Nevada Jobs (7)

JOB SUMMARY :

To oversee and manage

the seamless running of the kitchen departments in support to the culinary chef

team; by providing a highly efficient and effective service while ensuring that

all financial and statutory requirements are met, and supporting the delivery

of outstanding customer service. Management of line staff to include

interviewing, hiring, training, scheduling, promoting, performance evaluations,

disciplining, and termination.

ESSENTIAL JOB FUNCTIONS :

Management

and oversight of recruiting, hiring, training, scheduling, supervision of

employees and overall performance and development in conjunction with culinary

chef team.

Appraising

employee’s overall productivity and efficiency for recommendations for

promotions, performance evaluations, disciplining and / or terminations.

Maintains

standards of quality and service and station of which he / she is responsible for

and adhered to by employees.

Responsible for the

production and have knowledge and competency in menu items.

Assists in overseeing

kitchen inventory, purchasing and food cost.

To assist in the

creation and preparation of food items according to the standard recipes, with

flair, creativity and quality standards that ZUMA’s high standards and

expectations.

To assist in

controlling food costs and minimize waste of all food items.

To ensure that

operating and kitchen equipment is maintained to a good standard with minimum

breakage.

Being

the Example at all times that the staff witnesses, and knowing that a much

greater response from the staff is achieved by leading the way and not

directing the way. Instill a culture of pride and ownership.

To maximize employee

morale and productivity. To assist and train line staff in the preparation of

all Zuma dishes and provide performance feedback.

ensure the restaurant’s operational budgets are strictly adhered to, all costs

are controlled and any expenditure approved.

become familiar with and work in any section of the kitchen when necessary or

as requested by the Executive Sous Chef, Head Chef and / or Executive Chef.

To ensure work

stations are cleaned down at the end of a meal period and food is stored away

in the appropriate manner

To ensure the proper

handling and storage of all food items according to health and safety

To ensure kitchen and

food preparation areas are left clean and sanitized when unattended

maintain good working relationships with colleagues and all other departments

and liaison with Human Resources and the Executive Chef with staff or colleague issues

To abide by all

federal, state and local labor, health and safety laws

have a complete understanding of the restaurant's policy relating to Fire,

Hygiene and Safety; including staff training and adherence by all.

have a complete understanding of the restaurant’s employee handbook and adhere

to the regulations contained within it.

develop an open culture of communication, both formal and informal and

encourage employee involvement.

POSITION

PURPOSE :

Serve guests in a quick, efficient,

friendly and professional manner that meets or exceeds guest’s

expectations.

ESSENTIAL

FUNCTIONS AND BASIC DUTIES :

Provide friendly, courteous and efficient service to

all guests with

making eye contact, smiling and maintaining proper posture.

T ake

orders and serve food and beverage items to customers in a timely,

enthusiastic and professional manner.

Listen and respond to inquiries using a

positive, clear speaking voice.

Maintain an

extensive knowledge of the menu and offer suggestions of dishes in

accordance to the guest’s preference.

Able to safely

transport hot and liquid items to and from the bar and kitchen areas.

Maintain a

clean Dining Room area.

Anticipate and service the guest’s needs

before requests are made.

Follow proper time and attendance and

uniform procedures.

Able to ascertain a guest’s satisfaction

and handle any problems which may arise and informing a Manager of the

problem and how it was resolved.

Works as a member of

the restaurant team. Interacts with all other departments in a

positive manner. Assists others whenever needed. Follows management

instruction. Set an example for others, being always on time and

attendance, uniform procedures and adheres to kitchen schedule

Follows all internal and state regulations

such as DOH / Food & safety / HACCP / Beverage.

Filling out and maintains mise en place list

on daily base

Able to complete mise en place list in the

time allotted, making sure all sections of the kitchen are ready for each

service

Trains and guides commis and demi chefs on

the station to Company Standards

Recipe knowledge and section setup for entire

kitchen up to date

Responsible for all areas of an entire

station to include recipe books up to date, MEP list completed, cleanliness,

deep clean, family meals etc.

Prepares all food products according to the

prescribed methods

Ensures all items on station are properly

stored, labeled and dated

Responsible for setting up own station and

help others if needed

Responsible for time management, efficiency

and station organization

• Understands and supports the flow of service
• Maintains the Company high level of food

quality

Responsible

for checking quality of received products and correct storage

Maintains a clean and safe

kitchen environment

Controlling

wastage

• Reports to kitchen management
• In charge of filling out kitchen forms

such as Prep list on daily basis and inventory once a week

• Maintains all equipment and utensils.
• Overlooking all areas of the kitchen
• Supporting rotation procedures

and helping new cooks to learn and understand new sections

Time

labels always up to date

ESSENTIAL FUNCTIONS AND BASIC DUTIES :

Works

as a member of the restaurant team.

Interacts with service crew in a positive manner. Assists others whenever needed. Follows

management instruction.

Follow

proper time and attendance, uniform procedures and adheres to kitchen schedule

Follows all health, safety

and Food and Beverage regulations.

Maintaining

the cleanliness of the loading dock and dishwashing area as well as all back

of the house’ equipment and areas clean and organized.

Checking

for stains on mats, washing, ironing and storing.

Wash

mats with degreaser and hang to dry properly.

Unwrap

oshibori, check for smell, place in trays and wrap.

Maintain

loading dock and garbage room in an organized and clean manner.

Clean

out lockers, organize chairs, and sort linen.

Keep

a record of dirty napkins.

Sort

out dirty linen, separating napkins from oshibori

Washing

the all brooms and mops on a daily basis.

up for staff meal and clean up when completed.

Window

cleaning and cleaning floors

Deep

cleaning of tables and chairs in the dining room

Ensures that fire

exits are clear of obstacles

• Polishes glassware

POSITION

PURPOSE :

To assist the reception manager and senior

receptionists during service and follow through with any tasks given to enhance

the guests experience.

ESSENTIAL

FUNCTIONS AND BASIC DUTIES :

Provide friendly, courteous and efficient service to

all guests with

making eye contact, smiling and maintaining proper posture.

Works as a member of the restaurant

team. Interacts with service crew

in a positive manner. Assists

others whenever needed.

Interacts with people beyond giving and

receiving instructions, particularly in resolving Guest complaints.

Anticipate and service the guest’s needs

before requests are made.

Follow proper time and attendance and

uniform procedures.

• Maintain menu cleanliness.
• Be consistent with status checks and

updating out times.

JOB SUMMARY : To oversee and

To oversee and

direct the seamless running of the restaurant, including management of service

staff and Floor Managers. Takes the lead

when the General Manager is off duty in conjunction with other Restaurant

Managers. Provide highly efficient and

effective service while ensuring that all financial and statutory requirements

are met, and supporting the delivery of outstanding customer service.

ESSENTIAL JOB FUNCTIONS :

Management

and oversight of recruiting, hiring, training, scheduling, supervision of

employees and overall performance and development.

Appraising

employee’s overall productivity and efficiency for recommendations for

promotions, performance evaluations, disciplining and / or terminations.

Upholds

the restaurant’s standards and procedures are adhered to by employees and Floor

Managers.

Instill

a culture of pride and ownership. Coach, develop and lead by example the

service staff and Floor Managers to support the General Manager.

Maintains

standards of quality and service and station of which he / she is responsible for

maximize employee morale and productivity. To ensure all staff are well briefed

on the daily responsibilities and are given constant supervision and motivation

on all aspects of their work.

ensure the restaurant’s operational budgets are strictly adhered to, all costs

are controlled and any expenditure approved.

Support

the implementation and measurement of revenue generating initiatives, staff

incentives and sales opportunities.

Being

able to assist staff in taking customer orders, telephone queries and other

duties when necessary

maintain good working relationships with colleagues and all other departments

and liaison with Human Resources and the General Manager with staff or

colleague issues

Ensure customer

request and feedback, both verbal and written are responded to promptly and

efficiently

To abide by all

federal, state and local labor, health and safety laws

have a complete understanding of the restaurant's policy relating to Fire,

Hygiene and Safety; including staff training and adherence by all.

have a complete understanding of the restaurant’s employee handbook and adhere

to the regulations contained within it.

develop an open culture of communication, both formal and informal and

encourage employee involvement.

Jersey Mike's Subs has been making amazing subs since 1956 in Point Pleasant New Jersey!

The Jersey Mikes tradition was founded on a strong sense of community and commitment to the personal and professional development of our people.

Our goal is to serve the highest quality sub sandwich to our customer in a manner that projects a thankful and caring mentality to every person that comes through our door.

Our culture is a culture of "giving" and supporting our local communities so that all can be lifted together.

Jersey Mike's "A Sub Above"

Jersey Mikes is committed to providing our customers with the most enjoyable and satisfying experience possible through our amazing subs and unparalleled customer service.

We understand that it all starts with a winning team of individuals who are fun, personable,diligent, positive, energetic, eager to learn team players who take pride in what they do and who they are.

At the end of the day they are focused on executing great customer service with a Great Big Smile! If you possess these attributes and can commit to improving upon them, we would love to speak with you about joining our team!

Jersey Mike's "A Sub Above"

Jersey Mike's Subs is looking for Managers.

Become part of Jersey Mike's vibrant organization! Grab hold of our powerful positive energy with a Jersey Mikes ready-to-take-off career that is fun, fulfilling and rewarding!

If you like to have fun, banter with people and enjoy sharing your life then working at Jersey Mike’s may be for you. Besides learning our business and pleasing people with our great authentic sub sandwiches, you'll learn a whole new level of social decorum to take through life.

So become part of our tradition! Jersey Mike's was built on a strong sense of community and an outstanding commitment to the personal growth of our people.

If you enjoy being part of something special in a strong cultural and spirited environment then bring your energy and come grow with us!

An Assistant General Manager responsibilities include, but are not limited to :

• Maintain restaurant that is noticeably cleaner than others
• Work in a fast-paced team driven atmosphere
• Ability to multitask and work with a sense of urgency
• Interface with customers and provide an exceptional experience
• Full understanding of the term’s accountability and integrity
• Key Holder
• Perform all tasks related to opening and closing of store
• Knows how to bake bread and perform all prep
• Manage and lead crew of 3 to 7 people
• Proficient in slicing
• Create employee schedule
• Place inventory orders
• Fill in for Manager in all capacities when needed
• Assist in in employee training
• Lead by example
• Participate in management team meetings and strategy sessions

Qualifications for the job :

• Education : High school degree or equivalent
• 1 Year QSR experience preferred
• Other : Must be 18 years or older to operate the slicer
• Serve Safe Certification - Food Handler
• Must have reliable transportation

Key Competencies :

• Excellent Menu and product knowledge awesome personality
• Must be able to thrive in a fast pace environment
• Desire to improve self and skill sets
• Able to communicate effectively with guests. Awesome personality
• Participate in all Jersey Mike's training programs
• Ability to meet schedule requirements and is a reliable performer

This website is not operated by Jersey Mike’s Franchise Systems. Jersey Mike’s restaurants are independently owned and operated franchise locations.

Franchisees are independent business owners who set their own wage and benefit programs, which can vary between franchisees.

Your application will go directly to the franchisee, and all hiring decisions will be made by the franchisee.