Server/ Supervisor

Compensation:  $21.00- 25.00 plus tips

Full time hours 

Benefits available

3-4 days serving/expediting + 1-2 days of management

• Completely understand all BYC policies, procedures, standards, specifications, guidelines and expectations.
• Ensure that all Guests feel welcome and are given responsive, friendly, courteous and exceptional service.
• Be a role model, facilitator, and able employee in nearly all BYC hourly positions.
• Ensure that all food and beverage products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Achieve BYC objectives in sales, service, safety and sanitation, facility maintenance and food and beverage quality by effectively training and providing a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with BYC policies and procedures.
• Continually strive to develop all staff in managerial and professional skills, building BYC’s future leadership.
• Prepare all required paperwork, including forms, reports, performance reviews and schedules in an organized and timely manner.
• Be prepared to control and monitor the purchasing, receiving, inventory, and cost management of all beverage products.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of BYC policies, rules and procedures.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
• Help to create a fun, safe and rewarding work environment for all BYC employees

Requirements

• Must be 21 years of age and authorized to work in the United States
• Have knowledge of food, beverage, and service, generally involving 2+ years of restaurant related experience in an managerial position.
• Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language(s) of the restaurant’s trading area.
• Be able to work in a standing position for long periods of time (up to 10 hours) and be able to reach, bend, stoop and frequently lift a maximum of 50 pounds.
• Previous management experience is required.