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The Night Line Cook is the back up safety officer of the facility and programs, and also is the designated person in charge for food and beverage safety. We bring other team members into solutions - eliminating boh/foh barriers.
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Position Overview - FOH Manager/Bartender. Understanding of beverage and Food Handling policies and procedures and current TABC/ABLE/TIPS license holder. A personable individual, who has a "can do" attitude, and is willing to help the FOH and BOH teams whenever needed.
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Provide guidance and leadership in the delivery of outstanding guest experience, culinary operations, labor scheduling, inventory management (spot check for food, beverage and supplies), restaurant marketing and restaurant P&L.
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Experience with working FOH and BOH teams, including Bar/Beverage program oversight and knowledge. Build relationships with team at all levels, acting as the conduit of collaboration between FOH and BOH.
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Communicate effectively with Food and Beverage Director, FOH & BOH staff, and other relevant teams. Ensure staff in both FOH (Front of House) and BOH (Back of House) are trained in allergens and food safety.
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Directly supervises FOH Managers, Supervisors and Kitchen staff as needed. Serves as a food & beverage resource and is able to step into any position within the food & beverage areas.
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Perform all necessary tasks for banquet server according to the standard operating procedure of the hotel including but not limited to polishing china, glass, silver and holloware, brewing coffee, cleaning and filling condiments, serving food and beverage, setup and breakdown of buffets and food stations, proper breakdown and storage of FOH food requisitions, cleaning and clearing of tables.
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The Beverage Manager will be responsible for all Pre Opening menu creation (with support from the General Manager), establishing relationships and securing best pricing from vendors and organizing all training materials and agendas in collaboration with BOH and FOH management teams.
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Able to find efficiencies and purchasing to hit or exceed expectations on Food and Beverage Cost Setting budgets for Restaurant Supplies, Smallwares, Chemicals, and Lines Ability to manage Repair & Maintenance according to budget by maintaining a good cleaning and maintenance schedule for both FOH and Kitchen.
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Proficient in the following: · Opening and closing procedures · Producing accurate monthly inventories · Food knowledge · Beverage knowledge · POS System · Open Table - Team Building · Establish and maintain appropriate staffing levels and remain abreast of any changes which may impact staffing needs.
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Hoots Restaurants offer fast casual dining with a limited, moderately-priced menu that features chicken wings, seafood, sandwiches, and salads, together with beer and wine along with other food and beverage offerings and merchandise.
$17 an hourExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Reports To: Food & Beverage Director, Restaurant Manager Supervises : Front of House (FOH) Staff (bussers, runners, servers, etc.) Assists/executes any tasks assigned by Restaurant Managers and Food & Beverage Director.
$17 an hourFull-timeExpandApply NowActive JobUpdated 9 days ago - UpvoteDownvoteShare Job
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Conduct weekly beverage inventory, collaborate with F&B Manager on ordering and receiving tasks (includes cleaning and thermal supplies, liquor, beer, and wine). Conduct weekly beverage inventory, collaborate with F&B Manager on ordering and receiving tasks (includes cleaning and thermal supplies, liquor, beer, and wine.
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Prepare the following before and during service; fruit, syrups, garnishes, glassware, bar equipment, and all other preparation tasks instructed by Beverage Manager, FOH Manager or General Manager.
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The Barback will support the beverage operation of the outlet through timely bussing and resetting of the bar, running food and beverage items while engaging in polite, responsive, and timely interaction with guests and teammates including basic menu descriptions.
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