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Parking Enforcement Agent – Taggr

Flexible Work Parking Enforcement Opportunity with GREAT PAY!

  • Flexible gig opportunity to boost your income.
  • Get paid to search license plates in our parking lots from your smartphone.
  • No experience necessary, all you’ll need is a smartphone and a positive attitude!
  • You will be our boots on the ground in your city and help manage each of our parking lots. 

Why Work with Taggr?

  • Easy to get started – No vehicle necessary.
  • Earn extra money – Get paid to tag vehicles in violation of parking rules. Earn $5 for tag issued! Most Taggrs earn between $25 and $65 per hour. 
  • Choose your own hours – Work when you want.

What You’ll Do

  • Visit parking lots around the city
  • Use your smartphone to search license plates using our Taggr software.
  • Tag vehicles that did not pay for parking.
  • Availability is especially needed during busy parking hours

Compensation

  • You will earn $5 for every notice issued
  • Monthly bonuses available! 
  • Opportunity to earn up to $500/week depending on how busy the lot is and how efficiently you work

Requirements for Parking Enforcement:

  • iPhone or Android smartphone.
  • 18+ years of age and authorized to work in the USA.
  • No criminal record.

Server

We are looking for professional and kind servers to join our team. 2+ years of experience serving in high volume restaurants or casual fine dining environments preferred. Weekend availability required. Good attitude and the ability to work well with others is key.

Hours of availability needed are from 3pm – 12am.

 SERVER JOB DESCRIPTION 

Reports directly to: Restaurant Manager

Job Overview

Provide outstanding hospitality and attentive guest service with skill and a professional demeanor.  

General Responsibilities: 

  • Greet guests, introduce yourself, take orders, deliver food and drink, maintain table cleanliness. Deliver nightly specials clearly and promptly. 
  • Respond knowledgeably to guest questions about the menu or business. Attend carefully and graciously to guests’ preferences and dietary restrictions. 

 

We are a group of St. Louis restaurants with respect for people, food, drink, and our beloved city. We depend on character and creativity to make nearly everything we serve by hand, from scratch, and always in a memorable setting. Our restaurants are not just great places to eat and drink, they are great places for individuals to work and thrive in diverse, challenging, and open-minded environments. We believe that we can only do well by being good to each other and by looking outside of ourselves.

Upholstery Cleaning Technician

Responsibilities:

  • Follow our step-by-step couch cleaning process until the couch is spotless and customer-ready.

  • Move couches in and out of storage using our dolly (must be able to lift solo when needed).

  • Stage each couch with pillows and our staging blanket to make it look showroom-ready.

  • Take clear, well-lit photos from multiple angles—no blurry shots.

  • Record a video walkthrough showing fabric texture, condition, and any flaws.

  • Measure dimensions and document any imperfections.

  • Send all content (photos, video, dimensions, notes) in our team’s Telegram group chat.

  • Occasionally host couch viewings for local buyers.

 

Workload:


Expect 5–10 couches per week. Some weeks are slower, some busier
 
 
Pay:

  • $10 per cushion – most couches range from $40–$70 total

  • Weekly pay each Sunday

  • Performance bonuses $ available for consistent, high-quality work

 

What We’re Looking For:

  • Independent, reliable, and self-motivated

  • Friendly and professional during customer viewings

  • Detail-oriented—takes pride in doing things right

  • Owns a phone with a good camera (clean, clear footage is a must)

Line Cook

Do you thrive in a fast-paced kitchen where precision, teamwork, and timing matter? We’re looking for a skilled and motivated Line Cook to help deliver consistently great food and keep the kitchen running smoothly. If you take pride in your work, love being part of a tight-knit team, and are passionate about quality, we want to hear from you.

 

What You’ll Do:

• Prepare and cook menu items with accuracy, speed, and attention to detail

• Ensure all dishes meet presentation, portion, and quality standards

• Set up and maintain a clean, organized, and well-stocked workstation

• Follow food safety and sanitation procedures, keeping health standards top of mind

• Assist with prep work, inventory rotation, and receiving deliveries as needed

• Communicate clearly with the kitchen team and front-of-house staff to ensure smooth service

• Stay calm and efficient during high-volume shifts and work collaboratively with the team

 

What We’re Looking For:

• Previous experience in a professional kitchen preferred

• Strong knife skills and working knowledge of a variety of cooking methods and equipment

• Ability to work efficiently under pressure and follow directions precisely

• Excellent time management and multitasking skills

• Dependable, team-oriented, and committed to high standards of cleanliness and food quality

 

Why You’ll Love Working Here:

• Fast-paced, supportive kitchen environment

• Competitive pay based on experience

• Opportunities for growth, training, and advancement

• Flexible scheduling

• Free or discounted meals during shifts

 

If you’re ready to bring your skills to a kitchen that values quality, teamwork, and consistency, apply today. Let’s cook something great together.

HVAC Technician Manager

Job Summary

Reliable Plumbing, LLC is expanding and seeking a seasoned HVAC Technician Manager to lead and grow our HVAC division. This is a hands-on leadership role responsible for managing day-to-day operations, supervising field technicians, ensuring code compliance, and delivering top-quality service across residential and commercial projects. If you’re an experienced HVAC technician with strong leadership skills and a passion for team development, we want to hear from you.

 

Key Responsibilities

  • Team Leadership & Supervision

    Lead, schedule, and mentor a team of HVAC technicians, ensuring quality workmanship and adherence to project timelines.

  • System Installation & Repairs

    Oversee and participate in the installation, repair, and maintenance of HVAC systems including furnaces, AC units, ductwork, thermostats, and ventilation systems.

  • Diagnostic & Troubleshooting

    Guide technicians through diagnosing complex HVAC issues using tools and best practices; assist with challenging service calls when needed.

  • Project Management

    Manage daily job assignments, coordinate with office staff, track inventory, and ensure job completion and customer satisfaction.

  • Training & Development

    Provide ongoing technical training, safety education, and professional development opportunities for HVAC team members.

  • Quality Control

    Conduct job site inspections to ensure work meets company standards, manufacturer specifications, and local code requirements.

  • Customer Communication

    Interface directly with clients when needed to assess issues, recommend solutions, and ensure satisfaction with service provided.

  • Documentation & Reporting

    Maintain accurate records of services, employee performance, and system diagnostics using company software.

  • Vendor & Supplier Coordination

    Work with vendors to order parts, manage inventory, and evaluate new equipment and technologies.

  • Compliance Oversight

    Ensure all HVAC work follows local, state, and federal codes, as well as environmental and safety regulations.

 

Required Qualifications

  • 5+ years of HVAC experience, including system installation, diagnostics, and repair

  • 2+ years of experience in a leadership or management role

  • Valid HVAC technician license or EPA certification (Type II or Universal)

  • Strong knowledge of local mechanical and building codes

  • Ability to manage and lead teams in a fast-paced environment

  • Excellent problem-solving and technical skills

  • Strong communication, customer service, and organizational skills

  • Ability to work with both residential and commercial systems

  • Valid driver’s license and reliable transportation

  • Physical ability to work in confined spaces, lift heavy equipment, and handle outdoor conditions

 

Preferred Qualifications

  • Experience managing service dispatch and scheduling

  • Familiarity with HVAC software and digital diagnostic tools

  • Additional certifications (e.g., NATE certification, OSHA 10/30)

  • Knowledge of energy-efficient or green HVAC systems

Experienced Plumber

Reliable Plumbing is seeking a highly skilled and experienced plumber to join our team. The ideal candidate has a deep understanding of plumbing systems, can troubleshoot and repair a wide range of issues, and is comfortable working independently or as part of a team. You’ll handle both residential and commercial projects, maintain code compliance, and deliver exceptional customer service on every job.

 

Key Responsibilities

  • Install Plumbing Systems

    Install and configure pipes, fixtures, appliances, and water systems for new and existing construction.

  • Repairs & Maintenance

    Diagnose and repair leaks, clogs, faulty fixtures, broken water heaters, and other plumbing issues.

  • System Inspections

    Perform detailed inspections to ensure systems meet local codes, safety standards, and performance benchmarks.

  • Troubleshooting & Diagnostics

    Use tools such as cameras and pressure testing equipment to identify and solve plumbing problems.

  • Waterproofing Solutions

    Apply materials and techniques to prevent leaks and improve system durability.

  • Upgrades & Replacements

    Remove outdated components and install modern, more efficient systems and parts.

  • Customer Service

    Communicate clearly with clients, explain issues and solutions, and maintain a courteous and professional demeanor.

  • Record Keeping

    Accurately document services performed, parts used, and time spent on each job.

  • Code Compliance

    Ensure all work complies with applicable plumbing codes, safety protocols, and building regulations.

  • Collaboration

    Coordinate with other trades (e.g., electricians, contractors) to complete multidisciplinary projects.

  • Emergency Services

    Respond to urgent plumbing issues during and outside regular hours, as needed.

 

Required Qualifications

  • Minimum 5 years of plumbing experience (residential, commercial, or industrial)

  • Valid plumbing license or applicable certification

  • Strong knowledge of plumbing codes and safety standards

  • Proficient with plumbing tools, diagnostic equipment, and materials (PVC, copper, cast iron, etc.)

  • Ability to read and interpret blueprints and technical drawings

  • Capable of working independently and making sound decisions in the field

  • Excellent problem-solving and communication skills

  • Physical ability to lift heavy materials, work in confined spaces, and stand for long periods

  • Valid driver’s license and reliable transportation

  • Flexibility to handle tasks outside of standard responsibilities as needed

 

Preferred Qualifications

  • Experience with advanced or complex plumbing systems

  • Additional certifications (e.g., backflow prevention, HVAC)

  • Knowledge of green plumbing or water treatment systems

  • Experience operating heavy equipment is a plus

 

Working Conditions

  • Exposure to hazardous materials may occur (e.g., sewage, asbestos); PPE will be required

  • Work environments vary, including homes, construction sites, and commercial buildings

  • On-call availability for emergency response may be required outside of normal hours

 

Compensation & Benefits

  • Competitive salary based on experience

  • Benefits include:

    • Health insurance

    • Paid time off

    • Retirement plan options

    • Opportunities for professional development

    • Overtime may be available depending on workload and emergency demand

     

Couch Cleaner

Responsibilities:

  • Follow our step-by-step couch cleaning process until the couch is spotless and customer-ready.

  • Move couches in and out of storage using our dolly (must be able to lift solo when needed).

  • Stage each couch with pillows and our staging blanket to make it look showroom-ready.

  • Take clear, well-lit photos from multiple angles—no blurry shots.

  • Record a video walkthrough showing fabric texture, condition, and any flaws.

  • Measure dimensions and document any imperfections.

  • Send all content (photos, video, dimensions, notes) in our team’s Telegram group chat.

  • Occasionally host couch viewings for local buyers.

 

Workload:


Expect 5–10 couches per week. Some weeks are slower, some busier
 
 
Pay:

  • $10 per cushion – most couches range from $40–$70 total

  • Weekly pay each Sunday

  • Performance bonuses $ available for consistent, high-quality work

 

What We’re Looking For:

  • Independent, reliable, and self-motivated

  • Friendly and professional during customer viewings

  • Detail-oriented—takes pride in doing things right

  • Owns a phone with a good camera (clean, clear footage is a must)

Assistant Manager

We are looking for a high energy and dedicated assistant front of the house manager who is able to work  multiple stations and has kitchen leadership experience. Weekend availability required. 2+ years of experience in high volume kitchens preferred. Good attitude and the ability to work well with others is key. Baileys’ Restaurants Group offers competitive compensation, health insurance, career advancement opportunities, among other benefits.

ASSISTANT MANAGER

Reports directly to: Restaurant General Manager

Direct Subordinates: Restaurant dining room and culinary staff  

Job Overview

The Assistant Manager supports the General Manager and leadership team in managing the human, physical, and financial resources for their assigned outlet. The Assistant Manager is responsible for assuring outstanding guest experiences by leading daily service. This position requires proficiency in daily restaurant operations, including: crew training and performance standards; consistent menu execution; efficient use of products and resources; maintaining clean and safe work and public spaces; and other responsibilities as assigned by the General Manager. 

Experience/Knowledge:

  • Have at least two years in food and beverage management, preferably in high volume or fine dining environments 
  • Compliant with all required health department and safety certifications, including currently valid ServSafe certification, Hepatitis A vaccination, and SMART certification

 

We are a group of St. Louis restaurants with respect for people, food, drink, and our beloved city. We depend on character and creativity to make nearly everything we serve by hand, from scratch, and always in a memorable setting. Our restaurants are not just great places to eat and drink, they are great places for individuals to work and thrive in diverse, challenging, and open-minded environments. We believe that we can only do well by being good to each other and by looking outside of ourselves.

Amusement Operator@#$

Repsonsabilities Include: @#$@#$@#

  • Supervising, monitoring, repairing, and attending to amuesments/rides
  • Boarding and securing passengers
  • Starting rides
  • Ensuring passengers exit safely

Host/Hostess

As a Host/Hostess, you’ll be the first impression of the restaurant—greeting guests, managing reservations, and seating guests efficiently to ensure a smooth and welcoming dining experience.

 

Responsibilities:

• Welcome and seat guests with a smile

• Manage reservations and waitlists

• Communicate wait times and accommodate guest requests

• Keep the entrance and waiting area clean and organized

• Assist with takeout orders and phone inquiries

 

Requirements:

• Strong communication and organization skills

• Friendly and professional demeanor

• Ability to manage busy shifts with ease

General Manager

Are you a natural leader with a passion for hospitality, team development, and operational excellence? As our General Manager, you’ll be the driving force behind daily operations, staff leadership, and the overall success of the restaurant. If you thrive in a fast-paced environment and know how to balance great service with strong business performance, we want you on our team.

 

What You’ll Do:

• Lead, coach, and develop a high-performing restaurant team

• Oversee all aspects of daily operations to ensure efficiency and excellence

• Manage budgets, labor, and cost controls to meet financial goals

• Monitor inventory levels, place orders, and maintain vendor relationships

• Deliver outstanding guest experiences by upholding service and quality standards

• Enforce health, safety, and regulatory compliance across all departments

• Analyze performance metrics and implement strategies for continuous improvement

 

What We’re Looking For:

• 2+ years of restaurant management experience preferred

• Proven leadership and team development skills

• Strong financial management and problem-solving abilities

• Excellent communication, organization, and decision-making skills

• A passion for hospitality and creating a positive, guest-first culture

 

Why You’ll Love Working Here:

• A dynamic work environment with a supportive leadership team

• Competitive salary and performance-based incentives

• Opportunities for advancement and professional development

• Flexible scheduling and a healthy work-life balance

• A chance to make a real impact on team culture and guest satisfaction

 

If you’re ready to lead a team, grow a business, and bring energy and excellence to every shift, apply today!

Kitchen Manager

As a Kitchen Manager, you’ll be responsible for overseeing all kitchen operations, ensuring food quality, managing kitchen staff, and maintaining food safety standards. You’ll work closely with the management team to control costs, optimize efficiency, and create a great work environment for the kitchen crew.

 

Key Responsibilities:

• Team Leadership & Training: Hire, train, and manage kitchen staff to ensure a high-performing team

• Food Quality & Consistency: Oversee food preparation, cooking, and presentation to meet restaurant standards

• Inventory & Ordering: Manage food costs, order supplies, and track inventory to minimize waste

• Kitchen Operations & Efficiency: Ensure a smooth, organized, and clean kitchen workflow

• Safety & Compliance: Enforce food safety, sanitation, and workplace safety regulations (ServSafe certification preferred)

• Scheduling & Labor Management: Develop efficient schedules to optimize labor costs while maintaining productivity

• Problem-Solving & Communication: Work closely with front-of-house management to ensure seamless service

• Menu Execution & Innovation: Assist with menu planning, new recipes, and seasonal specials

 

What We’re Looking For:

• Experience: 2+ years in a Kitchen Manager, Sous Chef, or similar leadership role

• Culinary Knowledge: Strong understanding of cooking techniques, food safety, and kitchen operations

• Leadership Skills: Ability to train, coach, and motivate a team

• Organization & Time Management: Able to handle multiple priorities in a fast-paced environment

• Financial Acumen: Understanding of food costs, labor costs, and budget management

• Problem-Solving Mindset: Quick thinker who can handle challenges during service

Line Cook

Do you thrive in a fast-paced kitchen where precision, teamwork, and timing matter? We’re looking for a skilled and motivated Line Cook to help deliver consistently great food and keep the kitchen running smoothly. If you take pride in your work, love being part of a tight-knit team, and are passionate about quality, we want to hear from you.

 

What You’ll Do:

• Prepare and cook menu items with accuracy, speed, and attention to detail

• Ensure all dishes meet presentation, portion, and quality standards

• Set up and maintain a clean, organized, and well-stocked workstation

• Follow food safety and sanitation procedures, keeping health standards top of mind

• Assist with prep work, inventory rotation, and receiving deliveries as needed

• Communicate clearly with the kitchen team and front-of-house staff to ensure smooth service

• Stay calm and efficient during high-volume shifts and work collaboratively with the team

 

What We’re Looking For:

• Previous experience in a professional kitchen preferred

• Strong knife skills and working knowledge of a variety of cooking methods and equipment

• Ability to work efficiently under pressure and follow directions precisely

• Excellent time management and multitasking skills

• Dependable, team-oriented, and committed to high standards of cleanliness and food quality

 

Why You’ll Love Working Here:

• Fast-paced, supportive kitchen environment

• Competitive pay based on experience

• Opportunities for growth, training, and advancement

• Flexible scheduling

• Free or discounted meals during shifts

 

If you’re ready to bring your skills to a kitchen that values quality, teamwork, and consistency, apply today. Let’s cook something great together.

Chef

We’re looking for a skilled and passionate Head Chef to lead our kitchen team, drive culinary excellence, and take our menu to the next level. If you have a deep love for food, strong leadership skills, and a commitment to quality, this is the perfect opportunity for you.

 

Position Overview:

As the Head Chef, you’ll be responsible for overseeing all kitchen operations—from menu creation and food quality to staff development and cost control. You will lead by example, inspire your team, and maintain the highest culinary standards to deliver an outstanding dining experience.

 

Key Responsibilities:

• Kitchen Leadership: Direct daily kitchen operations and manage a team of chefs, cooks, and kitchen staff

• Menu Development: Design, refine, and execute a creative, seasonal menu aligned with the restaurant’s concept and goals

• Food Quality and Consistency: Ensure every dish meets high standards for flavor, presentation, and consistency

• Staff Training and Development: Hire, train, and mentor kitchen staff to create a strong, collaborative team culture

• Inventory and Cost Management: Oversee food purchasing, control costs, monitor portioning, and reduce waste

• Health and Safety Compliance: Ensure compliance with all food safety and sanitation regulations (ServSafe certification preferred)

• Cross-Department Collaboration: Partner with front-of-house leadership and ownership to align kitchen performance with overall business objectives

• Expedite and Problem-Solving: Oversee service during busy shifts, manage workflow, and handle issues quickly and professionally

 

What We’re Looking For:

• Experience: Minimum 3+ years as a Head Chef, Executive Chef, or Senior Sous Chef in a high-volume kitchen

• Culinary Expertise: Strong command of cooking techniques, industry trends, and kitchen operations

• Leadership and Team Management: Ability to train, motivate, and manage a kitchen team with professionalism and energy

• Creativity and Passion: A genuine enthusiasm for food, flavor, and designing unique, guest-driven dishes

• Financial Acumen: Proven experience managing food costs, inventory, and vendor relationships

• Time Management and Organization: Ability to multitask and prioritize in a fast-paced environment

• Communication Skills: Clear, professional communicator with staff, vendors, and leadership

Bartender

As a Bartender, you’ll craft high-quality drinks, engage with guests, and keep the bar running smoothly.

 

Responsibilities:

• Prepare and serve drinks accurately and efficiently.

• Provide outstanding customer service and maintain bar cleanliness.

• Manage bar inventory and restocking.

• Follow all alcohol service laws and company policies.

• Work with servers and kitchen staff to ensure smooth service.

 

Requirements:

• 1+ years of bartending experience preferred.

• Knowledge of classic and craft cocktails.

• Friendly, engaging personality.

• TIPS or Safe Serve certification is a plus.

Dishwasher

As a Dishwasher, you’ll play a key role in keeping the kitchen running smoothly by maintaining clean dishes and kitchen equipment.

 

Responsibilities:

• Wash and sanitize dishes, utensils, and kitchen tools

• Keep the dish area and kitchen clean and organized

• Assist with basic food prep or kitchen tasks when needed

 

Requirements:

• Hardworking and reliable

• Ability to work in a fast-paced environment

Server

As a Server, you’ll be the face of the restaurant, delivering great service, taking orders, and ensuring guests have an excellent dining experience.

 

Responsibilities:

• Greet guests and take orders accurately.

• Provide menu recommendations and upsell food and beverages.

• Deliver food and drinks promptly and check on guest satisfaction.

• Handle transactions and process payments efficiently.

• Maintain a clean and organized section.

• Work closely with the kitchen and bar teams.

 

Requirements:

• Previous serving experience preferred but not required.

• Friendly, outgoing personality.

• Ability to multitask in a fast-paced environment.

• Strong communication and teamwork skills.

Front of House Fountain on Delmar

The Fountain on Delmar is looking for friendly and engaging people to become a part of the team as a Soda Fountain Barista. This role includes making coffee drinks (no previous experience required), ice cream making, and bartending. This is a forward-facing customer service role, so this role will require applicants to be comfortable with and eager to converse, serve, and upsell guests.

Days, nights, and weekend shifts are available for those interested in making money in a fun and fast-paced, upscale fast casual environment.

Must LOVE interacting with and serving people – serving as a tour guide to our menu and new special space.

Those interested in growth opportunities within our family of HuSTL Hospitality Group restaurants are encouraged to apply. Come join our team and grow with us! Should be available to work a variety of day, evening, and weekend shifts. YOU MUST BE 21+ TO WORK at The Fountain on Delmar as we have a full service bar.

Applicants should be hard-working, fast on their feet, quality-oriented, coachable, and willing to learn. Those that work hard and do well, will be given additional opportunities for growth and increased responsibility/income.

We are looking for talent that can work a mix of days and nights, who is a team player with a demonstrated history of success in previous roles. Specific hospitality experience is not required – but a strong work history in roles that utilize complimentary skills is required.

Pay includes a base + tip share.

Pay & Benefits:

Pay of $16 to $20/hour with tip-out, commensurate with experience
Opportunities for training, certifications, leadership
Strong team environment with regular social events and a family atmosphere

Job Types: Full-time, Part-time

Pay: $16.00 – $20.00 per hour with tips

Benefits:

Paid time off

Shift:

Day shift
Evening shift

Work Location: In person

Front of House The Fountain on Delmar

bartending. This is a forward-facing customer service role, so this role will require applicants to be comfortable with and eager to converse, serve, and upsell guests.

Days, nights, and weekend shifts are available for those interested in making money in a fun and fast-paced, upscale fast casual environment.

Must LOVE interacting with and serving people – serving as a tour guide to our menu and new special space.

Those interested in growth opportunities within our family of HuSTL Hospitality Group restaurants are encouraged to apply. Come join our team and grow with us! Should be available to work a variety of day, evening, and weekend shifts. YOU MUST BE 21+ TO WORK at The Fountain on Delmar as we have a full service bar.

Applicants should be hard-working, fast on their feet, quality-oriented, coachable, and willing to learn. Those that work hard and do well, will be given additional opportunities for growth and increased responsibility/income.

We are looking for talent that can work a mix of days and nights, who is a team player with a demonstrated history of success in previous roles. Specific hospitality experience is not required – but a strong work history in roles that utilize complimentary skills is required.

Pay includes a base + tip share.

Pay & Benefits:

Pay of $16 to $20/hour with tip-out, commensurate with experience
Opportunities for training, certifications, leadership
Strong team environment with regular social events and a family atmosphere

Job Types: Full-time, Part-time

Pay: $16.00 – $20.00 per hour

Benefits:

Paid time off

Shift:

Day shift
Evening shift

Work Location: In person

Front of House Manager

Are you a natural leader with a passion for hospitality, team development, and operational excellence? As our Front of House Manager, you’ll be the driving force behind daily operations, staff leadership, and the overall success of the restaurant. If you thrive in a fast-paced environment and know how to balance great service with strong business performance, we want you on our team.

Let It Be is a Beatles forward bar/restaurant bringing a unique experience of live music every Friday and Saturday and fantastic food as the cherry on top. We are looking to add to the dynamic of the team and harbor a fun work environment that bleeds into the guest’s experience.

What You’ll Do:

  • Lead, coach, and develop a high-performing restaurant team
  • Oversee all aspects of daily operations to ensure efficiency and excellence
  • Monitor inventory levels, place orders, and maintain vendor relationships
  • Deliver outstanding guest experiences by upholding service and quality standards
  • Enforce health, safety, and regulatory compliance
  • Analyze performance metrics and implement strategies for continuous improvement
  • Create SOPs and list to delegate between staff to ensure cleanliness and smooth operations in the restaurant.

 

What We’re Looking For:

  • 2+ years of restaurant management experience preferred
  • TIPs certification for the city of Waukesha required
  • ServeSafe Manger certification recommended but not required
  • Proven leadership and team development skills
  • Strong financial management and problem-solving abilities
  • Excellent communication, organization, and decision-making skills
  • A passion for hospitality and creating a positive, guest-first culture

Why You’ll Love Working Here:

  • A dynamic work environment with a supportive leadership team
  • Competitive salary
  • Opportunities for advancement and professional development
  • Flexible scheduling and a healthy work-life balance
  • A chance to make a real impact on team culture and guest satisfaction

If you’re ready to lead a team, grow a business, and bring energy and excellence to every shift, apply today!

Bartender

Shift Manager

Concord Pizza is looking to add a part time or full time Shift Manager to oversee all operations of the restaurant. The Shift Manager will be responsible for ensuring that guests are greeted upon entrance, that the restaurant is stocked and ready for service, and that the restaurant is cleaned and ready for service. The Shift Manager will also be responsible for ensuring that the kitchen staff is following recipes, prepping ingredients as directed, and maintaining proper product rotation. In addition, the Shift Manager will be responsible for managing guest satisfaction and raising customer satisfaction. Ultimately, the Shift Manager will ensure that all aspects of the restaurant run smoothly and that guest satisfaction is never too high or too low.

Qualifications:

  • High school diploma or equivalent required.
  • Prior restaurant management experience required.
  • Must be able to communicate effectively with customers and other staff.
  • Must be able to work in a fast-paced environment and handle multiple tasks while maintaining a high level of accuracy.

Effectively communicates with Guests, and all team members.Learn and train new team members on all food stations in the restaurant
Is able to work with the staff and complete all opening and closing duties, to include: making dough, prep, and cash handling.Efficiently controls labor by properly managing staff according to sales volume.
Prepares and cook all food according to our procedures and recipes.
Maintains a clean work stations and store during hours of operation.
Managers must understand all policies and procedures of Concord Pizza

If you have excellent organizational and team management skills and experience in the food industry, we’d like to meet you.

* An ideal candidate works well other team members and can work efficiently in a fun, friendly, fast paced environment

* Prior experience is preferred but not necessary, a good attitude and work ethic is a must!
* Competitive wages based on experience, availability and the amount of responsibilities one is willing to take on.
* Must be 18 yrs of age with a reliable vehicle
* No late nights and we are closed all major holidays. We are out by 9 during the week and no later then 9:30 on Fri or Sat. Earlier shifts available too!
* Enjoy free and discounted meals

Job Types: Full-time, Part-time

Pay: Up to $19.00 per hour

Expected hours: 25 – 35 per week

Head Chef/Manager

Let It Be is a unique bar/restaurant located in downtown Waukesha featuring live bands every Friday and Saturday. As the Head Chef you will be responsible for overseeing all restaurant operations. Use your knowledge and creativity to bring an exciting experience to our guest.

 

Position Overview:

As the Head Chef, you’ll be responsible for overseeing all kitchen operations—from menu creation and food quality to staff development and cost control. You will lead by example, inspire your team, and maintain the highest culinary standards to deliver an outstanding dining experience.

 

Key Responsibilities:

• Leadership: Direct daily restaurant operations and manage the back of house and front of house team.

• Menu Development: Design, refine, and execute a creative, seasonal menu aligned with the restaurant’s concept and goals

• Food Quality and Consistency: Ensure every dish meets high standards for flavor, presentation, and consistency

• Staff Training and Development: Hire, train, and mentor staff to create a strong, collaborative team culture

• Inventory and Cost Management: Oversee food purchasing, control costs, monitor portioning, and reduce waste

• Health and Safety Compliance: Ensure compliance with all food safety and sanitation regulations (ServSafe Manager certification required) (TIPS certification through the city of Waukesha recommended)

• Cross-Department Collaboration: Partner with front-of-house leadership and ownership to align kitchen performance with overall business objectives

• Expedite and Problem-Solving: Oversee service during busy shifts, manage workflow, and handle issues quickly and professionally

 

What We’re Looking For:

• Experience: Minimum 3+ years as a Head Chef, Executive Chef, or Senior Sous Chef.

• Culinary Expertise: Strong command of cooking techniques, industry trends, and kitchen operations

• Leadership and Team Management: Ability to train, motivate, and manage a team with professionalism and energy

• Creativity and Passion: A genuine enthusiasm for food, flavor, and designing unique, guest-driven dishes

• Financial Acumen: Proven experience managing food costs, inventory, and vendor relationships

• Time Management and Organization: Ability to multitask and prioritize in a fast-paced environment

• Communication Skills: Clear, professional communicator with staff, vendors, and leadership

Front of house Supervisor

As a Server, you’ll be the face of the restaurant, delivering great service, taking orders, and ensuring guests have an excellent dining experience.

 

Responsibilities:

• Greet guests and take orders accurately.

• Provide menu recommendations and upsell food and beverages.

• Deliver food and drinks promptly and check on guest satisfaction.

• Handle transactions and process payments efficiently.

• Maintain a clean and organized section.

• Work closely with the kitchen and bar teams.

 

Requirements:

• Previous serving experience preferred but not required.

• Friendly, outgoing personality.

• Ability to multitask in a fast-paced environment.

• Strong communication and teamwork skills.

Engineering Supervisor

Looking for an exciting new challenge in the hospitality industry? Our hotel is seeking a highly motivated and skilled Engineering Supervisor to join our team! In this role, you will report to the Director of Engineering and assist them in  overseeing the maintenance and repair of all mechanical and electrical equipment within the hotel, ensuring that our guests have a safe and comfortable stay. Starting pay at $25/hour, open for discussion based on experience and certifications. 

Key Responsibilities 

  • Read, write, speak and understand English
  • Hotel, institutional, HVAC systems experience of 3-5 years preferred
  • Refrigeration, HVAC certification or journeyman level experience
  • Previous management or supervisory experience of 2-3 years
  • Working knowledge of electrical, mechanical, emergency, preventative maintenance systems and all related disciplines
  • Basic computer skills, administrative skills
  • Meet minimum age requirement of jurisdiction
  • Ability to communicate effectively with public and other employees
  • Valid driver’s license preferred 

Davidson Hospitality Group is an award-winning, full-service hospitality management company overseeing hotels, restaurants, dining and entertainment venues across the US.   A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners’ mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company. In keeping with the company’s heritage of delivering value, Davidson is comprised of four highly specialized operating verticals: Davidson Hotels, Pivot, Davidson Resorts and Davidson Restaurant Group.


In keeping with the company’s heritage of delivering value to its owners and team members, Davidson offers a rich benefit program with a variety of benefits designed to enrich the lives and well-being of our team members and their families.

  • Multiple Tiers of Medical Coverage
  • Dental & Vision Coverage
  • 24/7 Teledoc service
  • Free Maintenance Medications
  • Pet Insurance
  • Hotel Discounts
  • Tuition Reimbursement
  • Paid Time Off (vacation, sick, bereavement, and Holidays). 
  • 401K Match

Working at Davidson is like nowhere else. It’s less of a job, more of a calling. It’s part career, part revolution. Because whatever you do here, you play a part in helping redefine the way quality hospitality is delivered to our guests, our clients, our partners, and each other.

EOE AA- Minorities/Females/Vet/Disability/Gender Identity/Sexual Orientation

Davidson Hospitality is a drug free workplace.  Pre-employment drug test and background check required.  We participate in E-Verify.

Engineer III/HVACR

Key Responsibilities:

  • Oversee and manage the maintenance team, assigning tasks and providing guidance
  • Conduct regular inspections and preventive maintenance to ensure optimal functionality of equipment and facilities
  • Respond promptly to maintenance requests and address issues efficiently
  • Troubleshoot and diagnose problems with HVAC, electrical, plumbing, and other systems
  • Coordinate with external contractors for major repairs and renovations
  • Maintain inventory of supplies and equipment, ensuring availability when needed
  • Adhere to safety and regulatory standards, promoting a safe working environment
  • Keep accurate records of maintenance activities and prepare reports as required

Join our team as a Senior Maintenance Engineer and be part of a thriving and dynamic hospitality environment. Apply now to showcase your skills and make a significant impact on our guests’ experience and the overall success of our property!

 

Qualifications

  • Minimum of 5 years of experience in maintenance, preferably in the hospitality industry
  • Strong knowledge of mechanical, electrical, and plumbing systems
  • Proven leadership skills with the ability to effectively manage a team
  • Excellent problem-solving and troubleshooting abilities
  • Detail-oriented with strong organizational skills
  • Ability to work independently and prioritize tasks effectively
  • Technical certifications or licenses are a plus
  • Proficiency in using maintenance management software is desirable

Davidson Hospitality Group is an award-winning, full-service hospitality management company overseeing hotels, restaurants, dining and entertainment venues across the US.   A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners’ mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company. In keeping with the company’s heritage of delivering value, Davidson is comprised of four highly specialized operating verticals: Davidson Hotels, Pivot, Davidson Resorts and Davidson Restaurant Group.

In keeping with the company’s heritage of delivering value to its owners and team members, Davidson offers a rich benefit program with a variety of benefits designed to enrich the lives and well-being of our team members and their families.

  • Multiple Tiers of Medical Coverage
  • Dental & Vision Coverage
  • 24/7 Teledoc service
  • Free Maintenance Medications
  • Pet Insurance
  • Hotel Discounts
  • Tuition Reimbursement
  • Paid Time Off (vacation, sick, bereavement, and Holidays). 
  • 401K Match

Working at Davidson is like nowhere else. It’s less of a job, more of a calling. It’s part career, part revolution. Because whatever you do here, you play a part in helping redefine the way quality hospitality is delivered to our guests, our clients, our partners, and each other.

EOE AA- Minorities/Females/Vet/Disability/Gender Identity/Sexual Orientation

Davidson Hospitality is a drug free workplace.  Pre-employment drug test and background check required.  We participate in E-Verify.

Bartender

General responsibilities inlclude:

  • Customer interactions
  • Food and beverage service
  • Mixing and pouring drinks
  • General bar preparation and maintenance.

Crew Member

As a Crew Member, you’ll be responsible for a variety of front- and back-of-house tasks, from preparing food to serving guests and keeping the restaurant running smoothly. No experience? No problem! We provide on-the-job training and opportunities for growth.

 

Key Responsibilities:

• Guest Service: Greet guests with a friendly attitude and provide excellent customer service

• Food Preparation: Assist with prepping, assembling, and serving food according to restaurant standards

• Cashier Duties: Take orders, process payments, and handle transactions accurately (if applicable)

• Maintain Cleanliness: Keep workstations, dining areas, and restrooms clean and organized

• Teamwork: Work closely with other team members to ensure smooth restaurant operations

• Stock and Replenish: Monitor inventory levels and restock as needed

• Follow Safety and Food Guidelines: Adhere to food handling, sanitation, and workplace safety regulations

 

What We’re Looking For:

• Positive Attitude: Friendly, outgoing, and ready to work hard

• Reliability: Punctual, responsible, and able to handle busy shifts

• Team Player: Works well with others in a fast-paced environment

• Adaptability: Willing to learn and take on different tasks

• Customer Service Skills: Experience in hospitality or food service is a plus but not required

Event Brand Ambassador

Event Brand Ambassador – Job Description

We are seeking enthusiastic and reliable Event Brand Ambassadors to represent our brand during live events, activations, and promotional campaigns. As an Event Brand Ambassador, you will be the face of the company, engaging with attendees, creating memorable brand experiences, and driving awareness.

Key Responsibilities:

  • Represent the brand positively at events, trade shows, festivals, and pop-ups

  • Greet and engage event attendees with energy and professionalism

  • Distribute promotional materials and samples

  • Answer questions about the brand and product offerings

  • Assist with event setup, breakdown, and booth maintenance

  • Collect feedback and provide insights from on-site interactions

  • Capture content (photos/videos) during events if requested

Requirements:

  • Outgoing, personable, and confident interacting with large groups

  • Reliable, punctual, and able to follow instructions

  • Strong communication and interpersonal skills

  • Ability to stand for extended periods and lift event materials (if needed)

  • Prior experience in promotions, customer service, or events a plus

  • Must be available for event dates and briefings

General Manager

Are you a natural leader with a passion for hospitality, team development, and operational excellence? As our General Manager, you’ll be the driving force behind daily operations, staff leadership, and the overall success of the restaurant. If you thrive in a fast-paced environment and know how to balance great service with strong business performance, we want you on our team.

This is a full service day time cafe restaurant , great hours , no nights 

 

What You’ll Do:

• Lead, coach, and develop a high-performing restaurant team

• Oversee all aspects of daily operations to ensure efficiency and excellence

• Manage budgets, labor, and cost controls to meet financial goals

• Monitor inventory levels, place orders, and maintain vendor relationships

• Deliver outstanding guest experiences by upholding service and quality standards

• Enforce health, safety, and regulatory compliance across all departments

• Analyze performance metrics and implement strategies for continuous improvement

 

What We’re Looking For:

• 2+ years of restaurant management experience preferred

• Proven leadership and team development skills

• Strong financial management and problem-solving abilities

• Excellent communication, organization, and decision-making skills

• A passion for hospitality and creating a positive, guest-first culture

 

Why You’ll Love Working Here:

• A dynamic work environment with a supportive leadership team

• Competitive salary and performance-based incentives

• Opportunities for advancement and professional development

• Flexible scheduling and a healthy work-life balance

• A chance to make a real impact on team culture and guest satisfaction

 

If you’re ready to lead a team, grow a business, and bring energy and excellence to every shift, apply today!

Sous Chef

The Sous Chef is the second-in-command in the kitchen, working closely with the Executive Chef to oversee food preparation, ensure consistency, and maintain high culinary standards. This role requires a strong leader who can manage the kitchen staff, execute menu items with precision, and help create a smooth, efficient kitchen operation.

 

Key Responsibilities:

• Kitchen Leadership: Support the Executive Chef in managing daily kitchen operations and leading the team

• Food Preparation & Quality Control: Ensure all dishes are prepared consistently, with excellent taste and presentation

• Team Supervision & Training: Coach, mentor, and train kitchen staff to uphold culinary standards

• Inventory & Ordering: Monitor inventory, place orders, manage food costs, and minimize waste

• Health & Safety Compliance: Maintain strict adherence to all food safety, sanitation, and hygiene protocols

• Menu Development: Assist with creating new menu items, seasonal specials, and improving existing dishes

• Line Cooking & Expedite Service: Step in as needed during busy service periods, including cooking on the line or expediting

• Problem-Solving & Efficiency: Address issues quickly to ensure a smooth and productive kitchen environment

 

What We’re Looking For:

• Minimum 2+ years of experience as a Sous Chef or Lead Line Cook in a high-volume kitchen

• Strong culinary skills and knowledge of cooking techniques, ingredients, and kitchen equipment

• Proven leadership ability with excellent communication and team management skills

• Strong time management and the ability to work efficiently in a high-pressure environment

• Creativity and passion for food innovation and menu development

• Keen attention to detail, especially regarding quality, consistency, and plating

• Food Safety Certification (ServSafe or equivalent preferred)

Assistant Kitchen Manager

We’re looking for a dependable and energetic team member to join our weekend kitchen crew! If you enjoy cooking, multitasking, and serving up great food with a side of good vibes, we’d love to meet you!

Schedule: 

  • Friday & Saturday (12:00 PM – 9:00 PM)
  • Sunday (8:00 AM – 6:00 PM)

Pay: $20/hour + tips

Responsibilities Include:

  • Taking and preparing food orders accurately and efficiently
  • Making handcrafted pizzas using our pizza oven
  • Preparing and serving items from our full brunch menu
  • Assisting with food prep, ordering, and inventory
  • Providing excellent service while interacting with customers
  • Keeping the kitchen clean, organized, and compliant with safety standards

What We’re Looking For:

  • Experience in a kitchen or food service environment preferred
  • Must be reliable and able to work all listed shifts
  • Strong multitasking and communication skills
  • Positive attitude and team player mindset

If you love great food, fast-paced weekends, and bringing good energy into the kitchen, apply now and let’s get cookin’!

Director of Marketing & Communications

Director of Marketing and Communications
Algonquin Golf Club, located in Glendale, Missouri, is one of the St. Louis region’s most historic
and prestigious private clubs. Originally founded in 1899 and relocated to its current location in
1903, Algonquin provides a full suite of premier amenities, including golf, racquet sports,
swimming, and fine dining within its elegant, historic clubhouse. The club prides itself on
fostering a warm, family-centric atmosphere where long-lasting friendships and community ties
flourish. Steeped in tradition yet forward-looking, the club consistently invests in improvements
like course renovations and upgraded recreational facilities, maintaining its status as a top-tier
private club in St. Louis for over a century.
Position Overview
Algonquin Golf Club seeks a dynamic and experienced Director of Marketing and
Communications to lead all communication strategies for its vibrant private club community.
This role is responsible for planning, developing, and executing external and internal
communications across multiple platforms. The ideal candidate is a skilled communicator with
exceptional written, verbal, and strategic abilities, demonstrating expertise in digital
engagement, branding, and member-focused messaging.
Strategic Communications Leadership
• Develop and implement a comprehensive communication strategy to enhance member
engagement.
• Maintain consistency in messaging across all club communication channels.
Marketing Communications for Member Engagement
• Design and execute marketing campaigns that inform, excite, and engage members
around club activities, traditions, and amenities.
• Leverage member feedback and analytics to tailor messaging that resonates across
demographics and interest groups.
• Working under direction of Director of Membership, create targeted outreach for new
members to ensure a warm welcome and promote early engagement in club life.
• Collaborate with department heads to ensure all initiatives (Golf, Racquet Sports,
Aquatics and F&B) are communicated in a timely, appealing, and effective manner.
Content Development & Management
• Write, edit, and curate content for the club’s website, mobile app, email marketing,
newsletters, digital communications and printed materials.
• Oversee production and distribution of both electronic and print media.
• Monitor and refine digital communication for optimal member experience.
Page 2 of 3
Branding & Visual Identity
• Ensure adherence to club branding guidelines and educate staff and members on best
practices.
• Maintain high standards for all visual assets, including event signage, photography,
promotional materials, and digital graphics.
• Proficiency in design tools such as Adobe Creative Suite for producing marketing
materials.
Member & Departmental Collaboration
• Work closely with the General Manager, Communications Committee, and department
leaders to align communication strategies with club initiatives.
• Create and refine content for Golf, Racquet Sports, Aquatics programming.
• Support food & beverage teams with menu announcements, invitations, and event
promotions.
Technology & Digital Engagement
• Oversee updates and content management for the club’s website and mobile app.
• Serve as the primary contact for troubleshooting technical issues with members and
staff, liaising with external vendors as needed.
Member & Employee Recognition
• Assist in developing and promoting Member milestones, anniversaries, and family
announcements.
• Lead Employee Recognition initiatives, including writing biographies, capturing
headshots, and managing awards.
Administrative & Operational Support
• Maintain organized digital files of past and current club materials for archival purposes.
• Update and manage Member email lists, phone directories, and general voicemail
boxes.
• Strong attention to detail ensuring accuracy and minimizing errors.
Qualifications & Requirements
Ideal Candidate Profile:
• Bachelor’s degree in Communications, Journalism, Marketing, or a related field
preferred.
• Strong writing and editing abilities for newsletters, emails and website content.
• At least five years of experience in a similar role or relevant experience preferred.
Page 3 of 3
• Strong understanding of website management, email marketing, and digital content
strategy.
• Experience with Microsoft Office tools.
• Experience in graphic design, with proficiency in Adobe Creative Suite, Canva,
Photoshop, Illustrator, InDesign, and more.
• Skilled in photography, a plus but not required.
• Excellent interpersonal communication skills, professionalism, and a member-focused
approach.
• Ability to work in a dynamic, fast-paced environment.
Work Schedule
• Full-time: Monday–Friday, 9:00 AM – 5:00 PM.
• Occasional weekend and evening availability for signature events (e.g., Invitational,
Member-Member, Couples’ Twilight, July 3rd Festivities, Christmas with Santa,
Halloween Party).
Compensation & Benefits
• Salary: Negotiable (competitive within industry standards).
• Performance Bonus: Discretionary year-end award.
• Member Holiday Gift Fund participation.
• Clothing and phone allowance.
• Full benefits package: Health & Dental Insurance, 401K with full company matching up
to 5%, and daily staff meal during kitchen operations.
Submitting Credentials
• Please send cover letter and resume, attention:
John C. Welter, CCM, CCE
General Manager/COO
Algonquin Golf Club
johncwelter@algonquingolfclub.com.
• Letter(s) of recommendation welcomed.

Parking Enforcement Agent – Taggr

Flexible Work Parking Enforcement Opportunity with GREAT PAY!

  • Flexible gig opportunity to boost your income.
  • Get paid to search license plates in our parking lots from your smartphone.
  • No experience necessary, all you’ll need is a smartphone and a positive attitude!
  • You will be our boots on the ground in your city and help manage each of our parking lots. 

Why Work with Taggr?

  • Easy to get started – No vehicle necessary.
  • Earn extra money – Get paid to tag vehicles in violation of parking rules. Earn $5 for tag issued! Most Taggrs earn between $25 and $65 per hour. 
  • Choose your own hours – Work when you want.

What You’ll Do

  • Visit parking lots around the city
  • Use your smartphone to search license plates using our Taggr software.
  • Tag vehicles that did not pay for parking.
  • Availability is especially needed during busy parking hours

Compensation

  • You will earn $5 for every notice issued
  • Monthly bonuses available! 
  • Opportunity to earn up to $500/week depending on how busy the lot is and how efficiently you work

Requirements for Parking Enforcement:

  • iPhone or Android smartphone.
  • 18+ years of age and authorized to work in the USA.
  • No criminal record.

Banquet Captain

We’re looking for a confident, organized, and service-driven Banquet Captain to lead our events and ensure every function runs smoothly. If you have a passion for hospitality, strong leadership skills, and thrive in a fast-paced environment, this is the perfect opportunity to take charge and deliver unforgettable guest experiences.

 

Position Overview:

As a Banquet Captain, you’ll oversee the execution of private events, including weddings, corporate functions, banquets, and parties. You’ll lead the service team, coordinate with kitchen and event staff, and act as the main point of contact to ensure that every event goes off without a hitch.

 

Key Responsibilities:

• Lead and supervise banquet staff during setup, service, and breakdown of events

• Serve as the main liaison between event clients, kitchen staff, and service team

• Ensure event timelines, floor plans, and service standards are executed accurately

• Assign duties, monitor performance, and support staff throughout the event

• Greet hosts/clients upon arrival and address any questions or concerns

• Maintain professionalism and calm in high-pressure situations

• Ensure cleanliness, organization, and safety of all event areas

• Provide post-event feedback to management and assist with reporting and inventory

 

What We’re Looking For:

• Previous banquet or event service experience required; leadership experience strongly preferred

• Strong organizational and time management skills

• Ability to lead and motivate a team in a fast-paced environment

• Excellent communication and problem-solving abilities

• High attention to detail and commitment to service excellence

• Ability to stand, walk, and lift items throughout long shifts

• Flexible schedule with availability on nights, weekends, and holidays

 

Why You’ll Love Working Here:

• Competitive pay with opportunities for tips or bonuses

• Leadership role in a dynamic, event-driven environment

• Flexible scheduling and a supportive team

• Opportunities for growth in hospitality and event management

• Work at a variety of exciting events and venues

 

If you’re ready to lead with confidence and create memorable experiences for every guest, apply today and take your hospitality career to the next level.

 

Server

Position Type: Part-time / Full-time || Reports To: Floor Manager / General Manager

Overview

Servers at Alpha Brewing are responsible for delivering a high-quality, personable dining experience. You’ll guide guests through our menu and beverage offerings, upsell local brews, and ensure tables are taken care of from start to finish.

Key Responsibilities

  • Greet guests warmly and promptly

  • Know the full food and drink menu, including pairings and allergens

  • Upsell craft beers, cocktails, and chef specials

  • Use the 3-Touch Rule: greet, mid-meal check-in, and pre-close

  • Maintain clean and stocked tables

  • Process payments accurately and efficiently

  • Communicate guest needs with the kitchen and bar

Requirements

  • Strong communication and hospitality skills

  • Prior service experience preferred but not required

  • Ability to multitask in a fast-paced environment

  • Enthusiastic attitude and team player

 

Bartender

As a Bartender, you’ll craft high-quality drinks, engage with guests, and keep the bar running smoothly.

 

Responsibilities:

• Prepare and serve drinks accurately and efficiently.

• Provide outstanding customer service and maintain bar cleanliness.

• Manage bar inventory and restocking.

• Follow all alcohol service laws and company policies.

• Work with servers and kitchen staff to ensure smooth service.

 

Requirements:

• 1+ years of bartending experience preferred.

• Knowledge of classic and craft cocktails.

• Friendly, engaging personality.

• TIPS or Safe Serve certification is a plus.

Assistant Kitchen Manager

Do you thrive in a fast-paced kitchen? Can you juggle tickets, manage a team, and still crack a joke during the dinner rush? If you’re passionate about food, leadership, and keeping a kitchen running smoothly, we want YOU as our next Assistant Kitchen Manager!

 

Who We Are:

We’re all about great food, great service, and a kitchen that runs like a well-oiled (but not greasy) machine. Our team is dedicated to delivering top-quality dishes while creating a positive and efficient work environment. We believe in teamwork, hard work, and a little bit of kitchen banter to keep things fun.

 

What You’ll Do:

• Support the Kitchen Manager – Help oversee kitchen operations, manage staff, and ensure everything runs smoothly.

• Lead by example – Jump on the line, expedite when needed, and set the standard for quality and efficiency.

• Ensure top-notch food quality – Make sure every plate that leaves the kitchen meets our standards.

• Train and mentor the team – Help new hires learn the ropes and keep the crew motivated.

• Stay organized and problem-solve – Keep inventory in check, manage prep lists, and tackle any issues that come your way.

• Maintain health and safety standards – A clean and safe kitchen is a happy kitchen.

 

What We’re Looking For:

• Strong leadership skills and a team-first mentality.

• Experience in a high-volume kitchen environment.

• Ability to handle pressure and keep things moving during peak hours.

• Excellent communication and problem-solving skills.

• A passion for food and a commitment to quality.

• Previous kitchen management or supervisory experience preferred.

If you’re ready to take the next step in your culinary career and help lead a kitchen that delivers great food and even better teamwork, apply today! Let’s cook up something amazing together.

Line Cook

Do you thrive in a fast-paced kitchen where precision, teamwork, and timing matter? We’re looking for a skilled and motivated Line Cook to help deliver consistently great food and keep the kitchen running smoothly. If you take pride in your work, love being part of a tight-knit team, and are passionate about quality, we want to hear from you.

 

What You’ll Do:

• Prepare and cook menu items with accuracy, speed, and attention to detail

• Ensure all dishes meet presentation, portion, and quality standards

• Set up and maintain a clean, organized, and well-stocked workstation

• Follow food safety and sanitation procedures, keeping health standards top of mind

• Assist with prep work, inventory rotation, and receiving deliveries as needed

• Communicate clearly with the kitchen team and front-of-house staff to ensure smooth service

• Stay calm and efficient during high-volume shifts and work collaboratively with the team

 

What We’re Looking For:

• Previous experience in a professional kitchen preferred

• Strong knife skills and working knowledge of a variety of cooking methods and equipment

• Ability to work efficiently under pressure and follow directions precisely

• Excellent time management and multitasking skills

• Dependable, team-oriented, and committed to high standards of cleanliness and food quality

 

Why You’ll Love Working Here:

• Fast-paced, supportive kitchen environment

• Competitive pay based on experience

• Opportunities for growth, training, and advancement

• Flexible scheduling

• Free or discounted meals during shifts

 

If you’re ready to bring your skills to a kitchen that values quality, teamwork, and consistency, apply today. Let’s cook something great together.

Server

We are accepting applications for servers with Fall availability.

Responsibilities include:

  • Greeting guests

  • Describing and selling menu items and specials

  • Taking orders, including answering guest questions and making recommendations

  • Serving food and drinks efficiently and accurately

  • Managing the guest experience and addressing concerns

  • Navigating guest complaints effectively and working with management to resolve issues

  • Accurately placing orders and processing payments

  • Completing sidework (rolling silverware, restocking condiments, etc.)

  • Memorizing menu items and specials

  • Maintaining clean, organized, and stocked server stations and dining areas

  • Additional tasks as assigned by management

Skills include:

  • Excellent customer service

  • Attention to detail

  • Ability to multitask

  • Knowledge of beer, wine, spirits, and cocktails

  • Strong communication and teamwork

  • Adherence to food safety regulations

  • Personable demeanor and willingness to learn

  • Commitment to high standards of quality and consistency

Previous restaurant service experience preferred. This role requires standing for long periods of time and may include lifting heavy objects or equipment. This role requires the ability to successfully complete a food handlers class through the Columbia/Boone County Department of Public Health as well as a State of Missouri Alcohol Responsibility Training (SMART) certification.

Hourly employees in both front and back of house participate in a tip pool. The average tip pool payout is $6.50/hr.

Events Specialist

About SERV

SERV is more than just a venue — it’s a one-of-a-kind, open-air destination built for connection, celebration, and unforgettable experiences. With a full-service bar, curated dining options, pickleball courts, and a dynamic outdoor event space, we bring people together in the most exciting ways.

Position Overview

The Events Specialist is responsible for the conception, planning, and execution of fun, engaging, and memorable events of all sizes—from casual community pop-ups to large-scale festivals. This role plays a key part in shaping the energy and atmosphere that make SERV a go-to destination for entertainment and connection.

Key Responsibilities

  • Lead the ideation and planning of public events and festivals that reflect SERV’s brand and community spirit
  • Collaborate with the Promotions/Marketing Team on event themes, promotions, and marketing campaigns
  • Coordinate with Operations, Facilities, and F&B teams to ensure seamless event execution
  • Develop and manage event timelines, run-of-show schedules, and staffing needs
  • Work with vendors, entertainers, and community partners to source décor, talent, and activations
  • Track event performance and gather feedback to improve future programming
  • Ensure all events comply with safety standards, licensing requirements, and venue policies
  • Oversee event budgets to ensure engaging experiences while maintaining cost-efficiency

What We’re Looking For

  • 3+ years of experience in event planning or coordination (hospitality, festivals, or community events a plus)
  • A creative thinker who thrives on designing vibrant, high-energy experiences
  • Excellent organization and project management skills
  • Strong communication and relationship-building abilities
  • Ability to juggle multiple events in a fast-paced environment
  • Willingness to work evenings, weekends, and holidays as needed

Why You’ll Love It Here

  • You’ll bring bold ideas to life in a fun, high-energy setting
  • You’ll collaborate with a passionate team focused on creativity, connection, and community
  • Your work will have a real impact—bringing people together and creating unforgettable memories

Ready to throw the next big party at SERV?

We’re looking for someone who lives for creating FUN events—and knows how to bring a crowd together.

Apply now and let’s make magic happen.

Utility Role (Busser/ Food Runner)

Overview

This is a dynamic hybrid role supporting both Front and Back of House operations. You’ll ensure dishware is clean and ready, assist with clearing and resetting tables, and run food to guests with accuracy and speed.

Key Responsibilities

  • Wash and sanitize all kitchen and dining wares

  • Restock clean dishes and utensils in the correct areas

  • Assist with bussing and resetting tables quickly

  • Deliver food from kitchen to tables promptly and with proper presentation

  • Help maintain cleanliness in kitchen and dining areas

  • Support overall team needs during service

Requirements

  • Strong work ethic and reliability

  • No experience necessary; we will train

  • Able to lift up to 50 lbs and be on feet for long shifts

Willingness to learn and jump in wherever needed

Sushi Chef hrly + tips

We are currently looking to add to our team! Sado is a fine dining Japanese restaurant serving an incredible selection of sushi, wagyu and creative dishes. A beautiful atmosphere to compliment the food of Award winning chef Nick Bognar.
 
We are looking for experienced line cooks and sushi chefs.
 
Our priority is taking care of our staff and in doing so, we have been extremely successful. Every new BOH team member is started at a base hourly rate (15.00) and 35% of tips (automatic 20% on every check) are divided amongst the BOH staff based off of hours worked. Eligible for performance based raises after six months of employment.
FULL TIME employment only requires 30.00 hours per week (4 DAY WORK WEEK). This entitles you to our BENEFITS package which includes, EMPLOYEE DISCOUNTS, FAMILY MEAL, HEALTHCARE, 7 PAID HOLIDAYS, and 6 days PAID TIME OFF. Benefits start after 6 months of employment.
Work directly with our chef Nick Bognar. Create on a daily basis, learn and grow with new techniques. Get paid well for it.
Candidates with no experience may still apply. We are willing to train motivated candidates.
 
Email a resume and cover letter to nick@indo-stl.com

Bartender

We are accepting applications for bartenders with Fall availability.

Responsibilities include:

  • Greeting guests

  • Describing and selling menu items and specials

  • Taking orders, including answering guest questions and making recommendations

  • Preparing and serving alcoholic and non-alcoholic beverages, including beer, wine, spirits, soft drinks, and cocktails

  • Serving food and drinks efficiently and accurately

  • Managing the guest experience and addressing concerns

  • Navigating guest complaints effectively and working with management to resolve issues

  • Accurately placing orders and processing payments

  • Assisting with inventory management

  • Memorizing menu items and specials

  • Maintaining clean, organized, and stocked bar area

  • Additional tasks as assigned by management

Skills include:

  • Excellent customer service

  • Attention to detail

  • Ability to multitask

  • Knowledge of beer, wine, spirits, and cocktails

  • Strong communication and teamwork

  • Adherence to food safety regulations

  • Personable demeanor and willingness to learn

  • Commitment to high standards of quality and consistency

Previous bartending experience preferred. This role requires standing for long periods of time and may include lifting heavy objects or equipment. This role requires the ability to successfully complete a food handlers class through the Columbia/Boone County Department of Public Health as well as a State of Missouri Alcohol Responsibility Training (SMART) certification.

Hourly employees in both front and back of house participate in a tip pool. The average tip pool payout is $6.50/hr.

PM Line Cook

We are currently hiring for line cooks with full-time availability. The PM shift runs from 3:00 PM to close (around 10:00 PM).

Responsibilities include:

  • Washing dishes

  • Prepping food for service, including but not limited to:

    • Making dough

    • Baking bread

    • Portioning ingredients

    • Washing & chopping produce

    • Preparing sauces

  • Making food using a woodfire oven

  • Making food  using a convection oven

  • Preparing cold items such as salads and gelato

  • Maintaining a clean, organized, and stocked work station

  • Cleaning and sanitizing prep and cooking areas and equipment

  • Additional tasks as assigned by management

Skills include:

  • Knife skills

  • Attention to detail

  • Ability to multitask

  • Order timing management

  • Proper ingredient storage and rotation

  • Strong communication and teamwork

  • Adherence to food safety regulations

  • Commitment to high standards of quality and consistency

Previous commercial kitchen experience preferred. This role requires standing for long periods of time and may include lifting heavy objects or equipment.

Hourly employees in both front and back of house participate in a tip pool. The average tip pool payout is $6.50/hr.

AM Line Cook

We are currently hiring for line cooks with full-time availability. The AM shift runs from 9:00 AM to 3:00 PM.

Responsibilities include:

  • Washing dishes

  • Prepping food for service, including but not limited to:

    • Making dough

    • Baking bread

    • Portioning ingredients

    • Washing & chopping produce

    • Preparing sauces

  • Making food using a woodfire oven

  • Making food  using a convection oven

  • Preparing cold items such as salads and gelato

  • Maintaining a clean, organized, and stocked work station

  • Cleaning and sanitizing prep and cooking areas and equipment

  • Additional tasks as assigned by management

Skills include:

  • Knife skills

  • Attention to detail

  • Ability to multitask

  • Order timing management

  • Proper ingredient storage and rotation

  • Strong communication and teamwork

  • Adherence to food safety regulations

  • Commitment to high standards of quality and consistency

Previous commercial kitchen experience preferred. This role requires standing for long periods of time and may include lifting heavy objects or equipment.

Hourly employees in both front and back of house participate in a tip pool. The average tip pool payout is $6.50/hr.

Line Cook

Do you thrive in a fast-paced kitchen where precision, teamwork, and timing matter? We’re looking for a skilled and motivated Line Cook to help deliver consistently great food and keep the kitchen running smoothly. If you take pride in your work, love being part of a tight-knit team, and are passionate about quality, we want to hear from you.

 

What You’ll Do:

• Prepare and cook menu items with accuracy, speed, and attention to detail

• Ensure all dishes meet presentation, portion, and quality standards

• Set up and maintain a clean, organized, and well-stocked workstation

• Follow food safety and sanitation procedures, keeping health standards top of mind

• Assist with prep work, inventory rotation, and receiving deliveries as needed

• Communicate clearly with the kitchen team and front-of-house staff to ensure smooth service

• Stay calm and efficient during high-volume shifts and work collaboratively with the team

 

What We’re Looking For:

• Previous experience in a professional kitchen preferred

• Strong knife skills and working knowledge of a variety of cooking methods and equipment

• Ability to work efficiently under pressure and follow directions precisely

• Excellent time management and multitasking skills

• Dependable, team-oriented, and committed to high standards of cleanliness and food quality

 

Why You’ll Love Working Here:

• Fast-paced, supportive kitchen environment

• Competitive pay based on experience

• Opportunities for growth, training, and advancement

• Flexible scheduling

• Free or discounted meals during shifts

 

If you’re ready to bring your skills to a kitchen that values quality, teamwork, and consistency, apply today. Let’s cook something great together.

Front of House S Grand

As a Server, you’ll be the face of the restaurant, delivering great service, taking orders, and ensuring guests have an excellent dining experience.

 

Responsibilities:

• Greet guests and take orders accurately.

• Provide menu recommendations and upsell food and beverages.

• Deliver food and drinks promptly and check on guest satisfaction.

• Handle transactions and process payments efficiently.

• Maintain a clean and organized section.

• Work closely with the kitchen and bar teams.

 

Requirements:

• Previous serving experience preferred but not required.

• Friendly, outgoing personality.

• Ability to multitask in a fast-paced environment.

• Strong communication and teamwork skills.

Dishwasher/Busser

Let It Be is a unique Beatles themed restaurant/bar with live music every Friday and Saturday night. We’re looking for motivated individuals to join us in creating a one-of-a-kind experience for our guests.

As a Dishwasher/Busser, you pay a key role in the dynamic of the restaurant. As a dishwasher/busser you will assist servers and bartenders with clearing and washing glasses, utensils, and plates along with cleaning and sanitizing tables.

 

Responsibilities:

  • Wash and sanitize dishes, utensils, and kitchen tools
  • Keep the dish area and kitchen clean and organized
  • Assist with basic food prep or kitchen tasks when needed
  • Assist in daily clean up and side work tasks including mopping, sweeping, and taking out trash and recycling.
  • Execute opening and closing procedures.
  • Clear dishware from tables and behind bar.
  • Maintain health and safety standards.

 

Requirements:

  • Hardworking and reliable
  • Ability to work in a fast-paced environment
  • Nights and weekend availability required.

Line Cook

Come be a part of the unique experience of Let It Be. Let It Be is a Beatles themed bar/restaurant featuring live music every Friday and Saturday. We’re looking for motivated cooks to add to our team! Looking for part-time and full-time positions!

Job Description:

  • Preparing dishes according to recipes provided by the Head Chef.
  • Collaborating on specials.
  • Maintaining a clean, safe, and organized workstation and area including utensils, equipment, and dishes.
  • Boiling, baking, and roasting a variety of ingredients including poultry and vegetables.
  • Monitor station inventory levels and prepping as needed.
  • Labeling all products and using FIFO.
  • Operating kitchen equipment including ovens, dishwasher, slicers, induction cooktop, and processors.
  • Maintain food and safety standards.
  • Execute opening and closing procedures.
  • Safely accommodating customers request, allergies, and restrictions.
  • Using the FIFO system putting away product.

Perks:

  • Meal discounts
  • 20% dining discounts for you and up to 3 guests when not working.
  • Opportunity for growth. 
  • Free cover charges for live music.
  • Air conditioned kitchen.
  • No fryers!

 

Requirements:

  • 1 year+ cooking experience in similar environment.
  • Serv Safe is recommended but not required.
  • Good attitude and creative mind.

 

Front of House Manager

The Manager is a friendly, organized, and energetic leader. The Manager assists the AGM and GM in overseeing all operations of the restaurant, they assist with the planning, organizing, training, and leadership necessary to achieve objectives in sales, costs, employee retention,  food quality, cleanliness, sanitation, and above all ensure a positive guest experience.
 
Duties and Responsibilities:

  • Develop and maintain a comprehensive knowledge and understanding of MTJ and its standards, procedures, products and services
  • Ensure guest satisfaction and inspire a team to strive for the same putting hospitality at the forefront of operations
  • Ensure product quality and menu item accuracy  
  • Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment 
  • Respond efficiently to customer questions and complaints
  • Count money and effectively settle the drawer at the end of the night
  • Protect guests and the establishment by knowing and following sanitation, safety, and alcohol control policies
  • Assist with the maintenance of food, liquor and equipment inventories
  • Place orders for food, liquor, equipment, and supplies when needed
  • Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with MTJ’s receiving policies and procedures
  • Assist with training programs, resolve personnel problems, help with hiring and  termination decisions, and evaluate employee performance
  • Administer prompt, fair, and consistent corrective action for any violations of company policies, rules and procedures
  • Administer thoughtful and comprehensive staff reviews when applicable
  • Attend and contribute constructively to weekly manager meetings
  • Review P & L’s, Toast reports or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement
  • Assess and arrange for building and equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control
  • Embrace the teamwork philosophy of MTJ by coordinating and assisting fellow employees to meet guests’ needs and support the operation of the restaurant
  • Continually strive to develop staff in all areas of managerial and professional development

 

Qualities of a Manager:

  • Strong leadership, motivational, and people skills
  • Computer literacy, including strong knowledge of POS systems
  • Ability to communicate openly and clearly
  • Ability to keep calm under pressure
  • Friendly and energetic demeanor and personality
  • Critical thinking and problem solving skills
  • Team player

Requirements:

  • At least 2 years restaurant experience
  • Completion of MTJ Manager training modules
  • Achieve a passing score on the ServSafe exam
  • Read and understand English language
  • Clean and hygienic appearance
  • Expected to work 45-50 hours per week
  • Ability to work nights, weekends, and holidays

Line Cook – University City

Do you thrive in a fast-paced kitchen where precision, teamwork, and timing matter? We’re looking for a skilled and motivated Line Cook to help deliver consistently great food and keep the kitchen running smoothly. If you take pride in your work, love being part of a tight-knit team, and are passionate about quality, we want to hear from you.

 

What You’ll Do:

• Prepare and cook menu items with accuracy, speed, and attention to detail

• Ensure all dishes meet presentation, portion, and quality standards

• Set up and maintain a clean, organized, and well-stocked workstation

• Follow food safety and sanitation procedures, keeping health standards top of mind

• Assist with prep work, inventory rotation, and receiving deliveries as needed

• Communicate clearly with the kitchen team and front-of-house staff to ensure smooth service

• Stay calm and efficient during high-volume shifts and work collaboratively with the team

 

What We’re Looking For:

• Must be available Tuesday – Saturday

• Previous experience in a professional kitchen 

• Strong knife skills and working knowledge of a variety of cooking methods and equipment

• Ability to work efficiently under pressure and follow directions precisely

• Excellent time management and multitasking skills

• Dependable, team-oriented, and committed to high standards of cleanliness and food quality

 

Why You’ll Love Working Here:

• Fast-paced, supportive kitchen environment

• Competitive pay based on experience

• Opportunities for growth, training, and advancement

• Flexible scheduling

• Free or discounted meals during shifts

 

If you’re ready to bring your skills to a kitchen that values quality, teamwork, and consistency, apply today. 

Sales Desk Associate

Responsibilites include:

  • Assist in the selling products, goods, and services to guests.
  • Assist guests and professionals in booking and monitoring schedules.
  • Manage ingoing and outgoing communication through multiple channels.
  • Maintain salon environment and providing a luxury experience to each guest.

Assistant Front Office Manager

Orchestrate and expedite the registration and checkout process at the front desk.  Oversee the daily operation of the front desk.

 Greet and welcome guests upon arrival.  Register guests into the computer, verifying reservation, address, and credit information.  Promote the Hilton Honors Program and provide recognition and benefits to all present members. 
 

Accept payment for guests’ accounts both at the time of registration and at checkout.  Maintain a house bank and make a deposit and accurate report of receipts daily.  Cash checks and exchange currency for guests.  
 

Supervise the front desk agents, ensuring the correct sequence of events for proper registration and checkout of guests.  Assign specific tasks to front desk agents relative to credit, missing addresses, registration bucket maintenance, registration cards, posting charges, and overall cleanliness and organization of the front desk. 
 

Provide ongoing training and support to front desk agents. 
 

Issue key to and control entrance of safety deposit boxes.  Post miscellaneous charges as requested.

 

What You’ll Do:

• Support the General Manager in overseeing daily operations and ensuring the restaurant runs smoothly.

• Assist with hiring, onboarding, and training new team members to set them up for success.

• Lead by example—deliver excellent guest service and foster a positive, team-first environment.

• Help manage scheduling, shift planning, and labor efficiency.

• Monitor inventory, order supplies, and control costs to meet financial goals.

• Step in to resolve guest concerns and maintain high service standards.

• Keep the team motivated, informed, and accountable during every shift.

 

What We’re Looking For:

• 1+ years of restaurant experience preferred, especially in a supervisory or leadership role.

• Strong leadership, communication, and decision-making skills.

• A hands-on, lead-from-the-front mentality.

• Ability to thrive in a fast-paced environment while keeping cool under pressure.

• A passion for hospitality, teamwork, and great food.

 

Why You’ll Love Working Here:

• A supportive team and a fun, high-energy work culture.

• Competitive pay and leadership growth opportunities.

• Flexible scheduling that works with your life.

• Real potential to advance into a General Manager role.

 

If you’re ready to grow your leadership skills, make an impact, and be part of something great, apply today!

Catering Lead

JOB TITLE: Catering Lead                    

  • REPORTS TO: General Manager, Brand Catering Manager
  • SUPERVISES:  Cashiers, Cooks

JOB SUMMARY:

The Catering Lead at Hi-Pointe Drive-In oversees all store-level Catering at one of St. Louis’s best fast casual restaurants and leads a team of high achievers who are a little crazy in all the right ways. This position requires a high level of accountability, exceptional leadership skills,  strong attention to detail, and an understanding of what it takes to execute Catering. The Catering Lead will work closely with the Brand Catering Manager to coordinate logistics, manage a team of catering staff, and deliver exceptional service to our clients while showing a genuine love for people and the ability to serve A LOT of burgers.

Although the Catering Lead is responsible for the execution of all Catering, success is also measured on your ability to develop the team, inspire them to be their best, and create a culture where people want to work. The team comes first, but Hi-Pointe wouldn’t be the best burger in St. Louis without flawless execution of the food and service. 

 

JOB RESPONSIBILITIES:

  • Assist in the planning and coordinating catering, ensuring all details are communicated to the team for flawless execution.

  • Oversee the setup and breakdown of catering spaces, ensuring adherence to the highest standards of presentation and cleanliness.

  • Coordinate with the culinary team to ensure timely delivery of food and beverages, maintaining quality and freshness.

  • Address any client or guest inquiries or concerns promptly and professionally.

  • Team Leadership and Development:

  • Work with General Manager to supervise and guide a team of catering staff, including servers, cooks, and support personnel.

  • Collaborate with the Catering Manager to understand client requirements and preferences for each order.

  • Communicate event details, including menu options, setup requirements, and special requests, to the catering staff.

  • Interact with clients during catering to ensure their satisfaction and address any concerns or additional requests.

  • Foster positive client relationships by delivering personalized service and exceeding expectations.

  • Adhere to all relevant health and safety regulations, ensuring a safe working environment for the team and guests.

  • Follow proper food handling and sanitation practices, maintaining high standards of cleanliness and hygiene.

  • Monitor staff adherence to safety protocols and provide necessary training and reminders when required.

  • Building a best-in-class team which includes training and developing your catering  team

  • Serving as an ambassador of Hi-Pointe, and being committed to building the Hi-Pointe brand

  • Any other tasks as assigned by your manager.

 

WORK ENVIRONMENT:

Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe that success is inevitable by focusing on the things that matter most.  

  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like.

  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.

  • Chef-Driven – Great good doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.

  • The Assistant General Manager must understand what it takes to manage and build a people-first business while having the discipline to maintain a thriving operation.

 

REQUIRED QUALIFICATIONS:

  • High school diploma or equivalent required; some college preferred

  • Experience as a Catering Supervisor or in a similar role within the hospitality industry.

  • Strong knowledge of catering operations, event execution, and food safety standards.

  • Excellent leadership skills, with the ability to motivate and guide a diverse team.

  • Exceptional organizational and time management abilities to handle multiple tasks.

  • Strong interpersonal and communication skills for effective client and staff interaction.

  • Flexibility to work evenings, weekends, and holidays as per event schedules.

  • Hepatitis A vaccination record

 

Catering Lead

JOB TITLE: Catering Lead                    

  • REPORTS TO: General Manager, Brand Catering Manager
  • SUPERVISES:  Cashiers, Cooks

JOB SUMMARY:

The Catering Lead at Hi-Pointe Drive-In oversees all store-level Catering at one of St. Louis’s best fast casual restaurants and leads a team of high achievers who are a little crazy in all the right ways. This position requires a high level of accountability, exceptional leadership skills,  strong attention to detail, and an understanding of what it takes to execute Catering. The Catering Lead will work closely with the Brand Catering Manager to coordinate logistics, manage a team of catering staff, and deliver exceptional service to our clients while showing a genuine love for people and the ability to serve A LOT of burgers.

Although the Catering Lead is responsible for the execution of all Catering, success is also measured on your ability to develop the team, inspire them to be their best, and create a culture where people want to work. The team comes first, but Hi-Pointe wouldn’t be the best burger in St. Louis without flawless execution of the food and service. 

 

JOB RESPONSIBILITIES:

  • Assist in the planning and coordinating catering, ensuring all details are communicated to the team for flawless execution.

  • Oversee the setup and breakdown of catering spaces, ensuring adherence to the highest standards of presentation and cleanliness.

  • Coordinate with the culinary team to ensure timely delivery of food and beverages, maintaining quality and freshness.

  • Address any client or guest inquiries or concerns promptly and professionally.

  • Team Leadership and Development:

  • Work with General Manager to supervise and guide a team of catering staff, including servers, cooks, and support personnel.

  • Collaborate with the Catering Manager to understand client requirements and preferences for each order.

  • Communicate event details, including menu options, setup requirements, and special requests, to the catering staff.

  • Interact with clients during catering to ensure their satisfaction and address any concerns or additional requests.

  • Foster positive client relationships by delivering personalized service and exceeding expectations.

  • Adhere to all relevant health and safety regulations, ensuring a safe working environment for the team and guests.

  • Follow proper food handling and sanitation practices, maintaining high standards of cleanliness and hygiene.

  • Monitor staff adherence to safety protocols and provide necessary training and reminders when required.

  • Building a best-in-class team which includes training and developing your catering  team

  • Serving as an ambassador of Hi-Pointe, and being committed to building the Hi-Pointe brand

  • Any other tasks as assigned by your manager.

 

WORK ENVIRONMENT:

Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe that success is inevitable by focusing on the things that matter most.  

  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like.

  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.

  • Chef-Driven – Great good doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.

  • The Assistant General Manager must understand what it takes to manage and build a people-first business while having the discipline to maintain a thriving operation.

 

REQUIRED QUALIFICATIONS:

  • High school diploma or equivalent required; some college preferred

  • Experience as a Catering Supervisor or in a similar role within the hospitality industry.

  • Strong knowledge of catering operations, event execution, and food safety standards.

  • Excellent leadership skills, with the ability to motivate and guide a diverse team.

  • Exceptional organizational and time management abilities to handle multiple tasks.

  • Strong interpersonal and communication skills for effective client and staff interaction.

  • Flexibility to work evenings, weekends, and holidays as per event schedules.

  • Hepatitis A vaccination record

 

Catering Lead

JOB TITLE: Catering Lead                    

  • REPORTS TO: General Manager, Brand Catering Manager
  • SUPERVISES:  Cashiers, Cooks

JOB SUMMARY:

The Catering Lead at Hi-Pointe Drive-In oversees all store-level Catering at one of St. Louis’s best fast casual restaurants and leads a team of high achievers who are a little crazy in all the right ways. This position requires a high level of accountability, exceptional leadership skills,  strong attention to detail, and an understanding of what it takes to execute Catering. The Catering Lead will work closely with the Brand Catering Manager to coordinate logistics, manage a team of catering staff, and deliver exceptional service to our clients while showing a genuine love for people and the ability to serve A LOT of burgers.

Although the Catering Lead is responsible for the execution of all Catering, success is also measured on your ability to develop the team, inspire them to be their best, and create a culture where people want to work. The team comes first, but Hi-Pointe wouldn’t be the best burger in St. Louis without flawless execution of the food and service. 

 

JOB RESPONSIBILITIES:

  • Assist in the planning and coordinating catering, ensuring all details are communicated to the team for flawless execution.

  • Oversee the setup and breakdown of catering spaces, ensuring adherence to the highest standards of presentation and cleanliness.

  • Coordinate with the culinary team to ensure timely delivery of food and beverages, maintaining quality and freshness.

  • Address any client or guest inquiries or concerns promptly and professionally.

  • Team Leadership and Development:

  • Work with General Manager to supervise and guide a team of catering staff, including servers, cooks, and support personnel.

  • Collaborate with the Catering Manager to understand client requirements and preferences for each order.

  • Communicate event details, including menu options, setup requirements, and special requests, to the catering staff.

  • Interact with clients during catering to ensure their satisfaction and address any concerns or additional requests.

  • Foster positive client relationships by delivering personalized service and exceeding expectations.

  • Adhere to all relevant health and safety regulations, ensuring a safe working environment for the team and guests.

  • Follow proper food handling and sanitation practices, maintaining high standards of cleanliness and hygiene.

  • Monitor staff adherence to safety protocols and provide necessary training and reminders when required.

  • Building a best-in-class team which includes training and developing your catering  team

  • Serving as an ambassador of Hi-Pointe, and being committed to building the Hi-Pointe brand

  • Any other tasks as assigned by your manager.

 

WORK ENVIRONMENT:

Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe that success is inevitable by focusing on the things that matter most.  

  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like.

  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.

  • Chef-Driven – Great good doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.

  • The Assistant General Manager must understand what it takes to manage and build a people-first business while having the discipline to maintain a thriving operation.

 

REQUIRED QUALIFICATIONS:

  • High school diploma or equivalent required; some college preferred

  • Experience as a Catering Supervisor or in a similar role within the hospitality industry.

  • Strong knowledge of catering operations, event execution, and food safety standards.

  • Excellent leadership skills, with the ability to motivate and guide a diverse team.

  • Exceptional organizational and time management abilities to handle multiple tasks.

  • Strong interpersonal and communication skills for effective client and staff interaction.

  • Flexibility to work evenings, weekends, and holidays as per event schedules.

  • Hepatitis A vaccination record

 

Catering Lead

JOB TITLE: Catering Lead                    

  • REPORTS TO: General Manager, Brand Catering Manager
  • SUPERVISES:  Cashiers, Cooks

JOB SUMMARY:

The Catering Lead at Hi-Pointe Drive-In oversees all store-level Catering at one of St. Louis’s best fast casual restaurants and leads a team of high achievers who are a little crazy in all the right ways. This position requires a high level of accountability, exceptional leadership skills,  strong attention to detail, and an understanding of what it takes to execute Catering. The Catering Lead will work closely with the Brand Catering Manager to coordinate logistics, manage a team of catering staff, and deliver exceptional service to our clients while showing a genuine love for people and the ability to serve A LOT of burgers.

Although the Catering Lead is responsible for the execution of all Catering, success is also measured on your ability to develop the team, inspire them to be their best, and create a culture where people want to work. The team comes first, but Hi-Pointe wouldn’t be the best burger in St. Louis without flawless execution of the food and service. 

 

JOB RESPONSIBILITIES:

  • Assist in the planning and coordinating catering, ensuring all details are communicated to the team for flawless execution.

  • Oversee the setup and breakdown of catering spaces, ensuring adherence to the highest standards of presentation and cleanliness.

  • Coordinate with the culinary team to ensure timely delivery of food and beverages, maintaining quality and freshness.

  • Address any client or guest inquiries or concerns promptly and professionally.

  • Team Leadership and Development:

  • Work with General Manager to supervise and guide a team of catering staff, including servers, cooks, and support personnel.

  • Collaborate with the Catering Manager to understand client requirements and preferences for each order.

  • Communicate event details, including menu options, setup requirements, and special requests, to the catering staff.

  • Interact with clients during catering to ensure their satisfaction and address any concerns or additional requests.

  • Foster positive client relationships by delivering personalized service and exceeding expectations.

  • Adhere to all relevant health and safety regulations, ensuring a safe working environment for the team and guests.

  • Follow proper food handling and sanitation practices, maintaining high standards of cleanliness and hygiene.

  • Monitor staff adherence to safety protocols and provide necessary training and reminders when required.

  • Building a best-in-class team which includes training and developing your catering  team

  • Serving as an ambassador of Hi-Pointe, and being committed to building the Hi-Pointe brand

  • Any other tasks as assigned by your manager.

 

WORK ENVIRONMENT:

Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe that success is inevitable by focusing on the things that matter most.  

  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like.

  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.

  • Chef-Driven – Great good doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.

  • The Assistant General Manager must understand what it takes to manage and build a people-first business while having the discipline to maintain a thriving operation.

 

REQUIRED QUALIFICATIONS:

  • High school diploma or equivalent required; some college preferred

  • Experience as a Catering Supervisor or in a similar role within the hospitality industry.

  • Strong knowledge of catering operations, event execution, and food safety standards.

  • Excellent leadership skills, with the ability to motivate and guide a diverse team.

  • Exceptional organizational and time management abilities to handle multiple tasks.

  • Strong interpersonal and communication skills for effective client and staff interaction.

  • Flexibility to work evenings, weekends, and holidays as per event schedules.

  • Hepatitis A vaccination record

 

Catering Lead

JOB TITLE: Catering Lead                    

  • REPORTS TO: General Manager, Brand Catering Manager
  • SUPERVISES:  Cashiers, Cooks

JOB SUMMARY:

The Catering Lead at Hi-Pointe Drive-In oversees all store-level Catering at one of St. Louis’s best fast casual restaurants and leads a team of high achievers who are a little crazy in all the right ways. This position requires a high level of accountability, exceptional leadership skills,  strong attention to detail, and an understanding of what it takes to execute Catering. The Catering Lead will work closely with the Brand Catering Manager to coordinate logistics, manage a team of catering staff, and deliver exceptional service to our clients while showing a genuine love for people and the ability to serve A LOT of burgers.

Although the Catering Lead is responsible for the execution of all Catering, success is also measured on your ability to develop the team, inspire them to be their best, and create a culture where people want to work. The team comes first, but Hi-Pointe wouldn’t be the best burger in St. Louis without flawless execution of the food and service. 

 

JOB RESPONSIBILITIES:

  • Assist in the planning and coordinating catering, ensuring all details are communicated to the team for flawless execution.

  • Oversee the setup and breakdown of catering spaces, ensuring adherence to the highest standards of presentation and cleanliness.

  • Coordinate with the culinary team to ensure timely delivery of food and beverages, maintaining quality and freshness.

  • Address any client or guest inquiries or concerns promptly and professionally.

  • Team Leadership and Development:

  • Work with General Manager to supervise and guide a team of catering staff, including servers, cooks, and support personnel.

  • Collaborate with the Catering Manager to understand client requirements and preferences for each order.

  • Communicate event details, including menu options, setup requirements, and special requests, to the catering staff.

  • Interact with clients during catering to ensure their satisfaction and address any concerns or additional requests.

  • Foster positive client relationships by delivering personalized service and exceeding expectations.

  • Adhere to all relevant health and safety regulations, ensuring a safe working environment for the team and guests.

  • Follow proper food handling and sanitation practices, maintaining high standards of cleanliness and hygiene.

  • Monitor staff adherence to safety protocols and provide necessary training and reminders when required.

  • Building a best-in-class team which includes training and developing your catering  team

  • Serving as an ambassador of Hi-Pointe, and being committed to building the Hi-Pointe brand

  • Any other tasks as assigned by your manager.

 

WORK ENVIRONMENT:

Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe that success is inevitable by focusing on the things that matter most.  

  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like.

  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.

  • Chef-Driven – Great good doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.

  • The Assistant General Manager must understand what it takes to manage and build a people-first business while having the discipline to maintain a thriving operation.

 

REQUIRED QUALIFICATIONS:

  • High school diploma or equivalent required; some college preferred

  • Experience as a Catering Supervisor or in a similar role within the hospitality industry.

  • Strong knowledge of catering operations, event execution, and food safety standards.

  • Excellent leadership skills, with the ability to motivate and guide a diverse team.

  • Exceptional organizational and time management abilities to handle multiple tasks.

  • Strong interpersonal and communication skills for effective client and staff interaction.

  • Flexibility to work evenings, weekends, and holidays as per event schedules.

  • Hepatitis A vaccination record

 

General Manager

JOB TITLE: General Manager 

  • REPORTS TO: Brand Operations Manager
  • SUPERVISES: Assistant General Manager, Shift Manager, Cashiers

JOB SUMMARY:

The General Manager at Hi-Pointe Drive-In manages one of St. Louis’s best fast casual restaurants and leads a team of high achievers who are a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers.

The General Manager is responsible for the restaurant’s profitability; success is also measured by your ability to develop the team, inspire them to be their best, and create a culture where people want to work. The unit comes first, but Hi-Pointe wouldn’t be the best burger in St. Louis without flawless execution of the food and service. The General Manager is expected to execute company recipes and standards and be able to think outside the box. (check our Instagram @hipointedrivein). 

JOB RESPONSIBILITIES:

  • Building a best-in-class team which includes hiring, training, and developing your management and hourly team
  • Serving as an ambassador of Hi-Pointe, and being committed to building the Hi-Pointe brand
  • Working with ownership to set Sales & Profitability goals
  • Full accountability for Profit and Loss management
  • Operational excellence, maintaining flawless shift execution
  • Working with shift leaders to become better leaders and execute shifts independently
  • Managing Restaurant labor costs which include weekly scheduling for the team
  • Maintaining food cost standards by managing inventory, ordering, portion control, etc.
  • Being a good customer by maintaining healthy relationships with suppliers, food vendors, etc.
  • Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team
  • Streamlining the kitchen processes to maintain fast casual ticket times
  • Creating and maintaining a positive culture where people want to work and are pushed to be their best.
  • Taking care of your restaurant by ensuring all equipment used is in safe working condition, checked, and regularly serviced
  • Maintaining and delegating checklists to ensure the effective running of the kitchen.
  • Regularly testing products to ensure the quality and execution of recipes meets the standards we set.
  • Ensuring all team members meet all restaurant safety and food handling standards.
  • Adhering to company standards, including personal hygiene and appearance
  • Assisting in community-related events, festivals, etc.
  • Serving as an ambassador of Hi. And having pride in who we are
  • Any other tasks as assigned by your manager.

WORK ENVIRONMENT:

Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe success is inevitable by focusing on the things that matter most. 
  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like.
  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.
  • Chef-Driven – Great good doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.
  • The General Manager must understand what it takes to manage and build a people-first business while having the discipline to maintain a thriving operation.

REQUIRED QUALIFICATIONS:

  • Minimum of 5 years of restaurant experience required; 1-3 years in a management or supervisory capacity in a restaurant or the retail /hospitality industry preferred
  • High school diploma or equivalent required; some college preferred
  • Serv Safe Certification
  • Hepatitis A vaccination record

General Manager

JOB TITLE: General Manager 

  • REPORTS TO: Brand Operations Manager
  • SUPERVISES: Assistant General Manager, Shift Manager, Cashiers

JOB SUMMARY:

The General Manager at Hi-Pointe Drive-In manages one of St. Louis’s best fast casual restaurants and leads a team of high achievers who are a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers.

The General Manager is responsible for the restaurant’s profitability; success is also measured by your ability to develop the team, inspire them to be their best, and create a culture where people want to work. The unit comes first, but Hi-Pointe wouldn’t be the best burger in St. Louis without flawless execution of the food and service. The General Manager is expected to execute company recipes and standards and be able to think outside the box. (check our Instagram @hipointedrivein). 

JOB RESPONSIBILITIES:

  • Building a best-in-class team which includes hiring, training, and developing your management and hourly team
  • Serving as an ambassador of Hi-Pointe, and being committed to building the Hi-Pointe brand
  • Working with ownership to set Sales & Profitability goals
  • Full accountability for Profit and Loss management
  • Operational excellence, maintaining flawless shift execution
  • Working with shift leaders to become better leaders and execute shifts independently
  • Managing Restaurant labor costs which include weekly scheduling for the team
  • Maintaining food cost standards by managing inventory, ordering, portion control, etc.
  • Being a good customer by maintaining healthy relationships with suppliers, food vendors, etc.
  • Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team
  • Streamlining the kitchen processes to maintain fast casual ticket times
  • Creating and maintaining a positive culture where people want to work and are pushed to be their best.
  • Taking care of your restaurant by ensuring all equipment used is in safe working condition, checked, and regularly serviced
  • Maintaining and delegating checklists to ensure the effective running of the kitchen.
  • Regularly testing products to ensure the quality and execution of recipes meets the standards we set.
  • Ensuring all team members meet all restaurant safety and food handling standards.
  • Adhering to company standards, including personal hygiene and appearance
  • Assisting in community-related events, festivals, etc.
  • Serving as an ambassador of Hi. And having pride in who we are
  • Any other tasks as assigned by your manager.

WORK ENVIRONMENT:

Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe success is inevitable by focusing on the things that matter most. 
  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like.
  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.
  • Chef-Driven – Great good doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.
  • The General Manager must understand what it takes to manage and build a people-first business while having the discipline to maintain a thriving operation.

REQUIRED QUALIFICATIONS:

  • Minimum of 5 years of restaurant experience required; 1-3 years in a management or supervisory capacity in a restaurant or the retail /hospitality industry preferred
  • High school diploma or equivalent required; some college preferred
  • Serv Safe Certification
  • Hepatitis A vaccination record

Catering Lead

JOB TITLE: Catering Lead                    

  • REPORTS TO: General Manager, Brand Catering Manager
  • SUPERVISES:  Cashiers, Cooks

JOB SUMMARY:

The Catering Lead at Hi-Pointe Drive-In oversees all store-level Catering at one of St. Louis’s best fast casual restaurants and leads a team of high achievers who are a little crazy in all the right ways. This position requires a high level of accountability, exceptional leadership skills,  strong attention to detail, and an understanding of what it takes to execute Catering. The Catering Lead will work closely with the Brand Catering Manager to coordinate logistics, manage a team of catering staff, and deliver exceptional service to our clients while showing a genuine love for people and the ability to serve A LOT of burgers.

Although the Catering Lead is responsible for the execution of all Catering, success is also measured on your ability to develop the team, inspire them to be their best, and create a culture where people want to work. The team comes first, but Hi-Pointe wouldn’t be the best burger in St. Louis without flawless execution of the food and service. 

 

JOB RESPONSIBILITIES:

  • Assist in the planning and coordinating catering, ensuring all details are communicated to the team for flawless execution.

  • Oversee the setup and breakdown of catering spaces, ensuring adherence to the highest standards of presentation and cleanliness.

  • Coordinate with the culinary team to ensure timely delivery of food and beverages, maintaining quality and freshness.

  • Address any client or guest inquiries or concerns promptly and professionally.

  • Team Leadership and Development:

  • Work with General Manager to supervise and guide a team of catering staff, including servers, cooks, and support personnel.

  • Collaborate with the Catering Manager to understand client requirements and preferences for each order.

  • Communicate event details, including menu options, setup requirements, and special requests, to the catering staff.

  • Interact with clients during catering to ensure their satisfaction and address any concerns or additional requests.

  • Foster positive client relationships by delivering personalized service and exceeding expectations.

  • Adhere to all relevant health and safety regulations, ensuring a safe working environment for the team and guests.

  • Follow proper food handling and sanitation practices, maintaining high standards of cleanliness and hygiene.

  • Monitor staff adherence to safety protocols and provide necessary training and reminders when required.

  • Building a best-in-class team which includes training and developing your catering  team

  • Serving as an ambassador of Hi-Pointe, and being committed to building the Hi-Pointe brand

  • Any other tasks as assigned by your manager.

 

WORK ENVIRONMENT:

Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe that success is inevitable by focusing on the things that matter most.  

  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like.

  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.

  • Chef-Driven – Great good doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.

  • The Assistant General Manager must understand what it takes to manage and build a people-first business while having the discipline to maintain a thriving operation.

 

REQUIRED QUALIFICATIONS:

  • High school diploma or equivalent required; some college preferred

  • Experience as a Catering Supervisor or in a similar role within the hospitality industry.

  • Strong knowledge of catering operations, event execution, and food safety standards.

  • Excellent leadership skills, with the ability to motivate and guide a diverse team.

  • Exceptional organizational and time management abilities to handle multiple tasks.

  • Strong interpersonal and communication skills for effective client and staff interaction.

  • Flexibility to work evenings, weekends, and holidays as per event schedules.

  • Hepatitis A vaccination record

 

General Manager

JOB TITLE: General Manager 

  • REPORTS TO: Brand Operations Manager
  • SUPERVISES: Assistant General Manager, Shift Manager, Cashiers

JOB SUMMARY:

The General Manager at Hi-Pointe Drive-In manages one of St. Louis’s best fast casual restaurants and leads a team of high achievers who are a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers.

The General Manager is responsible for the restaurant’s profitability; success is also measured by your ability to develop the team, inspire them to be their best, and create a culture where people want to work. The unit comes first, but Hi-Pointe wouldn’t be the best burger in St. Louis without flawless execution of the food and service. The General Manager is expected to execute company recipes and standards and be able to think outside the box. (check our Instagram @hipointedrivein). 

JOB RESPONSIBILITIES:

  • Building a best-in-class team which includes hiring, training, and developing your management and hourly team
  • Serving as an ambassador of Hi-Pointe, and being committed to building the Hi-Pointe brand
  • Working with ownership to set Sales & Profitability goals
  • Full accountability for Profit and Loss management
  • Operational excellence, maintaining flawless shift execution
  • Working with shift leaders to become better leaders and execute shifts independently
  • Managing Restaurant labor costs which include weekly scheduling for the team
  • Maintaining food cost standards by managing inventory, ordering, portion control, etc.
  • Being a good customer by maintaining healthy relationships with suppliers, food vendors, etc.
  • Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team
  • Streamlining the kitchen processes to maintain fast casual ticket times
  • Creating and maintaining a positive culture where people want to work and are pushed to be their best.
  • Taking care of your restaurant by ensuring all equipment used is in safe working condition, checked, and regularly serviced
  • Maintaining and delegating checklists to ensure the effective running of the kitchen.
  • Regularly testing products to ensure the quality and execution of recipes meets the standards we set.
  • Ensuring all team members meet all restaurant safety and food handling standards.
  • Adhering to company standards, including personal hygiene and appearance
  • Assisting in community-related events, festivals, etc.
  • Serving as an ambassador of Hi. And having pride in who we are
  • Any other tasks as assigned by your manager.

WORK ENVIRONMENT:

Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe success is inevitable by focusing on the things that matter most. 
  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like.
  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.
  • Chef-Driven – Great good doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.
  • The General Manager must understand what it takes to manage and build a people-first business while having the discipline to maintain a thriving operation.

REQUIRED QUALIFICATIONS:

  • Minimum of 5 years of restaurant experience required; 1-3 years in a management or supervisory capacity in a restaurant or the retail /hospitality industry preferred
  • High school diploma or equivalent required; some college preferred
  • Serv Safe Certification
  • Hepatitis A vaccination record

General Manager

JOB TITLE: General Manager 

  • REPORTS TO: Brand Operations Manager
  • SUPERVISES: Assistant General Manager, Shift Manager, Cashiers

JOB SUMMARY:

The General Manager at Hi-Pointe Drive-In manages one of St. Louis’s best fast casual restaurants and leads a team of high achievers who are a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers.

The General Manager is responsible for the restaurant’s profitability; success is also measured by your ability to develop the team, inspire them to be their best, and create a culture where people want to work. The unit comes first, but Hi-Pointe wouldn’t be the best burger in St. Louis without flawless execution of the food and service. The General Manager is expected to execute company recipes and standards and be able to think outside the box. (check our Instagram @hipointedrivein). 

JOB RESPONSIBILITIES:

  • Building a best-in-class team which includes hiring, training, and developing your management and hourly team
  • Serving as an ambassador of Hi-Pointe, and being committed to building the Hi-Pointe brand
  • Working with ownership to set Sales & Profitability goals
  • Full accountability for Profit and Loss management
  • Operational excellence, maintaining flawless shift execution
  • Working with shift leaders to become better leaders and execute shifts independently
  • Managing Restaurant labor costs which include weekly scheduling for the team
  • Maintaining food cost standards by managing inventory, ordering, portion control, etc.
  • Being a good customer by maintaining healthy relationships with suppliers, food vendors, etc.
  • Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team
  • Streamlining the kitchen processes to maintain fast casual ticket times
  • Creating and maintaining a positive culture where people want to work and are pushed to be their best.
  • Taking care of your restaurant by ensuring all equipment used is in safe working condition, checked, and regularly serviced
  • Maintaining and delegating checklists to ensure the effective running of the kitchen.
  • Regularly testing products to ensure the quality and execution of recipes meets the standards we set.
  • Ensuring all team members meet all restaurant safety and food handling standards.
  • Adhering to company standards, including personal hygiene and appearance
  • Assisting in community-related events, festivals, etc.
  • Serving as an ambassador of Hi. And having pride in who we are
  • Any other tasks as assigned by your manager.

WORK ENVIRONMENT:

Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe success is inevitable by focusing on the things that matter most. 
  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like.
  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.
  • Chef-Driven – Great good doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.
  • The General Manager must understand what it takes to manage and build a people-first business while having the discipline to maintain a thriving operation.

REQUIRED QUALIFICATIONS:

  • Minimum of 5 years of restaurant experience required; 1-3 years in a management or supervisory capacity in a restaurant or the retail /hospitality industry preferred
  • High school diploma or equivalent required; some college preferred
  • Serv Safe Certification
  • Hepatitis A vaccination record

General Manager

JOB TITLE: General Manager 

  • REPORTS TO: Brand Operations Manager
  • SUPERVISES: Assistant General Manager, Shift Manager, Cashiers

JOB SUMMARY:

The General Manager at Hi-Pointe Drive-In manages one of St. Louis’s best fast casual restaurants and leads a team of high achievers who are a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers.

The General Manager is responsible for the restaurant’s profitability; success is also measured by your ability to develop the team, inspire them to be their best, and create a culture where people want to work. The unit comes first, but Hi-Pointe wouldn’t be the best burger in St. Louis without flawless execution of the food and service. The General Manager is expected to execute company recipes and standards and be able to think outside the box. (check our Instagram @hipointedrivein). 

JOB RESPONSIBILITIES:

  • Building a best-in-class team which includes hiring, training, and developing your management and hourly team
  • Serving as an ambassador of Hi-Pointe, and being committed to building the Hi-Pointe brand
  • Working with ownership to set Sales & Profitability goals
  • Full accountability for Profit and Loss management
  • Operational excellence, maintaining flawless shift execution
  • Working with shift leaders to become better leaders and execute shifts independently
  • Managing Restaurant labor costs which include weekly scheduling for the team
  • Maintaining food cost standards by managing inventory, ordering, portion control, etc.
  • Being a good customer by maintaining healthy relationships with suppliers, food vendors, etc.
  • Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team
  • Streamlining the kitchen processes to maintain fast casual ticket times
  • Creating and maintaining a positive culture where people want to work and are pushed to be their best.
  • Taking care of your restaurant by ensuring all equipment used is in safe working condition, checked, and regularly serviced
  • Maintaining and delegating checklists to ensure the effective running of the kitchen.
  • Regularly testing products to ensure the quality and execution of recipes meets the standards we set.
  • Ensuring all team members meet all restaurant safety and food handling standards.
  • Adhering to company standards, including personal hygiene and appearance
  • Assisting in community-related events, festivals, etc.
  • Serving as an ambassador of Hi. And having pride in who we are
  • Any other tasks as assigned by your manager.

WORK ENVIRONMENT:

Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe success is inevitable by focusing on the things that matter most. 
  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like.
  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.
  • Chef-Driven – Great good doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.
  • The General Manager must understand what it takes to manage and build a people-first business while having the discipline to maintain a thriving operation.

REQUIRED QUALIFICATIONS:

  • Minimum of 5 years of restaurant experience required; 1-3 years in a management or supervisory capacity in a restaurant or the retail /hospitality industry preferred
  • High school diploma or equivalent required; some college preferred
  • Serv Safe Certification
  • Hepatitis A vaccination record

Assistant General Manager

Assistant General Manager

                                                            
REPORTS TO: General Manager
SUPERVISES:  Shift Manager, Cashiers

JOB SUMMARY: 

The Assistant General Manager at Hi-Pointe Drive-In is responsible for helping the General Manager manage one of St. Louis’s best fast casual restaurants and leading a team of high achievers who are a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers. 

Although the Assistant General Manager is responsible for the restaurant’s profitability, success is also measured on your ability to help the General Manager develop the team, inspire them to be their best, and create a culture where people want to work. The team comes first, but Hi-Pointe wouldn’t be the best burger in St. Louis without flawless execution of the food and service. The Assistant General Manager is expected to execute company recipes and standards and be able to think outside the box. (check our Instagram @hipointedrivein). 

JOB RESPONSIBILITIES:

  • Building a best-in-class team which includes hiring, training, and developing your management and hourly team
  • Serving as an ambassador of Hi-Pointe, and being committed to building the Hi-Pointe brand
  • Working with ownership to set Sales & Profitability goals
  • Operational excellence, maintaining flawless shift execution
  • Working with shift leaders to become better leaders and execute shifts independently
  • Managing Restaurant labor costs which include weekly scheduling for the team
  • Maintaining food cost standards by managing inventory, ordering, portion control, etc.
  • Being a good customer by maintaining healthy relationships with suppliers, food vendors, etc.
  • Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team
  • Streamlining the kitchen processes to maintain fast casual ticket times
  • Creating and maintaining a positive culture where people want to work and are pushed to be their best.
  • Taking care of your restaurant by ensuring all equipment used is in safe working condition, checked, and regularly serviced
  • Maintaining and delegating checklists to ensure the effective running of the kitchen.
  • Regularly testing products to ensure the quality and the execution of recipes meets the standards set out by us.
  • Ensuring all team members meet all restaurant safety and food handling standards.
  • Adhering to company standards, including personal hygiene and appearance
  • Assisting in community-related events, festivals, etc.
  • Any other tasks as assigned by your manager.

WORK ENVIRONMENT:

Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe that success is inevitable by focusing on the things that matter most. 
  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like.
  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.
  • Chef-Driven – Great good doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.
  • The Assistant General Manager must understand what it takes to manage and build a people-first business while having the discipline to maintain a thriving operation.

REQUIRED QUALIFICATIONS:

  • Minimum of 3 years of restaurant experience required; 1-2 years in a management or supervisory capacity in a restaurant or the retail /hospitality industry preferred
  • High school diploma or equivalent required; some college preferred
  • Hepatitis A vaccination record

Assistant General Manager

Assistant General Manager

                                                            
REPORTS TO: General Manager
SUPERVISES:  Shift Manager, Cashiers

JOB SUMMARY: 

The Assistant General Manager at Hi-Pointe Drive-In is responsible for helping the General Manager manage one of St. Louis’s best fast casual restaurants and leading a team of high achievers who are a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers. 

Although the Assistant General Manager is responsible for the restaurant’s profitability, success is also measured on your ability to help the General Manager develop the team, inspire them to be their best, and create a culture where people want to work. The team comes first, but Hi-Pointe wouldn’t be the best burger in St. Louis without flawless execution of the food and service. The Assistant General Manager is expected to execute company recipes and standards and be able to think outside the box. (check our Instagram @hipointedrivein). 

JOB RESPONSIBILITIES:

  • Building a best-in-class team which includes hiring, training, and developing your management and hourly team
  • Serving as an ambassador of Hi-Pointe, and being committed to building the Hi-Pointe brand
  • Working with ownership to set Sales & Profitability goals
  • Operational excellence, maintaining flawless shift execution
  • Working with shift leaders to become better leaders and execute shifts independently
  • Managing Restaurant labor costs which include weekly scheduling for the team
  • Maintaining food cost standards by managing inventory, ordering, portion control, etc.
  • Being a good customer by maintaining healthy relationships with suppliers, food vendors, etc.
  • Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team
  • Streamlining the kitchen processes to maintain fast casual ticket times
  • Creating and maintaining a positive culture where people want to work and are pushed to be their best.
  • Taking care of your restaurant by ensuring all equipment used is in safe working condition, checked, and regularly serviced
  • Maintaining and delegating checklists to ensure the effective running of the kitchen.
  • Regularly testing products to ensure the quality and the execution of recipes meets the standards set out by us.
  • Ensuring all team members meet all restaurant safety and food handling standards.
  • Adhering to company standards, including personal hygiene and appearance
  • Assisting in community-related events, festivals, etc.
  • Any other tasks as assigned by your manager.

WORK ENVIRONMENT:

Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe that success is inevitable by focusing on the things that matter most. 
  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like.
  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.
  • Chef-Driven – Great good doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.
  • The Assistant General Manager must understand what it takes to manage and build a people-first business while having the discipline to maintain a thriving operation.

REQUIRED QUALIFICATIONS:

  • Minimum of 3 years of restaurant experience required; 1-2 years in a management or supervisory capacity in a restaurant or the retail /hospitality industry preferred
  • High school diploma or equivalent required; some college preferred
  • Hepatitis A vaccination record

Assistant General Manager

Assistant General Manager

                                                            
REPORTS TO: General Manager
SUPERVISES:  Shift Manager, Cashiers

JOB SUMMARY: 

The Assistant General Manager at Hi-Pointe Drive-In is responsible for helping the General Manager manage one of St. Louis’s best fast casual restaurants and leading a team of high achievers who are a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers. 

Although the Assistant General Manager is responsible for the restaurant’s profitability, success is also measured on your ability to help the General Manager develop the team, inspire them to be their best, and create a culture where people want to work. The team comes first, but Hi-Pointe wouldn’t be the best burger in St. Louis without flawless execution of the food and service. The Assistant General Manager is expected to execute company recipes and standards and be able to think outside the box. (check our Instagram @hipointedrivein). 

JOB RESPONSIBILITIES:

  • Building a best-in-class team which includes hiring, training, and developing your management and hourly team
  • Serving as an ambassador of Hi-Pointe, and being committed to building the Hi-Pointe brand
  • Working with ownership to set Sales & Profitability goals
  • Operational excellence, maintaining flawless shift execution
  • Working with shift leaders to become better leaders and execute shifts independently
  • Managing Restaurant labor costs which include weekly scheduling for the team
  • Maintaining food cost standards by managing inventory, ordering, portion control, etc.
  • Being a good customer by maintaining healthy relationships with suppliers, food vendors, etc.
  • Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team
  • Streamlining the kitchen processes to maintain fast casual ticket times
  • Creating and maintaining a positive culture where people want to work and are pushed to be their best.
  • Taking care of your restaurant by ensuring all equipment used is in safe working condition, checked, and regularly serviced
  • Maintaining and delegating checklists to ensure the effective running of the kitchen.
  • Regularly testing products to ensure the quality and the execution of recipes meets the standards set out by us.
  • Ensuring all team members meet all restaurant safety and food handling standards.
  • Adhering to company standards, including personal hygiene and appearance
  • Assisting in community-related events, festivals, etc.
  • Any other tasks as assigned by your manager.

WORK ENVIRONMENT:

Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe that success is inevitable by focusing on the things that matter most. 
  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like.
  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.
  • Chef-Driven – Great good doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.
  • The Assistant General Manager must understand what it takes to manage and build a people-first business while having the discipline to maintain a thriving operation.

REQUIRED QUALIFICATIONS:

  • Minimum of 3 years of restaurant experience required; 1-2 years in a management or supervisory capacity in a restaurant or the retail /hospitality industry preferred
  • High school diploma or equivalent required; some college preferred
  • Hepatitis A vaccination record

Assistant General Manager

Assistant General Manager

                                                            
REPORTS TO: General Manager
SUPERVISES:  Shift Manager, Cashiers

JOB SUMMARY: 

The Assistant General Manager at Hi-Pointe Drive-In is responsible for helping the General Manager manage one of St. Louis’s best fast casual restaurants and leading a team of high achievers who are a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers. 

Although the Assistant General Manager is responsible for the restaurant’s profitability, success is also measured on your ability to help the General Manager develop the team, inspire them to be their best, and create a culture where people want to work. The team comes first, but Hi-Pointe wouldn’t be the best burger in St. Louis without flawless execution of the food and service. The Assistant General Manager is expected to execute company recipes and standards and be able to think outside the box. (check our Instagram @hipointedrivein). 

JOB RESPONSIBILITIES:

  • Building a best-in-class team which includes hiring, training, and developing your management and hourly team
  • Serving as an ambassador of Hi-Pointe, and being committed to building the Hi-Pointe brand
  • Working with ownership to set Sales & Profitability goals
  • Operational excellence, maintaining flawless shift execution
  • Working with shift leaders to become better leaders and execute shifts independently
  • Managing Restaurant labor costs which include weekly scheduling for the team
  • Maintaining food cost standards by managing inventory, ordering, portion control, etc.
  • Being a good customer by maintaining healthy relationships with suppliers, food vendors, etc.
  • Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team
  • Streamlining the kitchen processes to maintain fast casual ticket times
  • Creating and maintaining a positive culture where people want to work and are pushed to be their best.
  • Taking care of your restaurant by ensuring all equipment used is in safe working condition, checked, and regularly serviced
  • Maintaining and delegating checklists to ensure the effective running of the kitchen.
  • Regularly testing products to ensure the quality and the execution of recipes meets the standards set out by us.
  • Ensuring all team members meet all restaurant safety and food handling standards.
  • Adhering to company standards, including personal hygiene and appearance
  • Assisting in community-related events, festivals, etc.
  • Any other tasks as assigned by your manager.

WORK ENVIRONMENT:

Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe that success is inevitable by focusing on the things that matter most. 
  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like.
  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.
  • Chef-Driven – Great good doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.
  • The Assistant General Manager must understand what it takes to manage and build a people-first business while having the discipline to maintain a thriving operation.

REQUIRED QUALIFICATIONS:

  • Minimum of 3 years of restaurant experience required; 1-2 years in a management or supervisory capacity in a restaurant or the retail /hospitality industry preferred
  • High school diploma or equivalent required; some college preferred
  • Hepatitis A vaccination record

Assistant General Manager

Assistant General Manager

                                                            
REPORTS TO: General Manager
SUPERVISES:  Shift Manager, Cashiers

JOB SUMMARY: 

The Assistant General Manager at Hi-Pointe Drive-In is responsible for helping the General Manager manage one of St. Louis’s best fast casual restaurants and leading a team of high achievers who are a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers. 

Although the Assistant General Manager is responsible for the restaurant’s profitability, success is also measured on your ability to help the General Manager develop the team, inspire them to be their best, and create a culture where people want to work. The team comes first, but Hi-Pointe wouldn’t be the best burger in St. Louis without flawless execution of the food and service. The Assistant General Manager is expected to execute company recipes and standards and be able to think outside the box. (check our Instagram @hipointedrivein). 

JOB RESPONSIBILITIES:

  • Building a best-in-class team which includes hiring, training, and developing your management and hourly team
  • Serving as an ambassador of Hi-Pointe, and being committed to building the Hi-Pointe brand
  • Working with ownership to set Sales & Profitability goals
  • Operational excellence, maintaining flawless shift execution
  • Working with shift leaders to become better leaders and execute shifts independently
  • Managing Restaurant labor costs which include weekly scheduling for the team
  • Maintaining food cost standards by managing inventory, ordering, portion control, etc.
  • Being a good customer by maintaining healthy relationships with suppliers, food vendors, etc.
  • Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team
  • Streamlining the kitchen processes to maintain fast casual ticket times
  • Creating and maintaining a positive culture where people want to work and are pushed to be their best.
  • Taking care of your restaurant by ensuring all equipment used is in safe working condition, checked, and regularly serviced
  • Maintaining and delegating checklists to ensure the effective running of the kitchen.
  • Regularly testing products to ensure the quality and the execution of recipes meets the standards set out by us.
  • Ensuring all team members meet all restaurant safety and food handling standards.
  • Adhering to company standards, including personal hygiene and appearance
  • Assisting in community-related events, festivals, etc.
  • Any other tasks as assigned by your manager.

WORK ENVIRONMENT:

Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe that success is inevitable by focusing on the things that matter most. 
  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like.
  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.
  • Chef-Driven – Great good doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.
  • The Assistant General Manager must understand what it takes to manage and build a people-first business while having the discipline to maintain a thriving operation.

REQUIRED QUALIFICATIONS:

  • Minimum of 3 years of restaurant experience required; 1-2 years in a management or supervisory capacity in a restaurant or the retail /hospitality industry preferred
  • High school diploma or equivalent required; some college preferred
  • Hepatitis A vaccination record

Assistant General Manager

Assistant General Manager

                                                            
REPORTS TO: General Manager
SUPERVISES:  Shift Manager, Cashiers

JOB SUMMARY: 

The Assistant General Manager at Hi-Pointe Drive-In is responsible for helping the General Manager manage one of St. Louis’s best fast casual restaurants and leading a team of high achievers who are a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers. 

Although the Assistant General Manager is responsible for the restaurant’s profitability, success is also measured on your ability to help the General Manager develop the team, inspire them to be their best, and create a culture where people want to work. The team comes first, but Hi-Pointe wouldn’t be the best burger in St. Louis without flawless execution of the food and service. The Assistant General Manager is expected to execute company recipes and standards and be able to think outside the box. (check our Instagram @hipointedrivein). 

JOB RESPONSIBILITIES:

  • Building a best-in-class team which includes hiring, training, and developing your management and hourly team
  • Serving as an ambassador of Hi-Pointe, and being committed to building the Hi-Pointe brand
  • Working with ownership to set Sales & Profitability goals
  • Operational excellence, maintaining flawless shift execution
  • Working with shift leaders to become better leaders and execute shifts independently
  • Managing Restaurant labor costs which include weekly scheduling for the team
  • Maintaining food cost standards by managing inventory, ordering, portion control, etc.
  • Being a good customer by maintaining healthy relationships with suppliers, food vendors, etc.
  • Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team
  • Streamlining the kitchen processes to maintain fast casual ticket times
  • Creating and maintaining a positive culture where people want to work and are pushed to be their best.
  • Taking care of your restaurant by ensuring all equipment used is in safe working condition, checked, and regularly serviced
  • Maintaining and delegating checklists to ensure the effective running of the kitchen.
  • Regularly testing products to ensure the quality and the execution of recipes meets the standards set out by us.
  • Ensuring all team members meet all restaurant safety and food handling standards.
  • Adhering to company standards, including personal hygiene and appearance
  • Assisting in community-related events, festivals, etc.
  • Any other tasks as assigned by your manager.

WORK ENVIRONMENT:

Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe that success is inevitable by focusing on the things that matter most. 
  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like.
  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.
  • Chef-Driven – Great good doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.
  • The Assistant General Manager must understand what it takes to manage and build a people-first business while having the discipline to maintain a thriving operation.

REQUIRED QUALIFICATIONS:

  • Minimum of 3 years of restaurant experience required; 1-2 years in a management or supervisory capacity in a restaurant or the retail /hospitality industry preferred
  • High school diploma or equivalent required; some college preferred
  • Hepatitis A vaccination record

Shift Manager

JOB TITLE: Shift Manager

  • REPORTS TO: Assistant Kitchen Manager / Assistant General Manager
  • SUPERVISES: Cooks, Prep Cooks, Dishwashers, Cashiers

JOB SUMMARY: The Shift Manager at Hi-Pointe Drive-In is responsible for supervising the kitchen and front-of-house staff of one of St. Louis’s best fast-casual restaurants and leading a team of Hi achievers who are also a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers. Although the Shift Manager is responsible for the day-to-day shifts, success is also measured on your ability to develop the team, inspire them to be their best, and create a culture where people want to work. The team comes first, but Hi-Pointe wouldn’t be the best burger in St. Louis without flawless execution of the food. The Shift Manager is expected to execute company recipes and food standards.  

JOB RESPONSIBILITIES:

  • Assisting the Kitchen Manager and General Manager in training and developing the team.  
  • Flawless & independent shift execution.  
  • Engaging with guests to ensure an out-of-this-world experience for them.  
  • Managing BOH and FOH labor costs, knowing when to cut staff for breaks or when it’s slow.  
  • Maintaining food cost standards by effectively managing inventory, food ordering, portion control, etc.  
  • Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team.  
  • Streamlining the kitchen processes to maintain fast casual ticket times.  
  • Creating and maintaining a positive culture where people want to work and are pushed to be their best.  
  • Taking care of your kitchen and mothership by ensuring all equipment used is in safe working condition, checked, and regularly serviced.  
  • Maintaining and delegating checklists to ensure the effective running of the kitchen.  
  • Regularly testing products to ensure the quality and the execution of recipes meets the standards we set.  
  • Communicating company messages to BOH and FOH staff to inform them of any changes to products or policies.  
  • Training and developing your team members.  
  • Ensuring all team members meet all restaurant standards for safety and food handling.  
  • Adhering to company standards, including personal hygiene and appearance.  
  • Serving as an ambassador of Hi. And having pride in who we are.  
  • Any other tasks as assigned by your manager.  
     

WORK ENVIRONMENT: Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe success is inevitable by focusing on the things that matter most.
  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like. 
  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.
  • Chef-Driven – Great food doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.  

REQUIRED QUALIFICATIONS:

  • A minimum of 2 years of restaurant experience is required.  
  • High school diploma or equivalent required; some college preferred.  
  • Hepatitis A vaccination record.

Shift Manager

JOB TITLE: Shift Manager

  • REPORTS TO: Assistant Kitchen Manager / Assistant General Manager
  • SUPERVISES: Cooks, Prep Cooks, Dishwashers, Cashiers

JOB SUMMARY: The Shift Manager at Hi-Pointe Drive-In is responsible for supervising the kitchen and front-of-house staff of one of St. Louis’s best fast-casual restaurants and leading a team of Hi achievers who are also a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers. Although the Shift Manager is responsible for the day-to-day shifts, success is also measured on your ability to develop the team, inspire them to be their best, and create a culture where people want to work. The team comes first, but Hi-Pointe wouldn’t be the best burger in St. Louis without flawless execution of the food. The Shift Manager is expected to execute company recipes and food standards.  

JOB RESPONSIBILITIES:

  • Assisting the Kitchen Manager and General Manager in training and developing the team.  
  • Flawless & independent shift execution.  
  • Engaging with guests to ensure an out-of-this-world experience for them.  
  • Managing BOH and FOH labor costs, knowing when to cut staff for breaks or when it’s slow.  
  • Maintaining food cost standards by effectively managing inventory, food ordering, portion control, etc.  
  • Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team.  
  • Streamlining the kitchen processes to maintain fast casual ticket times.  
  • Creating and maintaining a positive culture where people want to work and are pushed to be their best.  
  • Taking care of your kitchen and mothership by ensuring all equipment used is in safe working condition, checked, and regularly serviced.  
  • Maintaining and delegating checklists to ensure the effective running of the kitchen.  
  • Regularly testing products to ensure the quality and the execution of recipes meets the standards we set.  
  • Communicating company messages to BOH and FOH staff to inform them of any changes to products or policies.  
  • Training and developing your team members.  
  • Ensuring all team members meet all restaurant standards for safety and food handling.  
  • Adhering to company standards, including personal hygiene and appearance.  
  • Serving as an ambassador of Hi. And having pride in who we are.  
  • Any other tasks as assigned by your manager.  
     

WORK ENVIRONMENT: Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe success is inevitable by focusing on the things that matter most.
  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like. 
  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.
  • Chef-Driven – Great food doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.  

REQUIRED QUALIFICATIONS:

  • A minimum of 2 years of restaurant experience is required.  
  • High school diploma or equivalent required; some college preferred.  
  • Hepatitis A vaccination record.

Shift Manager

JOB TITLE: Shift Manager

  • REPORTS TO: Assistant Kitchen Manager / Assistant General Manager
  • SUPERVISES: Cooks, Prep Cooks, Dishwashers, Cashiers

JOB SUMMARY: The Shift Manager at Hi-Pointe Drive-In is responsible for supervising the kitchen and front-of-house staff of one of St. Louis’s best fast-casual restaurants and leading a team of Hi achievers who are also a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers. Although the Shift Manager is responsible for the day-to-day shifts, success is also measured on your ability to develop the team, inspire them to be their best, and create a culture where people want to work. The team comes first, but Hi-Pointe wouldn’t be the best burger in St. Louis without flawless execution of the food. The Shift Manager is expected to execute company recipes and food standards.  

JOB RESPONSIBILITIES:

  • Assisting the Kitchen Manager and General Manager in training and developing the team.  
  • Flawless & independent shift execution.  
  • Engaging with guests to ensure an out-of-this-world experience for them.  
  • Managing BOH and FOH labor costs, knowing when to cut staff for breaks or when it’s slow.  
  • Maintaining food cost standards by effectively managing inventory, food ordering, portion control, etc.  
  • Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team.  
  • Streamlining the kitchen processes to maintain fast casual ticket times.  
  • Creating and maintaining a positive culture where people want to work and are pushed to be their best.  
  • Taking care of your kitchen and mothership by ensuring all equipment used is in safe working condition, checked, and regularly serviced.  
  • Maintaining and delegating checklists to ensure the effective running of the kitchen.  
  • Regularly testing products to ensure the quality and the execution of recipes meets the standards we set.  
  • Communicating company messages to BOH and FOH staff to inform them of any changes to products or policies.  
  • Training and developing your team members.  
  • Ensuring all team members meet all restaurant standards for safety and food handling.  
  • Adhering to company standards, including personal hygiene and appearance.  
  • Serving as an ambassador of Hi. And having pride in who we are.  
  • Any other tasks as assigned by your manager.  
     

WORK ENVIRONMENT: Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe success is inevitable by focusing on the things that matter most.
  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like. 
  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.
  • Chef-Driven – Great food doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.  

REQUIRED QUALIFICATIONS:

  • A minimum of 2 years of restaurant experience is required.  
  • High school diploma or equivalent required; some college preferred.  
  • Hepatitis A vaccination record.

Shift Manager

JOB TITLE: Shift Manager

  • REPORTS TO: Assistant Kitchen Manager / Assistant General Manager
  • SUPERVISES: Cooks, Prep Cooks, Dishwashers, Cashiers

JOB SUMMARY: The Shift Manager at Hi-Pointe Drive-In is responsible for supervising the kitchen and front-of-house staff of one of St. Louis’s best fast-casual restaurants and leading a team of Hi achievers who are also a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers. Although the Shift Manager is responsible for the day-to-day shifts, success is also measured on your ability to develop the team, inspire them to be their best, and create a culture where people want to work. The team comes first, but Hi-Pointe wouldn’t be the best burger in St. Louis without flawless execution of the food. The Shift Manager is expected to execute company recipes and food standards.  

JOB RESPONSIBILITIES:

  • Assisting the Kitchen Manager and General Manager in training and developing the team.  
  • Flawless & independent shift execution.  
  • Engaging with guests to ensure an out-of-this-world experience for them.  
  • Managing BOH and FOH labor costs, knowing when to cut staff for breaks or when it’s slow.  
  • Maintaining food cost standards by effectively managing inventory, food ordering, portion control, etc.  
  • Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team.  
  • Streamlining the kitchen processes to maintain fast casual ticket times.  
  • Creating and maintaining a positive culture where people want to work and are pushed to be their best.  
  • Taking care of your kitchen and mothership by ensuring all equipment used is in safe working condition, checked, and regularly serviced.  
  • Maintaining and delegating checklists to ensure the effective running of the kitchen.  
  • Regularly testing products to ensure the quality and the execution of recipes meets the standards we set.  
  • Communicating company messages to BOH and FOH staff to inform them of any changes to products or policies.  
  • Training and developing your team members.  
  • Ensuring all team members meet all restaurant standards for safety and food handling.  
  • Adhering to company standards, including personal hygiene and appearance.  
  • Serving as an ambassador of Hi. And having pride in who we are.  
  • Any other tasks as assigned by your manager.  
     

WORK ENVIRONMENT: Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe success is inevitable by focusing on the things that matter most.
  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like. 
  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.
  • Chef-Driven – Great food doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.  

REQUIRED QUALIFICATIONS:

  • A minimum of 2 years of restaurant experience is required.  
  • High school diploma or equivalent required; some college preferred.  
  • Hepatitis A vaccination record.

Shift Manager

JOB TITLE: Shift Manager

  • REPORTS TO: Assistant Kitchen Manager / Assistant General Manager
  • SUPERVISES: Cooks, Prep Cooks, Dishwashers, Cashiers

JOB SUMMARY: The Shift Manager at Hi-Pointe Drive-In is responsible for supervising the kitchen and front-of-house staff of one of St. Louis’s best fast-casual restaurants and leading a team of Hi achievers who are also a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers. Although the Shift Manager is responsible for the day-to-day shifts, success is also measured on your ability to develop the team, inspire them to be their best, and create a culture where people want to work. The team comes first, but Hi-Pointe wouldn’t be the best burger in St. Louis without flawless execution of the food. The Shift Manager is expected to execute company recipes and food standards.  

JOB RESPONSIBILITIES:

  • Assisting the Kitchen Manager and General Manager in training and developing the team.  
  • Flawless & independent shift execution.  
  • Engaging with guests to ensure an out-of-this-world experience for them.  
  • Managing BOH and FOH labor costs, knowing when to cut staff for breaks or when it’s slow.  
  • Maintaining food cost standards by effectively managing inventory, food ordering, portion control, etc.  
  • Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team.  
  • Streamlining the kitchen processes to maintain fast casual ticket times.  
  • Creating and maintaining a positive culture where people want to work and are pushed to be their best.  
  • Taking care of your kitchen and mothership by ensuring all equipment used is in safe working condition, checked, and regularly serviced.  
  • Maintaining and delegating checklists to ensure the effective running of the kitchen.  
  • Regularly testing products to ensure the quality and the execution of recipes meets the standards we set.  
  • Communicating company messages to BOH and FOH staff to inform them of any changes to products or policies.  
  • Training and developing your team members.  
  • Ensuring all team members meet all restaurant standards for safety and food handling.  
  • Adhering to company standards, including personal hygiene and appearance.  
  • Serving as an ambassador of Hi. And having pride in who we are.  
  • Any other tasks as assigned by your manager.  
     

WORK ENVIRONMENT: Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe success is inevitable by focusing on the things that matter most.
  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like. 
  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.
  • Chef-Driven – Great food doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.  

REQUIRED QUALIFICATIONS:

  • A minimum of 2 years of restaurant experience is required.  
  • High school diploma or equivalent required; some college preferred.  
  • Hepatitis A vaccination record.

Shift Manager

JOB TITLE: Shift Manager

  • REPORTS TO: Assistant Kitchen Manager / Assistant General Manager
  • SUPERVISES: Cooks, Prep Cooks, Dishwashers, Cashiers

JOB SUMMARY: The Shift Manager at Hi-Pointe Drive-In is responsible for supervising the kitchen and front-of-house staff of one of St. Louis’s best fast-casual restaurants and leading a team of Hi achievers who are also a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers. Although the Shift Manager is responsible for the day-to-day shifts, success is also measured on your ability to develop the team, inspire them to be their best, and create a culture where people want to work. The team comes first, but Hi-Pointe wouldn’t be the best burger in St. Louis without flawless execution of the food. The Shift Manager is expected to execute company recipes and food standards.  

JOB RESPONSIBILITIES:

  • Assisting the Kitchen Manager and General Manager in training and developing the team.  
  • Flawless & independent shift execution.  
  • Engaging with guests to ensure an out-of-this-world experience for them.  
  • Managing BOH and FOH labor costs, knowing when to cut staff for breaks or when it’s slow.  
  • Maintaining food cost standards by effectively managing inventory, food ordering, portion control, etc.  
  • Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team.  
  • Streamlining the kitchen processes to maintain fast casual ticket times.  
  • Creating and maintaining a positive culture where people want to work and are pushed to be their best.  
  • Taking care of your kitchen and mothership by ensuring all equipment used is in safe working condition, checked, and regularly serviced.  
  • Maintaining and delegating checklists to ensure the effective running of the kitchen.  
  • Regularly testing products to ensure the quality and the execution of recipes meets the standards we set.  
  • Communicating company messages to BOH and FOH staff to inform them of any changes to products or policies.  
  • Training and developing your team members.  
  • Ensuring all team members meet all restaurant standards for safety and food handling.  
  • Adhering to company standards, including personal hygiene and appearance.  
  • Serving as an ambassador of Hi. And having pride in who we are.  
  • Any other tasks as assigned by your manager.  
     

WORK ENVIRONMENT: Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe success is inevitable by focusing on the things that matter most.
  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like. 
  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.
  • Chef-Driven – Great food doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.  

REQUIRED QUALIFICATIONS:

  • A minimum of 2 years of restaurant experience is required.  
  • High school diploma or equivalent required; some college preferred.  
  • Hepatitis A vaccination record.

Team Member

JOB TITLE: Team Member

  • REPORTS TO: Shift Manager

JOB SUMMARY: Team members at Hi-Pointe Drive-In are responsible for helping provide out-of-this-world service and execute burgs at one of St. Louis’s best fast-casual restaurants, with a team of high achievers who are a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers.  

JOB RESPONSIBILITIES:

  • Maintaining all areas of the restaurant, keeping it squeaky clean, stocked, and presentable.  
  • Greeting every guest and providing out-of-this-world service.  
  • Staff should be knowledgeable about our chef-driven menu, beverages, and daily specials!  
  • Taking orders with the guest and delivering orders to the customer.  
  • Removing trash from guests’ tables and offer drink refills.  
  • Process customer payments.  
  • Check up on every guest, resolving any issues or complaints promptly and professionally.  
  • Food preparation and assistance to the KM and AKM.  
  • Responsible for maintenance and food safety of the assigned station.  
  • Setting up stations and stocking necessary supplies.  
  • Cooking food items in cooperation with other kitchen staff to ensure a positive guest experience.  
  • Cleaning and organizing stations and other kitchen equipment.  
  • Maintaining food cost standards by effectively managing inventory, food ordering, portion control, etc.  
  • Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team.  
  • Adhering to company standards, including personal hygiene and appearance.  
  • Assisting in community-related events, festivals, etc.  
  • Serving as an ambassador of Hi. And having pride in who we are.  
  • Any other tasks as assigned by your manager.  

WORK ENVIRONMENT: Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe that success is inevitable by focusing on the things that matter most. 
  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like. 
  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future. 
  • Chef-Driven – Great food doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.  

REQUIRED QUALIFICATIONS:

  • High school diploma or equivalent preferred.  
  • Hepatitis A vaccination record.

Team Member

JOB TITLE: Team Member

  • REPORTS TO: Shift Manager

JOB SUMMARY: Team members at Hi-Pointe Drive-In are responsible for helping provide out-of-this-world service and execute burgs at one of St. Louis’s best fast-casual restaurants, with a team of high achievers who are a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers.  

JOB RESPONSIBILITIES:

  • Maintaining all areas of the restaurant, keeping it squeaky clean, stocked, and presentable.  
  • Greeting every guest and providing out-of-this-world service.  
  • Staff should be knowledgeable about our chef-driven menu, beverages, and daily specials!  
  • Taking orders with the guest and delivering orders to the customer.  
  • Removing trash from guests’ tables and offer drink refills.  
  • Process customer payments.  
  • Check up on every guest, resolving any issues or complaints promptly and professionally.  
  • Food preparation and assistance to the KM and AKM.  
  • Responsible for maintenance and food safety of the assigned station.  
  • Setting up stations and stocking necessary supplies.  
  • Cooking food items in cooperation with other kitchen staff to ensure a positive guest experience.  
  • Cleaning and organizing stations and other kitchen equipment.  
  • Maintaining food cost standards by effectively managing inventory, food ordering, portion control, etc.  
  • Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team.  
  • Adhering to company standards, including personal hygiene and appearance.  
  • Assisting in community-related events, festivals, etc.  
  • Serving as an ambassador of Hi. And having pride in who we are.  
  • Any other tasks as assigned by your manager.  

WORK ENVIRONMENT: Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe that success is inevitable by focusing on the things that matter most. 
  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like. 
  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future. 
  • Chef-Driven – Great food doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.  

REQUIRED QUALIFICATIONS:

  • High school diploma or equivalent preferred.  
  • Hepatitis A vaccination record.

Team Member

JOB TITLE: Team Member

  • REPORTS TO: Shift Manager

JOB SUMMARY: Team members at Hi-Pointe Drive-In are responsible for helping provide out-of-this-world service and execute burgs at one of St. Louis’s best fast-casual restaurants, with a team of high achievers who are a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers.  

JOB RESPONSIBILITIES:

  • Maintaining all areas of the restaurant, keeping it squeaky clean, stocked, and presentable.  
  • Greeting every guest and providing out-of-this-world service.  
  • Staff should be knowledgeable about our chef-driven menu, beverages, and daily specials!  
  • Taking orders with the guest and delivering orders to the customer.  
  • Removing trash from guests’ tables and offer drink refills.  
  • Process customer payments.  
  • Check up on every guest, resolving any issues or complaints promptly and professionally.  
  • Food preparation and assistance to the KM and AKM.  
  • Responsible for maintenance and food safety of the assigned station.  
  • Setting up stations and stocking necessary supplies.  
  • Cooking food items in cooperation with other kitchen staff to ensure a positive guest experience.  
  • Cleaning and organizing stations and other kitchen equipment.  
  • Maintaining food cost standards by effectively managing inventory, food ordering, portion control, etc.  
  • Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team.  
  • Adhering to company standards, including personal hygiene and appearance.  
  • Assisting in community-related events, festivals, etc.  
  • Serving as an ambassador of Hi. And having pride in who we are.  
  • Any other tasks as assigned by your manager.  

WORK ENVIRONMENT: Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe that success is inevitable by focusing on the things that matter most. 
  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like. 
  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future. 
  • Chef-Driven – Great food doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.  

REQUIRED QUALIFICATIONS:

  • High school diploma or equivalent preferred.  
  • Hepatitis A vaccination record.

Team Member

JOB TITLE: Team Member

  • REPORTS TO: Shift Manager

JOB SUMMARY: Team members at Hi-Pointe Drive-In are responsible for helping provide out-of-this-world service and execute burgs at one of St. Louis’s best fast-casual restaurants, with a team of high achievers who are a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers.  

JOB RESPONSIBILITIES:

  • Maintaining all areas of the restaurant, keeping it squeaky clean, stocked, and presentable.  
  • Greeting every guest and providing out-of-this-world service.  
  • Staff should be knowledgeable about our chef-driven menu, beverages, and daily specials!  
  • Taking orders with the guest and delivering orders to the customer.  
  • Removing trash from guests’ tables and offer drink refills.  
  • Process customer payments.  
  • Check up on every guest, resolving any issues or complaints promptly and professionally.  
  • Food preparation and assistance to the KM and AKM.  
  • Responsible for maintenance and food safety of the assigned station.  
  • Setting up stations and stocking necessary supplies.  
  • Cooking food items in cooperation with other kitchen staff to ensure a positive guest experience.  
  • Cleaning and organizing stations and other kitchen equipment.  
  • Maintaining food cost standards by effectively managing inventory, food ordering, portion control, etc.  
  • Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team.  
  • Adhering to company standards, including personal hygiene and appearance.  
  • Assisting in community-related events, festivals, etc.  
  • Serving as an ambassador of Hi. And having pride in who we are.  
  • Any other tasks as assigned by your manager.  

WORK ENVIRONMENT: Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe that success is inevitable by focusing on the things that matter most. 
  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like. 
  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future. 
  • Chef-Driven – Great food doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.  

REQUIRED QUALIFICATIONS:

  • High school diploma or equivalent preferred.  
  • Hepatitis A vaccination record.

Team Member

JOB TITLE: Team Member

  • REPORTS TO: Shift Manager

JOB SUMMARY: Team members at Hi-Pointe Drive-In are responsible for helping provide out-of-this-world service and execute burgs at one of St. Louis’s best fast-casual restaurants, with a team of high achievers who are a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers.  

JOB RESPONSIBILITIES:

  • Maintaining all areas of the restaurant, keeping it squeaky clean, stocked, and presentable.  
  • Greeting every guest and providing out-of-this-world service.  
  • Staff should be knowledgeable about our chef-driven menu, beverages, and daily specials!  
  • Taking orders with the guest and delivering orders to the customer.  
  • Removing trash from guests’ tables and offer drink refills.  
  • Process customer payments.  
  • Check up on every guest, resolving any issues or complaints promptly and professionally.  
  • Food preparation and assistance to the KM and AKM.  
  • Responsible for maintenance and food safety of the assigned station.  
  • Setting up stations and stocking necessary supplies.  
  • Cooking food items in cooperation with other kitchen staff to ensure a positive guest experience.  
  • Cleaning and organizing stations and other kitchen equipment.  
  • Maintaining food cost standards by effectively managing inventory, food ordering, portion control, etc.  
  • Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team.  
  • Adhering to company standards, including personal hygiene and appearance.  
  • Assisting in community-related events, festivals, etc.  
  • Serving as an ambassador of Hi. And having pride in who we are.  
  • Any other tasks as assigned by your manager.  

WORK ENVIRONMENT: Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe that success is inevitable by focusing on the things that matter most. 
  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like. 
  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future. 
  • Chef-Driven – Great food doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.  

REQUIRED QUALIFICATIONS:

  • High school diploma or equivalent preferred.  
  • Hepatitis A vaccination record.

General Manager

JOB TITLE: General Manager 

  • REPORTS TO: Brand Operations Manager
  • SUPERVISES: Assistant General Manager, Shift Manager, Cashiers

JOB SUMMARY:

The General Manager at Hi-Pointe Drive-In manages one of St. Louis’s best fast casual restaurants and leads a team of high achievers who are a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers.

The General Manager is responsible for the restaurant’s profitability; success is also measured by your ability to develop the team, inspire them to be their best, and create a culture where people want to work. The unit comes first, but Hi-Pointe wouldn’t be the best burger in St. Louis without flawless execution of the food and service. The General Manager is expected to execute company recipes and standards and be able to think outside the box. (check our Instagram @hipointedrivein). 

JOB RESPONSIBILITIES:

  • Building a best-in-class team which includes hiring, training, and developing your management and hourly team
  • Serving as an ambassador of Hi-Pointe, and being committed to building the Hi-Pointe brand
  • Working with ownership to set Sales & Profitability goals
  • Full accountability for Profit and Loss management
  • Operational excellence, maintaining flawless shift execution
  • Working with shift leaders to become better leaders and execute shifts independently
  • Managing Restaurant labor costs which include weekly scheduling for the team
  • Maintaining food cost standards by managing inventory, ordering, portion control, etc.
  • Being a good customer by maintaining healthy relationships with suppliers, food vendors, etc.
  • Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team
  • Streamlining the kitchen processes to maintain fast casual ticket times
  • Creating and maintaining a positive culture where people want to work and are pushed to be their best.
  • Taking care of your restaurant by ensuring all equipment used is in safe working condition, checked, and regularly serviced
  • Maintaining and delegating checklists to ensure the effective running of the kitchen.
  • Regularly testing products to ensure the quality and execution of recipes meets the standards we set.
  • Ensuring all team members meet all restaurant safety and food handling standards.
  • Adhering to company standards, including personal hygiene and appearance
  • Assisting in community-related events, festivals, etc.
  • Serving as an ambassador of Hi. And having pride in who we are
  • Any other tasks as assigned by your manager.

WORK ENVIRONMENT:

Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe success is inevitable by focusing on the things that matter most. 
  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like.
  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.
  • Chef-Driven – Great good doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.
  • The General Manager must understand what it takes to manage and build a people-first business while having the discipline to maintain a thriving operation.

REQUIRED QUALIFICATIONS:

  • Minimum of 5 years of restaurant experience required; 1-3 years in a management or supervisory capacity in a restaurant or the retail /hospitality industry preferred
  • High school diploma or equivalent required; some college preferred
  • Serv Safe Certification
  • Hepatitis A vaccination record

Line Cook

JOB TITLE: Cook

  • REPORTS TO: Shift Manager

JOB SUMMARY:

Cooks at Hi-Pointe Drive-In are responsible for helping execute burgs in the kitchen of one of St. Louis’s best fast casual restaurants, with team members who are also a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers.

JOB RESPONSIBILITIES:

  • Food preparation and assistance to the KM and AKM
  • Responsible for maintenance and food safety of the assigned station.
  • Setting up stations and stocking necessary supplies.
  • Cooking food items in cooperation with other kitchen staff to ensure a positive guest experience.
  • Cleaning and organizing stations and other kitchen equipment.
  • Maintaining food cost standards by effectively managing inventory, food ordering, portion control, etc.
  • Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team
  • Adhering to company standards, including personal hygiene and appearance
  • Assisting in community-related events, festivals, etc.
  • Serving as an ambassador of Hi. And having pride in who we are
  • Any other tasks as assigned by your manager.

WORK ENVIRONMENT:

Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe success is inevitable by focusing on the things that matter most. 
  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like.
  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.
  • Chef-Driven – Great good doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.

REQUIRED QUALIFICATIONS:

  • High school diploma or equivalent preferred
  • Hepatitis A vaccination record

Line Cook

JOB TITLE: Cook

  • REPORTS TO: Shift Manager

JOB SUMMARY:

Cooks at Hi-Pointe Drive-In are responsible for helping execute burgs in the kitchen of one of St. Louis’s best fast casual restaurants, with team members who are also a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers.

JOB RESPONSIBILITIES:

  • Food preparation and assistance to the KM and AKM
  • Responsible for maintenance and food safety of the assigned station.
  • Setting up stations and stocking necessary supplies.
  • Cooking food items in cooperation with other kitchen staff to ensure a positive guest experience.
  • Cleaning and organizing stations and other kitchen equipment.
  • Maintaining food cost standards by effectively managing inventory, food ordering, portion control, etc.
  • Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team
  • Adhering to company standards, including personal hygiene and appearance
  • Assisting in community-related events, festivals, etc.
  • Serving as an ambassador of Hi. And having pride in who we are
  • Any other tasks as assigned by your manager.

WORK ENVIRONMENT:

Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe success is inevitable by focusing on the things that matter most. 
  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like.
  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.
  • Chef-Driven – Great good doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.

REQUIRED QUALIFICATIONS:

  • High school diploma or equivalent preferred
  • Hepatitis A vaccination record

Line Cook

JOB TITLE: Cook

  • REPORTS TO: Shift Manager

JOB SUMMARY:

Cooks at Hi-Pointe Drive-In are responsible for helping execute burgs in the kitchen of one of St. Louis’s best fast casual restaurants, with team members who are also a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers.

JOB RESPONSIBILITIES:

  • Food preparation and assistance to the KM and AKM
  • Responsible for maintenance and food safety of the assigned station.
  • Setting up stations and stocking necessary supplies.
  • Cooking food items in cooperation with other kitchen staff to ensure a positive guest experience.
  • Cleaning and organizing stations and other kitchen equipment.
  • Maintaining food cost standards by effectively managing inventory, food ordering, portion control, etc.
  • Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team
  • Adhering to company standards, including personal hygiene and appearance
  • Assisting in community-related events, festivals, etc.
  • Serving as an ambassador of Hi. And having pride in who we are
  • Any other tasks as assigned by your manager.

WORK ENVIRONMENT:

Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe success is inevitable by focusing on the things that matter most. 
  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like.
  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.
  • Chef-Driven – Great good doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.

REQUIRED QUALIFICATIONS:

  • High school diploma or equivalent preferred
  • Hepatitis A vaccination record

Line Cook

JOB TITLE: Cook

  • REPORTS TO: Shift Manager

JOB SUMMARY:

Cooks at Hi-Pointe Drive-In are responsible for helping execute burgs in the kitchen of one of St. Louis’s best fast casual restaurants, with team members who are also a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers.

JOB RESPONSIBILITIES:

  • Food preparation and assistance to the KM and AKM
  • Responsible for maintenance and food safety of the assigned station.
  • Setting up stations and stocking necessary supplies.
  • Cooking food items in cooperation with other kitchen staff to ensure a positive guest experience.
  • Cleaning and organizing stations and other kitchen equipment.
  • Maintaining food cost standards by effectively managing inventory, food ordering, portion control, etc.
  • Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team
  • Adhering to company standards, including personal hygiene and appearance
  • Assisting in community-related events, festivals, etc.
  • Serving as an ambassador of Hi. And having pride in who we are
  • Any other tasks as assigned by your manager.

WORK ENVIRONMENT:

Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe success is inevitable by focusing on the things that matter most. 
  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like.
  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.
  • Chef-Driven – Great good doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.

REQUIRED QUALIFICATIONS:

  • High school diploma or equivalent preferred
  • Hepatitis A vaccination record

Line Cook

JOB TITLE: Cook

  • REPORTS TO: Shift Manager

JOB SUMMARY:

Cooks at Hi-Pointe Drive-In are responsible for helping execute burgs in the kitchen of one of St. Louis’s best fast casual restaurants, with team members who are also a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers.

JOB RESPONSIBILITIES:

  • Food preparation and assistance to the KM and AKM
  • Responsible for maintenance and food safety of the assigned station.
  • Setting up stations and stocking necessary supplies.
  • Cooking food items in cooperation with other kitchen staff to ensure a positive guest experience.
  • Cleaning and organizing stations and other kitchen equipment.
  • Maintaining food cost standards by effectively managing inventory, food ordering, portion control, etc.
  • Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team
  • Adhering to company standards, including personal hygiene and appearance
  • Assisting in community-related events, festivals, etc.
  • Serving as an ambassador of Hi. And having pride in who we are
  • Any other tasks as assigned by your manager.

WORK ENVIRONMENT:

Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe success is inevitable by focusing on the things that matter most. 
  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like.
  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.
  • Chef-Driven – Great good doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.

REQUIRED QUALIFICATIONS:

  • High school diploma or equivalent preferred
  • Hepatitis A vaccination record

Dishwasher

JOB TITLE: Dishwasher                            

  • REPORTS TO: Shift Manager

JOB SUMMARY:

Dishwashers at Hi-Pointe Drive-In are responsible for helping maintain the kitchen of one of St. Louis’s best fast casual restaurants, with team members who are also a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers.

JOB RESPONSIBILITIES:

  • Maintain a clean and organized workspace, ensuring all dishes, utensils, and cooking equipment are properly cleaned and sanitized.
  • Operate the industrial dishwasher safely and efficiently.
  • Unload and properly store clean dishes, utensils, and cooking equipment
  • Assist in receiving and unloading deliveries when required.
  • Help with basic food prep tasks when needed.
  • Maintain a clean and safe work environment by following organization standards and sanitation regulations.
  • Aid other kitchen staff as needed.
  • Dispose of kitchen waste responsibly and maintain a clean disposal area.
  • Adhering to company standards, including personal hygiene and appearance
  • Serving as an ambassador of Hi. And having pride in who we are
  • Any other tasks as assigned by your manager.

WORK ENVIRONMENT:

Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe that success is inevitable by focusing on the things that matter most. 
  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like.
  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.
  • Chef-Driven – Great good doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.

REQUIRED QUALIFICATIONS:

  • High school diploma or equivalent preferred
  • Hepatitis A vaccination record

Dishwasher

JOB TITLE: Dishwasher                            

  • REPORTS TO: Shift Manager

JOB SUMMARY:

Dishwashers at Hi-Pointe Drive-In are responsible for helping maintain the kitchen of one of St. Louis’s best fast casual restaurants, with team members who are also a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers.

JOB RESPONSIBILITIES:

  • Maintain a clean and organized workspace, ensuring all dishes, utensils, and cooking equipment are properly cleaned and sanitized.
  • Operate the industrial dishwasher safely and efficiently.
  • Unload and properly store clean dishes, utensils, and cooking equipment
  • Assist in receiving and unloading deliveries when required.
  • Help with basic food prep tasks when needed.
  • Maintain a clean and safe work environment by following organization standards and sanitation regulations.
  • Aid other kitchen staff as needed.
  • Dispose of kitchen waste responsibly and maintain a clean disposal area.
  • Adhering to company standards, including personal hygiene and appearance
  • Serving as an ambassador of Hi. And having pride in who we are
  • Any other tasks as assigned by your manager.

WORK ENVIRONMENT:

Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe that success is inevitable by focusing on the things that matter most. 
  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like.
  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.
  • Chef-Driven – Great good doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.

REQUIRED QUALIFICATIONS:

  • High school diploma or equivalent preferred
  • Hepatitis A vaccination record

Dishwasher

JOB TITLE: Dishwasher                            

  • REPORTS TO: Shift Manager

JOB SUMMARY:

Dishwashers at Hi-Pointe Drive-In are responsible for helping maintain the kitchen of one of St. Louis’s best fast casual restaurants, with team members who are also a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers.

JOB RESPONSIBILITIES:

  • Maintain a clean and organized workspace, ensuring all dishes, utensils, and cooking equipment are properly cleaned and sanitized.
  • Operate the industrial dishwasher safely and efficiently.
  • Unload and properly store clean dishes, utensils, and cooking equipment
  • Assist in receiving and unloading deliveries when required.
  • Help with basic food prep tasks when needed.
  • Maintain a clean and safe work environment by following organization standards and sanitation regulations.
  • Aid other kitchen staff as needed.
  • Dispose of kitchen waste responsibly and maintain a clean disposal area.
  • Adhering to company standards, including personal hygiene and appearance
  • Serving as an ambassador of Hi. And having pride in who we are
  • Any other tasks as assigned by your manager.

WORK ENVIRONMENT:

Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe that success is inevitable by focusing on the things that matter most. 
  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like.
  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.
  • Chef-Driven – Great good doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.

REQUIRED QUALIFICATIONS:

  • High school diploma or equivalent preferred
  • Hepatitis A vaccination record

Dishwasher

JOB TITLE: Dishwasher                            

  • REPORTS TO: Shift Manager

JOB SUMMARY:

Dishwashers at Hi-Pointe Drive-In are responsible for helping maintain the kitchen of one of St. Louis’s best fast casual restaurants, with team members who are also a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers.

JOB RESPONSIBILITIES:

  • Maintain a clean and organized workspace, ensuring all dishes, utensils, and cooking equipment are properly cleaned and sanitized.
  • Operate the industrial dishwasher safely and efficiently.
  • Unload and properly store clean dishes, utensils, and cooking equipment
  • Assist in receiving and unloading deliveries when required.
  • Help with basic food prep tasks when needed.
  • Maintain a clean and safe work environment by following organization standards and sanitation regulations.
  • Aid other kitchen staff as needed.
  • Dispose of kitchen waste responsibly and maintain a clean disposal area.
  • Adhering to company standards, including personal hygiene and appearance
  • Serving as an ambassador of Hi. And having pride in who we are
  • Any other tasks as assigned by your manager.

WORK ENVIRONMENT:

Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe that success is inevitable by focusing on the things that matter most. 
  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like.
  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.
  • Chef-Driven – Great good doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.

REQUIRED QUALIFICATIONS:

  • High school diploma or equivalent preferred
  • Hepatitis A vaccination record

Dishwasher

JOB TITLE: Dishwasher                            

  • REPORTS TO: Shift Manager

JOB SUMMARY:

Dishwashers at Hi-Pointe Drive-In are responsible for helping maintain the kitchen of one of St. Louis’s best fast casual restaurants, with team members who are also a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers.

JOB RESPONSIBILITIES:

  • Maintain a clean and organized workspace, ensuring all dishes, utensils, and cooking equipment are properly cleaned and sanitized.
  • Operate the industrial dishwasher safely and efficiently.
  • Unload and properly store clean dishes, utensils, and cooking equipment
  • Assist in receiving and unloading deliveries when required.
  • Help with basic food prep tasks when needed.
  • Maintain a clean and safe work environment by following organization standards and sanitation regulations.
  • Aid other kitchen staff as needed.
  • Dispose of kitchen waste responsibly and maintain a clean disposal area.
  • Adhering to company standards, including personal hygiene and appearance
  • Serving as an ambassador of Hi. And having pride in who we are
  • Any other tasks as assigned by your manager.

WORK ENVIRONMENT:

Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe that success is inevitable by focusing on the things that matter most. 
  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like.
  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.
  • Chef-Driven – Great good doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.

REQUIRED QUALIFICATIONS:

  • High school diploma or equivalent preferred
  • Hepatitis A vaccination record

Cashier

JOB TITLE: Cashier

  • REPORTS TO: Shift Manager

JOB SUMMARY:

Cashiers at Hi-Pointe Drive-In are responsible for helping provide out-of-world service at one of St. Louis’s best fast casual restaurants, with a team of high achievers who are a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers.

JOB RESPONSIBILITIES:

  • Maintaining all areas of the restaurant, keeping it squeaky clean, stocked, and presentable.
  • Greeting every guest and providing out-of-this-world service.
  • Staff should be knowledgeable about our chef-driven menu, beverages, and daily specials!
  • Taking orders with the guest and delivering orders to the customer.
  • Removing trash from guests’ tables and offer drink refills.
  • Process customer payments.
  • Check up on every guest, resolving any issues or complaints promptly and professionally.
  • Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team
  • Adhering to company standards, including personal hygiene and appearance
  • Assisting in community-related events, festivals, etc.
  • Any other tasks as assigned by your manager.

WORK ENVIRONMENT:

Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe that success is inevitable by focusing on the things that matter most.
  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like
  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future
  • Chef-Driven – Great good doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.

REQUIRED QUALIFICATIONS:

  • High school diploma or equivalent preferred
  • Hepatitis A vaccination record

Cashier

JOB TITLE: Cashier

  • REPORTS TO: Shift Manager

JOB SUMMARY:

Cashiers at Hi-Pointe Drive-In are responsible for helping provide out-of-world service at one of St. Louis’s best fast casual restaurants, with a team of high achievers who are a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers.

JOB RESPONSIBILITIES:

  • Maintaining all areas of the restaurant, keeping it squeaky clean, stocked, and presentable.
  • Greeting every guest and providing out-of-this-world service.
  • Staff should be knowledgeable about our chef-driven menu, beverages, and daily specials!
  • Taking orders with the guest and delivering orders to the customer.
  • Removing trash from guests’ tables and offer drink refills.
  • Process customer payments.
  • Check up on every guest, resolving any issues or complaints promptly and professionally.
  • Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team
  • Adhering to company standards, including personal hygiene and appearance
  • Assisting in community-related events, festivals, etc.
  • Any other tasks as assigned by your manager.

WORK ENVIRONMENT:

Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe that success is inevitable by focusing on the things that matter most.
  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like
  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future
  • Chef-Driven – Great good doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.

REQUIRED QUALIFICATIONS:

  • High school diploma or equivalent preferred
  • Hepatitis A vaccination record

Cashier

JOB TITLE: Cashier

  • REPORTS TO: Shift Manager

JOB SUMMARY:

Cashiers at Hi-Pointe Drive-In are responsible for helping provide out-of-world service at one of St. Louis’s best fast casual restaurants, with a team of high achievers who are a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers.

JOB RESPONSIBILITIES:

  • Maintaining all areas of the restaurant, keeping it squeaky clean, stocked, and presentable.
  • Greeting every guest and providing out-of-this-world service.
  • Staff should be knowledgeable about our chef-driven menu, beverages, and daily specials!
  • Taking orders with the guest and delivering orders to the customer.
  • Removing trash from guests’ tables and offer drink refills.
  • Process customer payments.
  • Check up on every guest, resolving any issues or complaints promptly and professionally.
  • Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team
  • Adhering to company standards, including personal hygiene and appearance
  • Assisting in community-related events, festivals, etc.
  • Any other tasks as assigned by your manager.

WORK ENVIRONMENT:

Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe that success is inevitable by focusing on the things that matter most.
  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like
  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future
  • Chef-Driven – Great good doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.

REQUIRED QUALIFICATIONS:

  • High school diploma or equivalent preferred
  • Hepatitis A vaccination record

Cashier

JOB TITLE: Cashier

  • REPORTS TO: Shift Manager

JOB SUMMARY:

Cashiers at Hi-Pointe Drive-In are responsible for helping provide out-of-world service at one of St. Louis’s best fast casual restaurants, with a team of high achievers who are a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers.

JOB RESPONSIBILITIES:

  • Maintaining all areas of the restaurant, keeping it squeaky clean, stocked, and presentable.
  • Greeting every guest and providing out-of-this-world service.
  • Staff should be knowledgeable about our chef-driven menu, beverages, and daily specials!
  • Taking orders with the guest and delivering orders to the customer.
  • Removing trash from guests’ tables and offer drink refills.
  • Process customer payments.
  • Check up on every guest, resolving any issues or complaints promptly and professionally.
  • Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team
  • Adhering to company standards, including personal hygiene and appearance
  • Assisting in community-related events, festivals, etc.
  • Any other tasks as assigned by your manager.

WORK ENVIRONMENT:

Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe that success is inevitable by focusing on the things that matter most.
  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like
  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future
  • Chef-Driven – Great good doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.

REQUIRED QUALIFICATIONS:

  • High school diploma or equivalent preferred
  • Hepatitis A vaccination record

Cashier

JOB TITLE: Cashier

  • REPORTS TO: Shift Manager

JOB SUMMARY:

Cashiers at Hi-Pointe Drive-In are responsible for helping provide out-of-world service at one of St. Louis’s best fast casual restaurants, with a team of high achievers who are a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers.

JOB RESPONSIBILITIES:

  • Maintaining all areas of the restaurant, keeping it squeaky clean, stocked, and presentable.
  • Greeting every guest and providing out-of-this-world service.
  • Staff should be knowledgeable about our chef-driven menu, beverages, and daily specials!
  • Taking orders with the guest and delivering orders to the customer.
  • Removing trash from guests’ tables and offer drink refills.
  • Process customer payments.
  • Check up on every guest, resolving any issues or complaints promptly and professionally.
  • Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team
  • Adhering to company standards, including personal hygiene and appearance
  • Assisting in community-related events, festivals, etc.
  • Any other tasks as assigned by your manager.

WORK ENVIRONMENT:

Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe that success is inevitable by focusing on the things that matter most.
  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like
  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future
  • Chef-Driven – Great good doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.

REQUIRED QUALIFICATIONS:

  • High school diploma or equivalent preferred
  • Hepatitis A vaccination record

Bartender

Job Overview:

As a Bartender, you’ll craft high-quality drinks, engage with guests, and keep the bar running smoothly.

Responsibilities:

• Prepare and serve drinks accurately and efficiently.

• Provide outstanding customer service and maintain bar cleanliness.

• Manage bar inventory and restocking.

• Follow all alcohol service laws and company policies.

• Work with servers and kitchen staff to ensure smooth service.

Requirements:

✅ 1+ years of bartending experience preferred.

✅ Knowledge of classic and craft cocktails.

✅ Friendly, engaging personality.

✅ TIPS or Safe Serve certification is a plus!

Prep Cook

The Frisco Barroom is looking for a reliable, hardworking Prep Chef to join our kitchen team

  1. Control and execute the details and preparation of genuine and honest food.
  2.  Humble, respectful & with goodwill. assisting kitchen staff in general food preparation and food safety.
  3. Punctual, organized, and positive attitude
  4. Weekend availability
  5. Work the mornings and have you afternoons and evenings free

Team Member

JOB TITLE: Team Member

  • REPORTS TO: Shift Manager

JOB SUMMARY: Team members at Hi-Pointe Drive-In are responsible for helping provide out-of-this-world service and execute burgs at one of St. Louis’s best fast-casual restaurants, with a team of high achievers who are a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers.  

JOB RESPONSIBILITIES:

  • Maintaining all areas of the restaurant, keeping it squeaky clean, stocked, and presentable.  
  • Greeting every guest and providing out-of-this-world service.  
  • Staff should be knowledgeable about our chef-driven menu, beverages, and daily specials!  
  • Taking orders with the guest and delivering orders to the customer.  
  • Removing trash from guests’ tables and offer drink refills.  
  • Process customer payments.  
  • Check up on every guest, resolving any issues or complaints promptly and professionally.  
  • Food preparation and assistance to the KM and AKM.  
  • Responsible for maintenance and food safety of the assigned station.  
  • Setting up stations and stocking necessary supplies.  
  • Cooking food items in cooperation with other kitchen staff to ensure a positive guest experience.  
  • Cleaning and organizing stations and other kitchen equipment.  
  • Maintaining food cost standards by effectively managing inventory, food ordering, portion control, etc.  
  • Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team.  
  • Adhering to company standards, including personal hygiene and appearance.  
  • Assisting in community-related events, festivals, etc.  
  • Serving as an ambassador of Hi. And having pride in who we are.  
  • Any other tasks as assigned by your manager.  

WORK ENVIRONMENT: Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe that success is inevitable by focusing on the things that matter most. 
  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like. 
  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future. 
  • Chef-Driven – Great food doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.  

REQUIRED QUALIFICATIONS:

  • High school diploma or equivalent preferred.  
  • Hepatitis A vaccination record.

Cashier

JOB TITLE: Cashier

  • REPORTS TO: Shift Manager

JOB SUMMARY:

Cashiers at Hi-Pointe Drive-In are responsible for helping provide out-of-world service at one of St. Louis’s best fast casual restaurants, with a team of high achievers who are a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers.

JOB RESPONSIBILITIES:

  • Maintaining all areas of the restaurant, keeping it squeaky clean, stocked, and presentable.
  • Greeting every guest and providing out-of-this-world service.
  • Staff should be knowledgeable about our chef-driven menu, beverages, and daily specials!
  • Taking orders with the guest and delivering orders to the customer.
  • Removing trash from guests’ tables and offer drink refills.
  • Process customer payments.
  • Check up on every guest, resolving any issues or complaints promptly and professionally.
  • Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team
  • Adhering to company standards, including personal hygiene and appearance
  • Assisting in community-related events, festivals, etc.
  • Any other tasks as assigned by your manager.

WORK ENVIRONMENT:

Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe that success is inevitable by focusing on the things that matter most.
  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like
  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future
  • Chef-Driven – Great good doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.

REQUIRED QUALIFICATIONS:

  • High school diploma or equivalent preferred
  • Hepatitis A vaccination record

Catering Lead

JOB TITLE: Catering Lead                    

  • REPORTS TO: General Manager, Brand Catering Manager
  • SUPERVISES:  Cashiers, Cooks

JOB SUMMARY:

The Catering Lead at Hi-Pointe Drive-In oversees all store-level Catering at one of St. Louis’s best fast casual restaurants and leads a team of high achievers who are a little crazy in all the right ways. This position requires a high level of accountability, exceptional leadership skills,  strong attention to detail, and an understanding of what it takes to execute Catering. The Catering Lead will work closely with the Brand Catering Manager to coordinate logistics, manage a team of catering staff, and deliver exceptional service to our clients while showing a genuine love for people and the ability to serve A LOT of burgers.

Although the Catering Lead is responsible for the execution of all Catering, success is also measured on your ability to develop the team, inspire them to be their best, and create a culture where people want to work. The team comes first, but Hi-Pointe wouldn’t be the best burger in St. Louis without flawless execution of the food and service. 

 

JOB RESPONSIBILITIES:

  • Assist in the planning and coordinating catering, ensuring all details are communicated to the team for flawless execution.

  • Oversee the setup and breakdown of catering spaces, ensuring adherence to the highest standards of presentation and cleanliness.

  • Coordinate with the culinary team to ensure timely delivery of food and beverages, maintaining quality and freshness.

  • Address any client or guest inquiries or concerns promptly and professionally.

  • Team Leadership and Development:

  • Work with General Manager to supervise and guide a team of catering staff, including servers, cooks, and support personnel.

  • Collaborate with the Catering Manager to understand client requirements and preferences for each order.

  • Communicate event details, including menu options, setup requirements, and special requests, to the catering staff.

  • Interact with clients during catering to ensure their satisfaction and address any concerns or additional requests.

  • Foster positive client relationships by delivering personalized service and exceeding expectations.

  • Adhere to all relevant health and safety regulations, ensuring a safe working environment for the team and guests.

  • Follow proper food handling and sanitation practices, maintaining high standards of cleanliness and hygiene.

  • Monitor staff adherence to safety protocols and provide necessary training and reminders when required.

  • Building a best-in-class team which includes training and developing your catering  team

  • Serving as an ambassador of Hi-Pointe, and being committed to building the Hi-Pointe brand

  • Any other tasks as assigned by your manager.

 

WORK ENVIRONMENT:

Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe that success is inevitable by focusing on the things that matter most.  

  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like.

  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.

  • Chef-Driven – Great good doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.

  • The Assistant General Manager must understand what it takes to manage and build a people-first business while having the discipline to maintain a thriving operation.

 

REQUIRED QUALIFICATIONS:

  • High school diploma or equivalent required; some college preferred

  • Experience as a Catering Supervisor or in a similar role within the hospitality industry.

  • Strong knowledge of catering operations, event execution, and food safety standards.

  • Excellent leadership skills, with the ability to motivate and guide a diverse team.

  • Exceptional organizational and time management abilities to handle multiple tasks.

  • Strong interpersonal and communication skills for effective client and staff interaction.

  • Flexibility to work evenings, weekends, and holidays as per event schedules.

  • Hepatitis A vaccination record

 

Dishwasher

JOB TITLE: Dishwasher                            

  • REPORTS TO: Shift Manager

JOB SUMMARY:

Dishwashers at Hi-Pointe Drive-In are responsible for helping maintain the kitchen of one of St. Louis’s best fast casual restaurants, with team members who are also a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers.

JOB RESPONSIBILITIES:

  • Maintain a clean and organized workspace, ensuring all dishes, utensils, and cooking equipment are properly cleaned and sanitized.
  • Operate the industrial dishwasher safely and efficiently.
  • Unload and properly store clean dishes, utensils, and cooking equipment
  • Assist in receiving and unloading deliveries when required.
  • Help with basic food prep tasks when needed.
  • Maintain a clean and safe work environment by following organization standards and sanitation regulations.
  • Aid other kitchen staff as needed.
  • Dispose of kitchen waste responsibly and maintain a clean disposal area.
  • Adhering to company standards, including personal hygiene and appearance
  • Serving as an ambassador of Hi. And having pride in who we are
  • Any other tasks as assigned by your manager.

WORK ENVIRONMENT:

Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe that success is inevitable by focusing on the things that matter most. 
  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like.
  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.
  • Chef-Driven – Great good doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.

REQUIRED QUALIFICATIONS:

  • High school diploma or equivalent preferred
  • Hepatitis A vaccination record

Line Cook

JOB TITLE: Cook

  • REPORTS TO: Shift Manager

JOB SUMMARY:

Cooks at Hi-Pointe Drive-In are responsible for helping execute burgs in the kitchen of one of St. Louis’s best fast casual restaurants, with team members who are also a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers.

JOB RESPONSIBILITIES:

  • Food preparation and assistance to the KM and AKM
  • Responsible for maintenance and food safety of the assigned station.
  • Setting up stations and stocking necessary supplies.
  • Cooking food items in cooperation with other kitchen staff to ensure a positive guest experience.
  • Cleaning and organizing stations and other kitchen equipment.
  • Maintaining food cost standards by effectively managing inventory, food ordering, portion control, etc.
  • Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team
  • Adhering to company standards, including personal hygiene and appearance
  • Assisting in community-related events, festivals, etc.
  • Serving as an ambassador of Hi. And having pride in who we are
  • Any other tasks as assigned by your manager.

WORK ENVIRONMENT:

Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe success is inevitable by focusing on the things that matter most. 
  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like.
  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.
  • Chef-Driven – Great good doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.

REQUIRED QUALIFICATIONS:

  • High school diploma or equivalent preferred
  • Hepatitis A vaccination record

General Manager

JOB TITLE: General Manager 

  • REPORTS TO: Brand Operations Manager
  • SUPERVISES: Assistant General Manager, Shift Manager, Cashiers

JOB SUMMARY:

The General Manager at Hi-Pointe Drive-In manages one of St. Louis’s best fast casual restaurants and leads a team of high achievers who are a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers.

The General Manager is responsible for the restaurant’s profitability; success is also measured by your ability to develop the team, inspire them to be their best, and create a culture where people want to work. The unit comes first, but Hi-Pointe wouldn’t be the best burger in St. Louis without flawless execution of the food and service. The General Manager is expected to execute company recipes and standards and be able to think outside the box. (check our Instagram @hipointedrivein). 

JOB RESPONSIBILITIES:

  • Building a best-in-class team which includes hiring, training, and developing your management and hourly team
  • Serving as an ambassador of Hi-Pointe, and being committed to building the Hi-Pointe brand
  • Working with ownership to set Sales & Profitability goals
  • Full accountability for Profit and Loss management
  • Operational excellence, maintaining flawless shift execution
  • Working with shift leaders to become better leaders and execute shifts independently
  • Managing Restaurant labor costs which include weekly scheduling for the team
  • Maintaining food cost standards by managing inventory, ordering, portion control, etc.
  • Being a good customer by maintaining healthy relationships with suppliers, food vendors, etc.
  • Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team
  • Streamlining the kitchen processes to maintain fast casual ticket times
  • Creating and maintaining a positive culture where people want to work and are pushed to be their best.
  • Taking care of your restaurant by ensuring all equipment used is in safe working condition, checked, and regularly serviced
  • Maintaining and delegating checklists to ensure the effective running of the kitchen.
  • Regularly testing products to ensure the quality and execution of recipes meets the standards we set.
  • Ensuring all team members meet all restaurant safety and food handling standards.
  • Adhering to company standards, including personal hygiene and appearance
  • Assisting in community-related events, festivals, etc.
  • Serving as an ambassador of Hi. And having pride in who we are
  • Any other tasks as assigned by your manager.

WORK ENVIRONMENT:

Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe success is inevitable by focusing on the things that matter most. 
  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like.
  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.
  • Chef-Driven – Great good doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.
  • The General Manager must understand what it takes to manage and build a people-first business while having the discipline to maintain a thriving operation.

REQUIRED QUALIFICATIONS:

  • Minimum of 5 years of restaurant experience required; 1-3 years in a management or supervisory capacity in a restaurant or the retail /hospitality industry preferred
  • High school diploma or equivalent required; some college preferred
  • Serv Safe Certification
  • Hepatitis A vaccination record

Assistant General Manager

Assistant General Manager

                                                            
REPORTS TO: General Manager
SUPERVISES:  Shift Manager, Cashiers

JOB SUMMARY: 

The Assistant General Manager at Hi-Pointe Drive-In is responsible for helping the General Manager manage one of St. Louis’s best fast casual restaurants and leading a team of high achievers who are a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers. 

Although the Assistant General Manager is responsible for the restaurant’s profitability, success is also measured on your ability to help the General Manager develop the team, inspire them to be their best, and create a culture where people want to work. The team comes first, but Hi-Pointe wouldn’t be the best burger in St. Louis without flawless execution of the food and service. The Assistant General Manager is expected to execute company recipes and standards and be able to think outside the box. (check our Instagram @hipointedrivein). 

JOB RESPONSIBILITIES:

  • Building a best-in-class team which includes hiring, training, and developing your management and hourly team
  • Serving as an ambassador of Hi-Pointe, and being committed to building the Hi-Pointe brand
  • Working with ownership to set Sales & Profitability goals
  • Operational excellence, maintaining flawless shift execution
  • Working with shift leaders to become better leaders and execute shifts independently
  • Managing Restaurant labor costs which include weekly scheduling for the team
  • Maintaining food cost standards by managing inventory, ordering, portion control, etc.
  • Being a good customer by maintaining healthy relationships with suppliers, food vendors, etc.
  • Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team
  • Streamlining the kitchen processes to maintain fast casual ticket times
  • Creating and maintaining a positive culture where people want to work and are pushed to be their best.
  • Taking care of your restaurant by ensuring all equipment used is in safe working condition, checked, and regularly serviced
  • Maintaining and delegating checklists to ensure the effective running of the kitchen.
  • Regularly testing products to ensure the quality and the execution of recipes meets the standards set out by us.
  • Ensuring all team members meet all restaurant safety and food handling standards.
  • Adhering to company standards, including personal hygiene and appearance
  • Assisting in community-related events, festivals, etc.
  • Any other tasks as assigned by your manager.

WORK ENVIRONMENT:

Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe that success is inevitable by focusing on the things that matter most. 
  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like.
  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.
  • Chef-Driven – Great good doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.
  • The Assistant General Manager must understand what it takes to manage and build a people-first business while having the discipline to maintain a thriving operation.

REQUIRED QUALIFICATIONS:

  • Minimum of 3 years of restaurant experience required; 1-2 years in a management or supervisory capacity in a restaurant or the retail /hospitality industry preferred
  • High school diploma or equivalent required; some college preferred
  • Hepatitis A vaccination record

Shift Manager

JOB TITLE: Shift Manager

  • REPORTS TO: Assistant Kitchen Manager / Assistant General Manager
  • SUPERVISES: Cooks, Prep Cooks, Dishwashers, Cashiers

JOB SUMMARY: The Shift Manager at Hi-Pointe Drive-In is responsible for supervising the kitchen and front-of-house staff of one of St. Louis’s best fast-casual restaurants and leading a team of Hi achievers who are also a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers. Although the Shift Manager is responsible for the day-to-day shifts, success is also measured on your ability to develop the team, inspire them to be their best, and create a culture where people want to work. The team comes first, but Hi-Pointe wouldn’t be the best burger in St. Louis without flawless execution of the food. The Shift Manager is expected to execute company recipes and food standards.  

JOB RESPONSIBILITIES:

  • Assisting the Kitchen Manager and General Manager in training and developing the team.  
  • Flawless & independent shift execution.  
  • Engaging with guests to ensure an out-of-this-world experience for them.  
  • Managing BOH and FOH labor costs, knowing when to cut staff for breaks or when it’s slow.  
  • Maintaining food cost standards by effectively managing inventory, food ordering, portion control, etc.  
  • Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team.  
  • Streamlining the kitchen processes to maintain fast casual ticket times.  
  • Creating and maintaining a positive culture where people want to work and are pushed to be their best.  
  • Taking care of your kitchen and mothership by ensuring all equipment used is in safe working condition, checked, and regularly serviced.  
  • Maintaining and delegating checklists to ensure the effective running of the kitchen.  
  • Regularly testing products to ensure the quality and the execution of recipes meets the standards we set.  
  • Communicating company messages to BOH and FOH staff to inform them of any changes to products or policies.  
  • Training and developing your team members.  
  • Ensuring all team members meet all restaurant standards for safety and food handling.  
  • Adhering to company standards, including personal hygiene and appearance.  
  • Serving as an ambassador of Hi. And having pride in who we are.  
  • Any other tasks as assigned by your manager.  
     

WORK ENVIRONMENT: Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe success is inevitable by focusing on the things that matter most.
  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like. 
  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.
  • Chef-Driven – Great food doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.  

REQUIRED QUALIFICATIONS:

  • A minimum of 2 years of restaurant experience is required.  
  • High school diploma or equivalent required; some college preferred.  
  • Hepatitis A vaccination record.

Line Cook

JOB TITLE: Cook

  • REPORTS TO: Shift Manager

JOB SUMMARY:

Cooks at Hi-Pointe Drive-In are responsible for helping execute burgs in the kitchen of one of St. Louis’s best fast casual restaurants, with team members who are also a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers.

JOB RESPONSIBILITIES:

  • Food preparation and assistance to the KM and AKM
  • Responsible for maintenance and food safety of the assigned station.
  • Setting up stations and stocking necessary supplies.
  • Cooking food items in cooperation with other kitchen staff to ensure a positive guest experience.
  • Cleaning and organizing stations and other kitchen equipment.
  • Maintaining food cost standards by effectively managing inventory, food ordering, portion control, etc.
  • Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team
  • Adhering to company standards, including personal hygiene and appearance
  • Assisting in community-related events, festivals, etc.
  • Serving as an ambassador of Hi. And having pride in who we are
  • Any other tasks as assigned by your manager.

WORK ENVIRONMENT:

Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe success is inevitable by focusing on the things that matter most. 
  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like.
  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.
  • Chef-Driven – Great good doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.

REQUIRED QUALIFICATIONS:

  • High school diploma or equivalent preferred
  • Hepatitis A vaccination record

Team Member

JOB TITLE: Team Member

  • REPORTS TO: Shift Manager

JOB SUMMARY: Team members at Hi-Pointe Drive-In are responsible for helping provide out-of-this-world service and execute burgs at one of St. Louis’s best fast-casual restaurants, with a team of high achievers who are a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers.  

JOB RESPONSIBILITIES:

  • Maintaining all areas of the restaurant, keeping it squeaky clean, stocked, and presentable.  
  • Greeting every guest and providing out-of-this-world service.  
  • Staff should be knowledgeable about our chef-driven menu, beverages, and daily specials!  
  • Taking orders with the guest and delivering orders to the customer.  
  • Removing trash from guests’ tables and offer drink refills.  
  • Process customer payments.  
  • Check up on every guest, resolving any issues or complaints promptly and professionally.  
  • Food preparation and assistance to the KM and AKM.  
  • Responsible for maintenance and food safety of the assigned station.  
  • Setting up stations and stocking necessary supplies.  
  • Cooking food items in cooperation with other kitchen staff to ensure a positive guest experience.  
  • Cleaning and organizing stations and other kitchen equipment.  
  • Maintaining food cost standards by effectively managing inventory, food ordering, portion control, etc.  
  • Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team.  
  • Adhering to company standards, including personal hygiene and appearance.  
  • Assisting in community-related events, festivals, etc.  
  • Serving as an ambassador of Hi. And having pride in who we are.  
  • Any other tasks as assigned by your manager.  

WORK ENVIRONMENT: Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe that success is inevitable by focusing on the things that matter most. 
  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like. 
  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future. 
  • Chef-Driven – Great food doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.  

REQUIRED QUALIFICATIONS:

  • High school diploma or equivalent preferred.  
  • Hepatitis A vaccination record.

Catering Lead

JOB TITLE: Catering Lead                    

  • REPORTS TO: General Manager, Brand Catering Manager
  • SUPERVISES:  Cashiers, Cooks

JOB SUMMARY:

The Catering Lead at Hi-Pointe Drive-In oversees all store-level Catering at one of St. Louis’s best fast casual restaurants and leads a team of high achievers who are a little crazy in all the right ways. This position requires a high level of accountability, exceptional leadership skills,  strong attention to detail, and an understanding of what it takes to execute Catering. The Catering Lead will work closely with the Brand Catering Manager to coordinate logistics, manage a team of catering staff, and deliver exceptional service to our clients while showing a genuine love for people and the ability to serve A LOT of burgers.

Although the Catering Lead is responsible for the execution of all Catering, success is also measured on your ability to develop the team, inspire them to be their best, and create a culture where people want to work. The team comes first, but Hi-Pointe wouldn’t be the best burger in St. Louis without flawless execution of the food and service. 

 

JOB RESPONSIBILITIES:

  • Assist in the planning and coordinating catering, ensuring all details are communicated to the team for flawless execution.

  • Oversee the setup and breakdown of catering spaces, ensuring adherence to the highest standards of presentation and cleanliness.

  • Coordinate with the culinary team to ensure timely delivery of food and beverages, maintaining quality and freshness.

  • Address any client or guest inquiries or concerns promptly and professionally.

  • Team Leadership and Development:

  • Work with General Manager to supervise and guide a team of catering staff, including servers, cooks, and support personnel.

  • Collaborate with the Catering Manager to understand client requirements and preferences for each order.

  • Communicate event details, including menu options, setup requirements, and special requests, to the catering staff.

  • Interact with clients during catering to ensure their satisfaction and address any concerns or additional requests.

  • Foster positive client relationships by delivering personalized service and exceeding expectations.

  • Adhere to all relevant health and safety regulations, ensuring a safe working environment for the team and guests.

  • Follow proper food handling and sanitation practices, maintaining high standards of cleanliness and hygiene.

  • Monitor staff adherence to safety protocols and provide necessary training and reminders when required.

  • Building a best-in-class team which includes training and developing your catering  team

  • Serving as an ambassador of Hi-Pointe, and being committed to building the Hi-Pointe brand

  • Any other tasks as assigned by your manager.

 

WORK ENVIRONMENT:

Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe that success is inevitable by focusing on the things that matter most.  

  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like.

  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.

  • Chef-Driven – Great good doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.

  • The Assistant General Manager must understand what it takes to manage and build a people-first business while having the discipline to maintain a thriving operation.

 

REQUIRED QUALIFICATIONS:

  • High school diploma or equivalent required; some college preferred

  • Experience as a Catering Supervisor or in a similar role within the hospitality industry.

  • Strong knowledge of catering operations, event execution, and food safety standards.

  • Excellent leadership skills, with the ability to motivate and guide a diverse team.

  • Exceptional organizational and time management abilities to handle multiple tasks.

  • Strong interpersonal and communication skills for effective client and staff interaction.

  • Flexibility to work evenings, weekends, and holidays as per event schedules.

  • Hepatitis A vaccination record

 

Dishwasher

JOB TITLE: Dishwasher                            

  • REPORTS TO: Shift Manager

JOB SUMMARY:

Dishwashers at Hi-Pointe Drive-In are responsible for helping maintain the kitchen of one of St. Louis’s best fast casual restaurants, with team members who are also a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers.

JOB RESPONSIBILITIES:

  • Maintain a clean and organized workspace, ensuring all dishes, utensils, and cooking equipment are properly cleaned and sanitized.
  • Operate the industrial dishwasher safely and efficiently.
  • Unload and properly store clean dishes, utensils, and cooking equipment
  • Assist in receiving and unloading deliveries when required.
  • Help with basic food prep tasks when needed.
  • Maintain a clean and safe work environment by following organization standards and sanitation regulations.
  • Aid other kitchen staff as needed.
  • Dispose of kitchen waste responsibly and maintain a clean disposal area.
  • Adhering to company standards, including personal hygiene and appearance
  • Serving as an ambassador of Hi. And having pride in who we are
  • Any other tasks as assigned by your manager.

WORK ENVIRONMENT:

Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe that success is inevitable by focusing on the things that matter most. 
  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like.
  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.
  • Chef-Driven – Great good doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.

REQUIRED QUALIFICATIONS:

  • High school diploma or equivalent preferred
  • Hepatitis A vaccination record

Cashier

JOB TITLE: Cashier

  • REPORTS TO: Shift Manager

JOB SUMMARY:

Cashiers at Hi-Pointe Drive-In are responsible for helping provide out-of-world service at one of St. Louis’s best fast casual restaurants, with a team of high achievers who are a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers.

JOB RESPONSIBILITIES:

  • Maintaining all areas of the restaurant, keeping it squeaky clean, stocked, and presentable.
  • Greeting every guest and providing out-of-this-world service.
  • Staff should be knowledgeable about our chef-driven menu, beverages, and daily specials!
  • Taking orders with the guest and delivering orders to the customer.
  • Removing trash from guests’ tables and offer drink refills.
  • Process customer payments.
  • Check up on every guest, resolving any issues or complaints promptly and professionally.
  • Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team
  • Adhering to company standards, including personal hygiene and appearance
  • Assisting in community-related events, festivals, etc.
  • Any other tasks as assigned by your manager.

WORK ENVIRONMENT:

Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe that success is inevitable by focusing on the things that matter most.
  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like
  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future
  • Chef-Driven – Great good doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.

REQUIRED QUALIFICATIONS:

  • High school diploma or equivalent preferred
  • Hepatitis A vaccination record

General Manager

JOB TITLE: General Manager 

  • REPORTS TO: Brand Operations Manager
  • SUPERVISES: Assistant General Manager, Shift Manager, Cashiers

JOB SUMMARY:

The General Manager at Hi-Pointe Drive-In manages one of St. Louis’s best fast casual restaurants and leads a team of high achievers who are a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers.

The General Manager is responsible for the restaurant’s profitability; success is also measured by your ability to develop the team, inspire them to be their best, and create a culture where people want to work. The unit comes first, but Hi-Pointe wouldn’t be the best burger in St. Louis without flawless execution of the food and service. The General Manager is expected to execute company recipes and standards and be able to think outside the box. (check our Instagram @hipointedrivein). 

JOB RESPONSIBILITIES:

  • Building a best-in-class team which includes hiring, training, and developing your management and hourly team
  • Serving as an ambassador of Hi-Pointe, and being committed to building the Hi-Pointe brand
  • Working with ownership to set Sales & Profitability goals
  • Full accountability for Profit and Loss management
  • Operational excellence, maintaining flawless shift execution
  • Working with shift leaders to become better leaders and execute shifts independently
  • Managing Restaurant labor costs which include weekly scheduling for the team
  • Maintaining food cost standards by managing inventory, ordering, portion control, etc.
  • Being a good customer by maintaining healthy relationships with suppliers, food vendors, etc.
  • Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team
  • Streamlining the kitchen processes to maintain fast casual ticket times
  • Creating and maintaining a positive culture where people want to work and are pushed to be their best.
  • Taking care of your restaurant by ensuring all equipment used is in safe working condition, checked, and regularly serviced
  • Maintaining and delegating checklists to ensure the effective running of the kitchen.
  • Regularly testing products to ensure the quality and execution of recipes meets the standards we set.
  • Ensuring all team members meet all restaurant safety and food handling standards.
  • Adhering to company standards, including personal hygiene and appearance
  • Assisting in community-related events, festivals, etc.
  • Serving as an ambassador of Hi. And having pride in who we are
  • Any other tasks as assigned by your manager.

WORK ENVIRONMENT:

Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe success is inevitable by focusing on the things that matter most. 
  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like.
  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.
  • Chef-Driven – Great good doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.
  • The General Manager must understand what it takes to manage and build a people-first business while having the discipline to maintain a thriving operation.

REQUIRED QUALIFICATIONS:

  • Minimum of 5 years of restaurant experience required; 1-3 years in a management or supervisory capacity in a restaurant or the retail /hospitality industry preferred
  • High school diploma or equivalent required; some college preferred
  • Serv Safe Certification
  • Hepatitis A vaccination record

Assistant General Manager

Assistant General Manager

                                                            
REPORTS TO: General Manager
SUPERVISES:  Shift Manager, Cashiers

JOB SUMMARY: 

The Assistant General Manager at Hi-Pointe Drive-In is responsible for helping the General Manager manage one of St. Louis’s best fast casual restaurants and leading a team of high achievers who are a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers. 

Although the Assistant General Manager is responsible for the restaurant’s profitability, success is also measured on your ability to help the General Manager develop the team, inspire them to be their best, and create a culture where people want to work. The team comes first, but Hi-Pointe wouldn’t be the best burger in St. Louis without flawless execution of the food and service. The Assistant General Manager is expected to execute company recipes and standards and be able to think outside the box. (check our Instagram @hipointedrivein). 

JOB RESPONSIBILITIES:

  • Building a best-in-class team which includes hiring, training, and developing your management and hourly team
  • Serving as an ambassador of Hi-Pointe, and being committed to building the Hi-Pointe brand
  • Working with ownership to set Sales & Profitability goals
  • Operational excellence, maintaining flawless shift execution
  • Working with shift leaders to become better leaders and execute shifts independently
  • Managing Restaurant labor costs which include weekly scheduling for the team
  • Maintaining food cost standards by managing inventory, ordering, portion control, etc.
  • Being a good customer by maintaining healthy relationships with suppliers, food vendors, etc.
  • Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team
  • Streamlining the kitchen processes to maintain fast casual ticket times
  • Creating and maintaining a positive culture where people want to work and are pushed to be their best.
  • Taking care of your restaurant by ensuring all equipment used is in safe working condition, checked, and regularly serviced
  • Maintaining and delegating checklists to ensure the effective running of the kitchen.
  • Regularly testing products to ensure the quality and the execution of recipes meets the standards set out by us.
  • Ensuring all team members meet all restaurant safety and food handling standards.
  • Adhering to company standards, including personal hygiene and appearance
  • Assisting in community-related events, festivals, etc.
  • Any other tasks as assigned by your manager.

WORK ENVIRONMENT:

Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe that success is inevitable by focusing on the things that matter most. 
  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like.
  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.
  • Chef-Driven – Great good doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.
  • The Assistant General Manager must understand what it takes to manage and build a people-first business while having the discipline to maintain a thriving operation.

REQUIRED QUALIFICATIONS:

  • Minimum of 3 years of restaurant experience required; 1-2 years in a management or supervisory capacity in a restaurant or the retail /hospitality industry preferred
  • High school diploma or equivalent required; some college preferred
  • Hepatitis A vaccination record

Shift Manager

JOB TITLE: Shift Manager

  • REPORTS TO: Assistant Kitchen Manager / Assistant General Manager
  • SUPERVISES: Cooks, Prep Cooks, Dishwashers, Cashiers

JOB SUMMARY: The Shift Manager at Hi-Pointe Drive-In is responsible for supervising the kitchen and front-of-house staff of one of St. Louis’s best fast-casual restaurants and leading a team of Hi achievers who are also a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers. Although the Shift Manager is responsible for the day-to-day shifts, success is also measured on your ability to develop the team, inspire them to be their best, and create a culture where people want to work. The team comes first, but Hi-Pointe wouldn’t be the best burger in St. Louis without flawless execution of the food. The Shift Manager is expected to execute company recipes and food standards.  

JOB RESPONSIBILITIES:

  • Assisting the Kitchen Manager and General Manager in training and developing the team.  
  • Flawless & independent shift execution.  
  • Engaging with guests to ensure an out-of-this-world experience for them.  
  • Managing BOH and FOH labor costs, knowing when to cut staff for breaks or when it’s slow.  
  • Maintaining food cost standards by effectively managing inventory, food ordering, portion control, etc.  
  • Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team.  
  • Streamlining the kitchen processes to maintain fast casual ticket times.  
  • Creating and maintaining a positive culture where people want to work and are pushed to be their best.  
  • Taking care of your kitchen and mothership by ensuring all equipment used is in safe working condition, checked, and regularly serviced.  
  • Maintaining and delegating checklists to ensure the effective running of the kitchen.  
  • Regularly testing products to ensure the quality and the execution of recipes meets the standards we set.  
  • Communicating company messages to BOH and FOH staff to inform them of any changes to products or policies.  
  • Training and developing your team members.  
  • Ensuring all team members meet all restaurant standards for safety and food handling.  
  • Adhering to company standards, including personal hygiene and appearance.  
  • Serving as an ambassador of Hi. And having pride in who we are.  
  • Any other tasks as assigned by your manager.  
     

WORK ENVIRONMENT: Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe success is inevitable by focusing on the things that matter most.
  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like. 
  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.
  • Chef-Driven – Great food doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.  

REQUIRED QUALIFICATIONS:

  • A minimum of 2 years of restaurant experience is required.  
  • High school diploma or equivalent required; some college preferred.  
  • Hepatitis A vaccination record.

Team Member

JOB TITLE: Team Member

  • REPORTS TO: Shift Manager

JOB SUMMARY: Team members at Hi-Pointe Drive-In are responsible for helping provide out-of-this-world service and execute burgs at one of St. Louis’s best fast-casual restaurants, with a team of high achievers who are a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers.  

JOB RESPONSIBILITIES:

  • Maintaining all areas of the restaurant, keeping it squeaky clean, stocked, and presentable.  
  • Greeting every guest and providing out-of-this-world service.  
  • Staff should be knowledgeable about our chef-driven menu, beverages, and daily specials!  
  • Taking orders with the guest and delivering orders to the customer.  
  • Removing trash from guests’ tables and offer drink refills.  
  • Process customer payments.  
  • Check up on every guest, resolving any issues or complaints promptly and professionally.  
  • Food preparation and assistance to the KM and AKM.  
  • Responsible for maintenance and food safety of the assigned station.  
  • Setting up stations and stocking necessary supplies.  
  • Cooking food items in cooperation with other kitchen staff to ensure a positive guest experience.  
  • Cleaning and organizing stations and other kitchen equipment.  
  • Maintaining food cost standards by effectively managing inventory, food ordering, portion control, etc.  
  • Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team.  
  • Adhering to company standards, including personal hygiene and appearance.  
  • Assisting in community-related events, festivals, etc.  
  • Serving as an ambassador of Hi. And having pride in who we are.  
  • Any other tasks as assigned by your manager.  

WORK ENVIRONMENT: Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe that success is inevitable by focusing on the things that matter most. 
  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like. 
  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future. 
  • Chef-Driven – Great food doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.  

REQUIRED QUALIFICATIONS:

  • High school diploma or equivalent preferred.  
  • Hepatitis A vaccination record.

Cashier

JOB TITLE: Cashier

  • REPORTS TO: Shift Manager

JOB SUMMARY:

Cashiers at Hi-Pointe Drive-In are responsible for helping provide out-of-world service at one of St. Louis’s best fast casual restaurants, with a team of high achievers who are a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers.

JOB RESPONSIBILITIES:

  • Maintaining all areas of the restaurant, keeping it squeaky clean, stocked, and presentable.
  • Greeting every guest and providing out-of-this-world service.
  • Staff should be knowledgeable about our chef-driven menu, beverages, and daily specials!
  • Taking orders with the guest and delivering orders to the customer.
  • Removing trash from guests’ tables and offer drink refills.
  • Process customer payments.
  • Check up on every guest, resolving any issues or complaints promptly and professionally.
  • Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team
  • Adhering to company standards, including personal hygiene and appearance
  • Assisting in community-related events, festivals, etc.
  • Any other tasks as assigned by your manager.

WORK ENVIRONMENT:

Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe that success is inevitable by focusing on the things that matter most.
  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like
  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future
  • Chef-Driven – Great good doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.

REQUIRED QUALIFICATIONS:

  • High school diploma or equivalent preferred
  • Hepatitis A vaccination record

Dishwasher

JOB TITLE: Dishwasher                            

  • REPORTS TO: Shift Manager

JOB SUMMARY:

Dishwashers at Hi-Pointe Drive-In are responsible for helping maintain the kitchen of one of St. Louis’s best fast casual restaurants, with team members who are also a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers.

JOB RESPONSIBILITIES:

  • Maintain a clean and organized workspace, ensuring all dishes, utensils, and cooking equipment are properly cleaned and sanitized.
  • Operate the industrial dishwasher safely and efficiently.
  • Unload and properly store clean dishes, utensils, and cooking equipment
  • Assist in receiving and unloading deliveries when required.
  • Help with basic food prep tasks when needed.
  • Maintain a clean and safe work environment by following organization standards and sanitation regulations.
  • Aid other kitchen staff as needed.
  • Dispose of kitchen waste responsibly and maintain a clean disposal area.
  • Adhering to company standards, including personal hygiene and appearance
  • Serving as an ambassador of Hi. And having pride in who we are
  • Any other tasks as assigned by your manager.

WORK ENVIRONMENT:

Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe that success is inevitable by focusing on the things that matter most. 
  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like.
  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.
  • Chef-Driven – Great good doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.

REQUIRED QUALIFICATIONS:

  • High school diploma or equivalent preferred
  • Hepatitis A vaccination record

Line Cook

JOB TITLE: Cook

  • REPORTS TO: Shift Manager

JOB SUMMARY:

Cooks at Hi-Pointe Drive-In are responsible for helping execute burgs in the kitchen of one of St. Louis’s best fast casual restaurants, with team members who are also a little crazy in all the right ways. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers.

JOB RESPONSIBILITIES:

  • Food preparation and assistance to the KM and AKM
  • Responsible for maintenance and food safety of the assigned station.
  • Setting up stations and stocking necessary supplies.
  • Cooking food items in cooperation with other kitchen staff to ensure a positive guest experience.
  • Cleaning and organizing stations and other kitchen equipment.
  • Maintaining food cost standards by effectively managing inventory, food ordering, portion control, etc.
  • Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team
  • Adhering to company standards, including personal hygiene and appearance
  • Assisting in community-related events, festivals, etc.
  • Serving as an ambassador of Hi. And having pride in who we are
  • Any other tasks as assigned by your manager.

WORK ENVIRONMENT:

Here are a few sayings that define what we care most about…

  • Hi-Pointe was founded to create a better, more authentic take on a stagnant food category…and so far, it’s working. We believe success is inevitable by focusing on the things that matter most. 
  • Honored Hospitality – We don’t take the privilege of service for granted. We’re thankful every time you set foot in our mothership or just take home some tasty burgs. We show it. And that’s what hospitality smells like.
  • People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals now and in the future.
  • Chef-Driven – Great good doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners and providing culinary leadership is what you’re tasting.

REQUIRED QUALIFICATIONS:

  • High school diploma or equivalent preferred
  • Hepatitis A vaccination record

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