Cleaning and stocking of all food and drink service ware, general maintenance of dish area and kitchen.

Greet and seat customers, service and bus staff interaction, oversight of reservations and turn times, general restaurant maintenance.

Customer interaction, food and drink service including orders and delivery, general table and restaurant maintenance.

Cleaning and resetting tables and bar, assisting servers and service needs as they arise.

Menu planning and execution, inventory management, overseeing food preparation and general practice, and supervising kitchen staff.

Responsibilites include:

• Manager on duty when General Manager is not present.
• Oversees general operations, employee responsibilities, and customer interactions.
• Handles daily finances.

Food preparation and assistance to Chef and Sous Chef, responsible for maintenance and food safety of assigned station.