Current Job Openings – Now hiring front of house positions!
Dining Room Manager
Responsible for foodservice establishment’s bakeshop. Ensures products produced in the pastry shop meet quality standards established by the pastry chef and executive chef. In smaller establishments, the baker also might be responsible for pasta items.
Responsible for setup, maintenance and operation of the bar. Takes drink orders from patrons or servers and prepares and serves alcoholic and non-alcoholic drinks according to standard recipes. Mixes ingredients for cocktails and serves wine and bottled or draught beer. Rings drink orders into register, collects payment and makes change. May also wash and sterilize glassware, prepare garnishes for drinks and prepare and replenish appetizers.
Serves water, bread and butter to guests and refills glasses as needed. Removes dirty dishes between courses. Clears, cleans and resets tables after customers leave.
Dining room manager
Supervises dining room operation and coordinates foodservice activities. Supervises and trains employees, confers with food preparation employees and other personnel to plan menus and related activities. Estimates food and beverage costs and requisitions/buys supplies. May review financial transactions and monitor budget to ensure efficient operation and that expenditures stay within budget limitations. Maintains payroll and bookkeeping records.
A Host/Hostess presents a positive first impression of Hen House friendliness, excellent service and high standards. The Host/Hostess also greet Guests upon arrival, inform Guests of their wait time, monitor a waiting list, show Guests to their table and bid Guests farewell as they leave. A Host/Hostess must be able to carry natural conversation with Guests without sounding scripted or intrusive. Additionally, the Host cares for our Guests by performing light housekeeping duties such as cleaning glasses and menus and ensures restrooms are clean, stocked and orderly. As a member of an energetic team, the Host/Hostess may also need to answer the phones and fill to-go orders when needed. Availability must include nights and weekends.
Describes menu and daily specials, takes orders, serves food and makes sure customers have everything they need to enjoy their meals. Responsible for coordinating entire station and communicating front- and back-of-house personnel to provide a dining experience that meets or exceed guest expectations. Processes guest orders to ensure all items are prepared properly and on a timely basis. May carve meats, bone fish and fowl, prepare flaming dishes and desserts at tableside and present, open and pour wine when serving guests. Observes diners to ensure they are satisfied with food and service, responds to additional requests, and determines when the meal has been completed. Rings up bills and accepts payment or refers guests to cashier. May assist bus person in stocking, removing and resetting dishes and silverware between courses, and cleaning and resetting vacated tables.
Functions as the communications link between and among the various food production areas in the kitchen, coordinates production and assembly so servers can deliver meal orders to dining room patrons in a timely manner.