Step 1

IS OUR RESTAURANT RIGHT FOR YOUR FUTURE?

Step 1: Answer these 5 questions for the position(s) you are applying for.

Hostess 

  1. Can I fill reservation and walk-in requests quickly and reliably with a “yes, we can seat you”?
  2. Can I answer the phone in 2 rings, speak confidently and professionally and take clear notes?
  3. Can I sell banquets and events for large parties?
  4. Can I assess the aesthetics and ambiance of the FOH and make sure it is clean, picked up and items in place with music and lighting at appropriate levels throughout the day?
  5. Can I monitor and estimate table turn times accurately?

Server/Bartender

  1. Can I professionally display, open and pour a bottle of wine?
  2. Can I describe 100 food and beverage menu items from memory?
  3. Can I manage 6-8 tables (approx. 25 covers) at any given time?
  4. Can I promote, sell and upsell?
  5. Can I recognize what’s missing in a guest’s experience and quickly rectify the situation?

Busser

  1. Can I read non-verbal expressions and fill needs before they are verbally expressed, from the guest to the owner and everyone in between?
  2. Can I always find a job that needs to be done, in any area of the restaurant from corners to tables?
  3. Can I be a gopher and flex between multiple assignments and positions from seating guests to table recovery, food running and garnish prep?
  4. Can I safely carry wares in limited trips without breakage?
  5. Can I correctly reset a 4-top in 60 seconds?

Cook (line/pantry/sous)

  1. Can I follow standardized recipes and techniques as presented by the Executive Chef and produce consistent results?
  2. Can I prep and cook all hot and cold items presented on the menu?
  3. Can I pace and time service to the window quickly and accurately?
  4. Can I verbally communicate requests and callbacks with volume and clarity?
  5. Can I track all stock on hand throughout my shift, noting par levels and prepping and advising ‘almost out’ preventing an 86?

Dishwasher

  1. Can I keep the dish room clean, floor to ceiling, meeting industry sanitation/safety standards.
  2. Can I tolerate extended exposure to hot water and commercial chemicals.
  3. Can I properly lift and stock heavy items up to 50 lbs without injury.
  4. Can I safely carry wares in limited trips without breakage.
  5. Can I monitor and identify wares misplaced in the garbage receptacles, preventing asset loss. 

If you answered YES to ALL 5 questions, go to STEP 2