Interact with guests to ensure exemplary service in an efficient manner while dining at Another Broken Egg Cafe. Take orders, serve food and drinks, answer inquiries about the menu and comply with the wishes of the guest, as well as suggestively sell food and drinks. Work closely with Bussers and Hostess’ to ensure guests receive excellent service.

Primary Responsibilities:

·         Serve guests and create a warm and fun atmosphere for both guests and fellow employees.

·         Perform all duties and responsibilities in a timely and effective manner in accordance with established company policies to achieve the overall objective of the position. Works to the restaurants “Sense of Urgency”.

·         Arrive at work properly prepared for service according to policies.

·         Answer any questions about food and drinks including ingredients of entrées, preparations and accompanying items.

·         Greet newly seated guests in a friendly manner within 1 minute of being seated.

·         Take drink order at guest greeting, deliver beverages and up sales. Take entire order and repeat order to guests for clarification.

·         Suggestively sells menu items, such as appetizers, entrees, beverages and desserts.

·         Enter order on POS computer system quickly and in proper sequence and use appropriate abbreviations and changes to ensure clarity to kitchen.

·         Attend to guests needs when delivering food and check back with guests to ensure their satisfaction.

·         Observe guests to respond to any additional needs.

·         Ensure guests’ expectations have been exceeded. Obtain problem solving skills to resolve food or service issues.

·         Maintain table appearance by pre-bussing, checking drink levels, removing clutter and providing extra napkins if necessary.

·         Assume responsibility as a cashier, as that is part of your job.

·         Accept payment and provide change or credit card sign off slip within 1-3 minutes of guest payment. Follow appropriate accounting procedures for closing checks, promo items, employee discounts & gift certificates.

·         Uphold and maintain high quality customer service and hospitality at all times.

·         Keep wait station clean. Set up & take down station according to opening and closing procedures.

·         Adhere to company sanitation policies and procedures.

·         Keep immediate supervisor fully informed of all problems, issues or unusual matters of significance and take prompt corrective action.

·         Perform all duties and responsibilities in a timely and effective manner in accordance with established company policies to achieve the overall objectiveness of the position.

·         Maintain a favorable working relationship with all other company employees to foster and promote a cooperative and harmonious working atmosphere, which will be conducive to maximum employee morale, productivity, efficiency, and effectiveness.

·         Monitor cleanliness of restrooms and outside perimeter of building.

·         Maintain a clean, organized and stocked work area, notify manager of any shortages. Set up stocking area, restock & prepare stocking area at closing for startup the next day.

·         Empty trash, sweep, mop &/or vacuum the restaurant floor when there is no support (Hostess, bussers) available.

Job Qualifications:

·         Must be dressed neatly and well-groomed in company approved uniform at all times.

·         Must be able to operate P.O.S. computer system, make change correctly and make credit card transactions accurately.

·         Must be able to deliver plates, food and clear tables, which may require lifting of up to 30 lbs.

·         Walk or stand most of 6-8 hour shift.

·         Must be able to read menu items and speak English.

·         Able to reach, bend, stoop and perform cleaning duties.

·         Professional phone skills. Must be able to hear well with loud background noise, in order to answer telephone and respond to guest requests.

·         Must be able to calmly respond to angry guests and notify a manager immediately if the matter cannot be corrected in a timely manner.

·         Able to lift and carry supplies and bus tubs of up to 50 lbs. Up to 20 times per shift.

·         Required to carry trays and supplies. Assist in re-stocking & detail cleaning of all aspects of the restaurant.

·         Must be able to clearly communicate guest’s needs to other employees including bussers, hostess, and manager.

General Training Points:

·         Always wear a genuine smile – enjoy yourself!

·         Treat each guest as you would like to be treated, make the guest comfortable.

·         Personalize your thank yous.

·         Suggest appropriate drinks, offer Bloody Marys & mimosas, lattes.

·         Understand what the guest is ordering – repeat when necessary.

·         Show off your menu knowledge – Suggest specific items such as your favorites or popular items using descriptive words in your recommendations.

·         Your knowledge of the menu and drinks will translate to the guest being more confident in your service.

·         Work on the service basics (hospitality, knowledge, professionalism, timing, anticipation).

·         Work on service awareness (smile, speed, teamwork, guest feedback).

·         Organization is your key to success – develop a system.

·         Communicate as you move through the restaurant (safety).

·         Be aware of surrounding tables – Teamwork!

·         Always be professional – maintain a positive attitude (even in busy times).

·         Guest satisfaction and exceptional service is your first priority.

·         A dissatisfaction is an opportunity to impress the guest by correcting the problem (get a manager involved).

·         Review proper table set-ups.

Assist in all kitchen operations ensuring the restaurant and company standards of quality and service are met. Assist in preparing quality products through consistent execution of all prep lists for the cooking process and according to company standards. Maintain a safe and clean kitchen area.

Primary Responsibilities:

·         Prepare all prep lists according to recipe requirements and adhere to product sensitivity.

·         Ensures that all prepared food meets the standard of excellence of ABEA.

·         Control & promote kitchen cleanliness by constantly “working clean”.

·         Ensure a safe working environment to reduce the risk of injury and accidents by maintaining an orderly work station. Notify manager promptly of any problems.

·         Ensure food quality by maintaining high levels of cleanliness, organization, storage, and sanitation of food products.

·         Complete assigned work for stocking and setting up work station.

·         Clean and sanitize on a routine basis.

·         Ensure proper rotation of all products and stock products to determined pars. Label & date all perishable items to ensure freshness standards are met.

·         Keep immediate supervisor promptly and full informed of all problems or unusual matters of significance. Take prompt corrective action where necessary or suggests alternative course of action which may be taken.

·         Perform all duties and responsibilities in a timely and effective manner in accordance with established company policies to achieve the overall objectives of the position.

Accountabilities:

·         Keep manager & supervisors promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and take prompt corrective action where necessary or suggests alternative courses of action.

·         Help create a positive working environment with positive actions. Discusses production priorities with manager and line cooks.

·         Perform all position responsibilities and performance objectives in a timely and effective manner in accordance with established company policies and procedures.

·         Maintain a favorable working relationship with all company employees to foster and promote a cooperative working atmosphere, which will be conducive to maximum employee morale, productivity, and efficiency.

·         Set up station and locate necessary utensils and equipment for food preparation.

·         Keep updated on recipe changes & produces assigned items exactly according to recipes.

·         Prepare items with the necessary measuring devices and scales to control food costs.

Job Qualifications:

·         Lift and carry up to 70 lbs. Up to 20 times a shift.

·         Frequent bending and stooping.

·         Work frequently in a hot and damp environment.

·         Use of hands required 100% of time.

·         Stand, move, & walk all of 6-8 hour shift.

·         Must be able to hear other personnel request in the midst of loud background noise.

·         Must be able to read, organize and execute all prep lists.

·         Must be able to pass any safety & sanitation validation &/or testing.

·         Ability to maintain calm demeanor in a fast paced, high intensity environment.

·         Wear proper dress code attire.

Execute all kitchen operations ensuring the restaurant and company standards of quality and service are met. Develop quality products through consistent execution and according to company standards of all menu items and line products. Maintain a safe and clean kitchen area.

Primary Responsibilities:

·         Prepare all menu items according to recipe requirements and adhere to product sensitivity and plate presentation guidelines.

·         Ensure that all prepared food meets the standard of excellence of ABEA.

·         Control & promote kitchen cleanliness by constantly “working clean”.

·         Ensure a safe working environment to reduce the risk of injury and accidents by maintaining an orderly work station. Notify manager promptly of any problems.

·         Ensure food quality by maintaining high levels of cleanliness, organization, storage, and sanitation of food products.

·         Communicate ticket times and potential problems with service/kitchen staff and managers. Determine quick corrections to ensure constant food flow.

·         Complete assigned work for stocking and setting up work station.

·         Clean and sanitize on a routine basis.

·         Assist Manager in maintaining kitchen equipment by performing routine checks according to established policies and procedures.

·         Ensure proper rotation of all products and stocks products to determined pars. Label & date all perishable items to ensure freshness standards are met.

·         Keep immediate supervisor promptly and fully informed of all problems or unusual matters of significance. Take prompt corrective action where necessary or suggest alternative course of action which may be taken.

·         Perform all duties and responsibilities in a timely and effective manner in accordance with established company policies to achieve to overall objectives of the position.

·         Maintain a favorable working relationship with all other company employees to foster and promote a cooperative and harmonious working climate, which will be conducive to maximum employee morale, productivity, efficiency and effectiveness.

·         Obtain working knowledge of all equipment in the kitchen, including pilot lighting of all gas fired equipment, filter changing of all refrigeration systems & vent hood system operations.

Accountabilities:

·         Keep Manager & supervisors promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and take prompt corrective action where necessary or suggest alternative courses of action.

·         Help create a positive working environment with positive actions.

·         Perform all position responsibilities and performance objectives in a timely and effective manner in accordance with established company policies and procedures.

·         Maintain a favorable working relationship with all company employees to foster and promote a cooperative working atmosphere, which will be conducive to maximum employee morale, productivity, and efficiency.

·         Perform other duties and responsibilities as required or requested.

Job Qualifications:

·         Minimum 1 year operations experience.

·         Lift and carry up to 70 lbs. Up to 20 times a shift.

·         Frequent bending and stooping.

·         Work frequently in a hot and damp environment.

·         Use of hands required 100% of time.

·         Stand, move, & walk all of 6-8 hour shift.

·         Must be able to hear other personnel request in the midst of loud background noise.

·         Must be able to read, organize and execute all tickets received for cooking.

·         Must be able to pass any safety & sanitation validation &/or testing.

·         Ability to maintain calm demeanor in a fast paced, high intensity environment.

·         Must conform to each site’s specific dress code attire for kitchen personnel. An open kitchen environment will have a stricter dress code based on the public viewing ability.

The below procedures are standard Corporate procedures that each employee position is responsible for. It does not include any site specific procedures.

General Procedures:

·         Uphold and maintain high quality customer service and hospitality at all times.

·         Always smile & acknowledge coming and going guests.

·         Professional phone skills.

·         Ability to effectively communicate and obtain problem solving skills.

·         Polite and professional at all times.

Guest Check in List Procedure:

·         Properly check-in guests according to standards and procedures.

·         Maintain an organized waitlist.

Opening Procedures:

·         Make sure that you are aware of all waitstaff sections & who is working that day.

·         Ensure coffee setup is properly prepared and maintained for outside guests; including all condiments (i.e. sugars, creamer, stir sticks, napkins & cups).

·         Always verify that restrooms are fully stocked w/supplies. Restock when needed.

During Business Hours:

·         Assist with silverware setup.

·         Assist in bussing & resetting tables, when your time is available.

·         Keep newspaper area neat and organized.

·         Keep entry rug clean and presentable.

·         Assist in keeping promo area neat and organized. Any t-shirts, hats, towels, etc. that need to be refolded, dusted off or restacked should be attended to.

Closing Duties:

·         Collect trash, consolidate bags & re-bag all trash receptacles.

·         Clean and wipe down countertops & front entry walls.

·         Clean glass on front door(s) and mirrors.

·         Maintain a clean and organized work area.

·         Clean and wipe down menus and stack neatly.

·         Water all plants as needed, use scissors to trim off any dead leaves.

The below procedures are standard Corporate procedures that each employee position is responsible for. It does not include any site specific procedures.

General Procedures:

·         Report to work on time and properly dressed to deliver food to customers.

·         Have a pleasant and quick smile; treat everyone with respect & kindness.

·         Uphold and maintain high quality customer service and hospitality at all times.

·         Professional phone skills.

·         Ability to effectively communicate and obtain problem solving skills.

Opening Requirements:
Primary duties include identifying & completing prepared dishes properly with condiments, garnishes and ramekins on every dish, every time according to standards.
Other opening procedures are as follow:

·         Check and ensure your “area” is fully stocked and ample back-up is available.

·         Make sure that you are aware of all waitstaff sections & who is working that day.

·         Ensure back up prep has been completed and replenish supplies.

During Business Hours:

·         Promptly and neatly apply garnishes and condiments to completed plates.

·         Verify all dishes are complete according to ticket.

·         Page waitstaff if necessary, if not deliver hot food promptly to appropriate table.

·         Maintain a clean and presentable work area.

·         Re-stock during slow periods, stay prepared for the big slams!

Closing Duties:

·         Collect trash, consolidate bags & re-bag all trash receptacles.

·         Clean and wipe down countertops, walls & equipment.

·         Breakdown & clean conveyor toaster after turning off.

·         Wipe down all shelves & organize all products.

·         Re-stock area with product to ensure next morning shift success.

·         Thoroughly wipe down interior and exterior of microwave oven.

·         Organize bread rack and seal all open bread packages.

·         Scrub down & clean all food carrier trays thoroughly.

·         Properly clean wooden floor racks each day according to standards.

Provide guests and employees with clean and sanitized utensils, plate ware, glassware and equipment. Maintain an orderly working area.

Primary Responsibilities:

·         Ensure dishes are clean, sanitized and available as needed.

·         Maintain daily cleanliness and maintenance of dishwashing machine.

·         Wash plateware, glassware, silverware, pot/pans and kitchen utensils according to sanitation and cleaning procedures.

·         Keep kitchen clean by sweeping floors and emptying trash.

·         Clean and sanitize throughout shift.

·         Keep immediate supervisor promptly and fully informed of all problems or unusual matters of significance and take prompt corrective action where necessary.

·         Perform all duties and responsibilities in a timely and effective manner in accordance with established company policies to achieve the overall objectives of the position.

·         Maintain a favorable working relationship with all other company employees to foster and promote a cooperative and harmonious working environment, which will be conducive to maximum employee morale, productivity, efficiency and effectiveness.

Job Qualifications:

·         Energetic, motivated & willing to accept high energy position.

·         Able to lift and carry cases and bus tubs of up to 70 lbs.

·         Frequent bending and stooping.

·         Walk or stand most of 6-8 hour shift.

·         Frequently immerse hands in water and designated mild cleaning solutions.

Work with servers and Host/Hostess to ensure guests receive excellent service through clean and proper table setup and beverage setup. Maintain a clean and stocked work environment.

Primary Responsibilities:

·         Ensure guests are seated at clean and properly set tables.

·         Monitor cleanliness of restrooms and outside perimeter of building.

·         Clean, maintain and restock bus area for start and next day shifts.

·         Properly complete all involvement with the Guest service sequences, i.e. taking water and cream to tables.

·         Empty trash and sweep the restaurant, bar and outside seating area.

·         Offer assistance to guests by clearing dishes and glassware. Reset tables.

·         Clean and sanitize throughout the shift.

·         Keep immediate supervisor promptly and fully informed of all problems or unusual matters of significance and take prompt corrective action where necessary.

·         Perform all duties and responsibilities in a timely and effective manner in accordance with established company policies to achieve the overall objective of position. Work to the restaurants sense of urgency.

·         Maintain favorable working relationship with all company employees to promote a cooperative and harmonious working climate, which will be conducive to maximum employee morale, productivity and efficiency/effectiveness.

Job Qualifications:

·         Able to lift and carry cases and bus tubs of up to 70 lbs. Up to 20 times per shift.

·         Work indoors 98%; outdoors 2%

·         Walk or stand most of 6-8 hour shift.

·         Must be able to read menu items and speak English.

·         Able to reach, bend, stoop and perform cleaning duties.

·         Must be able to clearly communicate guests’ needs to other employees (servers, hostess, manager).

·         Professional phone skills. Must be able to hear well with loud background noise, in order to answer telephone and respond to guest requests.

·         Required to carry trays and supplies. Assist in re-stocking & detail cleaning of all aspects of the restaurant.