50 Eggs Jobs (30)

With accolades from James Beard and Bon Appétit, Yardbird pays tribute to the craveable American classics that bring people together.

Guests can indulge in brunch, lunch, dinner and a curated cocktail program highlighting a dynamic collection of bourbons.

Job Description :

The Sous Chef provides restaurant guests excellent food quality, consistency, reasonable prices, in an attractive environment, and with professional service.

Responsibilities include managing the culinary functions to meet the food quality goals, meeting the company's financial goals, facilities maintenance, and personnel development objectives.

Requirements :

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and / or ability required.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Excellent verbal and written communication skills
• Excellent critical thinking and decision-making skills
• Must be able to maintain tact and cool under pressure
• Able to work flexible hours necessary including off hours, weekends and holidays
• Ability to have a highly motivated and energetic personality
• Ability to take initiative and exhibit flexibility
• Excellent guest service skills
• Have interpersonal skills to deal effectively with all business contacts
• Professional appearance and demeanor
• Able to effectively communicate in English, in both written and oral forms

Responsibilities :

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Include the following (other duties may be assigned) :

FOOD QUALITY

• The Chef will provide "excellent quality" and "presentation" of all food to the guests.
• The demonstration, preparation and execution of each menu item and the item specifications and presentation will be agreed

upon.

In maintaining the standard of "excellent quality", the Chef is responsible for ongoing training and communicating these

standards to the staff.

SERVICE

Proper guest service requires that the food is produced on a timely basis and that the servers are well educated regarding the

menu.

• It is the Chef's responsibility to participate in service education through :
• Daily line-ups;
• Quarterly menu meetings; and
• New server training programs
• It is also the Chef's responsibility to train the kitchen staff to produce meals promptly.
• The goal is to execute all tickets in twenty minutes or less.

FINANCIAL OBJECTIVES

• It is the Chef's responsibility to meet the financial targets while achieving the food quality and service objectives.
• If there are structural reasons that the financial goals cannot be met without sacrificing food quality of service, it is the Chef's

responsibility to identify the problems and bring them promptly to the attention of the General Manager.

FACILITY MAINTENANCE

• Maintain a high level of cleanliness in the kitchen facilities.
• It is the Chef's responsibilities to supervise the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in and

downstairs prep area.

The Chef should make the appropriate assignments within his staff.

SUPERVISORY RESPONSIBILITIES :

Assists the General Manager in supervising all kitchen employees. Is responsible for the overall direction, coordination, and

evaluation of this unit.

• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
• Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising

performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Work Conditions :

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• The noise level in the work environment is usually loud
• The employee frequently is required to stand; bend; walk; use hands or finger, handle or feel; talk; hear; see; and reach with

hands and arms and requires the ability to occasionally lift office products and supplies up to 50 pounds

Qualifications and Competencies :

• Degree in Culinary Arts
• Food Safety / Manager Certification
• Customer / Client Focus Expertise in food product, presentation, quality and preparation along with menu concept and design.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to write routine reports, purchase orders, menus and correspondence.
• Ability to communicate to groups of customers or employees of the organization.
• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability

to compute rate, ratio, and percent.

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization

exists.

Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Founded by CEO John Kunkel, 50 Eggs is a James Beard nominated, multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences.

50 Eggs owns and operates the award-winning Yardbird Table & Bar, CHICA, Spring Chicken, and WAKUDA, a bold, artful collision of time and culture, traditional and modern Japanese cuisine and seductive design created by world-renowned, two-Michelin-starred Chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel.

The Event Sales Manager is responsible for planning and

executing all private dining and large party events. They

are responsible for building business for the restaurant through direct and

indirect sales initiatives, including promotion and marketing at the restaurant

level. This role will be required to develop and maintain business

relationships inside and outside of the restaurant. As well as to act as a restaurant manager, opening and closing shifts. The position reports to the

Vice President of Sales and also requires partnering with the General Manager

and Executive Chef to ensure each event is executed within our brand culture

and to the guests' expectations.

Must Haves :

• Motivated self-starter
• Demonstrate leadership that is modeled after our

brand culture

• Team player with a guest-centric attitude
• Act as the face of the brand; Represent the

restaurant at networking and industry events

• Passion for hospitality and people
• Confidence in selling techniques
• Strong interpersonal, verbal and written

communication skills

• Time management and organizational skills
• Strong attention to detail and ability to

multitask

• Goal-budget driven and experienced
• Transportation
• Bilingual is a plus

Role & Responsibilities :

Solicit, negotiate, and secure new group event business to meet or exceed

sales goals.

• Field incoming calls, web, and email inquiries within a 48-hour window.
• Send proposals, contracts, facilitate billing and food and beverage arrangements.
• Responsible for nurturing existing contacts and relationships to maximize

revenue while also taking a proactive approach to finding new business

• Ability to communicate effectively within all levels of the restaurant
• Excellent time management skills and ability to handle multiple events at one

time

Exceptional people skills, must be able to interact with a diverse array of

clients and guests

Ability to build a steady client base and interact with the community to

facility bookings, and be able to prospect accordingly

• Ability to work independently as well as in team settings
• Have an understanding of P&Ls and other restaurant financials
• Must be available to work weekdays, weekends, holidays, as needed based on

event schedules

• Possession of food certifications as required by local, state, and federal law
• Responsible for all on and off-site catered functions from organization to

execution, including delegation and responsibilities

Handle contracts, negotiations, deposits and final payment of events including

account reconciliations after events

Manage business on the books successfully and work pipeline of inquiries,

prospects, tentative, and definite bookings

Create

floorplans, custom menus, and general event outlines to present to clients

• Coordinate and complete banquet event orders (BEOs) and update BEOs as needed
• Communicate BEOs on a regular basis with FOH and HOH management teams
• Work with management team to ensure proper scheduling of team members for

events

Review menu and wine / beverage selections with GM, Executive Chef, and Wine

Sommelier / Bar Manager to ensure food and beverage are orders

Follow up with client during and after events including delivery of thank you

notes as well as prompt follow up of negative client feedback

Review event sales budget with VP of Event Sales, along with monthly sales

objectives to achieve sales goals

Act as a liaison between restaurant management team & corporate marketing

team, and relay all promotions / holidays / specials to book of contacts

concierge, event planners, etc.)

Assist with menu changes / printing when needed

Education / Experience

2+ years of restaurant group sales experience or similar position in hospitality

market required

• Experience negotiating pricing within booking guidelines
• Advanced knowledge of Microsoft products - proficiency with Microsoft Outlook,

Excel and Microsoft Office Suite

• Tripleseat booking software, Sevenrooms + OpenTable experience a plus
• base salary + commissions + benefits

The Bar Back is responsible for assisting bartenders during the course of business while maintaining a clean and organized work environment.

The bar back’s primary objective is to stock the bar with prepped ingredients, keep bar area clean, and assist guests if needed.

In addition, all Barbacks must be able to service guests in a courteous, timely, and professional manner while ensuring his / her outlet is clean, organized, and properly stocked at all times.

All duties are to be performed in accordance with departmental and property policies, practices, and procedures.

Requirements

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and / or ability required.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions

• Must possess a positive attitude and work well with other team members.
• Must be able to work unsupervised.
• Be able to work in a standing position for long periods of time.
• Be able to safely lift and easily maneuver trays of food frequently weighing up to 50 pounds
• Be willing to follow direction and ask questions for clarification if needed.
• Be able to work in a fast-paced restaurant environment
• Basic understanding of kitchen work and food preparation
• Understanding of health department regulations and sanitation guidelines.
• Ability to take initiative and exhibit flexibility.
• Ability to assist Bartenders on the execution of service and follow the Bartender's direction.
• Effectively communicate with management, bartenders and service staff in order to fulfill and address any issues or needs requested by guests and or other employees.
• Excellent customer service skills.
• Have interpersonal skills to deal effectively with all business contacts.
• Professional appearance and demeanor.
• Able to effectively communicate in English, in both written and oral forms.

Responsibilities

• Clean all equipment, tools, and supplies and maintain and ensure that equipment is in good working order.
• Greet guests in a positive, friendly manner and make them feel welcome.
• Maintain the cleanliness and appearance of the bar.
• Stock the bar with supplies necessary for service.
• Complete opening side duties which includes : checking quality and amount of all bar stock and supplies through checklist;
• setting up bottles in display cabinet and speed rail; checking condition and cleanliness of blender, shaker and other tools;

checking temperature of refrigeration units and glass wash machine.

• Re-fill ice coolers, garnish trays, straws and napkins.
• Perform all opening and closing duties based upon shift assignment.
• Bid farewell to guests, using guest's name when known, and encourage them to return.
• Anticipate the guests' needs and respond appropriately with a sense of urgency.
• Work as a team, assisting all guests' and employees' needs and inquiries.
• Follow all procedures and policies set forth by the company, division and department.
• Follow all health and safety regulations.
• Perform other job-related duties as assigned.

Working Conditions

While performing the duties of the job, the employee is regularly required to stand, use hands to handle, or feel objects, tools, or controls;

reach with hands and arms; talk or hear; and taste or smell.

• While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners.
• The noise level in the work environment is usually loud.
• The employee frequently is required to walk.

Preferred :

• High school diploma or equivalent.
• Previous experience working in a similar bar or restaurant setting.

Founded by CEO John Kunkel, 50 Eggs is a James Beard nominated, multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences.

50 Eggs owns and operates the award-winning Yardbird Table & Bar, CHICA, Spring Chicken, and WAKUDA, a bold, artful collision of time and culture, traditional and modern Japanese cuisine and seductive design created by world-renowned, two-Michelin-starred Chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel.

REPORTS TO : Restaurant Manager

KEY RELATIONSHIPS : Guests, Kitchen Staff, Stewarding Staff, F&B Staff

Job Description :

The bartender is responsible for preparing and serving alcoholic and non-alcoholic drinks consistent with the Restaurant’s standard drink recipes.

The bartender is also responsible for providing friendly, attentive, and timely service to create an exceptional experience for all our guests.

Each bartender’s primary objective is to show our guests such a marvelous time that they will want to return again and again.

Requirements :

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and / or ability required.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• High level knowledge of standard drink recipes
• High level knowledge of spirits, wine and beer
• Understanding of classes of alcohol, different glasses, brand names and garnishes
• Working knowledge of bar equipment
• Knowledge and education in mixology
• Numeracy and cash-handling skills
• Able to work flexible schedules including evenings, weekends and holidays
• Able to work in a standing position for long periods
• Be able to reach and bend and frequently lift up to 30 pounds
• Provide exemplary guest service
• Utilizes clear communication and interpersonal skills
• Works as a team member
• Can work with a high energy level in a fast-paced working environment
• Demonstrates reliability, honesty and integrity
• Polished and professional appearance
• Able to effectively communicate in English in both oral and written form

Responsibilities :

• Provide food and beverage service to all guests at the bar
• Complete understanding of all food and beverage items
• Check identification of customers to verify they are of legal drinking age
• Take orders from serving staff or directly from customers
• Understanding of POS systems and item entry
• Prepare and serve alcoholic and non-alcoholic drinks in accordance with standard recipes
• Peel, slice and pit fruit safely for garnishing drinks
• TAM and ACT Certified and guidelines followed to ensure no guests are overserved
• Process transactions using the POS system, prepare checks for customers, and process customer payments
• Arrange glasses and bottles into attractive and functional displays and manages the aesthetic of the bar top
• Ensure clean glasses, bar equipment and working areas
• Comply with all health, safety and hygiene standards and policies
• Monitor inventory, and restock bar inventory

Working Conditions

While performing the duties of the job, the employee is regularly required to stand, use hands to handle, or feel objects, tools, or

controls; reach with hands and arms; talk or hear; and taste or smell

• While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners
• The noise level in the work environment is usually loud
• The employee frequently is required to walk

Preferred

• Minimum 2 years bartending experience in upscale or fine dining restaurants
• Certification from BarSmarts, WSET, Court of Master Sommeliers, Certified beer server or any other professional beverage

certifications preferred

Job Description :

The Sous Chef provides restaurant guests excellent food quality, consistency, reasonable prices, in an attractive environment, and with professional service.

Responsibilities include managing the culinary functions to meet the food quality goals, meeting the company's financial goals, facilities maintenance, and personnel development objectives.

Requirements :

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and / or ability required.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Excellent verbal and written communication skills
• Excellent critical thinking and decision-making skills
• Must be able to maintain tact and cool under pressure
• Able to work flexible hours necessary including off hours, weekends and holidays
• Ability to have a highly motivated and energetic personality
• Ability to take initiative and exhibit flexibility
• Excellent guest service skills
• Have interpersonal skills to deal effectively with all business contacts
• Professional appearance and demeanor
• Able to effectively communicate in English, in both written and oral forms

Responsibilities :

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Include the following (other duties may be assigned) :

FOOD QUALITY

• The Chef will provide "excellent quality" and "presentation" of all food to the guests.
• The demonstration, preparation and execution of each menu item and the item specifications and presentation will be agreed

upon.

In maintaining the standard of "excellent quality", the Chef is responsible for ongoing training and communicating these

standards to the staff.

SERVICE

Proper guest service requires that the food is produced on a timely basis and that the servers are well educated regarding the

menu.

• It is the Chef's responsibility to participate in service education through :
• Daily line-ups;
• Quarterly menu meetings; and
• New server training programs
• It is also the Chef's responsibility to train the kitchen staff to produce meals promptly.
• The goal is to execute all tickets in twenty minutes or less.

FINANCIAL OBJECTIVES

• It is the Chef's responsibility to meet the financial targets while achieving the food quality and service objectives.
• If there are structural reasons that the financial goals cannot be met without sacrificing food quality of service, it is the Chef's

responsibility to identify the problems and bring them promptly to the attention of the General Manager.

FACILITY MAINTENANCE

• Maintain a high level of cleanliness in the kitchen facilities.
• It is the Chef's responsibilities to supervise the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in and

downstairs prep area.

The Chef should make the appropriate assignments within his staff.

SUPERVISORY RESPONSIBILITIES :

Assists the General Manager in supervising all kitchen employees. Is responsible for the overall direction, coordination, and

evaluation of this unit.

• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
• Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising

performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Work Conditions :

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• The noise level in the work environment is usually loud
• The employee frequently is required to stand; bend; walk; use hands or finger, handle or feel; talk; hear; see; and reach with

hands and arms and requires the ability to occasionally lift office products and supplies up to 50 pounds

Qualifications and Competencies :

• Degree in Culinary Arts
• Food Safety / Manager Certification
• Customer / Client Focus Expertise in food product, presentation, quality and preparation along with menu concept and design.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to write routine reports, purchase orders, menus and correspondence.
• Ability to communicate to groups of customers or employees of the organization.
• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability

to compute rate, ratio, and percent.

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization

exists.

Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Founded by CEO John Kunkel, 50 Eggs is a James Beard nominated, multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences.

50 Eggs owns and operates the award-winning Yardbird Table & Bar, CHICA, Spring Chicken, and WAKUDA, a bold, artful collision of time and culture, traditional and modern Japanese cuisine and seductive design created by world-renowned, two-Michelin-starred Chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel.

REPORTS TO : Restaurant Manager

KEY RELATIONSHIPS : Guests, Kitchen Staff, Stewarding Staff, F&B Staff

Job Description :

The host / reservationist is the first and last person a guest will interact with in the restaurant. Therefore, it is imperative that the first and last impression a guest will have is positive, gracious and professional.

Most importantly, you will be supervising and coordinating the flow of the dining room. Constant communication with the kitchen and managers is key to a successful service.

Requirements :

• Excellent verbal and written communication skills
• Excellent critical thinking and decision-making skills
• Must be able to maintain tact and be cool under pressure
• Able to work flexible hours necessary including off hours, weekends and holidays
• Able to effectively communicate in English in both oral and written forms
• Professional and polished appearance and demeanor

Responsibilities :

• Enthusiastically welcome every guest at the door
• Ability to clearly communicate with all guests
• Always approach and move towards the guest. Never wait for the guest to come to you
• Go above and beyond to accommodate guests’ special requests
• Graciously say goodbye to all guests and extend an invitation to return to visit soon
• Oversee daily restaurant reservations, pre-assign seating where necessary
• Communicate with management regarding special orders, cake orders, and special requests responsible for conveying all such

information to management

• Answer restaurant telephone courteously and efficiently
• Escort guests to tables and assist in seating at tables; present menus and extend pleasantries
• Shut down podium and forward phones to voice-loop at end of shift
• Work as a team, assist with all guests’ and employees’ needs and inquiries
• Always maintain positive guest relations
• Resolve guest complaints, ensuring guest satisfaction
• Be familiar with all features and local attractions / activities to respond to guest inquiries accurately
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas
• Maintain complete knowledge of scheduled daily activities and in-house groups, daily house count, table / seat / station numbers,

proper table set ups, room capacity, hours of operation, price range and dress code of the restaurant

Perform all other job-related duties as requested

Work Conditions :

• The noise level in the work environment is usually loud
• While performing the duties of the job, the employee is regularly required to stand, use hands to handle, or feel objects, tools, or

controls; reach with hands and arms; talk or hear; and taste or smell

The employee frequently is required to walk

Preferred :

• High school diploma or equivalent
• At least 1 year of hospitality sales and management experience
• At least 1 year of host person experience in a high-volume and / or upscale dining environment

Founded by CEO John Kunkel, 50 Eggs is a James Beard nominated, multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences.

50 Eggs owns and operates the award-winning Yardbird Table & Bar, CHICA, Spring Chicken, and WAKUDA, a bold, artful collision of time and culture, traditional and modern Japanese cuisine and seductive design created by world-renowned, two-Michelin-starred Chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel.

Yardbird Table & Bar is a tribute to the

importance of a shared meal and a shared laugh. To satisfying dishes always

made with a heavy dose of love and pride. To farm-fresh ingredients, classic Southern

cooking, culture, and hospitality. At Yardbird, we utilize only the highest

quality seasonal produce, meats and ingredients, sourcing locally as well as

from farms and purveyors throughout the American South.

Job Details

Role : Restaurant Manager

Reporting to : General

Manager

We are looking for

Restaurant Managers responsible for managing the daily operations of our

restaurant, including the selection, development, and performance management of

employees. In addition, they oversee the inventory and ordering of food and

supplies, optimize profits, and ensure that guests are satisfied with their

dining experience.

Primary Job Duties :

Duties include, but are not limited, to the following :

Ensures

customer satisfaction with all aspects of the restaurant and dining

experience.

Coordinate daily Front of the

House and Back of the House restaurant operations.

Organize and oversee the staff

schedules.

Work with General Manager to

instill company culture, build morale and create an ongoing positive work

environment, using established as well as newly developed initiatives.

Appraise staff performance and

provide feedback to improve productivity.

Create detailed reports daily,

weekly, and monthly.

Promote the brand in the local

community through word-of-mouth and restaurant events.

Train new and current employees

on proper customer service practices and product knowledge.

Responsible

for ensuring consistent high quality of food preparation and service to

maintain a professional restaurant image, including restaurant cleanliness,

proper uniforms, and appearance standards.

Understand and follow written

company procedures with 100% accuracy and regulations to our front-of-the-house

team.

Other duties as assigned.

Requirements

Degree /

Diploma / Certification in hospitality management or relevant field

Minimum 2

years of restaurant management experience

Enjoy problem-solving

and can think outside the box in difficult situations

Administration

knowledge of F&B operations and Quality management, proficient in Microsoft

Office programs and POS system

Food

Handler Card is required upon employment

Ability to

motivate employees to work as a team to ensure that food and service meet

appropriate standards

Ability to read and interpret

documents such as safety rules, operating and maintenance instructions, and

procedure manuals

Ability to write routine

reports, purchase orders, menus, and correspondence

Ability to communicate to groups

of customers or employees of the organization

Physical and other requirements :

physical demands described here are representative of those that must be met by

an employee to successfully perform the essential functions of this job. While

performing the duties of this job, the employee is regularly required to talk

and hear. The employee frequently is required to stand; bend; walk; use hands

or fingers, handle or feel; talk; hear; see, and reach with hands and arms and

requires the ability to occasionally lift office products and supplies up to 50

pounds . Reasonable accommodations may be made to enable individuals with

disabilities to perform the essential function.

REPORTS TO : Restaurant Manager

KEY RELATIONSHIPS : Guests, Kitchen Staff, Stewarding Staff, F&B Staff

Job Description :

The server takes all orders and is responsible for creating the station’s rhythm and for knowing the status of all tables at all times.

It is the responsibility of the server to provide accurate and constant communication of each table’s status to a manager when prompted.

The server’s main purpose is to provide the guest with an enjoyable and memorable dining experience. This is done by delivering exceptional service, following the 4 Principles of Service and serving amazing dishes.

Requirements :

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and / or ability required.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Excellent verbal and written communication skills
• Excellent critical thinking and decision-making skills
• Must be able to maintain tact and cool under pressure
• Able to work flexible hours necessary including off hours, weekends and holidays
• Ability to have a highly motivated and energetic personality
• Ability to take initiative and exhibit flexibility
• Excellent guest service skills
• Have interpersonal skills to deal effectively with all business contacts
• Professional appearance and demeanor
• Able to effectively communicate in English, in both written and oral forms

Responsibilities :

• Immediately welcomes all guests upon seating
• Makes an extraordinary effort to always assist the host with seating guests
• Looks at guest in the eye, listens attentively and observes guests cues to understand guests needs make sure to get it right

every time, all the time

• Anticipates special needs and acknowledges special requests
• Establishes the pace of the meal in accordance to each table individual needs
• Goes above and beyond to accommodate guest’s special requests
• Owns every request or complaint received from guest and makes sure it is resolve to the guest’s satisfaction and The Company’s

highest standards

• Always informs a manager of any potential dissatisfaction before it happens
• Possesses complete food & beverage knowledge and is responsible for keeping up to date with all product and procedural

changes in order to accommodate all special requests

• Obtains all food and beverage orders and is responsible for their timely delivery
• Fully engages and guides the guests through the ordering process ensuring each guest is made to feel as if they are the only

person in the restaurant

• Confidently and enthusiastically clarifies and confirms all special orders with guest
• Inputs all individual orders in to the POS in accordance to guest position numbers and never auctions food upon delivery
• Is constantly aware of food in expo station and continuously assists with food delivery
• Properly serves all dishes with clear and concise verbiage and places each dish properly in front of the guests
• Describes food and beverage enthusiastically and confidently
• Checks back with guests upon delivery of all food items to ensure the guest is thrilled
• Relies on body language, facial expressions, eye contact and non-verbal cues rather than verbal interruptions to determine the

level of guest satisfaction

• Continuously performs table maintenance in the most unobtrusive manner and does so silently
• Graciously says goodbye to all guests and extends an invitation to return soon
• Never leaves assigned section unattended
• Maintains an impeccably clean and tidy section

Work Conditions :

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners
• The noise level in the work environment is usually loud
• While performing the duties of the job, the employee is regularly required to stand, use hands to handle, or feel objects, tools, or

controls; reach with hands and arms; talk or hear; and taste or smell

The employee frequently is required to walk

Preferred :

• At least 2 years of experience as a Food Server in a high volume, upscale dining environment
• High school diploma or equivalent
• Alcohol, beer and wine service certifications including but not limited to Court of Master Sommeliers, Certified Beer Server, Bar

Smarts, WSET, etc

With accolades from James Beard and Bon Appétit, Yardbird pays tribute to the craveable American classics that bring people together.

Guests can indulge in brunch, lunch, dinner and a curated cocktail program highlighting a dynamic collection of bourbons.

REPORTS TO : Restaurant Manager

KEY RELATIONSHIPS : Guests, Kitchen Staff, Stewarding Staff, F&B Staff

Job Description :

The server takes all orders and is responsible for creating the station’s rhythm and for knowing the status of all tables at all times.

It is the responsibility of the server to provide accurate and constant communication of each table’s status to a manager when prompted.

The server’s main purpose is to provide the guest with an enjoyable and memorable dining experience. This is done by delivering exceptional service, following the 4 Principles of Service and serving amazing dishes.

Requirements :

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and / or ability required.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Excellent verbal and written communication skills
• Excellent critical thinking and decision-making skills
• Must be able to maintain tact and cool under pressure
• Able to work flexible hours necessary including off hours, weekends and holidays
• Ability to have a highly motivated and energetic personality
• Ability to take initiative and exhibit flexibility
• Excellent guest service skills
• Have interpersonal skills to deal effectively with all business contacts
• Professional appearance and demeanor
• Able to effectively communicate in English, in both written and oral forms

Responsibilities :

• Immediately welcomes all guests upon seating
• Makes an extraordinary effort to always assist the host with seating guests
• Looks at guest in the eye, listens attentively and observes guests cues to understand guests needs make sure to get it right

every time, all the time

• Anticipates special needs and acknowledges special requests
• Establishes the pace of the meal in accordance to each table individual needs
• Goes above and beyond to accommodate guest’s special requests
• Owns every request or complaint received from guest and makes sure it is resolve to the guest’s satisfaction and The Company’s

highest standards

• Always informs a manager of any potential dissatisfaction before it happens
• Possesses complete food & beverage knowledge and is responsible for keeping up to date with all product and procedural

changes in order to accommodate all special requests

• Obtains all food and beverage orders and is responsible for their timely delivery
• Fully engages and guides the guests through the ordering process ensuring each guest is made to feel as if they are the only

person in the restaurant

• Confidently and enthusiastically clarifies and confirms all special orders with guest
• Inputs all individual orders in to the POS in accordance to guest position numbers and never auctions food upon delivery
• Is constantly aware of food in expo station and continuously assists with food delivery
• Properly serves all dishes with clear and concise verbiage and places each dish properly in front of the guests
• Describes food and beverage enthusiastically and confidently
• Checks back with guests upon delivery of all food items to ensure the guest is thrilled
• Relies on body language, facial expressions, eye contact and non-verbal cues rather than verbal interruptions to determine the

level of guest satisfaction

• Continuously performs table maintenance in the most unobtrusive manner and does so silently
• Graciously says goodbye to all guests and extends an invitation to return soon
• Never leaves assigned section unattended
• Maintains an impeccably clean and tidy section

Work Conditions :

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners
• The noise level in the work environment is usually loud
• While performing the duties of the job, the employee is regularly required to stand, use hands to handle, or feel objects, tools, or

controls; reach with hands and arms; talk or hear; and taste or smell

The employee frequently is required to walk

Preferred :

• At least 2 years of experience as a Food Server in a high volume, upscale dining environment
• High school diploma or equivalent
• Alcohol, beer and wine service certifications including but not limited to Court of Master Sommeliers, Certified Beer Server, Bar

Smarts, WSET, etc

CHICA at The Venetian Las Vegas, opened in 2017 and delivers the robust and vibrant flavors of Latin cuisine combined with a dynamic wine and mixology program to The Venetian Las Vegas.

The restaurant’s menu was crafted by featured chef Lorena Garcia and draws inspiration from classic renditions of Latin dishes, giving guests the opportunity to explore the flavors of Latin American cuisine as one culture, with influences from Venezuela, Peru, Brazil, Mexico and Argentina, among many more.

CHICA is open daily for breakfast, lunch, dinner and weekend brunch.

The Bar Back is responsible for assisting bartenders during the course of business while maintaining a clean and organized work environment.

The bar back’s primary objective is to stock the bar with prepped ingredients, keep bar area clean, and assist guests if needed.

In addition, all Barbacks must be able to service guests in a courteous, timely, and professional manner while ensuring his / her outlet is clean, organized, and properly stocked at all times.

All duties are to be performed in accordance with departmental and property policies, practices, and procedures.

Requirements

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and / or ability required.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions

• Must possess a positive attitude and work well with other team members.
• Must be able to work unsupervised.
• Be able to work in a standing position for long periods of time.
• Be able to safely lift and easily maneuver trays of food frequently weighing up to 50 pounds
• Be willing to follow direction and ask questions for clarification if needed.
• Be able to work in a fast-paced restaurant environment
• Basic understanding of kitchen work and food preparation
• Understanding of health department regulations and sanitation guidelines.
• Ability to take initiative and exhibit flexibility.
• Ability to assist Bartenders on the execution of service and follow the Bartender's direction.
• Effectively communicate with management, bartenders and service staff in order to fulfill and address any issues or needs requested by guests and or other employees.
• Excellent customer service skills.
• Have interpersonal skills to deal effectively with all business contacts.
• Professional appearance and demeanor.
• Able to effectively communicate in English, in both written and oral forms.

Responsibilities

• Clean all equipment, tools, and supplies and maintain and ensure that equipment is in good working order.
• Greet guests in a positive, friendly manner and make them feel welcome.
• Maintain the cleanliness and appearance of the bar.
• Stock the bar with supplies necessary for service.
• Complete opening side duties which includes : checking quality and amount of all bar stock and supplies through checklist;
• setting up bottles in display cabinet and speed rail; checking condition and cleanliness of blender, shaker and other tools;

checking temperature of refrigeration units and glass wash machine.

• Re-fill ice coolers, garnish trays, straws and napkins.
• Perform all opening and closing duties based upon shift assignment.
• Bid farewell to guests, using guest's name when known, and encourage them to return.
• Anticipate the guests' needs and respond appropriately with a sense of urgency.
• Work as a team, assisting all guests' and employees' needs and inquiries.
• Follow all procedures and policies set forth by the company, division and department.
• Follow all health and safety regulations.
• Perform other job-related duties as assigned.

Working Conditions

While performing the duties of the job, the employee is regularly required to stand, use hands to handle, or feel objects, tools, or controls;

reach with hands and arms; talk or hear; and taste or smell.

• While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners.
• The noise level in the work environment is usually loud.
• The employee frequently is required to walk.

Preferred :

• High school diploma or equivalent.
• Previous experience working in a similar bar or restaurant setting.

Founded by CEO John Kunkel, 50 Eggs is a James Beard nominated, multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences.

50 Eggs owns and operates the award-winning Yardbird Table & Bar, CHICA, Spring Chicken, and WAKUDA, a bold, artful collision of time and culture, traditional and modern Japanese cuisine and seductive design created by world-renowned, two-Michelin-starred Chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel.

CHICA at The Venetian Las Vegas, opened in 2017 and delivers the robust and vibrant flavors of Latin cuisine combined with a dynamic wine and mixology program to The Venetian Las Vegas.

The restaurant’s menu was crafted by featured chef Lorena Garcia and draws inspiration from classic renditions of Latin dishes, giving guests the opportunity to explore the flavors of Latin American cuisine as one culture, with influences from Venezuela, Peru, Brazil, Mexico and Argentina, among many more.

CHICA is open daily for breakfast, lunch, dinner and weekend brunch.

REPORTS TO : Restaurant Manager

KEY RELATIONSHIPS : Guests, Kitchen Staff, Stewarding Staff, F&B Staff

Job Description :

The bartender is responsible for preparing and serving alcoholic and non-alcoholic drinks consistent with the Restaurant’s standard drink recipes.

The bartender is also responsible for providing friendly, attentive, and timely service to create an exceptional experience for all our guests.

Each bartender’s primary objective is to show our guests such a marvelous time that they will want to return again and again.

Requirements :

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and / or ability required.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• High level knowledge of standard drink recipes
• High level knowledge of spirits, wine and beer
• Understanding of classes of alcohol, different glasses, brand names and garnishes
• Working knowledge of bar equipment
• Knowledge and education in mixology
• Numeracy and cash-handling skills
• Able to work flexible schedules including evenings, weekends and holidays
• Able to work in a standing position for long periods
• Be able to reach and bend and frequently lift up to 30 pounds
• Provide exemplary guest service
• Utilizes clear communication and interpersonal skills
• Works as a team member
• Can work with a high energy level in a fast-paced working environment
• Demonstrates reliability, honesty and integrity
• Polished and professional appearance
• Able to effectively communicate in English in both oral and written form

Responsibilities :

• Provide food and beverage service to all guests at the bar
• Complete understanding of all food and beverage items
• Check identification of customers to verify they are of legal drinking age
• Take orders from serving staff or directly from customers
• Understanding of POS systems and item entry
• Prepare and serve alcoholic and non-alcoholic drinks in accordance with standard recipes
• Peel, slice and pit fruit safely for garnishing drinks
• TAM and ACT Certified and guidelines followed to ensure no guests are overserved
• Process transactions using the POS system, prepare checks for customers, and process customer payments
• Arrange glasses and bottles into attractive and functional displays and manages the aesthetic of the bar top
• Ensure clean glasses, bar equipment and working areas
• Comply with all health, safety and hygiene standards and policies
• Monitor inventory, and restock bar inventory

Working Conditions

While performing the duties of the job, the employee is regularly required to stand, use hands to handle, or feel objects, tools, or

controls; reach with hands and arms; talk or hear; and taste or smell

• While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners
• The noise level in the work environment is usually loud
• The employee frequently is required to walk

Preferred

• Minimum 2 years bartending experience in upscale or fine dining restaurants
• Certification from BarSmarts, WSET, Court of Master Sommeliers, Certified beer server or any other professional beverage

certifications preferred

Chicken is always in season at fast-casual favorite, Spring Chicken. With outlets in Allegiant Stadium in Las Vegas and the Miami International Airport, the eatery has garnered a loyal following one chicken sandwich at a time.

Job purpose

Cashier performs a variety of

duties for counter service including greeting and serving guests, receiving

payments and beverage preparation.

Essential Functions

Reasonable accommodations may be made to enable

individuals with disabilities to perform the essential functions. Include the

following (other duties may be assigned) :

1. Making eye contact and smiling at guests and

welcoming guests to Spring Chicken.

2. Efficiently and hospitably take orders and

process payment.

3. Follow all health and safety regulations.

4. Follow all stadium regulations.

5. Prepare, stock, maintain, and break down

Expo area.

6. Follow proper rotation procedures.

7. Responsible for proper POS closeout

procedure.

8. Answering questions about menu items and

food preparation.

9. Following local, state and Federal alcoholic

beverage sales regulations and Spring Chicken procedures for alcoholic beverage

sales, including checking identification for proof of age.

10. Ringing guest orders into the POS system.

11. Responsible for properly charging the guest

and collecting payment for orders.

12. Responsible for processing credit and debit

card transactions.

13. Interacts with guests in a friendly and

efficient manner.

14. Stocks sauces, beverage well, beer and ice

as needed.

15. Comes to work with a clean uniform.

16. Cleans station, as assigned, at the start

and end of each shift.

17. Maintains a safe, clean, and organized

workstation.

18. Cleans equipment, as assigned, thoroughly

and in a timely fashion.

19. Keeps floor in work or service area clean

and free of debris.

20. Maintains sanitation standards.

21. Completes additional assignments, as

assigned, timely and thoroughly in accordance with standards by management.

Qualifications and Competencies

Customer

Service-oriented

Replace

Food Handler Certification with Food Handler Safety Training Card

Card

Exhibit

hand coordination and dexterity for rapid productions.

Able

to perform simple math calculations and make change

Working conditions

While performing the duties of this

job, the employee is regularly exposed to heat from the stoves and burners.

The noise level in the work

environment is usually loud.

Physical requirements

The physical demands described

here are representative of those that must be met by an employee to

successfully perform the essential functions of this job. Must be able to stand and exert well-paced

mobility for the duration of a scheduled shift.

While

performing the duties of this job, the employee is regularly required to talk

and hear. The employee frequently is required to stand; bend; walk; use hands

or finger, handle or feel; talk; hear; see, and reach with hands and arms and

requires the ability to occasionally lift office products and

supplies up to 25 pounds.

Founded by CEO John Kunkel, 50 Eggs is a James Beard nominated, multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences.

50 Eggs owns and operates the award-winning Yardbird Table & Bar, CHICA, Spring Chicken, and WAKUDA, a bold, artful collision of time and culture, traditional and modern Japanese cuisine and seductive design created by world-renowned, two-Michelin-starred Chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel.