Who are we?

Tender Greens delivers inspired food, friendly service, and great value in a comfortable space. At Tender Greens we believe that everybody is equally important to our mission. Our menu reflects the best of the season and is prepared with simplicity, skill and most importantly PASSION! We challenge ourselves, and each other, to be the best.

Tender Greens delivers inspired food, friendly service, and great value in a comfortable space. As a Front of House Leads, you are responsible for:

• Acting with integrity, honesty and knowledge that promote the culture and values of Tender Greens
• Following Tender Greens operational policies and procedures to ensure orders entered in the point-of-sale system and the use of credit card machine for guest payments are done accurately and
• Delivering customer service to all guests ensuring guests are served quickly, efficiently and in a pleasant manner
• Anticipating guests needs by demonstrating a positive attitude and providing menu recommendation
• Assisting in handling Guest complaints and escalating to Management timely and appropriately weather in person or over the phone including solving guest complaints by using delivery third party system (Olo Expo) to communicate with delivery driver
• Assisting with Cashier training at the direction of the Executive Chef when necessary
• Executes store opening and closing duties as assigned
• Supporting Management by stepping into the Expo station during the rush if management is handling other operational priorities
• Following up Catering orders and using the catering and third party system (Olo back of house)
• Verifying catering orders are fulfilled accurately, with packaging ready and order completed on time for guest or third-party delivery and scheduling drivers for caterings when necessary through the catering and third party delivery system (Olo Back of House)
• Assisting Management with Point-of-Sales (Aloha & Olo) functions accordingly such as comps & void, re-opening/ reprinting checks, conducting same day refunds, and doing a system refresh.
• If no manager is on duty, provide guest with injury reporting form and inform Executive Chef of incident in a timely manner,
• If no manager is on duty, provide Team Member injury reporting form and reporting telephone number following People Services protocol and inform Executive Chef of incident
• Meeting all policy expectations as indicated in Team Member Handbook

We challenge ourselves, and each other, to be the best. What do we look for?

• 1 year of work experience; preferably in a high volume restaurant or retail environment
• Must be 18 years of age or older
• A warm, authentic, helpful and efficient nature
• Excellent communication and an outgoing personality
• Demonstrate ability to take initiative and be a results-oriented individual
• Proactive and resourceful in solving problems and working under pressure
• Must be available to work some nights & weekends, minimum 20 hours a week