Nevada Jobs (7)

JOB SUMMARY : To oversee and manage the seamless running of the kitchen departments in support to the culinary chef team; by providing a highly efficient and effective service while ensuring that all financial and statutory requirements are met, and supporting the delivery of outstanding customer service. Management of line staff to include interviewing, hiring, training, scheduling, promoting, performance evaluations, disciplining, and termination. ESSENTIAL JOB FUNCTIONS : Management and oversight of recruiting, hiring, training, scheduling, supervision of employees and overall performance and development in conjunction with culinary chef team. Appraising employee’s overall productivity and efficiency for recommendations for promotions, performance evaluations, disciplining and / or terminations. Maintains standards of quality and service and station of which he / she is responsible for and adhered to by employees. Responsible for the production and have knowledge and competency in menu items. Assists in overseeing kitchen inventory, purchasing and food cost. To assist in the creation and preparation of food items according to the standard recipes, with flair, creativity and quality standards that ZUMA’s high standards and expectations. To assist in controlling food costs and minimize waste of all food items. To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage. Being the Example at all times that the staff witnesses, and knowing that a much greater response from the staff is achieved by leading the way and not directing the way. Instill a culture of pride and ownership. To maximize employee morale and productivity. To assist and train line staff in the preparation of all Zuma dishes and provide performance feedback. ensure the restaurant’s operational budgets are strictly adhered to, all costs are controlled and any expenditure approved. become familiar with and work in any section of the kitchen when necessary or as requested by the Executive Sous Chef, Head Chef and / or Executive Chef. To ensure work stations are cleaned down at the end of a meal period and food is stored away in the appropriate manner To ensure the proper handling and storage of all food items according to health and safety To ensure kitchen and food preparation areas are left clean and sanitized when unattended maintain good working relationships with colleagues and all other departments and liaison with Human Resources and the Executive Chef with staff or colleague issues To abide by all federal, state and local labor, health and safety laws have a complete understanding of the restaurant's policy relating to Fire, Hygiene and Safety; including staff training and adherence by all. have a complete understanding of the restaurant’s employee handbook and adhere to the regulations contained within it. develop an open culture of communication, both formal and informal and encourage employee involvement.

POSITION PURPOSE : Serve guests in a quick, efficient, friendly and professional manner that meets or exceeds guest’s expectations. ESSENTIAL FUNCTIONS AND BASIC DUTIES : Provide friendly, courteous and efficient service to all guests with making eye contact, smiling and maintaining proper posture. T ake orders and serve food and beverage items to customers in a timely, enthusiastic and professional manner. Listen and respond to inquiries using a positive, clear speaking voice. Maintain an extensive knowledge of the menu and offer suggestions of dishes in accordance to the guest’s preference. Able to safely transport hot and liquid items to and from the bar and kitchen areas. Maintain a clean Dining Room area. Anticipate and service the guest’s needs before requests are made. Follow proper time and attendance and uniform procedures. Able to ascertain a guest’s satisfaction and handle any problems which may arise and informing a Manager of the problem and how it was resolved.

Works as a member of the restaurant team. Interacts with all other departments in a positive manner. Assists others whenever needed. Follows management instruction. Set an example for others, being always on time and attendance, uniform procedures and adheres to kitchen schedule Follows all internal and state regulations such as DOH / Food & safety / HACCP / Beverage. Filling out and maintains mise en place list on daily base Able to complete mise en place list in the time allotted, making sure all sections of the kitchen are ready for each service Trains and guides commis and demi chefs on the station to Company Standards Recipe knowledge and section setup for entire kitchen up to date Responsible for all areas of an entire station to include recipe books up to date, MEP list completed, cleanliness, deep clean, family meals etc. Prepares all food products according to the prescribed methods Ensures all items on station are properly stored, labeled and dated Responsible for setting up own station and help others if needed Responsible for time management, efficiency and station organization Understands and supports the flow of service Maintains the Company high level of food quality Responsible for checking quality of received products and correct storage Maintains a clean and safe kitchen environment Controlling wastage Reports to kitchen management In charge of filling out kitchen forms such as Prep list on daily basis and inventory once a week Maintains all equipment and utensils. Overlooking all areas of the kitchen Supporting rotation procedures and helping new cooks to learn and understand new sections Time labels always up to date

ESSENTIAL FUNCTIONS AND BASIC DUTIES : Works as a member of the restaurant team. Interacts with service crew in a positive manner. Assists others whenever needed. Follows management instruction. Follow proper time and attendance, uniform procedures and adheres to kitchen schedule Follows all health, safety and Food and Beverage regulations. Maintaining the cleanliness of the loading dock and dishwashing area as well as all back of the house’ equipment and areas clean and organized. Checking for stains on mats, washing, ironing and storing. Wash mats with degreaser and hang to dry properly. Unwrap oshibori, check for smell, place in trays and wrap. Maintain loading dock and garbage room in an organized and clean manner. Clean out lockers, organize chairs, and sort linen. Keep a record of dirty napkins. Sort out dirty linen, separating napkins from oshibori Washing the all brooms and mops on a daily basis. up for staff meal and clean up when completed. Window cleaning and cleaning floors Deep cleaning of tables and chairs in the dining room Ensures that fire exits are clear of obstacles Polishes glassware

POSITION PURPOSE : To assist the reception manager and senior receptionists during service and follow through with any tasks given to enhance the guests experience. ESSENTIAL FUNCTIONS AND BASIC DUTIES : Provide friendly, courteous and efficient service to all guests with making eye contact, smiling and maintaining proper posture. Works as a member of the restaurant team. Interacts with service crew in a positive manner. Assists others whenever needed. Interacts with people beyond giving and receiving instructions, particularly in resolving Guest complaints. Anticipate and service the guest’s needs before requests are made. Follow proper time and attendance and uniform procedures. Maintain menu cleanliness. Be consistent with status checks and updating out times.

JOB SUMMARY : To oversee and To oversee and direct the seamless running of the restaurant, including management of service staff and Floor Managers. Takes the lead when the General Manager is off duty in conjunction with other Restaurant Managers. Provide highly efficient and effective service while ensuring that all financial and statutory requirements are met, and supporting the delivery of outstanding customer service. ESSENTIAL JOB FUNCTIONS : Management and oversight of recruiting, hiring, training, scheduling, supervision of employees and overall performance and development. Appraising employee’s overall productivity and efficiency for recommendations for promotions, performance evaluations, disciplining and / or terminations. Upholds the restaurant’s standards and procedures are adhered to by employees and Floor Managers. Instill a culture of pride and ownership. Coach, develop and lead by example the service staff and Floor Managers to support the General Manager. Maintains standards of quality and service and station of which he / she is responsible for maximize employee morale and productivity. To ensure all staff are well briefed on the daily responsibilities and are given constant supervision and motivation on all aspects of their work. ensure the restaurant’s operational budgets are strictly adhered to, all costs are controlled and any expenditure approved. Support the implementation and measurement of revenue generating initiatives, staff incentives and sales opportunities. Being able to assist staff in taking customer orders, telephone queries and other duties when necessary maintain good working relationships with colleagues and all other departments and liaison with Human Resources and the General Manager with staff or colleague issues Ensure customer request and feedback, both verbal and written are responded to promptly and efficiently To abide by all federal, state and local labor, health and safety laws have a complete understanding of the restaurant's policy relating to Fire, Hygiene and Safety; including staff training and adherence by all. have a complete understanding of the restaurant’s employee handbook and adhere to the regulations contained within it. develop an open culture of communication, both formal and informal and encourage employee involvement.

Jersey Mike's Subs has been making amazing subs since 1956 in Point Pleasant New Jersey! The Jersey Mikes tradition was founded on a strong sense of community and commitment to the personal and professional development of our people. Our goal is to serve the highest quality sub sandwich to our customer in a manner that projects a thankful and caring mentality to every person that comes through our door. Our culture is a culture of "giving" and supporting our local communities so that all can be lifted together. Jersey Mike's "A Sub Above" Jersey Mikes is committed to providing our customers with the most enjoyable and satisfying experience possible through our amazing subs and unparalleled customer service. We understand that it all starts with a winning team of individuals who are fun, personable,diligent, positive, energetic, eager to learn team players who take pride in what they do and who they are. At the end of the day they are focused on executing great customer service with a Great Big Smile! If you possess these attributes and can commit to improving upon them, we would love to speak with you about joining our team! Jersey Mike's "A Sub Above" Jersey Mike's Subs is looking for Managers. Become part of Jersey Mike's vibrant organization! Grab hold of our powerful positive energy with a Jersey Mikes ready-to-take-off career that is fun, fulfilling and rewarding! If you like to have fun, banter with people and enjoy sharing your life then working at Jersey Mike’s may be for you. Besides learning our business and pleasing people with our great authentic sub sandwiches, you'll learn a whole new level of social decorum to take through life. So become part of our tradition! Jersey Mike's was built on a strong sense of community and an outstanding commitment to the personal growth of our people. If you enjoy being part of something special in a strong cultural and spirited environment then bring your energy and come grow with us! An Assistant General Manager responsibilities include, but are not limited to : Maintain restaurant that is noticeably cleaner than others Work in a fast-paced team driven atmosphere Ability to multitask and work with a sense of urgency Interface with customers and provide an exceptional experience Full understanding of the term’s accountability and integrity Key Holder Perform all tasks related to opening and closing of store Knows how to bake bread and perform all prep Manage and lead crew of 3 to 7 people Proficient in slicing Create employee schedule Place inventory orders Fill in for Manager in all capacities when needed Assist in in employee training Lead by example Participate in management team meetings and strategy sessions Qualifications for the job : Education : High school degree or equivalent 1 Year QSR experience preferred Other : Must be 18 years or older to operate the slicer Serve Safe Certification - Food Handler Must have reliable transportation Key Competencies : Excellent Menu and product knowledge awesome personality Must be able to thrive in a fast pace environment Desire to improve self and skill sets Able to communicate effectively with guests. Awesome personality Participate in all Jersey Mike's training programs Ability to meet schedule requirements and is a reliable performer This website is not operated by Jersey Mike’s Franchise Systems. Jersey Mike’s restaurants are independently owned and operated franchise locations. Franchisees are independent business owners who set their own wage and benefit programs, which can vary between franchisees. Your application will go directly to the franchisee, and all hiring decisions will be made by the franchisee.