THIS IS A HANDS-ON POSITION THAT INCLUDES BUT IS NOT LIMITED TO ALL ASPECTS OF A FULL-SERVICE RESTAURANT. MUST BE EXPERIENCED IN COOKING, SERVING, BARTENDER, BUSSER AND HOST. MUST BE ENERGETIC WITH A POSITIVE ATTITUDE AND CAN RUN A SHIFT SUCCESSFULLY WHILE COACHING AND LEADING A TEAM THROUGH HIGH VOLUME. MUST BE DEDICATED TO THE SUCCESS OF THE COMPANY.
Experienced in cash handling.
Cooking on the Line.
Expediting, serving.
Bartending and customer and employee issues.
Experience in scheduling.
Labor Management, and Daily Close Out Paperwork.
Front-of-house manager, hiring, scheduling, training, coaching, and reinforcement.
TRAINING TRAINING TRAINING AND RETRAINING.
Positive Reinforcement on the menu development.
Work weeks in summer months (March Through September) averaging between 50 and 55 hours per week. Weekends, holidays, and nights of course. October through February averaging between 35 and 45 hours per week.
Qualifications:
Experience in all aspects of full-service establishments.
Knowledge of NC ALE laws and Liquor Sales and logging in and checking out.
Looking for maturity and professionalism.
Experience in fast-paced environments and fast food is acceptable.
This is a longevity position. We want candidates to help grow and thrive. , We are looking for candidates interested In long-term employment.
