Ad Lib Craft Kitchen and Bar
1700 Degrees Steakhouse (Award Winning / Fine Dining) ***Named best Steakhouse in Pennsylvania by Mashed.com**

POSITION SUMMARY: 

TO SUPERVISE THE OUTLETS TO ENSURE GUEST SATISFACTION AND CARE FOR THE OPERATION.

ESSENTIAL JOB DUTIES AND RESPONSIBILITIES: 

THE POSITION REQUIRES PERFORMING THE FOLLOWING ESSENTIAL JOB FUNCTIONS, WITH OR WITHOUT REASONABLE ACCOMMODATION.

THE FREQUENCY CODES ASSIGNED IN THE JOB DESCRIPTION ARE: RARELY (LESS THAN 1%); OCCASIONALLY (BETWEEN 1% AND 33%); FREQUENTLY (BETWEEN 34% AND 65%); AND CONSTANTLY (BETWEEN 66% AND 100%).

• CONSTANTLY. ASSIST RESTAURANT MANAGER WITH TRAINING AND DEVELOPMENT OF STAFF.
• CONSTANTLY. GREET AND SEAT GUESTS.
• CONSTANTLY. MAINTAIN WORK AREAS CLEAN AND ORGANIZED.
• CONSTANTLY. REPORT UNSAFE CONDITIONS IMMEDIATELY.
• CONSTANTLY. USE PROPER CASH HANDLING AND ACCOUNTING PROCEDURES.
• FREQUENTLY. ANSWER TELEPHONE; TAKE RESERVATIONS.
• FREQUENTLY. COMMUNICATE WITH MANAGER ON ALL MATTERS RELATING TO THE RESTAURANT.
• FREQUENTLY. COMPLETE OTHER DUTIES AS ASSIGNED BY SUPERVISOR TO INCLUDE CROSS TRAINING.
• FREQUENTLY. DISPLAY KNOWLEDGE OF COCKTAIL AND WINE SERVICE.
• FREQUENTLY. DISPLAY KNOWLEDGE OF FOOD PREPARATION.
• FREQUENTLY. PERFORM DUTIES OF ALL POSITIONS WITHIN THE DEPARTMENT INCLUDING SERVING, BUSSING, HOSTING, EXPEDITING.
• FREQUENTLY. RESOLVE EMPLOYEE AND GUEST-RELATED PROBLEMS.
• OCCASIONALLY. ATTEND REQUIRED MEETINGS.
• OCCASIONALLY. TAKE ROOM SERVICE ORDERS.

PLEASE NOTE THIS JOB DESCRIPTION IS NOT DESIGNED TO COVER OR CONTAIN A COMPREHENSIVE LISTING OF ACTIVITIES, DUTIES OR RESPONSIBILITIES THAT ARE REQUIRED OF THE EMPLOYEE FOR THIS JOB. DUTIES, RESPONSIBILITIES, AND ACTIVITIES MAY CHANGE AT ANY TIME WITH OR WITHOUT NOTICE.

SUPERVISORY RESPONSIBILITIES: 

• ASSIST IN THE SUPERVISION OF THE RESTAURANT STAFF.
   
   

EDUCATION / EXPERIENCE: 

• HIGH SCHOOL DIPLOMA/SECONDARY QUALIFICATIONS OR EQUIVALENT.  
• ONE TO TWO YEARS OF RESTAURANT SUPERVISORY EXPERIENCE.
• PREVIOUS EXPERIENCE IN HOSTING, SERVING, CASHIERING PREFERRED.
• MEET MINIMUM AGE REQUIREMENT OF JURISDICTION.

 PHYSICAL REQUIREMENTS 

THE INDIVIDUAL HOLDING THIS POSITION MUST BE ABLE TO EXPLAIN AND DEMONSTRATE THAT HE OR SHE CAN PERFORM THE ESSENTIAL FUNCTIONS OF THE JOB, WITH OR WITHOUT REASONABLE ACCOMMODATION, USING SOME OTHER COMBINATION OF SKILLS AND ABILITIES:

• SITTING:  NO
• STANDING/WALKING: CONSTANTLY. CONCRETE, TILE, RUBBER MATS COVERING TILE, LINOLEUM, CARPET, ETC.
• CROUCHING (BEND AT KNEES): OCCASIONALLY. PICK UP TRAYS, SPEAK WITH GUESTS, CLEAN, OBTAIN SUPPLIES.
• KNEELING/CRAWLING: OCCASIONALLY. CLEAN; INSPECT SIDE WORK.
• STOOPING (BEND AT WAIST): FREQUENTLY. SERVE AND SPEAK WITH GUESTS.
• TWISTING (KNEES/WAIST/NECK): FREQUENTLY. VIEW RESTAURANT, MANEUVER THROUGH CROWDS AND STAFF.
• CLIMBING: RARELY.
• BALANCING: FREQUENTLY. CARRYING TRAYS AND BEVERAGE CONTAINERS.
• REACHING (OVERHEAD/EXTENSION): FREQUENTLY. OBTAIN OVERHEAD SUPPLIES AND FOOD FROM WINDOW. SERVE GUESTS AT ARM’S LENGTH.
• HANDLING/GRASPING: FREQUENTLY. DISTRIBUTE MENUS, USE TELEPHONE, WRITE, STOCK SUPPLIES. SERVE PLATES AND HOLD GLASSES WITH BEVERAGES.
• FINGERING/FEELING: FREQUENTLY. USE CASH REGISTER, ADDING MACHINE, TELEPHONE, GARNISH PLATES.
• PUSHING/PULLING: OCCASIONALLY. MOVE CHAIRS, TABLES, GLASSWARE AND CHINA CARTS. AVERAGE WEIGHT: 25 LBS. MAXIMUM WEIGHT: 50 LBS.
• LIFTING/CARRYING: FREQUENTLY. FOOD TRAYS, BEVERAGE CONTAINERS, GLASS RACKS. AVERAGE WEIGHT: 25 LBS. MAXIMUM WEIGHT: 50 LBS.
• OTHER PHYSICAL DEMANDS: RARELY.

USE OF SENSES

• TALKING IN PERSON: CONSTANTLY. PUBLIC, GUESTS AND EMPLOYEES.
• TALKING ON TELEPHONE: FREQUENTLY. PUBLIC, GUESTS AND EMPLOYEES.
• OTHER SPEECH REQUIREMENTS: RARELY.
• HEARING IN PERSON: CONSTANTLY. PUBLIC, GUESTS AND EMPLOYEES.
• HEARING ON TELEPHONE: FREQUENTLY. PUBLIC, GUESTS AND EMPLOYEES.
• OTHER HEARING REQUIREMENTS: RARELY.
• NEAR VISION: CONSTANTLY. CORRECTED TO 20/40. PAPER WORK, READ TICKETS.
• FAR VISION: CONSTANTLY. CORRECTED TO 20/40 TO VIEW STATUS OF DEPARTMENT.
• DEPTH PERCEPTION: CONSTANTLY. OPERATE CASH REGISTER, STOCK SUPPLIES, SERVE GUESTS.
• COLOR VISION: FREQUENTLY. RECOGNIZE COLOR DIFFERENCES BETWEEN VARIOUS DRINKS AND JUICES AND COLORED LINEN. QUALITY CONTROL.
• FULL FIELD VISION: CONSTANTLY. VIEW DEPARTMENT AND OTHER AREAS OF HOTEL.
• SMELL: CONSTANTLY. DETECT POTENTIAL HAZARDS AND ODORS.
• TASTE: OCCASIONALLY. ASSURANCE OF FOOD QUALITY AND CONSISTENCY.

ENVIRONMENTAL SETTING

• SAFETY REQUIREMENTS (I.E., CLOTHING, SAFETY EQUIPMENT REQUIRED, ACTIVITIES PERFORMED): CONSTANTLY. ADHERE TO GREENWOOD HOSPITALITY GROUP'S SAFETY STANDARDS AND PROCEDURES. MAINTAIN SECURITY OF WORK AREA AND EQUIPMENT WHILE MAINTAINING THE LEVEL OF SAFETY REQUIRED BY THE COMPANY AND OSHA REQUIREMENTS.
• EXPOSURES (FUMES, CHEMICALS, VIBRATIONS, HUMIDITY, COLD, HEAT, DUST, NOISE): CONSTANTLY. EXPOSURE TO NOISE, AIR-CONDITIONED ENVIRONMENT.
• OPERATION OF EQUIPMENT/TOOLS/VEHICLES: CONSTANTLY. OPERATES POS, CASH REGISTER, TELEPHONE.

Amazing Benefits