This position is responsible for ensuring the quality, cleanliness, service, profitability and the efficient operation of the kitchen while on duty.
Reports to:

• Restaurant General Manager
• Restaurant Kitchen Manger

Daily Responsibilities:

• Communicates with Managers and restaurant staff operational issues concerning the quality of service, cleanliness, and efficient operations.
• Ensures the timeliness of their financial and operational deadlines
• Monitors the profitability of the restaurant operations and acts upon deficiencies
• Identifies areas of need within the operation and corrects problems
• Assists in the development of all staff members to ready themselves and the company for future growth
• Ensures all marketing responsibilities, deadlines and new programs are completed and in effect
• Ensures the overall positive morale of the operation’s staff
• Monitors the completion of and adherence to staff training program
• Plans and prepares daily food specials
• Assists in food menu development
• Ensures the safety and security of the restaurant and its staff by enforcing the safety and security procedures of the company
• Ensures proper ordering, receiving, and handling of all food and restaurant supplies
• Ensures proper inventory level of all food and restaurant supplies
• Ensures that all guests and staff members are treated with dignity and respect

The following is a list of your job requirements. Our hours of operation are 11:00am to 12am Monday through Thursday. Saturday and Sunday till 1:00am, Saturday and Sunday we open at 10am. Shifts may start as early as 6:00am and could end as late as 2am

• All Employees are required to be available on Sundays on a rotating basis.
• Monday availability is preferred
• No visible piercings other than ears
• No visible tattoos for service staff which are macabre, violent, or distasteful in nature.
• Adhere to all safety, sanitation, and administrative procedures
• Ability to maintain a positive and professional demeanor while working in a loud, high volume environment
• Must be able to work in temperatures which could vary greatly from different sections of the restaurant
• Prepared to conduct weekly cleaning and maintenance duties
• Prepared and in your workplace at the scheduled time
• Answer telephone to provide callers with directions, hours of operation, to go orders, etc.
• Answer questions guests have regarding our products or services
• Comply with all state and federal law regarding serving alcohol
• Maintain proper sanitation standards and keep product stored and prepared in safe temperature zones
• Clean and sanitize equipment, utensils, and counter tops following standard procedures to ensure sanitized drinking and eating surfaces
• Able to bend at the waist and lift items up to 50 lbs. to waist level
• Must be able to move items up to 30 lbs. for distances of up to 25 feet.
• Able to remain standing and active for an 8 to 12 hour shift. This could include going up and down stairs