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Goal of FOH Position:
To obtain an overall understanding of each position, working as a team and being cross trained for each position so that they can cover any shift as needed.
Become familiar with the menu, have a basic understanding of how to read tickets, communicate with the kitchen, and be able to identify proper food presentation.
This position reports to all Managers at Canyonlands and BZ Grill.
Job Responsibilities:
We believe the most efficient, well rounded employees are cross trained. During training you will receive information and obtain skills that will allow you to do multiple jobs in the restaurant. A sense of ownership will develop as you strengthen your skills, and this will lead to your ultimate success as a Canyonlands and BZ Grill employee.
Our Expectations:
We as a company pride ourselves on treating everyone with respect. We are a team here and we expect everyone to come to work every day with a smile on their face. It’s important that we are flexible with the business needs and get things done in a timely and efficient manner. Communicating in a clear and effective way with your managers, supervisors and co-workers is key for the overall flow of the business.
Cashier Duties:
Acknowledge the Guests the Moment You Notice Them - Be Genuine in your interaction. As the cashier, you are the first impression the guest will receive. Your top priority is to make the guests feel welcome and order their food in a pleasant and efficient way.
Knowledge of the entire menu is critical as a cashier. The menu will change as the seasons change, and it’s your responsibility to learn it in detail. Be aware of what items are gluten free and what ingredients are in what. If there are any questions on allergies, please ask the Kitchen Manager.
Know the special and the soups of the day. When opening, check with the Kitchen Manager if there are any items that are 86’d that day.
When assigned to a register, you are accountable for all cash and credit card payments. You are required to have signatures on all promos or comps. You are responsible to be organized with all your receipts and your checkouts.
Make sure to fill out the cashier check out form, during check in and check out.
Have a basic understanding of how to read tickets, communicate with the kitchen, and be able to identify proper food presentations.
Duties will include keeping the condiment table stocked, monitoring the teas and coffee stand and refilling when necessary. Keeping the cashier station clean and organized, and trash free. Constantly wiping down the counters near drink stations and the soda machine area.
Expo Duties:
You are the last line of defense to ensure the food is 100% perfect. If it isn’t right, don’t run it. Leaving the expo window with the proper information will be crucial to the success of delivering food to the table properly. Double check the tickets and food to ensure the correct food is being run to the correct table. Make sure all items are garnished correctly. Always make the most of your trip and take as much as you can. Sometimes you will deliver items to multiple tables. It is important to stay organized and focused.
Use your manners when delivering food. Try and serve women and children first, it’s a nice touch. Take the time to clear away any dirty dishes that are on the table and notice if drinks need to be refilled.
Any needs directed to the kitchen should be filtered through only one person at a time. The expo will be in communication with the kitchen manager throughout the shift. Together they will work to make sure that the food is coming out in the correct order and in a timely manner.
If you need something from the kitchen you must ring in a ticket. We ask that you ring in all items, in order for us to account for all items being used. This tracking system will help us for ordering purposes and to be able to identify trends. If a change needs to be made to an existing ticket the expo makes the changes and then they communicate the need to the chef. Filtering all needs through one person, eliminates the margin for error and confusion.
It is important that you know how to properly read the tickets. You must know where to look for modifications and be able to identify all key components on the ticket. Understanding what a ticket says is crucial to the success of getting the food out properly.
Busser Duties:
Properly clean with a white towel and cleaning spray all table tops, center caddies, condiments on the table, booths, chairs, and ensuring that the floor around the table has been swept and is available for the next group of people. Wipe down any highchairs and booster seats and put them away.
As a busser, please be sure to walk around clearing any unused platters, trash or cups, try to keep all tables as clean as possible. If someone spills a drink try to relocate them to a clean table if available, otherwise clean the area as best as possible around the person. While walking around, keep a close eye on how you can accommodate the guests with basic needs. For example to-go boxes, refills on drinks, or unsatisfied customers with their food.
Work Environment:
Movement is spent in high-traffic areas while performing various tasks. 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 outside weather conditions.
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 regularly required to stand; walk; use hands to finger, handle, or feel and talk or hear. The employee is frequently required to reach with hands and arms. The employee must regularly lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision.
Position Type/Expected Hours of Work:
Hourly position that requires a flexible schedule, often-working workdays, weekends, and holidays. Shifts include normally as early as 9 a.m. and as late as 5 p.m.
Other Duties:
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.
Tip Pool:
Being in a fast-casual restaurant service we are in a tip pool where we add up all cash and credit card tips and get tipped out according to how many hours worked for that day. Everyone that is working in the FOH is expected to work together as one. Give the best possible service every single time. This job requires high energy levels, self-motivation, and well-mannered individuals.
