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Establishes restaurant business plans by surveying restaurant demand.Meets restaurant financial objectives by developing finances.Attracts patrons by developing and implementing marketing, advertising, and public and community programs.Controls purchases and inventory by meeting with the account manager.
Maintains operations by preparing policies and standard operating procedures, aiming for consistent productivity and quality.Maintains patron satisfaction by monitoring, evaluating, and auditing food and beverage service offerings.Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, and training.Maintains a safe, secure, and healthy facility by establishing, following, and enforcing sanitation standards and procedures.Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry.Accomplishes company goals by accepting ownership for accomplishing new and different requests.


Directs food preparation and collaborates with executive chef.Helps in the design of food and drink menu.Produces high quality plates, including both design and taste.Oversees and supervises kitchen staff.Assists with menu planning, inventory, and management of supplies.Ensures that food is top quality and that kitchen is in good condition.Keeps stations clean and complies with food safety standards.Offers suggestions and creative ideas that can improve upon the kitchen’s performance.Prepares food properly.Schedules staff shifts.Trains new employees. Orders food supplies. Monitors and maintains kitchen equipment.Solves problems that arise and seizes control of issues in the kitchen.


Provides a pleasant drinking experience to customers.Serves drinks while maintaining a clean and sanitary bar area.
Attends to the detail and presentation of each order.Prepares and maintains ingredients by following recipes.
Adheres to proper alcohol handling, sanitation, and safety procedures, and maintains appropriate dating, labeling, and rotation of all beverage items.Coordinates daily supply inventory for bar and submits orders to supervisor; assists with receipt of deliveries.Contributes to daily, holiday, and theme drink menus in collaboration with supervisor.Ensures smooth operation of bar services during absence of supervisor.Completes cleaning according to daily and weekly schedules, including dishwashing as needed.Assists with orienting new employees to their work area.Listens to customer complaints and suggestions and resolves complaints.Instructs personnel in use of new equipment and cleaning methods and provides efficient and effective methods of maintaining work area.
Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

Line Cook

Sets up and stocks food items and other necessary supplies.
Prepares food items by cutting, chopping, mixing, and preparing sauces.
Cooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards.
Maintain cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage.
Cleans and sanitizes cooking surfaces at the end of the shift.
Performs inventory checks and completes food storage logs.


Greeting guests and taking drink and food orders
Staying attentive to the needs of guests in the dining area
Delivering food from the kitchen to the guests
Ensuring the food order is made correctly by kitchen staff and looks presentable for guests
Following health code standards with regards to the handling of food
Performing shift duties like delivering racks of cups to the service station, rolling silverware, pre-bussing tables, wiping tables and removing debris and more


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