<h3>Job Description</h3>
As an Artisan Club Food &amp; Beverage Guest Experience Manager, you will be part of the Cotino™, A Storyliving by Disney™ community team. This team is focused on delivering exceptional Disney experiences for our private club members and guests.&nbsp;Our Food &amp; Beverage Managers are committed to ensuring that our Cast Members feel safe, welcomed, and supported to deliver incredible and uncompromising Guest experiences.&nbsp;You will lead and support employees while equipping them with the knowledge and resources needed to perform their functions in a variety of service styles. You will oversee and orchestrate all aspects of the day-to-day operation, leading hourly employees and managing ongoing logistics, all while making informed decisions that will lead to personalized experiences for our members, taking into account the overarching goals of the business including service excellence and financial targets.&nbsp; These responsibilities span all aspects of Food &amp; Beverage including a full-service restaurant, beach bar, beach service, and other areas of catering.
This role will be onsite at Cotino™, A Storyliving by Disney™ community in Rancho Mirage, California and will report to the Artisan Club Operations Director.
Responsibilities:
<ul>
<li>Demonstrate a passion for food &amp; beverage service with an ability to exude genuine hospitality for a dynamic Guest audience that consists predominantly of individuals with a high level of repeat visitation</li>
<li>Provide daily leadership to Cast Members by reward and recognition, coaching, counseling, discipline and training and development</li>
<li>Mentor and develop team through development plans for future management</li>
<li>Observe working conditions to ensure adherence to Guest service standards, compliance standards and food safety/sanitation guidelines, seeking out opportunities for improvement</li>
<li>Lead by example to provide a positive work environment for the overall Food &amp; Beverage team</li>
<li>Work with partners to adapt and evolve operations to ensure efficient and seamless Guest and Cast experiences</li>
<li>Ensure Cast are current and compliant with all required training and certifications</li>
<li>Continue to look for ways to enhance the profitability of operations</li>
<li>Complete daily administrative paperwork and prepares operational reports as requested</li>
<li>Utilize systems and tools to achieve financial targets (Labor, Food Cost, Revenue)</li>
<li>Maintain appropriate staffing levels and schedules for a varied and diversified operation</li>
<li>Exhibit an understanding of the unique components that are inherent in a private club environment, managing the distinct relationships that are built as a result of ongoing repeat visitation, while setting appropriate expectations and levels of accountability amongst the team</li>
<li>Exhibit flexibility and knowledge of varied service styles, including event planning and execution</li>
<li>Support decisions to accomplish financial goals</li>
</ul>
Basic Qualifications:
<ul>
<li>Minimum of 2 years of leadership experience overseeing a food &amp; beverage operation with direct reports</li>
<li>Minimum of 2 years of relevant work experience in the hospitality business, preferably fine dining</li>
<li>Understand the impact of financial aspects of an operation (i.e. operating budget, revenue, labor, inventory systems, food cost)</li>
<li>Receptiveness to lead a team independently in an operation with multiple line of business components including Food &amp; Beverage, Recreation and Concierge-style Guest Service &nbsp;</li>
<li>Innate creativity to seek solutions, while also anticipating opportunities</li>
<li>Ease incorporating and promoting change</li>
<li>Dedicated desire to motivate and mentor employees, with the ability to navigate and lead amidst constant change</li>
<li>Commitment to diversity, encouraging an inclusive work environment that supports workforce diversity and diverse perspectives</li>
<li>Proven excellent verbal and written communication skills</li>
<li>Ability to listen effectively and communicate verbally and in written form</li>
<li>Possess excellent interpersonal and organizational skills</li>
<li>Proven strong Guest Service orientation</li>
<li>Basic understanding of food sanitation</li>
<li>Available to commit to work any day of the week during any shift including weekends, nights and holidays</li>
<li>Valid CA Driver's License in good standing</li>
</ul>
Preferred Qualifications:
<ul>
<li>Knowledge of wine and spirits, including proficiency in wine and food pairings, cocktail creation, and industry trends</li>
<li>Experience working in a luxury resort or private club environment</li>
<li>Multi-lingual</li>
</ul>
Required Education:
<ul>
<li>High school diploma or equivalent</li>
</ul>
Preferred Education:
<ul>
<li>Bachelor's degree in Club, Restaurant, Hospitality Management or equivalent field experience</li>
</ul>
Our Benefits:
Disney offers a rewards package to help you live your best life. This includes health and savings benefits, educational opportunities and special extras that only Disney can provide. Learn more about our benefits and perks at <a href="https://jobs.disneycareers.com/benefits" target="_blank">https://jobs.disneycareers.com/benefits</a>
#DXMedia
#LI-AH3
 The hiring range for this position in Rancho Mirage, CA is $64,300 to $86,200 per year. The base pay actually offered will take into account internal equity and also may vary depending on the candidate’s geographic region, job-related knowledge, skills, and experience among other factors. A bonus and/or long-term incentive units may be provided as part of the compensation package, in addition to the full range of medical, financial, and/or other benefits, dependent on the level and position offered.

Food & Beverage Guest Experience Manager (Cotino™)

<h3>Job Description</h3>
Job Description
General Manager&nbsp;
 Summary The General Manager will lead the coordination and planning of everyday business operations. The General Manager is a team builder and helps provide support and direction to ensure the operations of the business run smoothly. Duties The General Manager is responsible and accountable for all restaurant activities at all times. The General Manager ensures all restaurant management and Team Members are performing their job responsibilities and meeting expectations in all areas of their job descriptions. In addition, they: 
<ul>
<li>Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities</li>
<li>Communicate to their immediate supervisor when additional training guidance and practice is needed</li>
<li>Ensure that required Ops Walks and Q&amp;A checks to correct areas of opportunity are being completed effectively and</li>
<li>consistently</li>
<li>Ensure that shift schedules are organized for Team Members and monitor/coach attendance, tardiness and time off</li>
<li>Understand how each job responsibility impacts guests, employees, and overall restaurant operations</li>
<li>Ensure their management team &amp; Team Members work together to prepare items on the Dave’s Hot Chicken menu while following cooking instructions, safety procedures, and sanitary requirements</li>
<li>Ensure restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms</li>
<li>Handle guests’ concerns and complaints professionally and calmly to resolve problems according to restaurant policy</li>
<li>Maintain a neat and tidy appearance by wearing a uniform and adhering to the uniform policy</li>
<li>Are performance-oriented and performance driven; understand performance expectations and are aware of performance</li>
<li>results</li>
<li>Provide direction/supervision/feedback for their management team &amp; Team Members to maintain levels of high</li>
<li>productivity and team morale</li>
<li>Institute and follow advanced cash handling policies and procedures</li>
<li>Hire, train, schedule and oversee the daily tasks of their teams</li>
<li>Manage purchasing, inventory, maintenance and other operational functions</li>
<li>Develop strategies for better workplace efficiency and goal achievement</li>
<li>Focus on building sales and forecasting future performance</li>
<li>Abide and enforce to the rules and direction given by the General Manager</li>
</ul>
 Job Expectations The General Manager is expected to create, execute and follow up on the restaurant’s business plan. In addition, they: 
<ul>
<li>Effectively plan, organize, and implement all daily operational routines and activities with the management team</li>
<li>Ensure all required administrative duties and daily paperwork including required checklists are completed</li>
<li>Ensure and/or opening activities are completed</li>
<li>Establish an environment of trust to ensure honest, open, and direct communication</li>
<li>Role model and set a positive example for the entire team in all aspects of business and personnel practices</li>
<li>Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize restaurant costs; properly uses all products, supplies, and equipment facilities</li>
<li>Ensure that they and all the team abide by company policies and directives</li>
<li>Support the goals, decisions, and directives of the immediate supervisor and is not insubordinate</li>
<li>Communicate effectively with their management team &amp; Team Members and to resolve any interpersonal issues as needed</li>
</ul>
Requirements 
<ul>
<li>Current student or high school diploma/GED preferred</li>
<li>Must be at least 21 years old and fluent in English</li>
<li>Previous Assistant General Manager/General Manager experience</li>
<li>Certified in all stations following the DHC Training Program</li>
<li>Current ServSafe Certification</li>
<li>Flexibility to work nights, weekends, and holidays</li>
<li>Ability to stand for long periods of time and work in a fast-paced environment</li>
<li>Positive attitude while conducting any and all duties</li>
<li>Commitment to guest satisfaction</li>
<li>Effective communicator with co-workers and the restaurant management team</li>
</ul>
 Transportation &amp; Accessibility
<ul>
<li>Must have reliable transportation to work, a driver’s license and proof of insurance</li>
<li>Must have telephone or other reliable method of communicating with supervisor and co-workers</li>
</ul>
 Hours 
<ul>
<li>Must be able and willing to work flexible hours including opening and closing shifts</li>
<li>This includes working weekends/nights and holidays whenever necessary</li>
</ul>
 Skills &amp; Abilities 
<ul>
<li>Ability to delegate tasks</li>
<li>Excellent time management, organizational and planning skills</li>
<li>Strong people/guest service skills</li>
<li>Strong attention to detail and ability to multitask</li>
<li>Confident, proactive and willing to take on challenges</li>
<li>Ability to look at the restaurant operations from a guest’s point of view</li>
<li>Ability to take initiative and solve problems</li>
<li>Able to stand for long periods of time</li>
<li>Able to bend and stoop</li>
<li>Able to work around heat</li>
<li>Able to work around others in close quarters</li>
<li>Able to lift 50-75 lbs. comfortably</li>
</ul>
 We use eVerify to confirm U.S. Employment eligibility.

General Manager

<h3>Job Description</h3>
Job Description
General Manager!&nbsp; Summary The General Manager will lead the coordination and planning of everyday business operations. The General Manager is a team builder and helps provide support and direction to ensure the operations of the business run smoothly. Duties The General Manager is responsible and accountable for all restaurant activities at all times. The General Manager ensures all restaurant management and Team Members are performing their job responsibilities and meeting expectations in all areas of their job descriptions. In addition, they: 
<ul>
<li>Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities</li>
<li>Communicate to their immediate supervisor when additional training guidance and practice is needed</li>
<li>Ensure that required Ops Walks and Q&amp;A checks to correct areas of opportunity are being completed effectively and</li>
<li>consistently</li>
<li>Ensure that shift schedules are organized for Team Members and monitor/coach attendance, tardiness and time off</li>
<li>Understand how each job responsibility impacts guests, employees, and overall restaurant operations</li>
<li>Ensure their management team &amp; Team Members work together to prepare items on the Dave’s Hot Chicken menu while following cooking instructions, safety procedures, and sanitary requirements</li>
<li>Ensure restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms</li>
<li>Handle guests’ concerns and complaints professionally and calmly to resolve problems according to restaurant policy</li>
<li>Maintain a neat and tidy appearance by wearing a uniform and adhering to the uniform policy</li>
<li>Are performance-oriented and performance driven; understand performance expectations and are aware of performance</li>
<li>results</li>
<li>Provide direction/supervision/feedback for their management team &amp; Team Members to maintain levels of high</li>
<li>productivity and team morale</li>
<li>Institute and follow advanced cash handling policies and procedures</li>
<li>Hire, train, schedule and oversee the daily tasks of their teams</li>
<li>Manage purchasing, inventory, maintenance and other operational functions</li>
<li>Develop strategies for better workplace efficiency and goal achievement</li>
<li>Focus on building sales and forecasting future performance</li>
<li>Abide and enforce to the rules and direction given by the General Manager</li>
</ul>
 Job Expectations The General Manager is expected to create, execute and follow up on the restaurant’s business plan. In addition, they: 
<ul>
<li>Effectively plan, organize, and implement all daily operational routines and activities with the management team</li>
<li>Ensure all required administrative duties and daily paperwork including required checklists are completed</li>
<li>Ensure and/or opening activities are completed</li>
<li>Establish an environment of trust to ensure honest, open, and direct communication</li>
<li>Role model and set a positive example for the entire team in all aspects of business and personnel practices</li>
<li>Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize restaurant costs; properly uses all products, supplies, and equipment facilities</li>
<li>Ensure that they and all the team abide by company policies and directives</li>
<li>Support the goals, decisions, and directives of the immediate supervisor and is not insubordinate</li>
<li>Communicate effectively with their management team &amp; Team Members and to resolve any interpersonal issues as needed</li>
</ul>
Requirements 
<ul>
<li>Current student or high school diploma/GED preferred</li>
<li>Must be at least 21 years old and fluent in English</li>
<li>Previous Assistant General Manager/General Manager experience</li>
<li>Certified in all stations following the DHC Training Program</li>
<li>Current ServSafe Certification</li>
<li>Flexibility to work nights, weekends, and holidays</li>
<li>Ability to stand for long periods of time and work in a fast-paced environment</li>
<li>Positive attitude while conducting any and all duties</li>
<li>Commitment to guest satisfaction</li>
<li>Effective communicator with co-workers and the restaurant management team</li>
</ul>
 Transportation &amp; Accessibility
<ul>
<li>Must have reliable transportation to work, a driver’s license and proof of insurance</li>
<li>Must have telephone or other reliable method of communicating with supervisor and co-workers</li>
</ul>
 Hours 
<ul>
<li>Must be able and willing to work flexible hours including opening and closing shifts</li>
<li>This includes working weekends/nights and holidays whenever necessary</li>
</ul>
 Skills &amp; Abilities 
<ul>
<li>Ability to delegate tasks</li>
<li>Excellent time management, organizational and planning skills</li>
<li>Strong people/guest service skills</li>
<li>Strong attention to detail and ability to multitask</li>
<li>Confident, proactive and willing to take on challenges</li>
<li>Ability to look at the restaurant operations from a guest’s point of view</li>
<li>Ability to take initiative and solve problems</li>
<li>Able to stand for long periods of time</li>
<li>Able to bend and stoop</li>
<li>Able to work around heat</li>
<li>Able to work around others in close quarters</li>
<li>Able to lift 50-75 lbs. comfortably</li>
</ul>
 We use eVerify to confirm U.S. Employment eligibility.

<h3>Job Description</h3>
Job Description
CREW MEMBER!&nbsp; Summary The Team Member is responsible and accountable for performing specific tasks and duties assigned within the restaurant including guest service, food prep, restaurant cleanliness and teamwork. Duties The Team Member will maintain a fast speed of service, resolve questions and concerns of guests, and follow all safety and security procedures. In addition, they: 
<ul>
<li>Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities</li>
<li>Communicate to their immediate supervisor when additional training guidance and practice is needed</li>
<li>Understand how each job responsibility impacts guests, employees, and overall restaurant operations</li>
<li>Greet guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions</li>
<li>Work together with their co-workers to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements</li>
<li>Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc.</li>
<li>Ensure restaurant cleanliness daily by clearing tables, sweeping and mopping floors, washing/sanitizing/disinfecting kitchen</li>
<li>utensils and high touch-point areas, and servicing restrooms</li>
<li>Handle guests’ concerns and complaints professionally and calmly to resolve problems according to restaurant policy</li>
<li>Maintain a neat and tidy appearance by wearing a uniform and adhering to the uniform policy</li>
<li>Are performance-oriented and performance driven; understand performance expectations and are aware of performance</li>
<li>results</li>
<li>Abide to the rules and direction given by the restaurant management team</li>
</ul>
 Job expectations The Team Member will work productively in a fast-paced environment in which they will be interacting with guests, work closely with other Team Members to complete tasks, and conduct other duties assigned by the restaurant management team. In addition, they: 
<ul>
<li>Ensure that they abide by company policies and directives</li>
<li>Support the goals, decisions, and directives of the restaurant management team and is not insubordinate</li>
<li>Contributes to the restaurant’s success by accomplishing the expected work during each shift consistently</li>
<li>Communicate effectively with team members and management to resolve any interpersonal issues as needed</li>
<li>Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize restaurant costs; properly uses all products, supplies, and equipment facilities</li>
</ul>
 Requirements 
<ul>
<li>Current student or high school diploma/GED preferred</li>
<li>Must be at least 16 years old</li>
<li>Flexibility to work nights, weekends, and holidays</li>
<li>Ability to stand for long periods of time and work in a fast-paced environment</li>
<li>Positive attitude while conducting any and all duties</li>
<li>Commitment to guest satisfaction</li>
<li>Effective communicator with co-workers and the restaurant management team</li>
</ul>
 Transportation &amp; accessibility 
<ul>
<li>Must have reliable transportation to work</li>
<li>Must have telephone or other reliable method of communicating with supervisor and co-workers</li>
</ul>
 Hours 
<ul>
<li>Must be able and willing to work flexible hours including opening and closing shifts</li>
<li>This includes working weekends/nights &amp; holidays whenever necessary</li>
</ul>
 Skills &amp; Abilities 
<ul>
<li>Excellent time management skills</li>
<li>Strong people/guest service skills</li>
<li>Ability to look at the restaurant operations from a guest’s point of view</li>
<li>Ability to take initiative and solve problems</li>
<li>Able to stand for long periods of time</li>
<li>Able to bend and stoop</li>
<li>Able to work around heat</li>
<li>Able to work around others in close quarters</li>
<li>Able to lift 50-75 lbs. comfortably</li>
</ul>
 We use eVerify to confirm U.S. Employment eligibility.

Crew Member

<h3>Job Description</h3>
Job Description
As part of the Subway® Team, you as a Sandwich Artist ® will focus on four main things:
<ul>
<li>Providing an excellent Guest experience</li>
<li>Preparing and serving great food&nbsp;</li>
<li>Keeping restaurants clean and beautiful</li>
<li>Being a Team player</li>
</ul>
Key parts of your day to day will consist of:&nbsp;
<ul>
<li>Working with our Guests to knowledgeably recommend meal options and fulfill their orders from start to finish</li>
<li>Upholding food safety standards as you prepare and serve fresh food daily</li>
<li>Working with your teammates to keep all areas of the restaurant clean while maintaining a pleasant atmosphere for our Guests</li>
</ul>
As a Subway® Team Member, you’ll have access to:&nbsp;
<ul>
<li>Brand partnership discounts</li>
<li>Scholarship Opportunities</li>
<li>Opportunity to earn University course credits</li>
<li>Hands on career experience in a restaurant business</li>
</ul>
 
PREREQUISITES
Education: Some high school or equivalent
Experience: No previous experience required&nbsp;
 
ESSENTIAL FUNCTIONS&nbsp;
Ability to understand and implement written and verbal instruction.&nbsp;
 
Physical: Ability to work any area of the restaurant as needed and to operate computerized Point of Sale system/cash register. This position requires bending, standing and walking the entire workday. Must have the ability to lift 10 pounds frequently and up to 30 pounds occasionally.&nbsp;
 
*You will receive training on your roles and responsibilities&nbsp;
&nbsp;Full Time/Part Time and Day/Evening/Weekend Shift positions vary by location

Sandwich Artist ®

<h3>Job Description</h3>
Job Description
SHIFT LEADER!&nbsp; Summary The Shift Leader is responsible and accountable for all restaurant activities while on duty. The Shift Leader will work with the restaurant management team to ensure all activities are consistent with and supportive of the restaurant’s business plan. They will ensure all Team Members are performing their job responsibilities and meeting expectations. Duties The Shift Leader supervises fellow coworkers while they work, monitor their performance, ensure they comply with company and safety policies, and delegate tasks appropriately. In addition, they: 
<ul>
<li>Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities</li>
<li>Communicate to their immediate supervisor when additional training guidance and practice is needed</li>
<li>Effectively and consistently does required Ops Walks and Q&amp;A checks to correct areas of opportunity</li>
<li>Organize shift schedules for Team Members and monitor attendance, tardiness and time off</li>
<li>Assign duties to specific employees based on role and skills</li>
<li>Understand how each job responsibility impacts guests, employees, and overall restaurant operations</li>
<li>Greet guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including</li>
<li>answering questions</li>
<li>Ensure Team Members work together with their co-workers to prepare items on the Dave’s Hot Chicken menu while</li>
<li>following cooking instructions, safety procedures, and sanitary requirements</li>
<li>Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc.</li>
<li>Ensure restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping and mopping floors,</li>
<li>washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms</li>
<li>Handle guests’ concerns and complaints professionally and calmly to resolve problems according to restaurant policy</li>
<li>Maintain a neat and tidy appearance by wearing a uniform and adhering to the uniform policy</li>
<li>Are performance-oriented and performance driven; understand performance expectations and are aware of performance</li>
<li>results</li>
<li>Provide direction/supervision/ feedback for Team Members to maintain levels of high productivity and team morale</li>
<li>Communicate Team Member work performance to the restaurant management team and appropriately address</li>
<li>performance issues</li>
<li>Train new and current team members on tasks</li>
<li>Balance cash drawers and prepare cash deposits as assigned by the restaurant management team</li>
<li>Abide and enforce to the rules and direction given by the restaurant management team</li>
</ul>
 Job Expectations The Shift Leader performs leadership, management and organization tasks to ensure team members work efficiently and effectively during their shift. In addition, they: 
<ul>
<li>Effectively plan, organize, and implement all daily operational routines and activities</li>
<li>Complete all required administrative duties and daily paperwork including required checklists</li>
<li>Supervise and perform closing and/or opening activities as directed by the restaurant management team</li>
<li>Establish an environment of trust to ensure honest, open, and direct communication</li>
<li>Role model and set a positive example for the entire team in all aspects of business and personnel practices</li>
<li>Ensure that they and all Team Members abide by company policies and directives</li>
<li>Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize</li>
<li>restaurant costs; properly uses all products, supplies, and equipment facilities</li>
<li>Support the goals, decisions, and directives of the restaurant management team and is not insubordinate</li>
<li>Contributes to the restaurant’s success by accomplishing the expected work during each shift consistently</li>
<li>Communicate effectively with team members and management to resolve any interpersonal issues as needed</li>
</ul>
 Requirements 
<ul>
<li>Current student or high school diploma/GED preferred</li>
<li>Must be at least 18 years old and fluent in English</li>
<li>Certified in all stations following the DHC Training Program</li>
<li>Flexibility to work nights, weekends, and holidays</li>
<li>Ability to stand for long periods of time and work in a fast-paced environment</li>
<li>Positive attitude while conducting any and all duties</li>
<li>Commitment to guest satisfaction</li>
<li>Effective communicator with co-workers and the restaurant management team</li>
</ul>
 Transportation &amp; accessibility 
<ul>
<li>Must have reliable transportation to work, a driver’s license and proof of insurance</li>
<li>Must have telephone or other reliable method of communicating with supervisor and co-workers</li>
</ul>
Hours 
<ul>
<li>Must be able and willing to work flexible hours including opening and closing shifts</li>
<li>This includes working weekends/nights and holidays whenever necessary</li>
</ul>
 Skills &amp; Abilities 
<ul>
<li>Ability to delegate tasks</li>
<li>Excellent time management, organizational and planning skills</li>
<li>Strong people/guest service skills</li>
<li>Ability to look at the restaurant operations from a guest’s point of view</li>
<li>Ability to take initiative and solve problems</li>
<li>Able to stand for long periods of time</li>
<li>Able to bend and stoop</li>
<li>Able to work around heat</li>
<li>Able to work around others in close quarters</li>
<li>Able to lift 50-75 lbs. comfortably</li>
</ul>
 We use eVerify to confirm U.S. Employment eligibility.

Shift Leader

<h3>Job Description</h3>
Job Description
**Job Title: Host/Hostess**
The wage is $18.00 per hour, with additional tips from the service staff.
**Summary:** The Host/Hostess is responsible for greeting and seating customers in a manner that promotes the smooth and efficient operation of the restaurant. Additionally, this role involves maintaining the cleanliness and organization of the area surrounding the front entrance and hostess station through the execution of the following duties.
**Duties and Responsibilities:** The following duties are essential to the role, though additional responsibilities may be assigned. The restaurant utilizes Open Table for reservations.
- Prepares and maintains a seating chart for each shift while ensuring familiarity with the rotation order.
- Greets and seat customers courteously and timely upon their arrival at the restaurant, communicates any seating delays and initiates a waiting list as necessary.
- Sweeps the dining room prior to each shift and cleans the shift menus at the conclusion of each shift.
- Reviews reservation books for any upcoming reservations and makes phone calls to confirm reservations for the following day's shifts.
- Attends to the special needs of customers and communicates these needs to the relevant staff members.
- Assists the dining room staff during peak periods by cleaning tables whenever feasible.
- Records messages for employees and delivers them at appropriate times.
- Communicates any customer or employee challenges to management.
- Demonstrates a thorough understanding of the full menu and other pertinent restaurant information, including operating hours and accepted forms of payment.
- Completes opening and closing duties in accordance with established procedures.
- Reports any health and safety concerns or violations to management without delay.
Company DescriptionApplicants should possess experience in a full-service restaurant environment and demonstrate the ability to prepare food from scratch and proficiently manage all kitchen stations. 
<h3>Company Description</h3>
Applicants should possess experience in a full-service restaurant environment and demonstrate the ability to prepare food from scratch and proficiently manage all kitchen stations.

Experienced Hostess $17.00 and Tips

<h3>Job Description</h3>
Job Description
Job Title: LineServer
Summary: Serves food and maintains cleanliness in an efficient, professional manner according to restaurant standards by performing the following duties.
Duties and Responsibilities: Include but not limited to the following. Other duties may also be assigned.
<ol>
<li>Has valid food handlers’ card.</li>
</ol>
<ol>
<li>Cleans and organizes assigned stations in dining room and service line prior to, during and after meal times.</li>
</ol>
<ol>
<li>Applies knowledge of full menu being offered and available times.</li>
</ol>
<ol>
<li>Serves customers in a professional manner as per guidelines.</li>
</ol>
<ol>
<li>Maintains service areas such as dining room, and service line during entire shift.</li>
</ol>
<ol>
<li>Cross-serves and/or assists team members on an as-needed basis.</li>
</ol>
<ol>
<li>Communicates health and/or safety concerns/violations immediately to management.</li>
</ol>
<ol>
<li>Re-stocks items as needed and alerts kitchen staff and manager of stock shortages.</li>
</ol>
<ol>
<li>Takes out trash as needed, double bags trash cans.</li>
</ol>
<ol>
<li>Keep tables wiped and clean.</li>
</ol>
<ol>
<li>Flips chairs at the closing of the day.</li>
</ol>
<ol>
<li>Completes all tasks assigned by Chef, Managers, Sous Chefs and Supervisors.</li>
</ol>
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.
Language Ability:
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.
Math Ability:
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 detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.
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.
The noise level in the work environment is usually loud.
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.
The employee must frequently lift and/or move up to 40 pounds. Specific vision abilities required by this job include ability to adjust focus. While performing the duties of this job, the employee is regularly required to stand; walk; use hands; reach with hands and arms; climb or balance and talk or hear. The employee is frequently required to stoop, kneel, crouch, or crawl. The employee is occasionally required to sit and taste or smell.
Company DescriptionApplicants should possess experience in a full-service restaurant environment and demonstrate the ability to prepare food from scratch and proficiently manage all kitchen stations. 
<h3>Company Description</h3>
Applicants should possess experience in a full-service restaurant environment and demonstrate the ability to prepare food from scratch and proficiently manage all kitchen stations.

Buffet Attendant (Line Server)

<h3>Job Description</h3>
Job Description
**Job Title: Food Runner / Busser**
**Summary:** The Food Runner/Busser is responsible for maintaining clean and orderly kitchen work areas, as well as restaurant equipment and utensils, by performing the following duties.
**Duties and Responsibilities:** The following tasks are included in this role, but additional duties may be assigned:
- Read order tickets and understand food temperatures. - Carry an oval tray with entrée plates. - Scrape food from dirty dishes and stack them properly for the dishwasher, separating glassware. - Maintain cleanliness throughout the restaurant, including cleaning both the interior and exterior, sweeping, cleaning windows, and washing filters. - Clear and wipe down tables after guests leave. - Set up tables for large parties. - Clean and sweep the floor before releasing a table as clean and ready for the next guests. - Transfer supplies and equipment between storage and work areas. - Return all empty pitchers of water and tea. - Wipe down table tents. - Set up customer tables and close the restaurant at the end of the shift by flipping chairs and removing table settings. - Change the sanitation water every two hours. - Check tables and wipe down chairs. - Check and refill salt and pepper shakers. - Change light bulbs as needed.
Set up events when needed
Company DescriptionApplicants should possess experience in a full-service restaurant environment and demonstrate the ability to prepare food from scratch and proficiently manage all kitchen stations. 
<h3>Company Description</h3>
Applicants should possess experience in a full-service restaurant environment and demonstrate the ability to prepare food from scratch and proficiently manage all kitchen stations.

158 Restaurant Jobs