KNOWLEDGE: You will be expected to learn the following during the training process:

• Use of tact, good manners, and mature judgment in dealing with guests in all situations
• Familiarity and ability to correctly operate margarita machine, cash register, and process payments
• Possess the ability to multi-task and thoroughly have the knowledge to explain the menu and all side items

ROLE RESPONSIBILITES AND DUTIES:

• Guest courtesy
• Telephones
• Operate cash register and take cash
• Assist with guest inquires
• Assist with takeout orders
• Assist with curbside
• Clean FOH area
• Assist with restaurant cleanliness
• Assist with food preparation - desserts, and beverages
• Guest satisfaction
• Satisfy guest complaints promptly, politely, and quietly
• Other duties to be performed as assigned by your immediate supervisor

UNIFORM CODE:

• Present yourself in a neat, clean, professional manner (clean uniform each shift, clean well-trimmed nails, good personal hygiene, no gum chewing while on duty, etc.)
• “Other considerations provided by the operator”

Position Summary

The Front Counter / Delivery Team Member is responsible for creating a welcoming guest experience in-store while also delivering orders accurately and on time.

This dual-role position requires strong communication skills, a positive attitude, and the ability to work both as part of a team and independently. Team members in this role represent the brand both inside and outside the restaurant.

Key Responsibilities

Front Counter (Cashier)

• Greet guests with a friendly and welcoming attitude
• Take accurate food orders in person and over the phone
• Process payments using the POS system
• Ensure order accuracy before handing off to guests
• Maintain cleanliness at the front counter and dining area

Delivery

• Deliver orders safely and on time
• Verify all items before leaving the store
• Communicate professionally with customers
• Represent the brand positively during all deliveries
• Follow all traffic and safety guidelines

What Success Looks Like

Successful team members in this role:

• Maintain a positive attitude in all situations
• Deliver excellent customer service in-store and on deliveries
• Ensure accuracy and attention to detail
• Work efficiently during busy periods
• Communicate clearly with both customers and team members
• Demonstrate reliability and accountability

Ideal Candidate Traits

The ideal candidate enjoys interacting with people and is comfortable working both in a team environment and independently.

Strong candidates typically:

• are outgoing and friendly
• communicate clearly and confidently
• are reliable and punctual
• stay calm under pressure
• take pride in doing their job well

Work Environment

• Fast-paced restaurant environment
• Combination of in-store and off-site work
• Requires multitasking and adaptability

KNOWLEDGE: You will be expected to learn the following during the training process:

• Thoroughly understand and perform all duties assigned to you by your management team.
• Thoroughly understand and operate all equipment needed for cooking and preparing food.

***THERE ARE RESTRICTIONS ON THE USE OF CERTAIN EQUIPMENT IF YOU ARE
UNDER 18 YEARS OF AGE***

COMPENSATION: Starting wage $11 - negotiable based on experience. 

ROLE RESPONSIBILITES AND DUTIES:

• Specified preparation of all menu items, cooking skills, which includes quality as well as timeliness.
• Food preparation
• Sanitation - (empty garbage, cleaning cooking line, sanitation buckets, etc.)
• Rotation of all stock
• Maintain high cooking standards
• Side work - as assigned by management (cleaning, restocking, miscellaneous duties)
• Cost control - (portion control, rotation of food, loss due to improper use of company property-dish breakage, etc.)
• Clean-up duties - line area, grill, fryer, microwave, floors, cooler and freezers

UNIFORM CODE:

• You must present yourself in a neat, clean, professional manner (clean uniform each shift, clean well-trimmed nails, good personal hygiene, no gum chewing while on duty, etc.)
• “Other considerations provided by the operator”

COMPENSATION: Starting wage $14 - negotiable based on experience. 

ROLE RESPONSIBILITES AND DUTIES:

• Handle customers
• Be courteous and cordial to everyone
• Deal with customer problems and complaints
• Understand and make a decision based on each individual situation
• LISTEN to their problems and show concern
• Determine how to solve their problem—discounts, re-cook food, etc.
• Consistently “walk the kitchen” so you can catch a little problem BEFORE it developsinto a BIG problem!
• ALWAYS: Stay calm, responding in a concerned and sympathetic manner
• Manage Employees - Both Front of House (FOH) and Back of the House (BOH)
• Front of the House (FOH)
  
  • Deliver food to tables/curbside, walk-in guest in an extremely timely manner
  • Pay attention to FOH-help them when needed
  • Be respectful to employees - “If you want respect, you have to give it”
• Back of the House (BOH)
  
  • Watch ticket times and make sure cooks are not falling behind
  • Be ready to jump in and help when cooks need it
  • Control delivery times at peak times
• Assist GM
  • Run the floor during peak hours
  • Handle customer complaints

KNOWLEDGE: You will be expected to learn the following during the training process:

• Thoroughly understand and perform all duties assigned to you by your management team
• Use good tact, manners, and judgment in dealing with guests in all situations
• Working knowledge and service of menu items

ROLE RESPONSIBILITES AND DUTIES:

• Serving guests, hot food promptly, greet and take phone orders
• 18 years old
• Current driver’s license and proof of minimum insurance coverage
• Qualified vehicle with valid inspection sticker
• Watch or digital clock with time corresponding to restaurant clock
• Clean driving record
• Meet criteria of eligibility of coverage by Fajita Pete’s liability automobile insurance
• Be familiar with Fajita Pete’s delivery area
• Able to communicate with customer and Fajita Pete’s at all times.
• Upkeep of your vehicle
• Purchase of oil, gas, and other maintenance of your vehicle.
• Performing any other duties as assigned by management:
• These secondary task could include, but are not limited to
  • Frying & bagging chips
  • Cooking & rolling tortillas
  • Washing dishes
  • Expediting orders
  • Any cleaning assignments (which include closing FOH & Restrooms)

DELIVERY STANDARDS: A Delivery Driver is expected:

• To smile, be well mannered, and courteous to every customer
• To abide by all traffic laws. You are never expected to violate the law in order to deliver food
• To not use a cell phone while driving
• To have your shirt tucked in and hat on straight.
• To not play loud music of any kind.
• To not use tobacco products.
• To not carry passengers while working.

UNIFORM CODE:

• You present yourself in a neat, clean, professional manner (clean uniform each shift, clean well-trimmed nails, good personal hygiene, no gum chewing while on duty, etc.)
• “Other considerations provided by the operator”

KNOWLEDGE: You will be expected to learn the following during the training process:

• Thoroughly understand and perform all duties assigned to you by your management team.
• Thoroughly understand and operate all equipment needed for cooking and preparing food.

***THERE ARE RESTRICTIONS ON THE USE OF CERTAIN EQUIPMENT IF YOU ARE
UNDER 18 YEARS OF AGE***

COMPENSATION: Starting wage $11 - negotiable based on experience. 

ROLE RESPONSIBILITES AND DUTIES:

• Specified preparation of all menu items, cooking skills, which includes quality as well as timeliness.
• Food preparation
• Sanitation - (empty garbage, cleaning cooking line, sanitation buckets, etc.)
• Rotation of all stock
• Maintain high cooking standards
• Side work - as assigned by management (cleaning, restocking, miscellaneous duties)
• Cost control - (portion control, rotation of food, loss due to improper use of company property-dish breakage, etc.)
• Clean-up duties - line area, grill, fryer, microwave, floors, cooler and freezers

UNIFORM CODE:

• You must present yourself in a neat, clean, professional manner (clean uniform each shift, clean well-trimmed nails, good personal hygiene, no gum chewing while on duty, etc.)
• “Other considerations provided by the operator”

KNOWLEDGE: Knowledge of foodservice kitchen management

COMPENSATION: Starting wage $14 - negotiable based on experience. 

ROLE RESPONSIBILITES AND DUTIES:

• Maintain cleanliness of back of house (BOH)
• Set up a weekly and monthly cleaning schedule utilizing all staff of BOH
• Assign deep cleaning tasks to cooks that are scheduled during carpet cleaning and/or hood cleaning nights
• Set up a check out system for all of the cooks, checking not only stock but also
  cleanliness of kitchen
• Supervise BOH
• Perform evaluations of cooks. Compensation will be up to General Manager.
• Train and supervise the training of all new cooks
• Make sure rotation procedures are being followed and overstocking is not occurring
• Create a waste sheet 
• Be aware of portioning
• Maintain all thermometers in freezers and coolers (make sure they are present and working)
• Check all temperatures of cold and hot products to make sure they are correct
• Count inventory and calculate food cost
• Complete product ordering

UNIFORM CODE

• You must present yourself in a neat, clean, professional manner (clean uniform each shift, clean well-trimmed nails, good personal hygiene, no gum chewing while on duty, etc.)
• “Other considerations provided by the operator”

This is the top position in the Restaurant. You are solely responsible for the production of the food & beverage, its associated costs, labor costs, and overall operational functions.

• Greet customers
• Be courteous and cordial to everyone
• Handle customer problems and complaints
• Understand and make a decision based on each individual situation
• LISTEN to problems and show concern
• Determine how to solve problems - discounts, remaking the food, etc.
• DO NOT ARGUE WITH THE CUSTOMER
• If the problem has to do with service, take care of the partial or entire ticket depending on situation
• Consistently “walk the kitchen” so you can catch a little problem BEFORE it develops into a BIG problem!
• ALWAYS: Stay calm, respond in a concerned and sympathetic manner, behave
  respectfully and be helpful. Listen to complaints & compliments and react effectively.
• Implement sales and customer service programs
• Handle employees - both Front of the House and Back of the House
• Front of the House (FOH)
  • Be respectful to employees - “If you want respect, you have to give it"
• Back of the House (BOH)
• • Watch ticket times and the rail to make sure cooks are not falling behind
  • Be ready to jump in and help when cooks need assistance
  • Control seating at peak times
  • Prepare Paperwork
  • Prepare labor schedules for both FOH & BOH
  • Oversee beverage inventory and purchasing when no beverage managers is present
  • Collaborate with ownership on current food costs and make suggestions for menu adjustments
  • Manage social and print media campaigns when ownership requires it