements Performing all opening and closing duties, based upon shift assignment.
Following all procedures and policies set forth by the company, division, department and all health and safety regulations set by County health department. Other duties as assigned QUALIFICATIONS: (Include equipment knowledge/use) 2 years of experience as a barback and/or bar porter in a similar, high-volume environment or 6 months required in a fine dining establishment. Good communication skills; multilingual is a plus. Must be able to speak and to read in English proficiently. Experience
with social media platforms such as Facebook, Twitter, etc.
and active participant in social media Must have a working knowledge of Spirits, Wine and Food. Ability to work as part of a team in a high stress & high-volume environment. Ability to follow directions well, make quick decisions, and keep organized while under pressure. Positive attitude, self motivated, energetic and is a willing learner. Ability to perform a variety of duties with extreme care, concern and detail. Professionally groomed in a manner consistent with department grooming standards. Physically able to lift and carry heavy trays and equipment as well as delicate china and glassware up to 50 lbs.
Physically able to walk without assistance on various surfaces for an extended period of time.
using a dishwashers or by hand. o Keep dishwasher clean and immediately report any functional or mechanical problems to the Kitchen Manager. o Monitor dishwasher water temperature to ensure sanitary wash cycle. o Maintain kitchen work areas, equipment, or utensils in clean and orderly condition.
o Place clean dishes, utensils, or cooking equipment in storage areas. o Maintain adequate levels of clean tableware for dining room and kitchen. o Maintain adequate levels of dish detergents and cleaning supplies. o Sort and remove trash, placing it in designated pickup areas. o Sweep or scrub floors. o Stock supplies, such as food or utensils, in serving stations, cupboards, refrigerators, or
salad bars. o Clean food preparation and production areas as required. o Receive and store supplies. o Clean garbage cans with water or steam. o Transfer supplies or equipment between storage and work areas, by hand or using hand trucks.
o Handle tableware carefully to prevent breakage and loss. o Attend all scheduled employee meetings and offers suggestions for improvement. o Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant. o Fill-in for fellow employees where needed to ensure guest service standards and efficient operations. Supplemental o Prepare and package individual place settings. o Load or unload trucks that deliver
or pick up food or supplies. o Set up banquet tables. Tools & Technology (examples in parentheses)o Carbonated beverage dispensero Commercial use: o dishwasherso glasswasherso pot-washing machineso power washerso Drying and draining rackso Domestic kitchen funnelso Domestic trash compactorso Hand trucks or accessorieso Handheld thermometero Liftso Remote reading thermometerso Sinkso Soap dispensing brusho Wet mops
and repairs. Required to plan ahead for repairs and tasks to be completed on the road in order to ensure the proper parts and tools are available on-site for completing the job. Performs work as outlined on repair order with efficiency and accuracy, in accordance with dealership and factory standards.
Saves and tags parts of the job if under warranty or if requested by the manufacturer. Documents all work performed and recommended on the repair order. Communicates with parts department to obtain needed parts. Examines assigned vehicle to determine if further safety or service work is required or recommended, communicates finding to Supervisor Communicates with supervisor immediately if
additional work is needed, if work outlined is not needed, or if repairs cannot be completed within the promised time. Participates in manufacturer-sponsored training programs, schools, and events.
Performs work as outlined on repair order with efficiency and accuracy, in accordance with dealership and factory standards. Diagnoses cause of most malfunctions and performs repair. Communicates with parts department to obtain needed parts. Saves and tags parts of the job if under warranty or if requested by the customer. Examines assigned vehicle to determine if further safety or service work is required or recommended. Communicates with service advisor immediately if additional work is needed,
if work outlined is not needed, or if repairs cannot be completed within the promised time.
Documents all work performed and recommended on the repair order. Road tests vehicles when required or refers to the test technician. Participates in manufacturer-sponsored training programs, schools, and events. Keeps abreast of manufacturer technical bulletins. Supervises work of any apprentice technicians as assigned. Reports machinery defects or malfunctions to supervisor. Ensures that customers' cars are kept clean. Notifies service advisor immediately of anything that has happened to change the appearance or condition of the vehicle. Keeps shop area neat and clean.
Maintains and is accountable for all dealership-owned tools and manuals. Returns them to the proper place and in the same condition as they were received. Understands, keeps abreast of, and complies with federal, state, and local regulations, such as hazardous waste disposal, OSHA Right-to-Know, etc. Operates all tools and equipment in a safe manner. Reports any safety issues immediately to management. EDUCATION and/or EXPERIENCE Two to four year’s related experience and/or training; or equivalent combination of education and experience. LANGUAGE SKILLS Ability to read and comprehend simple instructions, short correspondence, and memos.
Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization. MATHEMATICAL SKILLS Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. REASONING ABILITY Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
Ability to deal with problems involving several concrete variables in standardized situations. CERTIFICATES, LICENSES, REGISTRATIONS Half of the certifications of a master certified technician depending on area of expertise CDL 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally required to stand; use hands to finger, handle, or feel; and climb or balance WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job; the employee is occasionally exposed to: Wet and/or humid conditions Moving mechanical parts Fumes or airborne particles Toxic or caustic chemicals Outdoor weather conditions Extreme heat Risk of electrical shock Vibration The noise level in the work environment is moderate
table according to steps of service. Assist in running items, bussing tables and setting tables when necessary. Provides direction to and assistance to support staff to ensure proper service. Maintaining cleanliness and organization of side stations, tables and POS stations.
Greeting guests in a positive, friendly manner and making them feel welcome. Anticipating the guests’ needs and responding appropriately with a sense of urgency. Maintaining a level of professionalism, that will make guests want to return. Bidding farewell to guests, using guest’s name when known, and encourage them to return. Performing all opening and closing duties, based upon shift assignment. Adhere to weekly
table and guest list requirements. Encourage guests to make weekly table reservations. Assist in developing restaurant database through networking and completing data cards.
Building and establishing a personal clienteles. Participate in weekly marketing requirements. Effectively communicating with management, Bartenders and service staff in order to fulfill and address any issues or needs requested by guests and or other employees. Working as a team, assisting all guests’ and employees’ needs and inquiries. Always be positive, show enthusiasm, be humble, be thankful, and be respectful to all team members. Following all procedures and policies set forth by the company, division, department
and all health and safety regulations set by County health department.
Conforming to the department grooming standards, uniform or attire, and jewelry policy. Responsible for a cash bank or impressed bank issued at the beginning of service. Other duties as assigned. QUALIFICATIONS: (Include equipment knowledge/use) 2-year experience as a server/birdtail in a similar, high-volume restaurant environment or 1-year experience in a fine dining establishment required. 1 Year experience in marketing nightclubs or restaurants and/or related experience in a Retail or marketing internship or related university marketing course work preferred. Experience with social media platforms such as Facebook, Twitter, etc.
and active participant in social media Must have a working knowledge of Spirits, Wine and Food. Basic computer skills and experience with POS systems and cash handling skills. Good communication skills; multilingual is a plus. Must be able to speak and to read in English proficiently. Ability to work as part of a team in a high stress & high-volume environment. Ability to follow directions well, make quick decisions, and keep organized while under pressure. Positive attitude, self motivated, energetic and is a willing learner. Ability to perform a variety of duties with extreme care, concern and detail.
Professionally groomed in a manner consistent with department grooming standards. Physically able to lift and carry heavy trays and equipment as well as delicate china and glassware up to 50 lbs. Physically able to walk without assistance on various surfaces for an extended period of time. Must be 21 years of age to serve food and beverages in the State of Nevada. Must possess an alcohol awareness card and a Food Handler Safety Training Card.
communicating with management and service staff in order to fulfill and address any issues or needs requested by guests and or other employees. Working as a team, assisting all guests’ and employees’ needs and inquiries. Greeting guests in a positive, friendly manner and making them feel welcome.
Anticipating the guests’ needs and responding appropriately with a sense of urgency. Maintaining a level of professionalism, that will make guests want to return. Bidding farewell to guests, using guest’s name when known, and encourage them to return. Building and establishing a personal clientele. Encourage guests to make weekly table reservations Adhere to weekly table and guest list requirements
Assist in developing restaurant database through networking and completing data cards. Participate in weekly marketing requirements Performing all opening and closing duties, based upon shift assignment.
Following all procedures and policies set forth by the company, division, department and all health and safety regulations set by County health department. Other duties as assigned QUALIFICATIONS: (Include equipment knowledge/use) 2 years of experience as a barback and/or bar porter in a similar, high-volume environment or 6 months required in a fine dining establishment. Good communication skills; multilingual is a plus. Must be able to speak and to read in English proficiently. Experience
with social media platforms such as Facebook, Twitter, etc.
and active participant in social media Must have a working knowledge of Spirits, Wine and Food. Ability to work as part of a team in a high stress & high-volume environment. Ability to follow directions well, make quick decisions, and keep organized while under pressure. Positive attitude, self motivated, energetic and is a willing learner. Ability to perform a variety of duties with extreme care, concern and detail. Professionally groomed in a manner consistent with department grooming standards. Physically able to lift and carry heavy trays and equipment as well as delicate china and glassware up to 50 lbs.
Physically able to walk without assistance on various surfaces for an extended period of time.
in appropriate manner. Identify and briefly describe each plate to the guests accurately. Consistently following Food & Beverage sequence of service utilizing all proper procedures standardized by venue managers and chefs. Working as a team and effectively communicating with management, chefs and culinary staff in order to fulfill and address any issues or needs requested by guests and or other employees.
Anticipating the guests’ needs and responding appropriately with a sense of urgency. Bidding farewell to guests, using the guest’s name when known, and encouraging them to return. Pre-bussing and bussing of tables during service period; assisting servers with service steps where necessary.
Maintaining general cleanliness in dining room during service periods. Stacking and stocking of side stations with dry goods, extra-china, settings and silverware.
Buffing / polishing glass and silverware where necessary. Setting up and breaking down of side stations before and after service. Loading / unloading linens when necessary. Cleaning all spills immediately, using floor signs when necessary. Following all procedures and policies set forth by the company and health and safety guidelines. Other duties as assigned QUALIFICATIONS: (Include equipment knowledge/use) 2 Years experience as a busser in a similar, high-volume restaurant environment. Good communication skills; multilingual
is a plus. Must be able to speak and read English proficiently.
Professionally groomed in a manner consistent with department grooming standards. Positive attitude, self motivated, energetic and is a willing learner. Must possess good attention to detail, and ability to work under pressure. Excellent customer service skills are required. Ability to follow directions well, make quick decisions, and keep organized while under pressure. Ability to perform a variety of duties with extreme care, concern and detail. Ability to use standard kitchen equipment, including, but not limited to refrigerators/coolers, slicers, sharp knives, beverage machines, etc.
Knowledgeable about health and safety regulations. Maintain a clean and safe working environment. Physically able to lift and carry at least 50lbs on a tray or arm service where it applies, as well as delicate china and glassware. Physically able to walk without assistance on various surfaces for an extended period of time.
Please come to our Open Call to meet with our management team and fill out an application. Date & Times - September 18th through September 30th (excluding the 23rd and 24th), between 10:00 AM to 4:00 PM PDT. Where : The Old Lombardi's Romagna Mia Space. Miracle Mile Shops S Las Vegas Blvd.
La Vegas, NV 89109 How: Walk-in, no appointments necessary Please bring a copy of your resume. Primary Responsibilities Promptly and warmly greets guests in the dining room; demonstrates a complete understanding of menu items and ingredients and advises guests on appropriate combinations of food and drinks, accommodates reasonable requests, and notes preference. Takes food and beverage orders in an
efficient manner, following established steps of service. Delivers food promptly and professionally; maintains safe food handling and sanitation standards. Follows up periodically to assist with any additional needs or requests.
Promptly address guest concerns, relays relevant information directly to the management team. Continuously communicate with the BOH team to ensure meals/service meets guest expectations. Attend ongoing meetings, training, and pre-shifts. Collects tickets and follows proper cash-handling procedures. Close down workstation at the end of each day/shift per company SOP's and ensure all side work is completed. Skills and Qualifications Serving Experience: 1 year (Preferred).
Proficient technical skills ex. POS Systems. Familiar with industry’s best practices.
Ability to multi-task. High School Degree or GED required. Supplemental Pay: Tips Rosa Mexicano provides equal employment opportunities (EEO) to all applicants for employment without regard to race, color, religion, gender, interactionual orientation, national origin, age, disability, genetic information, marital status, amnesty, or status as a covered veteran in accordance with applicable federal, state, and local laws.
discounts. Please come to our open call to meet with our management team and fill out an application. Date & Times - September 18th through September 30th (excluding the 23rd and 24th), between 10:00 AM to 4:00 PM PDT. Where : The Old Lombardi's Romagna Mia Space.
Miracle Mile Shops S Las Vegas Blvd. La Vegas, NV 89109 How: Walk-in, no appointments necessary Please bring a copy of your resume. Primary Responsibilities Deliver food and beverage timely to guests while educating them on the dining experience of Rosa Mexicano in a hospitable, and professional manner. Preps, sets, and clears restaurant tables; stocks all service stations; assists food servers with table service. Follows principles
of sanitation and safety in handling food and equipment. Continuously communicate with the BOH team to ensure meals/service meets guest expectations. Close down workstation at the end of each day/shift per company SOP's and ensure all side work is completed.
Skills and Qualifications Familiar with industry’s best practices. Experience is important, but enthusiasm and a passion to please are the most important. Food handling knowledge. Ability to multi-task. High School Degree or GED required. Supplemental Pay: Tips Rosa Mexicano provides equal employment opportunities (EEO) to all applicants for employment without regard to race, color, religion, gender, interactionual orientation, national origin, age, disability, genetic information, marital status, amnesty, or status as a covered veteran in accordance with applicable federal, state, and local laws.
working with these agencies to provide emergency response vehicles which include Law Enforcement, Fire Command, LE & FD UTV, Utility & Public Works Amber packages, Animal Control & K9 Transport. We are looking to add EVT install technicians and lead techs to our team of equipment installers.
EVT Team Leaders will also work with agencies and their designated fleet coordinators to ensure they are ordering and designing the best vehicle possible for their application. EVT’s & EVT Leads will need to have knowledge of all Major Lighting manufacturers and their product offerings for New Installs, Retrofits & Repairs. Whelen Core, Fed Sig Pathfinder & Sound Off Signal Blueprint installation
& programming experience a must. We offer competitive hourly pay, (determined on experience) Per Job Bonus Commission plans for Leads Health Insurance for employees & family Free Dental & Vision Insurance 401(k) W/ Company Match Aflac Plans Company Paid Life Insurance PTO & Vacation Time Paid Holidays If interested, please DM for more information or email a resume to xyz X@ Paid Training
over all facets of the restaurant’s daily operations and staff; assist General Manager to manage staffing, sales, vendor contracts; develop strategies and processes to monitor costs and maximize revenues; assist General Manager to establish measurable goals and objectives that focus on profit, product, and service; ensure compliance with all workplace and safety laws and enforce all company policies; act as General Manager assuming all responsibilities and requirements whenever assigned.
Recruitment, Training and Management of Employees Assist General Manager with recruiting, hiring, training, and development of all staff. Supervise all department employees. Assist General Manager with
employee performance evaluations Ensure disciplinary / termination procedures are followed Maintain “open door” policy for employees to communicate concerns and the resolution of complaints and conflicts Investigate and resolve employee complaints and conflicts Participate in employee wage and salary increases Ensure compliance with workplace standards, laws, and safety regulations Assist General Manager to establish and enforce standards for personnel performance and customer service Achieve business goals and objectives Assist General Manager to ensure adequate staffing and approve employee vacation requests Monitor Business Operations Assist General Manager with operations of the restaurant,
including customer service, revenues, and vendor/supplier contracts Maintain quick and efficient entry system for guests Ensure all incident reports are completed appropriately Promptly address all operational issues with Management and Staff Ensure Service goals and standards are defined and enforced in all venues Monitor venue environment for cleanliness, appropriate lighting, sound and temperature Assist General Manager with menu design and implement price strategy Assist General Manager with BOH and FOH staff and the day to day operations of the restaurant Monitor all lost and found items, record in Log under lost and found.
Enhancing Revenue / Controlling Costs Execute sales and marketing strategies Assist General Manager with cost control measures to minimize overhead costs Assist General Manager with strategic plans and revenue forecasts Complete weekly GM report as directed Assist General Manager with to monitor / analyze weekly and monthly Cost of Goods Sale and labor reports Assist General Manager to create and implement clearly defined action plans for any budget deficiencies Ensure Point of Sales Data is current and accurate Assist General Manager to establish and monitor prices Assist General Manager with annual operating budget proposal to the President and CFO Attend financial meetings with the President and Managing Partner Assist General Manager with to obtain bids and negotiate service and vendor contracts, and leasehold or capital expenses Facility Maintenance Assist General Manager with all Facility improvements Assist General Manager with health department inspections; ensure “A” grade ratings and compliance with all local and state Health Department regulations Assist General Manager with warranty file and operations manuals on all equipment Guests, Media and Partner Relations Ensure all guest complaints are resolved in a satisfactory manner Regularly communicate with Company Executives and Partners Serve as point of contact and interface with Partner’s Operations Departments Maintain high guest satisfaction through consistently introducing innovative products Present and maintain a professional, charismatic image when interacting with media.
Promote Restaurant Through Social Media Engagement and Digital Marketing Channels Create 3-4 organic posts per week using information provided by the marketing team for one of the following social platforms: Facebook, Instagram & Instagram Stories Share the restaurant’s Facebook posts through its own channels to promote brand awareness.
Post and engage (via “likes, ” “shares, ” and “comments”) with the restaurant’s social media posts Actively engage with customer review sites such as Yelp. Use social media content to promote the restaurant using various digital formats such as posting photos, videos, live stories, digital ads, etc. Administrative and Legal Assist General Manager to ensure all permits and licenses are maintained, up to date and posted, as required by law Monitor compliance with food, health, and fire regulations regarding business operations, wages, food storage, preparation, and storage and liquor Monitor and take measures to minimize potential contractual, safety, and employment liability Assist General Manager with timely filing of general business liability and workers compensation insurance claims Assist General Manager with to work with company accountants during audits of business Assist General Manager to ensure compliance with lease / management agreement requirements Efficiently administer human resources functions and maintain employee records in according with direction from Human Resources Ensure that employees have all required certification validated Respond to all government agency inquiries.
Assist General Manager to manage and monitor all legal issues and claims Openings Assist General Manager to execute Pre-Opening checklist items Assist General Manager with staffing compendium throughout opening Assist General Manager with systems, policies, and procedures for use in recruiting, hiring, training, management, physical plant, inventory, scheduling, cost and operational efficiencies. Assist General Manager to create, oversee, develop, and execute restaurant opening plans QUALIFICATIONS: (INCLUDES EQUIPMENT KNOWLEDGE/USE) Bachelors Degree in Hospitality preferred, but not required.
Prior experience as a Assistant General Manager in a high volume restaurant. Prior experience managing labor and food cost control. Basic computer skills and experience with computer based reservations systems. Knowledge of restaurant health, food safety and liquor regulations. Knowledge of standard operating procedures for managing a high volume restaurant Strong communication, organizational, and supervisory skills Strong coaching and development skills. Strong human relations skills to lead a very diverse team.
Ability to digest complex information and communicate this to all employees. Ability to read and write in English proficiently. Ability to utilize social media to execute marketing strategies Ability to multi-task and manage multiple deadlines and priorities Ability to maintain a flexible schedule, have the stamina and energy to work long hours as needed, in an active, hectic, noisy, and stressful environment Ability to maintain and project a professional, groomed image as the General Manager of a high end restaurant and act as a role model for other staff and supervisors Ability to project a positive and courteous attitude towards guests, staff, service providers, and media Ability to run efficient operations and control labor costs; and deploy strategies to enhance restaurant profits.
Ability to navigate various surfaces and tight spaces in a restaurant environment Possess the physical and mental stamina to work for extended periods of time Physically able to lift and carry heavy trays and equipment as well as delicate china and glassware up to 50 lbs Physically able to walk without assistance on various surfaces for an extended period of time
and build a long-term career with us, because we know that happy employees lead to happier customers! What We Offer: Health Insurance! Dental & Vision insurance Life Insurance Policy 401(k) plan with company match PTO and Vacation Days Training Fantastic Culture and Work Environment SUMMARY Functions as an experienced technician who is able to perform diagnoses and repairs of most vehicle components with little supervision required.
ESSENTIAL DUTIES Essential Duties include the following. Other duties may be assigned. Performs work as outlined on repair order with efficiency and accuracy, in accordance with dealership and factory standards. Diagnoses cause of most malfunctions and performs
repair. Communicates with parts department to obtain needed parts. Saves and tags parts of the job if under warranty or if requested by the customer. Examines assigned vehicle to determine if further safety or service work is required or recommended.
Communicates with service advisor immediately if additional work is needed, if work outlined is not needed, or if repairs cannot be completed within the promised time. Documents all work performed and recommended on the repair order. Road tests vehicles when required or refers to the test technician. Participates in manufacturer-sponsored training programs, schools, and events. Keeps abreast of manufacturer technical bulletins. Supervises
work of any apprentice technicians as assigned. Reports machinery defects or malfunctions to supervisor.
Ensures that customers' cars are kept clean. Notifies service advisor immediately of anything that has happened to change the appearance or condition of the vehicle. Keeps shop area neat and clean. Maintains and is accountable for all dealership-owned tools and manuals. Returns them to the proper place and in the same condition as they were received. Understands, keeps abreast of, and complies with federal, state, and local regulations, such as hazardous waste disposal, OSHA Right-to-Know, etc. Operates all tools and equipment in a safe manner. Reports any safety issues immediately to management.
MARGINAL DUTIES As assigned. EDUCATION and/or EXPERIENCE Two to four year’s related experience and/or training; or equivalent combination of education and experience. LANGUAGE SKILLS Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization. MATHEMATICAL SKILLS Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. REASONING ABILITY Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. CERTIFICATES, LICENSES, REGISTRATIONS Half of the certifications of a master certified technician depending on area of expertise CDL 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.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally required to stand; use hands to finger, handle, or feel; and climb or balance WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job; the employee is occasionally exposed to: Wet and/or humid conditions Moving mechanical parts Fumes or airborne particles Toxic or caustic chemicals Outdoor weather conditions Extreme heat Risk of electrical shock Vibration The noise level in the work environment is moderate
moving cars as directed by management and in accordance with facility display standards. Keep inventory vehicles clean as directed by management. Clean interior and exterior of vehicles, including the trunks and glove compartments. Police grounds of the dealership.
Complete OSHA right-to-know training. Complete all training as directed by supervisor. Follow policies and procedures as set forth in Employee Handbook. Wear company approved uniform. Any other duties as assigned. Knowledge, Skills and Abilities Required: Educational: High school diploma or the equivalent. Experience: None. Special Skills (i. e. licenses, certifications, etc. ): Ability to read and comprehend instructions and
information. Ability to use personal computer applications. General mechanical skills and manual dexterity. Good judgment. Current valid driver’s license. Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Physical Demands and Working Conditions: The noise level in the work environment is usually loud. Frequently required to bend, stoop, crouch, reach, and handle tools. Requires the ability to lift 40 pounds
of material. Frequently works near moving mechanical parts.
Is potentially exposed to battery acid, gasoline, chemical cleaning materials or other toxic materials commonly found in a motor vehicle repair facility. Frequently, exposed to exhaust fumes or other airborne particles. THE ABOVE DECLARATIONS ARE NOT INTENDED TO BE AN “ALL-INCLUSIVE” LIST OF THE DUTIES AND RESPONSIBILITIES OF THE JOB DESCRIBED OR OF THE SKILLS AND ABILITIES REQUIRED TO PERFORM THE JOB. RATHER, THEY ARE INTENDED ONLY TO DESCRIBE THE GENERAL REQUIREMENTS OF THE JOB. ______________________________ ________________ Signature (Employee) Date ______________________________ ________________ Signature (Supervisor) Date
daily operations and staff; manage staffing, sales, and vendor contracts; develop strategies and processes to monitor costs and maximize revenues; establish measurable goals and objectives that focus on profit, product, and service; ensure compliance with all workplace and safety laws and enforce all company policies.
Recruitment, Training, and Management of Employees Oversee recruiting, hiring, training, and development of all staff. Supervise all department employees. Oversee employee performance evaluations. Ensure disciplinary / termination procedures are followed. Maintain an “open door” policy for employees to communicate concerns and the resolution of complaints and conflicts.
Investigate and resolve employee complaints and conflicts. Approve employee wage and salary increases. Ensure compliance with workplace standards, laws, and safety regulations.
Establish standards for personnel performance and customer service. Develop and motivate the Management team to achieve business goals and objectives. Ensuring adequate staffing and approval employee vacation requests. Monitor Business Operations Oversee operations of the restaurant, including customer service, revenues, and vendor/supplier contracts. Maintain a quick and efficient entry system for guests. Review all incident reports. Promptly address all operational issues with Management and Staff. Ensure Service
goals and standards are defined and enforced in all venues. Monitor venue environment for cleanliness, appropriate lighting, sound, and temperature.
Oversee menu design and implement price strategy. Oversee BOH and FOH managers and the day-to-day operations of the restaurant. Monitor all lost and found items and record them in Log under lost and found. Enhancing Revenue / Controlling Costs Execute sales and marketing strategies. Develop cost control measures to minimize overhead costs. Develop strategic plans and revenue forecasts. Prepare weekly GM report as directed. Monitor / analyze weekly and monthly Cost of Goods Sale and labor reports. Create and implement clearly defined action plans for any budget deficiencies.
Ensure Point of Sales Data is current and accurate. Establish and monitor prices. Submit an annual operating budget proposal to the President and CFO. Attend financial meetings with the President and Managing Partner. Obtain bids and negotiate service and vendor contracts, and leasehold or capital expenses. Facility Maintenance Manage all Facility improvements. Oversee health department inspections; ensure “A” grade ratings and compliance with all local and state Health Department regulations. Maintain Warranty files and operations manuals on all equipment.
Guests, Media, and Partner Relations Ensure all guest complaints are resolved in a satisfactory manner. Regularly communicate with Company Executives and Partners. Serve as primary contact and interface with Partner’s Operations Departments. Maintain high guest satisfaction through consistently introducing innovative products Present and maintain a professional, charismatic image when interacting with media. Promote Restaurant Through Social Media Engagement and Digital Marketing Channels Create 3-4 organic posts per week using the information provided by the marketing team for one of the following social platforms: Facebook, Instagram & Instagram Stories.
Share the restaurant’s Facebook posts through its channels to promote brand awareness. Post and engage (via “likes, ” “shares, ” and “comments”) with the restaurant’s social media post. Actively engage with customer review sites such as Yelp. Use social media content to promote the restaurant using various digital formats such as posting photos, videos, live stories, digital ads, etc. Administrative and Legal Ensure all permits and licenses are maintained, up to date, and posted, as required by law.
Monitor compliance with food, health, and fire regulations regarding business operations, wages, food storage, preparation, and storage and liquor. Monitor and take measures to minimize potential contractual, safety, and employment liability. Ensure and manage timely filing of general business liability and workers compensation insurance claims. Work with company accountants during audits of business. Ensure compliance with lease/management agreement requirements. Efficiently administer human resources functions and maintain employee records according with directions from Human Resources. Ensure that employees have all required certifications validated.
Respond to all government agency inquiries. Manage and monitor all legal issues and claims. Openings Execute Pre-Opening checklist items. Manage staffing compendium throughout the opening. Maintain systems, policies, and procedures for recruiting, hiring, training, management, physical plant, inventory, scheduling, cost, and operational efficiencies. Create, oversee, develop, and execute restaurant opening plans. QUALIFICATIONS: (INCLUDES EQUIPMENT KNOWLEDGE/USE) Bachelor’s Degree in Hospitality is preferred but not required. Prior experience as a General Manager in a high-volume restaurant.
Prior experience managing labor and food cost control. Basic computer skills and experience with computer-based reservation systems. Knowledge of restaurant health, food safety, and liquor regulations. Knowledge of standard operating procedures for managing a high-volume restaurant. Strong communication, organizational, and supervisory skills. Strong coaching and development skills. Strong human relations skills to lead a very diverse team. Ability to digest complex information and communicate this to all employees. Ability to read and write in English proficiently.
Ability to utilize social media to execute marketing strategies. Ability to multi-task and manage multiple deadlines and priorities. Ability to maintain a flexible schedule, have the stamina and energy to work long hours as needed in an active, hectic, noisy, and stressful environment. Ability to maintain and project a professional, groomed image as the General Manager of a high-end restaurant and act as a role model for other staff and supervisors. Ability to project a positive and courteous attitude towards guests, staff, service providers, and media. Ability to run efficient operations, control labor costs, and deploy strategies to enhance restaurant profits.
Ability to navigate various surfaces and tight spaces in a restaurant environment. Possess the physical and mental stamina to work for extended periods. Physically able to lift and carry heavy trays and equipment as well as delicate china and glassware up to 50 lbs. Physically able to walk without assistance on various surfaces for an extended period.
over all facets of the restaurant’s daily operations and staff; assist General Manager to manage staffing, sales, vendor contracts; develop strategies and processes to monitor costs and maximize revenues; assist General Manager to establish measurable goals and objectives that focus on profit, product, and service; ensure compliance with all workplace and safety laws and enforce all company policies; act as General Manager assuming all responsibilities and requirements whenever assigned.
Recruitment, Training and Management of Employees Assist General Manager with recruiting, hiring, training, and development of all staff. Supervise all department employees. Assist General Manager with
employee performance evaluations Ensure disciplinary / termination procedures are followed Maintain “open door” policy for employees to communicate concerns and the resolution of complaints and conflicts Investigate and resolve employee complaints and conflicts Participate in employee wage and salary increases Ensure compliance with workplace standards, laws, and safety regulations Assist General Manager to establish and enforce standards for personnel performance and customer service Achieve business goals and objectives Assist General Manager to ensure adequate staffing and approve employee vacation requests Monitor Business Operations Assist General Manager with operations of the restaurant,
including customer service, revenues, and vendor/supplier contracts Maintain quick and efficient entry system for guests Ensure all incident reports are completed appropriately Promptly address all operational issues with Management and Staff Ensure Service goals and standards are defined and enforced in all venues Monitor venue environment for cleanliness, appropriate lighting, sound and temperature Assist General Manager with menu design and implement price strategy Assist General Manager with BOH and FOH staff and the day to day operations of the restaurant Monitor all lost and found items, record in Log under lost and found.
Enhancing Revenue / Controlling Costs Execute sales and marketing strategies Assist General Manager with cost control measures to minimize overhead costs Assist General Manager with strategic plans and revenue forecasts Complete weekly GM report as directed Assist General Manager with to monitor / analyze weekly and monthly Cost of Goods Sale and labor reports Assist General Manager to create and implement clearly defined action plans for any budget deficiencies Ensure Point of Sales Data is current and accurate Assist General Manager to establish and monitor prices Assist General Manager with annual operating budget proposal to the President and CFO Attend financial meetings with the President and Managing Partner Assist General Manager with to obtain bids and negotiate service and vendor contracts, and leasehold or capital expenses Facility Maintenance Assist General Manager with all Facility improvements Assist General Manager with health department inspections; ensure “A” grade ratings and compliance with all local and state Health Department regulations Assist General Manager with warranty file and operations manuals on all equipment Guests, Media and Partner Relations Ensure all guest complaints are resolved in a satisfactory manner Regularly communicate with Company Executives and Partners Serve as point of contact and interface with Partner’s Operations Departments Maintain high guest satisfaction through consistently introducing innovative products Present and maintain a professional, charismatic image when interacting with media.
Promote Restaurant Through Social Media Engagement and Digital Marketing Channels Create 3-4 organic posts per week using information provided by the marketing team for one of the following social platforms: Facebook, Instagram & Instagram Stories Share the restaurant’s Facebook posts through its own channels to promote brand awareness.
Post and engage (via “likes, ” “shares, ” and “comments”) with the restaurant’s social media posts Actively engage with customer review sites such as Yelp. Use social media content to promote the restaurant using various digital formats such as posting photos, videos, live stories, digital ads, etc. Administrative and Legal Assist General Manager to ensure all permits and licenses are maintained, up to date and posted, as required by law Monitor compliance with food, health, and fire regulations regarding business operations, wages, food storage, preparation, and storage and liquor Monitor and take measures to minimize potential contractual, safety, and employment liability Assist General Manager with timely filing of general business liability and workers compensation insurance claims Assist General Manager with to work with company accountants during audits of business Assist General Manager to ensure compliance with lease / management agreement requirements Efficiently administer human resources functions and maintain employee records in according with direction from Human Resources Ensure that employees have all required certification validated Respond to all government agency inquiries.
Assist General Manager to manage and monitor all legal issues and claims Openings Assist General Manager to execute Pre-Opening checklist items Assist General Manager with staffing compendium throughout opening Assist General Manager with systems, policies, and procedures for use in recruiting, hiring, training, management, physical plant, inventory, scheduling, cost and operational efficiencies. Assist General Manager to create, oversee, develop, and execute restaurant opening plans QUALIFICATIONS: (INCLUDES EQUIPMENT KNOWLEDGE/USE) Bachelors Degree in Hospitality preferred, but not required.
Prior experience as a Assistant General Manager in a high volume restaurant. Prior experience managing labor and food cost control. Basic computer skills and experience with computer based reservations systems. Knowledge of restaurant health, food safety and liquor regulations. Knowledge of standard operating procedures for managing a high volume restaurant Strong communication, organizational, and supervisory skills Strong coaching and development skills. Strong human relations skills to lead a very diverse team.
Ability to digest complex information and communicate this to all employees. Ability to read and write in English proficiently. Ability to utilize social media to execute marketing strategies Ability to multi-task and manage multiple deadlines and priorities Ability to maintain a flexible schedule, have the stamina and energy to work long hours as needed, in an active, hectic, noisy, and stressful environment Ability to maintain and project a professional, groomed image as the General Manager of a high end restaurant and act as a role model for other staff and supervisors Ability to project a positive and courteous attitude towards guests, staff, service providers, and media Ability to run efficient operations and control labor costs; and deploy strategies to enhance restaurant profits.
Ability to navigate various surfaces and tight spaces in a restaurant environment Possess the physical and mental stamina to work for extended periods of time Physically able to lift and carry heavy trays and equipment as well as delicate china and glassware up to 50 lbs Physically able to walk without assistance on various surfaces for an extended period of time
