WHO WE ARE: “Every team member, every day” – “Every guest, every time” These are not only our core values, but actually our way of life. Our team is comprised of individuals who have a passion to create memorable experiences and who are intentional in every guest interaction and every meal served. Our team members are passionate about being ambassadors to the local food scene for each & every traveler passing through their city. We are unwavering in our commitment to preparing freshly made food and drinks, inspired by using the best local brands and ingredients. Tastes on the Fly upholds the integrity of each of our brand partners, replicating down to the slightest details, what has made them so admired in their own community.

OUR MISSION: We align with the community’s top chefs, beloved local food brands and restaurant teams committed to being part of something unique in order to bring a taste of the authentic local dining scene to an airport.

HISTORY: When four restaurant entrepreneurs started Tastes on the Fly in 1999, they had a singular focus; bring travelers a high-quality taste of place by executing with the same passion as the original restaurant locations from the community. Since its inaugural opening at San Francisco International Airport in 2000, Tastes on the Fly has grown into one of the largest boutique airport dining operators. The company prides itself on delivering on its promise to bring top tier food and beverage options to passengers in some of the busiest airports in North America.

DIVERSITY, EQUITY, & INCLUSION: We have a passion about what we do and our team members reflect that in all ways. We intentionally create a work environment that fosters learning and growth. Aligning engaged leadership, a commitment to core values on quality, and a genuine sense of appreciation, has resulted in industry leading team member retention. When a team member joins Tastes on the Fly, they join the family.

REQUIRED KNOWLEDGE AND ABILITY:

• Ability to understand verbal English, i.e. guest requests and questions
• Ability to write and read English
• Ability to handle guests’ requests
• Ability to use a POS system
• Knowledge of basic food service
• Ability to handle, count and balance cash registers
• Ability to work in a fast-paced environment and multitask

SUPPORTIVE FUNCTIONS:

• Perform general cleaning tasks using standard, approved cleaning products as assigned by the manager
• Folding napkins for other meal periods to maintain adequate supplies
• Maintain employee meal checks and “Spill” tabs
• Perform all other duties asked of you related to the operation of the restaurant

• Warmly greets, acknowledges, and takes guests drink and food order within 30 seconds of them entering the concept.

• Operate coffee making equipment. Dismantling and cleaning machinery, as needed.

• Prepare and present beverages according to established recipe and presentation standards.

• Accurately total, process and collect payments from guests to include, but not limited to, using the point-of-sale system.

• Handles money, processes credit and debit card, makes change, while complying with the company’s Cash Handling and Loss Prevention Standard Operating Procedures.

• Knowledgeable and enthusiastic about the restaurant's menu and products.

• Ensure guest satisfaction and work to resolve any guest issues or concerns enlisting the assistance of a Manager, if necessary, immediately.

• Respond to guest inquiries and requests in a timely, friendly, and efficient manner.

• Assist with new team member training by positively reinforcing successful performance and helping as needed.

• Support other areas of the restaurant as requested, such as seating customers, answering telephones, stock work, cleanup, and documentation.

• Maintain a clean organized work environment that is free of safety hazards including trash, sweeping, mopping, and dishes.

• Receive positive Secret Shopper scores.

• Ask correct SMG related questions for positive comments.

• Be compliant with all local, state, federal laws and regulation including those relating to food safety.

• Other duties as assigned.

• Must have a passion for the guest!

• Must say “Yes”, “Please”, and “Thank You”!

• Must smile often!

• Exceed First Class Service standards and behavior with guests, business partners, and peers.

• Maintain a professional company image by adhering to all grooming and uniform guidelines, including slip resistant shoes.

• Any combination of education, training and work experience that provides the required knowledge, skills, and abilities.

• Willingness to participate in a 10-year criminal background check conducted by the FBI

• Must be able to obtain food safety certification (training provided)

• Demonstrates excellent customer service skills

• Requires occasional lifting, carrying, pushing, pulling of up to 25 lbs

WHAT WE OFFER:

• Competitive Wages
• Annual Reviews
• Vacation / Sick Pay
• Holiday Bonus Pay
• Paid for / discounted parking / ECO Public Transit Pass
• Paid for / discounted meals
• Opportunities to Grow

PHYSICAL REQUIREMENTS:

• Standing - Regularly
• Walking - Frequently
• Climbing - Rarely
• Sitting – N/A
• Stooping/Kneeling - Frequently
• Lift/Carry up to 15 lbs. - Frequently
• Lift/Carry up to 30 lbs. - Frequently
• Lift/Carry up to 50 lbs. - Frequently
• Push/Pull up to 25 lbs. of exertion - Frequently
• Push/Pull up to 50 lbs. of exertion - Occasionally
• Work below waist level - Occasionally
• Work at waist to shoulder level - Regularly
• Work above shoulder level - Occasionally
• Reach further then arm’s length - Frequently
• Finger dexterity – Regularly
• Grasping / Holding – Regularly
• Speaking (in English) - Regularly
• Hearing (understanding English) - Regularly
• Seeing - Regularly
• Work in confined spaces - Occasionally
• Exposure to extreme temperatures - Occasionally
• Operate tools and/or machinery - Occasionally
• Operate office equipment – N/A
• Operate motorized vehicles/equipment - Occasionally
• Work at heights balancing - Rarely
• Use/exposure to hazardous substances - Occasionally

All your information will be kept confidential according to EEO guidelines.