Vacancy expired!
Steak & seafood restaurant off I95; exit 87 seeking the right fit! We are looking for positive, team-oriented people!
MIN 2 YEARS EXPERIENCE IS A PLUS. If you meet these prerequisites, please visit our website: thelocalon17.com and submit your resume or reply to this post by stating the POSITION you wish to apply along with YOUR RESUME and we will contact you for an interview. Please include a picture with your resume if possible. We are looking to interview and start training immediately. We will not respond to applicants not submitting resumes.
ALL APPLICANTS Must be clean & professional. Drug-free. Knowledgeable and enthusiastic about hospitality and service.
WE ARE SEEKING MULTIPLE POSITIONS:
DISHWASHER:
CLEAN, RESPONSIBLE FOR SANITATION & DISHES IN RESTAURANT. MATURE, NO DRUGS, MUST HAVE RELIABLE TRANSPORTATION. MUST BE ABLE TO WORK FAST & MOTIVATED.
STARTING PAY AT $12.50 with Bonus at end of 3 month period.
HOST(ESS):
MUST BE OUTGOING, FRIENDLY, POISED, ARTICULATE, AND ORGANIZED, HAVE TELEPHONE ETIQUETTE, POLISHED AND PROFESSIONAL. STARTING PAY AT $12.00
BARTENDERS:
FAST PACED ENVIRONMENT. PROFESSIONAL, MUST KNOW THE TRADE/ CRAFT: HOW TO POUR, HAVE EXTENSIVE COCKTAIL KNOWLEDGE, MUST HAVE A GREAT PERSONALITY. THIS POSITION REQUIRES PREVIOUS EXPERIENCE. $7.00/ HOUR PLUS TIPS. MUST BE AVAILABLE TO WORK NIGHTS.
SERVERS:
MUST BE FAMILIAR W/ STEPS OF SERVICE, HAVE BASIC WINE KNOWLEDGE, MUST BE ABLE TO WORK IN A FAST PACED ENVIRONMENT. LOOKING FOR PART-TIME & FULL-TIME. LUNCH AND DINNER SERVER
COOKS:
Looking to hire a lead sautee, grill, and fry cook. Looking for LUNCH, DINNER AND/OR MID.
Must know temps. Serv-safe certified is a plus. Flexible hours. Full time & part-time.
Starting pay: $13.00-$15.00/hr plus per experience. Bonus and benefits available.
RESTAURANT MANAGER:
The Local Prime Steaks & Seafood is seeking a qualified manager to join our growing team. We are looking to hire immediately. Candidates are expected to work 45-50 hours per week with 2 days off a week. Must be able to work evenings and weekends but will have one weekend off a month. Applicants must have at least 3 years experience in a General Management position and not only be able and willing to work in a high volume environment, but thrive under pressure.
Ideal candidates will be responsible for overseeing both food quality and personnel operations while training and motivating staffers to consistently meet customer demand. This involves providing adequate oversight in food preparation protocols including culinary and food safety training. It also involves taking a hands-on role in creating a culture that values and offers a level of customer service appropriate to exceptional steakhouse service.
Salary Pay: $45-$50k
Restaurant Managers must possess the following:
Qualifications:
Great social and communication skills; problem-solving skills;
Organized and punctual;
Must have previous bartending/server experience;
Must have basic culinary knowledge, intermediate to extensive knowledge of spirits and wine;
Must understand labor and food cost;
Four year degree in hospitality, business administration, or a related field is preferred but not required
Duties & Responsibilities:
I. Providing Customer Service:
Touch tables during dinner service; ensure all guests are happy with their experience. Mark first time visiting guests, ensure their return; Maintains patron satisfaction by monitoring, evaluating, and auditing food quality, beverage, and service offerings; initiate improvements as needed; build relationships with preferred patrons.
Effectively address & deal with customer complaints to encourage return visits. Aid and oversee the effective running of the hosts/hostesses and the seating of the restaurant. Manage reservations.
II. Setting Job Expectations & Staff training and relations:
Accomplish restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, enforcing policies and procedures.
Maintain professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.
III. Ensuring Health And Safety Standards:
Maintain safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations.
Oversee the order and cleanliness of the dining areas, kitchen areas, and restrooms so that the restaurant is not in violation of any health and safety regulations.
IV. Advertising / Marketing & Increasing Sales:
Attract patrons by developing and implementing marketing, advertising, public and community relations programs; evaluate program results; identify and track changing demands. Maintain updated social media sites and website.
Prepare financial, marketing, and sales projections; Continual analysis of reports;
Prepare strategic and annual forecasts and budgets; analyze variances; initiate corrective actions; establish and monitor financial controls; develop and implement strategies to increase average meal checks.
V. Daily Operations:
Maintain operations by preparing and overseeing policies and standard operating procedures; implement production, productivity, quality, and patron-service standards; determine and implement system improvements.
