RESPONSIBILITIES
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Reports To:
Executive Chef; General Manager
Job Summary:
Responsible for assisting in the monitoring all kitchen functions including, but not limited to, food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking preparation, consistency, plate presentation, portion, cost control, and sanitation and cleanliness.
Duties & Responsibilities:
General:
- Promote, work, and act in a manner consistent with the Mission Statement, as well as the values and policies of City & State.
- Prepare and cook food of all types — either on a regular basis or for Private Functions.
- Plan, direct, and supervise the food preparation and/or cooking activities for all menus in all the parts of the restaurant where guests are being served.
- Assist Executive Chef in achieving company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
- Assist in maintaining a professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
- Oversee and implement regular management, staff, and employee meetings including, but not limited to: pre-shift team meetings and continuing education.
- Direct worker training programs, resolve personnel problems between staff
- Assist in making employment and termination decisions including recruiting, interviewing, hiring, training, evaluating, and disciplining kitchen personnel when appropriate.
- Ensure that all back of the house products and food inventory are received in correct unit count and condition and deliveries are performed in accordance with the City & State’s receiving policies and procedures.
- Assist in ensuring that everything in the back of the house is properly functioning and that all maintenance and repairs are completed in a timely fashion and in accordance with City & State’s policies and procedures.
- Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
- Continually strive to develop staff in all areas of managerial and professional development.
- Ensure that all back of the house functions are being performed to meet City & State’s highest standards and fill in as needed.
- Fill-in for fellow back of the house employees when needed to ensure guest service standards and efficient operations.
Back of House Staff:
- Monitor scheduled personnel and hours required for anticipated business activity while ensuring that all positions are staffed as needed and that labor cost objectives are met.
- Monitor all back of the house staff assignment duties.
- Promote constant growth and demonstrate new cooking techniques to the staff as needed.
Menu:
- Collaborate with the Executive Chef to plan menus and utilize food based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
- Collaborate with the Executive Chef in order to determine how food should be plated and presented.
- Assist in the creation of seasonal (spring, summer, fall, winter) menus items and specialty dishes throughout the year considering such factors as seasonal availability of ingredients and the anticipated number of guests. Specialty dishes can be daily, weekly, or monthly at the Chef’s discretion.
- Assist in the creation of standardized recipes and build cards for all menu items (including seasonal and specialty dishes) in order to ensure consistency.
- Train staff and demonstrate preparation of all new menu items (including seasonal and specialty dishes).
- Educate management and front of house staff about all new menu items (including seasonal and specialty dishes) in order to boost the sale of.
Reports To:
General Manager
Job Summary:
The Assistant Manager should be professional and outgoing with excellent communication and leadership skills who can provide effective hands-on management to the restaurant team. The Assistant Manager will run the day-to-day operations of the restaurant and bar to ensure smooth and profitable operations. While your focus will be on minimizing expenses and developing employee motivation and retention, you will also be responsible for all private functions and special events. It is your primary objective to provide our guests with service of the highest standards and an exciting and memorable dining experience that will ensure their return.
Pre-Opening Requirements:
- Support in the creation of Standard Operating Procedures (SOPs) for all restaurant functions.
- Assist with Interviewing, hiring, training and mentoring all front of the house supervisors and staff
General:
- Ensure that everything in the restaurant is properly functioning and that all maintenance and repairs are completed in a timely fashion and in accordance with City & State’s policies and procedures.
- Oversee and implement regular middle management staff, and employee meetings including, but not limited to: pre-shift team meetings, continuing education, wine training, etc.
- Organize and direct worker training programs, resolve personnel problems, and regularly evaluate employee performance.
- Consult on employment and termination decisions including recruiting, interviewing, hiring, training, evaluating, and disciplining employees when appropriate.
- Ensure that all food and bar inventories, as well as all other products necessary for the restaurant to function, are received in correct unit count and condition and deliveries are performed in accordance with the City & State’s receiving policies and procedures.
- Maintain a professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
- Ensure compliance with restaurant security procedures.
- Ensure alcohol regulations are adhered to.
- Achieve company objectives in sales, service, quality, appearance of facility, and sanitation and cleanliness though the proper training of employees and by creating a positive, productive working environment.
- Preform some food preparation or service tasks, such as — but not limited to — crafting cocktails, clearing tables, and serving food and drinks when necessary.
Administrative:
- Control costs and usage by keeping tracking of inventory; implementing effective purchasing, product handling, and storage policies; standardizing recipes; portion control; minimizing waste.
- Control labor costs by enhancing staff efficiency, maximizing productivity, assessing labor schedules, and making real-time schedule changes when necessary.
- Adhere to company standards and service levels to increase sales and minimize costs including, but not limited to, food and beverage, supply, utility, and labor costs.
- Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with City & State’s policies and procedures.
- Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
Front of House:
- Assess staffing needs and recruit, interview, and hire staff as needed.
- Schedule personnel and hours as required for anticipated business activity while ensuring that all positions are staffed as needed and that labor cost objectives are met.
- Schedule and monitor staff assignment of duties.
- Ensure that reservations services are in place and properly executed.
Private Functions:
- Assist with the promotion, pricing, planning, coordination, and execution of all Private Functions. Private Functions include, but are not limited to, all special/private parties, chef dinners, caterings, banquets, receptions, and event functions.
Marketing:
- Assist with the development, planning, and implementation of all restaurant marketing, advertising, and promotional activities and campaigns; Including all social medias.
Reports To:
General Manager
Job Summary:
The Beverage Manager should be professional and outgoing with excellent communication and leadership skills who can provide effective hands-on management to the bar and restaurant teams. The Beverage Manager will run the day-to-day operations of both bars to ensure smooth and profitable operations. While your focus will be on minimizing expenses and developing employee motivation and retention for the bar, you will also be responsible for the dining areas as well. It is your primary objective to provide our guests with service of the highest standards and an exciting and memorable experience that will ensure their return.
Pre-Opening Requirements:
- Support in the creation of Standard Operating Procedures (SOPs) for all restaurant functions.
- Assist with Interviewing, hiring, training and mentoring all front of the house supervisors and staff
General:
- Ensure that everything in the restaurant is properly functioning and that all maintenance and repairs are completed in a timely fashion and in accordance with City & State’s policies and procedures.
- Oversee and implement regular middle management staff, and employee meetings including, but not limited to: pre-shift team meetings, continuing education, wine training, etc.
- Organize and direct worker training programs, resolve personnel problems, and regularly evaluate employee performance.
- Consult on employment and termination decisions including recruiting, interviewing, hiring, training, evaluating, and disciplining employees when appropriate.
- Ensure that all food and bar inventories, as well as all other products necessary for the restaurant to function, are received in correct unit count and condition and deliveries are performed in accordance with the City & State’s receiving policies and procedures.
- Maintain a professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
- Ensure compliance with restaurant security procedures.
- Ensure alcohol regulations are adhered to.
- Achieve company objectives in sales, service, quality, appearance of facility, and sanitation and cleanliness though the proper training of employees and by creating a positive, productive working environment.
- Preform some food preparation or service tasks, such as — but not limited to — crafting cocktails, clearing tables, and serving food and drinks when necessary.
Administrative:
- Control costs and usage by keeping tracking of inventory; implementing effective purchasing, product handling, and storage policies; standardizing recipes; portion control; minimizing waste.
- Control labor costs by enhancing staff efficiency, maximizing productivity, assessing labor schedules, and making real-time schedule changes when necessary.
- Adhere to company standards and service levels to increase sales and minimize costs including, but not limited to, food and beverage, supply, utility, and labor costs.
- Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with City & State’s policies and procedures.
- Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
Bar Functions:
- Monitor all employee, guest, and bar related activates to ensure to ensure that all liquor regulations are adhered to.
- Oversee and monitor the scheduling and receiving of all liquor, beer, and wine deliveries and the checking of delivered contents to ensure product correctness and quantity.
- Maintain all liquor, beer, and wine inventories; all bar equipment inventories, and keep inventory records. Inventory must be taken regularly and in accordance with City & State’s policies and procedures.
- Work with liquor vendors to develop new productions or promotions for the bar.
- Oversee and ensure the creation of seasonal Cocktail Menus
- Oversee and ensure that the wine list is regularly updated based on the changing patterns of demand, popularity, and profitability and that all sales staff are well trained and knowledgeable about the current wine list.
Reports To:
Restaurant Manager
Job Summary:
As a greeter, it is important for you to understand the importance of your role as part of City & State. It is the greeter’s job to greet, seat and present clean menus to our guests, answer all incoming phone calls and provide assistance to the restaurant staff as needed. As a greeter you are expected to be cheerful and friendly as your main priority is to make a memorable and lasting first impression for each guest in order to ensure their return.
General:
- Warmly and graciously greet guests as they enter the building.
- Be courteous and friendly to each guest and answer any initial questions they may have.
- Take record of guest names and the number of people in each party and provide guests with an estimated wait time when immediate seating is unavailable.
- Direct guests to the bar or lounge area when immediate seating is unavailable.
- Inform guests when their table is available and seat them, if possible, at a table of their preference.
- Maintain a well-organized rotation by controlling the flow of tables in the restaurant ensuring that the servers receive an even number of tables.
- Answer incoming phone calls, respond to inquiries, take reservations utilizing OpenTable and answer all guest questions.
- Handle and manage the reservation book in OpenTable making notes to all reservations, including special requests.
- Take and prepare To-Go orders if needed.
- Assist in clearing, wiping down and resetting tables, as well as general dining room maintenance, during peak periods utilizing the appropriate table settings and serviceware.
- Clean, sanitize and maintain all menus and ensure that the proper pages are in place.
- Maintain cleanliness in all areas of the greeter stand and surrounding areas including the front door, vestibules, counters, floors, shelves, cabinets and storage areas.
- Respond to and immediately report to the manager on duty any guest complaints or concerns.
- Coordinate with and assist fellow team members to meet guests’ needs and support the operation of the restaurant.
Reports To:
Restaurant Manager
Job Summary:
Servers should be professional and friendly with excellent communication skills and a vast knowledge and understanding of all menus and menu items. It is a server’s job to provide timely, consistent and superior service by utilizing teamwork in a fast-paced environment. As a server, it is your primary objective to provide our guests with an exciting and memorable dining experience that will ensure their return.
General:
- Maintain proper condition and cleanliness of dining areas and service equipment, following all sanitation, safety and alcoholic beverage policies.
- Ensure that all tables in the restaurant are clean and set up according to specification prior to and throughout each shift.
- Preform assigned sidework, and other assigned duties, prior to and throughout each shift.
- Be knowledgeable of, and have the ability to describe in detail and answer questions about, all menu items (including seasonal and featured items), including prices, ingredients and methods of preparation.
- Take food orders from guests, offering menu recommendations upon request.
- Ensure that all ticket times are appropriately spaced out in order to provide a dining experience that is neither rushed nor too slow.
- Deliver food to our guests in a timely manner and ensure that everything arrives fresh, per specification and guest modification.
- Be knowledgeable of, and have the ability to answer questions about, our beer and liquor selections.
- Take drink orders from guests, offering menu recommendations upon request.
- Deliver drinks to our guests in a timely manner and ensure that everything arrives fresh, per specification and guest modification.
- Be knowledgeable of, and be able to describe, recommend and answer all questions pertaining to, our current wine list.
- Gracefully present, open and serve bottles of wine in an exciting and professional manner.
- Monitor and observe guests’ dining experience to ensure guests are satisfied with their food, drink and service, and respond promptly and courteously to correct any problems.
- Provide a positive and friendly guest experience during all interactions with guests.
- Utilize the teamwork system and assist all team members in order to provide our guests with service of the highest standard.
- Remove all dirty plates, flatware and empty glassware from tables and take them to the dish area to be cleaned
- Prepare and present guest checks and secure payment, following and completing proper cash handling procedures.
- Thank guests as they leave and invite them to return.
- Ensure that all server stations are fully stocked and clean at all times. This includes, but is not limited to, refilling coffee, tea, as well as all other supplies.
- Complete all side work and clean, stock, and setup your section at the end of each shift.
- Coordinate with and assist fellow team members to meet guests’ needs and support the operation of the restaurant.
Reports To:
Beverage Manager
Job Summary:
Bartenders should be professional and outgoing with excellent communication skills who can create classic and exciting new cocktails in a fast-paced environment. It is the bartender’s job to provide timely, consistent and friendly service while preparing the highest quality of beverages for each our guests. As a bartender, it is your primary objective is to provide our guests an exciting and memorable experience that will ensure their return.
General:
- Ensure a constant flow of service to guests and servers by making high-quality and consistent drinks in a fast-paced environment.
- Cut bar fruit and prep garnishes, mixes and condiment caddies prior to each shift to ensure a full supply throughout the evening.
- Mix, garnish and serve alcoholic and non-alcoholic drinks according to City & State’s standard drink recipes and specifications.
- Be knowledgeable of, and be able to describe, recommend and answer all questions pertaining to, our current wine list.
- Provide a positive and friendly guest experience during all interactions with guests.
- Check identification of all guests to verify age requirements for the purchase of alcohol and to ensure that no minors sit at the bar.
- Monitor the number of drinks served and observe guest behavior to ensure they are not overserved.
- Maintain par stock levels for liquor, beer, wine and other perishables by reviewing request orders from the barbacks and placing the appropriate orders with the manager on duty.
- Ensure that the bar area is completely stocked prior to each shift. This includes, but is not limited to, liquor, beer, wine, mixers, garnishes, glassware, ice wells, towels and other accessories such as napkins, straws and coasters.
- Arrange and maintain bottles and glasses in an attractive and functional manner to support efficient drink preparation, promotion of beverages, and attention-grabbing displays.
- Clean and sterilize all glasses, utensils, and bar equipment.
- Maintain cleanliness in all areas of the bar including counters, floors, sinks, utensils, shelves and storage areas.
- Ensure that all areas surrounding the bar including the bar top and surrounding tables are clean as well.
- Be able to answer any and all questions about our food menus and take bar guests’ food order.
- Ensure that all food delivered to our bar guests is prompt and correct.
- Handle cash, credit, and debit card transactions, ensuring charges are accurate and returning correct change to guests, balancing the cash register.
- Prepare and present guest checks and secure payment, following and completing proper cash handling procedures.
- Thank guests as they leave and invite them to return.
- Coordinate with and assist fellow team members to meet guests’ needs and support the operation of the restaurant.
Reports To:
Restaurant Manager
Job Summary:
Server assistants will work alongside the servers to ensure that our guests receive prompt, excellent and seamless service. The server assistant’s primary duty is to run food to our guests as soon as it comes out of the kitchen. Outside of that, their focus will be on clearing and resetting tables, preparing and maintaining service stations, as well as taking on other duties necessary to support the service team and ensure that the restaurant operates smoothly and efficiently.
General:
- Ensure a constant flow of services to guests by assisting servers with their job functions.
- Ensure that all tables in the restaurant are clean and set up according to specification prior to and throughout each shift.
- Ensure that all silverware is clean and polished before and after each shift.
- Deliver food to our guests in a timely manner and ensure that everything arrives fresh, per specification and guest modification.
- Ensure all drink levels are full and refill as needed. This includes, but is not limited to, water, soda, coffee, and tea.
- Monitor and observe guests’ dining experience to ensure guests are satisfied with their food, drink and service, and respond promptly and courteously to correct any problems.
- Provide a positive and friendly guest experience during all interactions with guests.
- Utilize the teamwork system and assist all team members in order to provide our guests with service of the highest standard.
- Remove all dirty plates, flatware and empty glassware from tables and take them to the dish area to be cleaned.
- Ensure that all dining and lounge areas are clean by clearing, wiping down, and resetting tables when necessary.
- Ensure that all server stations clean and presentable at all times as well as fully stocked. This includes, but is not limited to, refilling coffee, tea, as well as all other supplies.
- Ensure that all kitchen stations are fully stocked and ready for service and that open kitchen area is clean and presentable at all times.
- Ensure that the restaurant is clean at all times and perform certain cleaning duties as needed. This includes, but is not limited to, sweeping floors, doing restroom checks and taking out trash.
- Coordinate with and assist fellow team members to meet guests’ needs and support the operation of the restaurant.
Reports To:
Beverage Manager
Job Summary:
Barbacks will work alongside the bartenders to ensure that our guests receive prompt, excellent and seamless service. The barback’s primary duties will be to assist in keeping the bar area clean and stocked at all times, as well as taking on other duties necessary to support the bar team and ensure that both bars operate smoothly and efficiently.
General:
- Ensure a constant flow of services to guests and servers by assisting bartenders with their job functions.
- Ensure that ice wells are constantly filled with ice and that the bartenders have enough craft cocktail ice to make cocktails.
- Ensure that both bars are well-stocked with clean glassware by utilizing the glasswashers behind the bar and/or retrieving glassware from the kitchen.
- Ensure that all beer, liquor bottles, and wine are restocked as needed.
- Stock service wells in accordance to specifications with all product and supplies required.
- Prep and stock all juices and cocktail mixes.
- Cut bar fruit and prep garnishes to specification and prepare all condiment caddies.
- Prep extra bar fruit and garnishes to specification, correctly storing, labeling and dating containers as necessary.
- Stock and replenish napkins, straws, coasters, and other bar accessories as needed and in accordance with specification.
- Clean and sterilize all glasses, utensils, and bar equipment.
- Maintain cleanliness in all areas of the bar including counters, floors, sinks, utensils, shelves and storage areas.
- Sweep and mop coolers, and storage area floors.
- Provide a positive and friendly guest experience during all interactions with guests.
- Distribute clean bar towels, as well as collects soiled ones, and discard them in the appropriate place.
- Maintain soap and towels at hand sinks in all bars.
- Maintain par stock levels for liquor, beer, wine and other perishables by placing request orders to the bartender at start of each shift.
- Maintain par stock levels for all bar products such as napkins, straws and coasters by placing request orders to the manager on duty at start of each shift.
- Organize and clean beer cooler and storage areas to specification.
- Replace and rotate draft beer kegs and soda bag-in-boxes as required.
- Ensure the removal of all trash from the bar area by collecting trash from all outlets throughout shift, as well as wiping down the walls behind trash containers.
