This Post is for 2 separate positions. A serving position and a Cook position.
ROLE AND RESPONIBILITIS FOR SERVER POSITION-
GENERAL PURPOSE OF THE JOB
This job requires the Bys Serving Girl to interact with, entertain, and provide outstanding service and hospitality to every guest. Additionally, Bys Girls are required to sell food and beverages. The Bys Girl embraces her knowledge of food and beverages, has a fun, bubbly energetic personality, and is able to meet and maintain the Bys uniform Presentation Guidelines.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Adhering to all Presentation Guidelines
Have knowledge in proper hair and makeup
Interaction with and entertainment of guests
Promotion of our specials that promote the good will and profitability of the business
Outstanding customer service and hospitality, greeting guests, executing food and drink orders (including taking the order, suggestive selling, ringing in the order, delivering food and drinks to the table, checking back for re-orders, pre-bussing, and settling the check properly)
Any other duty/responsibility that management may deem necessary
Ability to properly write and ring in tickets and operate a computerized register system
Able to mathematically compute proper change and accurately settle checks.
EDUCATION and/or EXPERIENCE
Previous Serving experience preferred but not required
LANGUAGE SKILLS
Ability to effectively communicate in English. Must be able to read and understand the menu, write and ring in tickets, and operate a computerized register system. Must be able to suggestively sell menu items. Must be able to communicate effectively with team, guests, cook in order to maintain proper efficiency.
CERTIFICATES, LICENSES
Food Handlers Permit
PHYSICAL DEMANDS
While performing the duties, the Bys Girl is regularly required to stand; walk; use hands and fingers to handle, feel, or carry objects, products and talk or hear. The Bys Girl frequently is required to reach with hands and arms. The Bys Girl must occasionally lift and/or move up to 30 pounds. Ability to have clear vision and ability to focus.
ROLE AND RESOSIBIITIES FOR COOK POSITION-
GENERAL PURPOSE OF THE JOB
You'll provide guests with excellent food quality and consistency, in an attractive environment, and with professional service. You are hardworking, with a real passion for crafting quality dishes according to restaurant specifications. You love maintaining and building sound working relationships with your teammates.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Must be able to handle touching, cutting, cooking of fish and shellfish products.
Report any maintenance or repairs needed to Managment.
Prevent the spoiling and contamination of foods by implementing proper sanitation practices while ensuring compliance with policy and health regulations.
Know and comply consistently with standard portion size, cooking methods, quality standards, kitchen rules, policies and procedures.
Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
Maintain a clean and sanitary work station area including tables, shelves, grills, fryers, flat top range and refrigeration equipment.
Provide excellent quality and presentation of all food to the guests.
Proper guest service requires that the food is produced on a timely basis and that employees are well educated regarding the menu.
Assist in the daily cleaning of the pantry, cooking line, prep kitchen, dish area, walk-in and prep area.
EDUCATION and/or EXPERIENCE
1 year of previous or supported role preferred
LANGUAGE SKILLS
Ability to read, write, and verbally communicate effectively and professionally with your team, guests, and vendors. Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.
CERTIFICATES, LICENSES
Food Handlers Permit
PHYSICAL DEMANDS
Bys cooks will be expected to constantly to balance, reach, twist, stretch, push, pull, handle (hold, grasp, turn, or otherwise work with hands, lift up to 30 pounds and work under kitchen conditions.
