Hourly Manager Server Bartender

Emmett's Brewing Company; West Dundee (IL); On-site; USD 20,664 - 34,440; Full time

Job summary

A local dining establishment in West Dundee is seeking an experienced HOURLY MANAGER/SERVER/BARTENDER. You will oversee operations, ensuring excellent guest service and compliance with regulations. The ideal candidate has at least three years of relevant experience, strong communication skills, and the ability to manage staff effectively. This position requires standing for extended periods and lifting up to 50 pounds. Competitive hours and a dynamic work environment offered.

Qualifications

• Be 21 years of age.
• Ability to communicate and understand the predominant language(s).
• At least three years of front-of-the-house operations and/or assistant management experience.
• Possess excellent basic math skills.
• Ability to operate a cash register or POS System.
• Ability to stand for long periods (up to 5 hours).
• Must be able to lift up to 50 pounds.
• Willingness to attain ServeSafe or Food Handler’s certification.

Responsibilities

• Oversee and coordinate planning, organizing, training, and leadership.
• Ensure guests receive friendly and courteous service.
• Control cash and adhere to cash handling procedures.
• Develop staff in managerial and professional areas.
• Ensure compliance with health, safety, and labor regulations.

Skills

Communication

Customer Service

Cash Handling

Team Management

Job description

Overview

Title: HOURLY MANAGER / SERVER / BARTENDER

Reports to: General Manager

Summary of Position

Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

Duties & Responsibilities

• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.


• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.


• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.


• 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.


• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.


• Make employment and termination decisions consistent with General Manager guidelines for approval or review.


• Fill in where needed to ensure guest service standards and efficient operations.


• Continually strive to develop your staff in all areas of managerial and professional development.


• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.


• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventive maintenance programs.


• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.


• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.


• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.


• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.


• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.


• Provide advice and suggestions to General Manager as needed.

Qualifications

• Be 21 years of age.


• Be able to communicate and understand the predominant language(s) of the restaurant’s trading area.


• Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.


• Possess excellent basic math skills and have the ability to operate a cash register or POS System.


• Be able to work in a standing position for long periods of time (up to 5 hours).


• Be able to reach, bend, stoop and frequently lift up to 50 pounds.


• Must have the stamina to work 45 to 55 hours per week.


• ServeSafe or Food Handler’s certification (or must be willing to attain), and a workplace harassment prevention certificate.