NORMS Restaurants Jobs In El Monte, CA

Dishwasher Reports To: Restaurant Management Team Currently interviewing & hiring Dishwashers for our upcoming New Restaurant Opening. Training begins in March 2023. Wash and clean tableware, pots, pans and cooking equipment. Keep the dishroom and equipment clean and organized. Duties & Responsibilities: Load, run and unload dish machine. Keep the dish machine clean and report any functional or mechanical problems immediately. Monitor dish machine water temperature to ensure sanitary wash cycle. Wash and store all tableware and kitchenware. Keep dishroom clean and organized. Maintain adequate levels of clean tableware for dining room and kitchen. Bag and haul dishroom trash to dumpster at designed times. Handle tableware carefully to prevent breakage and loss. Maintain adequate levels of dish detergents and cleaning supplies. Clean food preparation and production areas as required. Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor. Qualifications: No previous restaurant experience required. Be able to work in hot, wet, humid and loud environment for long periods of time. Be physically able to lift up to 40 pounds, reach, bend and stoop. Be able to working in a standing position for long periods of time (up to 5 hours). Be able to safely lift bags, cases and stacks weighing up to 60 pounds up to 30 times per shift.

Job Details Position Type: Part Time Education Level: High School Salary Range: $19.00 - $23.00 Hourly Travel Percentage: None Job Shift: Any Job Category: Restaurant - Food Service Description The Service Manager is responsible for assisting with managing front-of-house operations of a full-service, fast-paced restaurant in accordance with standardized policies in order to achieve efficient, friendly services and profitable operations. ESSENTIAL DUTIES AND RESPONSIBILITIES * Contributing to staffing responsibilities, including hiring, training, scheduling, performance management, and separation * Assist in leading a specific department including but not limited to operations, planning, development, ordering, inventory, scheduling, etc. * Assisting with the purchasing, storage, usage, and rotation of food and beverage products and supplies while minimizing waste and/or loss * Creating a positive team atmosphere among team members that encourages accountability and achieves the highest standards of food, beverage, service and hospitality * Managing and engaging all team members; promoting cooperative effort, a team spirit, and good morale among team members; treating team members fairly and with respect; ability to lead with commitment and passion * Delivering excellent guest service including personally greeting and engaging with guests * Resolving complaints from guests in a polite, effective, and friendly manner * Participating in administrative requirements including cash handling, financial reporting, posting, goal setting and achievement, governmental compliance, and various reporting as required by law * Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and workplace safety procedures including food handling, storage, and temperature; performing daily safety inspections and complying with IIPP; complying with legal regulations * Providing regular, accurate, computerized reports of operations to executive management * Helping with the duties of other team members (e.g., front desk, server, cook, etc.) when necessary because of an unexpected absence or extra volume * Assist with achieving or exceeding financial objectives; analyzing variances; recommending corrective actions * Minimizing and controlling costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation * Collaborating with sales and catering teams to promote and book events * Adhere to and enforce all applicable local, state and federal laws, rules, and regulations * Performing other duties as assigned Qualifications KNOWLEDGE, SKILLS, AND ABILITIES * Excellent verbal and written communication skills. * Excellent interpersonal, negotiation skills, and conflict resolution skills. * Excellent organizational skills and attention to detail. * Excellent time management skills with a proven ability to meet deadlines. * Moderate supervisory and leadership skills including, but not limited to, evaluating performance, appraising, and taking disciplinary action when necessary * Ability to read and analyze financial data, figures, and transcriptions prepared on and generated by a computer * Ability to use all equipment and tools associated with managing a restaurant, including but not limited to: point of sale system, HRIS, draft beer system, etc. * Knowledge of and ability to comply and enforce all health, safety, and personal hygiene policies, standards, and laws * Knowledge of full-service restaurant operations * Knowledge of food and alcoholic beverages * Must be able to speak, read, write and understand English * Must possess basic computational ability * Proficient with Microsoft Office Suite or related software. * Ability and willingness to work evenings, holidays, and weekends MINIMUM QUALIFICATIONS * Must be 21 years of age or older at the time of application * High school diploma or G.E.D. equivalent required * Previous restaurant management/supervisory experience; 1 year required; 2 to 5 years preferred * Ability to successfully pass a post-offer, pre-employment background check PREFERRED QUALIFICATIONS * Associates, bachelors or other advanced degree preferred * Previous restaurant management/supervisory experience; 1 year required; 2 to 5 years preferred * ServSafe or equivalent Food Safety Manager Certification PHYSICAL DEMANDS AND WORK ENVIRONMENT The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the team member is standing the entire shift. The team member frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The team member frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. The team member is frequently required to walk; sit; and reach with hands and arms. The team member frequently carries trays up to 50 pounds and occasionally lifts and carries tubs and cases weighing up to 75 pounds. The team member must frequently communicate with guests and coworkers. The team member is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. The noise level in the work environment is moderate to loud. NOTE This job description in no way states or implies that these are the only duties to be performed by the team member(s) incumbent in this position. Team members will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an at will relationship. Hofs Hut Restaurants, Inc. is an Equal Opportunity Employer, drug-free workplace, and complies with ADA regulations as applicable.

Job Details Position Type: Part Time Salary Range: $16.50 - $16.50 Hourly Job Shift: Any Job Category: Restaurant - Food Service Description The Front Desk provides warm, friendly, and immediate greetings to guests at the door. Records guest information and provide accurate quote time when appropriate. Seats, and presents clean menus to guests in a friendly, professional, and quick manner. Assist servers in various steps of service including the removal of dishes and tableware and preparing tables in a professional manner for new guests. Candidates should be organized, able to think and act quickly and effectively while retaining self-composure. ESSENTIAL DUTIES AND RESPONSIBILITIES The essential functions include, but are not limited to the following: * Greeting and seating guests, presenting menus to guests, informing them of special menu items * Working in a team environment with the ability to be an effective team player * Maintaining adequate knowledge of locations food offering and preparation * Providing guests with hospitality in a manner that achieves Company service standards and exceeds their expectations * Taking guest information and quoting wait time to guests accurately when tables are not immediately available * Planning reservations and waitlist parties in advance, at or within the given time or time frame * Reviewing the floor plan to assess current and upcoming table availability changes * Observing tables and keeping track of clean, dirty, and occupied tables * Cleaning, organizing, and stocking menus at the front desk * Answering the phone in accordance with Company standards; answering questions concerning the menu and restaurant * Assist food servers by removing used or unnecessary items from guests table; providing initial beverage service; bussing table and resetting for new guests * Interacting with guests entering and departing, ensuring a positive dining experience * Filling to go orders, if applicable, according to food and beverage specifications and preparation, and packaging standards * Maintaining restrooms throughout shift * Supporting food servers and kitchen staff in other duties as required * Take pride in your personal appearance; reporting to work in neat and clean clothing; maintaining well-groomed hair and personal hygiene as established by Company policy * Display integrity and honesty in all aspects of your employment * Performing other duties as directed Qualifications KNOWLEDGE, SKILLS, AND ABILITIES * Excellent verbal and written communication skills. * Excellent interpersonal and conflict resolution skills. * Excellent organizational skills and attention to detail. * Ability to remain calm while working under pressure in a fast-paced environment. * Ability to act with integrity and professionalism * Must possess proficient ability to communicate in English in an oral and written format. * Ability to absorb and retain information quickly; ability to pass menu related tests * California food handlers card required * Basic mathematical skills; ability to handle cash to make change * Basic reading and writing skills * Basic computer skills * Multi-task oriented MINIMUM QUALIFICATIONS * NEVADA - Must be 18 years of age or older at the time of application * Willingness to work evenings and weekends as required * Knowledge of and ability to adhere to workplace safety procedures * Must be able to suggestively sell food and beverage items PREFERRED QUALIFICATIONS * One or more years of full-service restaurant experience PHYSICAL DEMANDS AND WORK ENVIRONMENT The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the team member is standing the entire shift. A seat is made available at the front desk for those coordinating or greeting. The team member frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The team member frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. The team member is frequently required to walk; sit; and reach with hands and arms. The team member frequently carries trays up to 50 pounds and occasionally lifts and carries tubs and cases weighing up to 75 pounds. The team member must frequently communicate with guests and coworkers. The team member is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. NOTE This job description in no way states or implies that these are the only duties to be performed by the team member(s) incumbent in this position. Team members will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an at-will relationship. Hofs Hut Restaurants, Inc. is an Equal Opportunity Employer, a drug-free workplace, and complies with ADA regulations as applicable.

Job Details Position Type: Part Time Salary Range: $16.00 - $16.00 Hourly Job Shift: Any Job Category: Restaurant - Food Service Description The Front Desk provides warm, friendly, and immediate greetings to guests at the door. Records guest information and provide accurate quote time when appropriate. Seats, and presents clean menus to guests in a friendly, professional, and quick manner. Assist servers in various steps of service including the removal of dishes and tableware and preparing tables in a professional manner for new guests. Candidates should be organized, able to think and act quickly and effectively while retaining self-composure. ESSENTIAL DUTIES AND RESPONSIBILITIES The essential functions include, but are not limited to the following: * Greeting and seating guests, presenting menus to guests, informing them of special menu items * Working in a team environment with the ability to be an effective team player * Maintaining adequate knowledge of locations food offering and preparation * Providing guests with hospitality in a manner that achieves Company service standards and exceeds their expectations * Taking guest information and quoting wait time to guests accurately when tables are not immediately available * Planning reservations and waitlist parties in advance, at or within the given time or time frame * Reviewing the floor plan to assess current and upcoming table availability changes * Observing tables and keeping track of clean, dirty, and occupied tables * Cleaning, organizing, and stocking menus at the front desk * Answering the phone in accordance with Company standards; answering questions concerning the menu and restaurant * Assist food servers by removing used or unnecessary items from guests table; providing initial beverage service; bussing table and resetting for new guests * Interacting with guests entering and departing, ensuring a positive dining experience * Filling to go orders, if applicable, according to food and beverage specifications and preparation, and packaging standards * Maintaining restrooms throughout shift * Supporting food servers and kitchen staff in other duties as required * Take pride in your personal appearance; reporting to work in neat and clean clothing; maintaining well-groomed hair and personal hygiene as established by Company policy * Display integrity and honesty in all aspects of your employment * Performing other duties as directed Qualifications KNOWLEDGE, SKILLS, AND ABILITIES * Excellent verbal and written communication skills. * Excellent interpersonal and conflict resolution skills. * Excellent organizational skills and attention to detail. * Ability to remain calm while working under pressure in a fast-paced environment. * Ability to act with integrity and professionalism * Must possess proficient ability to communicate in English in an oral and written format. * Ability to absorb and retain information quickly; ability to pass menu related tests * California food handlers card required * Basic mathematical skills; ability to handle cash to make change * Basic reading and writing skills * Basic computer skills * Multi-task oriented MINIMUM QUALIFICATIONS * NEVADA - Must be 18 years of age or older at the time of application * Willingness to work evenings and weekends as required * Knowledge of and ability to adhere to workplace safety procedures * Must be able to suggestively sell food and beverage items PREFERRED QUALIFICATIONS * One or more years of full-service restaurant experience PHYSICAL DEMANDS AND WORK ENVIRONMENT The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the team member is standing the entire shift. A seat is made available at the front desk for those coordinating or greeting. The team member frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The team member frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. The team member is frequently required to walk; sit; and reach with hands and arms. The team member frequently carries trays up to 50 pounds and occasionally lifts and carries tubs and cases weighing up to 75 pounds. The team member must frequently communicate with guests and coworkers. The team member is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. NOTE This job description in no way states or implies that these are the only duties to be performed by the team member(s) incumbent in this position. Team members will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an at-will relationship. Hofs Hut Restaurants, Inc. is an Equal Opportunity Employer, a drug-free workplace, and complies with ADA regulations as applicable.

Job Details Position Type: Part Time Salary Range: $16.50 - $16.50 Hourly Job Shift: Any Job Category: Restaurant - Food Service Description The Busser is responsible for providing a clean and pleasant dining experience by clearing, sanitizing, and resetting tables, and ensuring the dining room is well-stocked and tidy. Candidates should be organized, able to think, and act quickly and effectively while retaining self-composure. ESSENTIAL DUTIES AND RESPONSIBILITIES The essential functions include, but are not limited to the following: * Assist food servers by removing used or unnecessary items from guests' table; bussing tables and resetting for new guests * Observing tables and keeping track of clean, dirty, and occupied tables * Clean, sanitize, and reset tables after each guest * Maintain appropriate stock levels of glassware, silverware, and dishware * Refill condiment stock and condiments on tables * Working in a team environment with the ability to be an effective team player * Providing guests with hospitality in a manner that achieves Company service standards and exceeds their expectations * Cleaning, organizing, and stocking menus at the front desk * Interacting with guests entering and departing, ensuring a positive dining experience * Keep designated service stations clean, well-stocked, and organized * Maintaining restrooms throughout the shift * Supporting food servers and kitchen staff in other duties as required * Take pride in your personal appearance; report to work in neat and clean clothing; maintain well-groomed hair and personal hygiene as established by Company policy * Display integrity and honesty in all aspects of your employment * Performing other duties as directed Qualifications KNOWLEDGE, SKILLS, AND ABILITIES * Good verbal and written communication skills. * Good organizational skills and attention to detail. * Ability to remain calm while working under pressure in a fast-paced environment. * Ability to act with integrity and professionalism * Must possess the proficient ability to communicate in English in an oral and written format. * Ability to absorb and retain information quickly * California food handler's card required * Basic reading and writing skills * Multi-task oriented MINIMUM QUALIFICATIONS * Willingness to work evenings and weekends as required * Knowledge of and ability to adhere to workplace safety procedures PREFERRED QUALIFICATIONS * One or more years of full-service restaurant experience PHYSICAL DEMANDS AND WORK ENVIRONMENT The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the team member is standing the entire shift. The team member frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The team member frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. The team member is frequently required to walk; sit; and reach with hands and arms. The team member frequently carries trays up to 50 pounds and occasionally lifts and carries tubs and cases weighing up to 75 pounds. The team member must frequently communicate with guests and coworkers. The team member is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. NOTE This job description in no way states or implies that these are the only duties to be performed by the team member(s) incumbent in this position. Team members will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an "at-will" relationship. Hof's Hut Restaurants, Inc. is an Equal Opportunity Employer, a drug-free workplace, and complies with ADA regulations as applicable.

Job Title: Service Manager / Front of House Assistant Manager Reports To: Restaurant General Manager Work in concert with restaurant general manager and in the absence of such manager; assume responsibility of restaurant and its staff. Work in co-operation with all members of management and general office staff. Supervise and direct dining room employees. Know and enforce company policy and procedure. Work within the confines of federal and state labor laws and health department requirements. Be familiar with kitchen and dish room operations and procedures. Attend and participate in weekly staff meeting. Duties & Responsibilities: * Supervise dining room employees and operations * Ensure customer service exceeds guests' expectations * Schedule and co-ordinate shift schedules * Write work schedules * Recruit, select, orientate, and supervise training of dining room employees * Direct and delegate work of all dining room employees and those of kitchen staff in absence of chef or general manager * Maintain dining room/restrooms/waiting room housekeeping standards * Ensure that staff skills meet company standards as outlined in Hospitality and Standards Manual \ * Ensure that staff projects an amiable and cordial attitude to guests * Ensure that staff appearance meets standards as outlined in Hospitality and Standards Manual * Follow through on training and re-training * Ensure safety procedures and policies are followed * Schedule meal and rest breaks * Accountable for maintaining various administration duties and functions assigned to the Service Manager * Accountable for maintaining and controlling Front of the House Cost Controls * Accountable for Food Safety and Food Preparation Qualifications: * A minimum of 2 years of experience in varied front-of-the-house positions including server, host/cashier, trainer/shift lead. * Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.

Job Details Position Type: Part Time Salary Range: $18.00 - $24.00 Hourly Job Shift: Any Job Category: Restaurant - Food Service Description Prep Cooks prepare and/or direct the preparation of food to be served complying with all applicable sanitation, health, and personal hygiene standards and following established food production programs and procedures. Ensure appropriate use of facility supplies and equipment to minimize loss, waste, and fraud. ESSENTIAL DUTIES AND RESPONSIBILITIES The essential functions include, but are not limited to the following: * Working in a team environment with the ability to be an effective team player * Preparing or directing the preparation of food served using established production procedures and systems * Determining amount and type of food and supplies required using production systems; ensuring availability of supplies and food or approved substitutions in adequate time for preparation; serving or ensuring proper serving of food for cooks line or later use * Complying with established sanitation standards, personal hygiene, and health standards; observing proper food preparation and handling techniques * Storing food properly and safely by marking name, date, and times * Reporting necessary equipment repair and maintenance * Correctly prepare all food served following standard recipes and special diet orders; portioning food for serving * Planning food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food are preserved * Maintaining daily production records * Keeping work area neat and clean at all times; cleaning and maintaining equipment used in food preparation * Completing food temperature checks before service * Peeling, dicing, shredding, and slicing food products using manual and automatic equipment * Take pride in your personal appearance; reporting to work in neat and clean clothing; maintaining well-groomed hair and personal hygiene as established by Company policy * Display integrity and honesty in all aspects of your employment * Performing other duties as directed Qualifications KNOWLEDGE, SKILLS, AND ABILITIES * Moderate verbal and written communication skills. * Moderate interpersonal and conflict resolution skills. * Excellent organizational skills and attention to detail. * Ability to remain calm while working under pressure in a fast-paced environment. * Ability to act with integrity and professionalism * Must possess proficient ability to communicate in English in an oral and written format. * Ability to absorb and retain information quickly; ability to pass menu related tests * California food handlers card required * Basic mathematical skills * Basic reading and writing skills * Basic computer skills * Multi-task oriented MINIMUM QUALIFICATIONS * Must be 18 years of age or older at the time of application * One or more years of full-service restaurant experience * Willingness to work evenings and weekends as required * Knowledge of and ability to adhere to workplace safety procedures * Must be able to suggestively sell food and beverage items PREFERRED QUALIFICATIONS * Two or more years of full-service restaurant experience PHYSICAL DEMANDS AND WORK ENVIRONMENT The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the team member is standing the entire shift. The team member frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The team member frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. The team member is frequently required to walk; sit; and reach with hands and arms. The team member occasionally lifts and carries tubs and cases weighing up to 75 pounds. The team member is regularly exposed to kitchen equipment (e.g., oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and chef's knives, etc.). The team member must frequently communicate with coworkers. The team member is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. The noise level in the work environment is moderate to loud. NOTE This job description in no way states or implies that these are the only duties to be performed by the team member(s) incumbent in this position. Team members will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an at-will relationship. Hofs Hut Restaurants, Inc. is an Equal Opportunity Employer, a drug-free workplace, and complies with ADA regulations as applicable.

Job Details Position Type: Part Time Salary Range: $17.28 - $17.28 Hourly Job Shift: Any Job Category: Restaurant - Food Service Description The Front Desk provides warm, friendly, and immediate greetings to guests at the door. Records guest information and provide accurate quote time when appropriate. Seats, and presents clean menus to guests in a friendly, professional, and quick manner. Assist servers in various steps of service including the removal of dishes and tableware and preparing tables in a professional manner for new guests. Candidates should be organized, able to think and act quickly and effectively while retaining self-composure. ESSENTIAL DUTIES AND RESPONSIBILITIES The essential functions include, but are not limited to the following: * Greeting and seating guests, presenting menus to guests, informing them of special menu items * Working in a team environment with the ability to be an effective team player * Maintaining adequate knowledge of locations food offering and preparation * Providing guests with hospitality in a manner that achieves Company service standards and exceeds their expectations * Taking guest information and quoting wait time to guests accurately when tables are not immediately available * Planning reservations and waitlist parties in advance, at or within the given time or time frame * Reviewing the floor plan to assess current and upcoming table availability changes * Observing tables and keeping track of clean, dirty, and occupied tables * Cleaning, organizing, and stocking menus at the front desk * Answering the phone in accordance with Company standards; answering questions concerning the menu and restaurant * Assist food servers by removing used or unnecessary items from guests table; providing initial beverage service; bussing table and resetting for new guests * Interacting with guests entering and departing, ensuring a positive dining experience * Filling to go orders, if applicable, according to food and beverage specifications and preparation, and packaging standards * Maintaining restrooms throughout shift * Supporting food servers and kitchen staff in other duties as required * Take pride in your personal appearance; reporting to work in neat and clean clothing; maintaining well-groomed hair and personal hygiene as established by Company policy * Display integrity and honesty in all aspects of your employment * Performing other duties as directed Qualifications KNOWLEDGE, SKILLS, AND ABILITIES * Excellent verbal and written communication skills. * Excellent interpersonal and conflict resolution skills. * Excellent organizational skills and attention to detail. * Ability to remain calm while working under pressure in a fast-paced environment. * Ability to act with integrity and professionalism * Must possess proficient ability to communicate in English in an oral and written format. * Ability to absorb and retain information quickly; ability to pass menu related tests * California food handlers card required * Basic mathematical skills; ability to handle cash to make change * Basic reading and writing skills * Basic computer skills * Multi-task oriented MINIMUM QUALIFICATIONS * NEVADA - Must be 18 years of age or older at the time of application * Willingness to work evenings and weekends as required * Knowledge of and ability to adhere to workplace safety procedures * Must be able to suggestively sell food and beverage items PREFERRED QUALIFICATIONS * One or more years of full-service restaurant experience PHYSICAL DEMANDS AND WORK ENVIRONMENT The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the team member is standing the entire shift. A seat is made available at the front desk for those coordinating or greeting. The team member frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The team member frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. The team member is frequently required to walk; sit; and reach with hands and arms. The team member frequently carries trays up to 50 pounds and occasionally lifts and carries tubs and cases weighing up to 75 pounds. The team member must frequently communicate with guests and coworkers. The team member is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. NOTE This job description in no way states or implies that these are the only duties to be performed by the team member(s) incumbent in this position. Team members will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an at-will relationship. Hofs Hut Restaurants, Inc. is an Equal Opportunity Employer, a drug-free workplace, and complies with ADA regulations as applicable.

Job Details Position Type: Part Time Salary Range: $16.50 - $13.00 Hourly Job Shift: Any Job Category: Restaurant - Food Service Description Be friendly, outgoing, and possess good communication skills. Food servers are responsible for ensuring guests enjoyment. Food servers should have extensive knowledge in all aspects of the food and beverage menu in order to sell and serve food and beverages in a professional manner that achieves Company service and quality standards. Candidates should be organized, able to think and act quickly and effectively while retaining self-composure. ESSENTIAL DUTIES AND RESPONSIBILITIES The essential functions include, but are not limited to the following: * Serving a section of tables, as determined by management * Working in a team environment with the ability to be an effective team player * Maintaining complete knowledge of locations food and beverage offering and preparation, and steps-of-service standards * Selling food and beverage items * Entering and completing guests order on the point-of-sale computer system; accepting various types of payment and making change * Interacting with guests in a friendly and fast manner; ensuring guests complete satisfaction and exceeding their expectations * Maintaining specific side-work and ensuring the total cleanliness and smooth operation of the restaurant and/or assigned areas * Carrying and transporting trays with beverages and/or plates * Clearing and resetting tables * Checking identification of guests to ensure they are of legal age to consume alcoholic beverages; refusing to serve beverages in a polite manner to guests who are not of legal age * Observing guests behavior once they have consumed alcoholic beverages, counting the number of drinks served and offering a taxi if you feel they should not drive; asking a manager for help with disorderly customers as needed * Take pride in your personal appearance; reporting to work in neat and clean clothing; maintaining well-groomed hair and personal hygiene as established by Company policy * Display integrity and honesty in all aspects of your employment * Performing other duties as directed Qualifications KNOWLEDGE, SKILLS, AND ABILITIES * Excellent verbal and written communication skills. * Excellent interpersonal and conflict resolution skills. * Excellent organizational skills and attention to detail. * Ability to remain calm while working under pressure in a fast-paced environment. * Ability to act with integrity and professionalism * Must possess proficient ability to communicate in English in an oral and written format. * Ability to absorb and retain information quickly; ability to pass menu related tests * California food handlers card required * Basic mathematical skills; ability to handle cash to make change * Basic reading and writing skills * Basic computer skills * Multi-task oriented MINIMUM QUALIFICATIONS * CALIFORNIA - Must be 18 years of age or older at the time of application * One or more years of full-service restaurant serving experience * Willingness to work evenings and weekends as required * Knowledge of and ability to adhere to workplace safety procedures * Must be able to suggestively sell food and beverage items PREFERRED QUALIFICATIONS * Two or more years of full-service restaurant serving experience PHYSICAL DEMANDS AND WORK ENVIRONMENT The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the team member is standing the entire shift. The team member frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The team member frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. The team member is frequently required to walk; sit; and reach with hands and arms. The team member frequently carries trays up to 50 pounds and occasionally lifts and carries tubs and cases weighing up to 75 pounds. The team member must frequently communicate with guests and coworkers. The team member is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. The noise level in the work environment is moderate to loud. NOTE This job description in no way states or implies that these are the only duties to be performed by the team member(s) incumbent in this position. Team members will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an at-will relationship. Hofs Hut Restaurants, Inc. is an Equal Opportunity Employer, a drug-free workplace, and complies with ADA regulations as applicable.

Title: General Manager Reports To: District Manager/Area Director/Director of Operations Job Profile: Norm's Restaurant General Managers will possess the ability to think independently, but at the same time be able to follow prescribed company procedures and directives. General Mangers will possess experience as a Kitchen Manager and Service Director (or equivalent experience) prior to promotion, and must pass a series of tests to demonstrate their proficiency in understanding and applying Norm's Restaurants operational standards. General managers will endeavor to develop employees and support NORMS VISION. This is not all-inclusive. It is a guideline. All management behavior is expected to be in the best interest of the company. Managers should act in a manner to enhance the image, ethics and professionalism of Norm's. Norm's Restaurants may from time to time and at its discretion, amend the job description. Notification of such changes will be made in a timely manner. Norms Vision: To promote a work environment where every employee's value is recognized and excellence is a goal to be achieved and maintained. To ensure, through the training and development of our employees, high standards for service, food preparation and presentation, housekeeping and sanitation. To provide a dining experience that exceeds our guest's expectations. To deliver continued growth and income for Norm's. Responsibilities: Employee Development Establish an atmosphere where all employees feel free to create, discuss, and contribute ideas for the improvement of the restaurant and customer satisfaction. * Assure the implementation and daily execution of established training standards. * Provide for the on-going training and development of assistant managers. * Assist in the selection, training, motivating, reviewing and promoting of assistant managers and hourly personnel. * Maintain a high level of morale among all employees. Restaurant Operations * Plan for the anticipated future business needs of the restaurant. * Direct and supervise day-to-day restaurant activities. * Enforce consistently the execution of established food, service, and housekeeping standards on a daily basis. * Assure that the established plate presentation program is fully implemented and closely followed. * Assure that corporate marketing and right-selling programs are fully supported through training and monitoring results. Provide feedback to employees and take necessary action to improve compliance. * Respond promptly to negative customer comment cards and letters and communicate to employees both negative and positive comments. * Conduct weekly staff meetings. * Conduct monthly safety committee meetings. * Maintain safety, security, building and equipment repair and maintenance, house- keeping, sanitation, ("A" grade only acceptable rating) and strict adherence to local, state, and federal regulations for the protection of the company's reputation and assets. * Adhere to all established administrative and cash handling procedures, and the timely notification to the general office of any variances to such procedures. * Provide a managing presence on the floor, on the line, or at the pass out window during peak periods when in the restaurant. * Work in the restaurant a minimum of a five-day, forty-hour week. Financial Goals * Meet adjusted net profit goals set for the restaurant. * Work for continued sales and profit growth by building high repeat customer traffic and improve profit by controlling direct expenses. * Increase the Adjusted Net Profit percentage of the unit. * Identify, develop, and implement programs for profit optimization. i.e. portion-control; stricter receiving procedures; etc. * Identify, develop, and implement high impact/low cost programs that positively impact guest satisfaction. i.e. attractive, low-cost food items; create a guest appreciation program; etc. * Identify, develop, and implement operational efficiencies and/or product improvements through better maintenance and use of equipment and operational configurations to meet profit goals. Additional Corporate Objectives * Assist in the development and subsequent supervision for the implementation of strategic company marketing and operational plan. * Assist in the creation of the core menu and the development of store-specific menu specials. * Co-ordinate (when required) market and guest research with the marketing department. * Lead in the development of community involvement and strengthening relationships between Norm's and local government, neighboring businesses, community organizations, and residents that will create a long-term, positive image of Norm's within the community. * Suggest new food items and/or combinations for the chain. Job Relationships * Reports to District Manager, Area Director, and/ or Director of Operations. * Interacts and co-operates with corporate chef, director of purchasing, director and manager of training, marketing representative, and office personnel on administrative and accounting procedures and matters. * Provide guidance and training for trainees assigned to the restaurant. Assistant managers who report to the unit General Manager. Position Compensation: Norm's Restaurant General Managers will receive a base salary. In addition, General Managers will be eligible for a quarterly bonus based upon the profitability of the restaurant and adherence to the above-stated goals and objectives. In addition, managers who excel in both profitability (meeting Adjust Net Profit goals) and the responsibilities and relationships mentioned above may be eligible for extra bonus monies on a quarterly basis. Evaluations of job performance will be on-going, will stand as part of the record and will directly affect job longevity. Employment with Norm's Restaurants is not for a specified term and is at the mutual consent of the employee and the company. Accordingly, either the employee or Norm's Restaurants can terminate the employment relationship at will, with or without cause, at any time. This represents an integrated agreement with respect to the at-will nature of the employment relationship.

Job Details Position Type: Part Time Salary Range: $16.50 - $16.50 Hourly Job Shift: Any Job Category: Restaurant - Food Service Description Be friendly, outgoing, and possess good communication skills. Bartenders are responsible for the comprehensive operation behind the bar, which includes the preparation of alcoholic beverages for all guests of the restaurant. Bartenders are also responsible for ensuring guests enjoyment. Bartenders should have extensive knowledge in all aspects of the food and beverage menu in order to sell and serve food and beverages in a professional manner that achieves Company service and quality standards. Candidates should be organized, able to think and act quickly and effectively while retaining self-composure. ESSENTIAL DUTIES AND RESPONSIBILITIES The essential functions include, but are not limited to the following: * Serving a section of the bar, including the service well, as determined by management * Working in a team environment with the ability to be an effective team player * Maintaining complete knowledge of locations food and beverage offering and preparation and steps-of-service standards * Selling food and beverage items * Entering and completing guests orders on a point-of-sale computer system; accepting various types of payment and making change * Interacting with guests in a friendly and fast manner; ensuring guests complete satisfaction and exceeding their expectations * Mix, garnish and serve alcoholic beverages and nonalcoholic beverages for guests of the bar and dining room area following standard recipes * Maintain organization, cleanliness, sanitation, and attractiveness of display in the back bar area * Carrying and transporting trays with beverages and/or plates * Clearing and resetting tables * Washing and sterilizing stemware * Responsibly serves alcoholic beverages in accordance with Company, Federal, State, and local policies, procedures, regulations, and laws. * Checking identification of guests to ensure they are of legal age to consume alcoholic beverages; refusing to serve beverages in a polite manner to guests who are not of legal age * Observing guests behavior once they have consumed alcoholic beverages, counting number of drinks served, and offering a taxi if you feel they should not drive; asking a manager for help with disorderly customers as needed * Take pride in personal appearance; reporting to work in neat and clean clothing; maintaining well-groomed hair and personal hygiene as established by Company policy * Display integrity and honesty in all aspects of your employment * Performing other duties as directed Qualifications KNOWLEDGE, SKILLS, AND ABILITIES * Excellent verbal and written communication skills. * Excellent interpersonal and conflict resolution skills. * Excellent organizational skills and attention to detail. * Ability to remain calm while working under pressure in a fast-paced environment. * Ability to act with integrity and professionalism * Must possess proficient ability to communicate in English in an oral and written format. * Ability to absorb and retain information quickly; ability to pass menu related tests * California food handlers card required * Basic mathematical skills; ability to handle cash to make change * Basic reading and writing skills * Basic computer skills * Multi-task oriented MINIMUM QUALIFICATIONS * CALIFORNIA - Must be 21 years of age or older at the time of application * NEVADA - Must be 21 years of age or older at the time of application * ARIZONA - Must be 19 years of age or older at the time of application * One or more years of full-service restaurant service or bartending experience * Willingness to work evenings and weekends as required * Knowledge of and ability to adhere to workplace safety procedures * Must be able to suggestively sell food and beverage items PREFERRED QUALIFICATIONS * Two or more years of full-service restaurant service or bartending experience PHYSICAL DEMANDS AND WORK ENVIRONMENT The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the team member is standing the entire shift. The team member frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The team member frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. The team member is frequently required to walk; sit; and reach with hands and arms. The team member frequently carries trays up to 50 pounds and occasionally lifts and carries tubs and cases weighing up to 75 pounds. The team member must frequently communicate with guests and coworkers. The team member is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. The noise level in the work environment is moderate to loud. NOTE This job description in no way states or implies that these are the only duties to be performed by the team member(s) incumbent in this position. Team members will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an at-will relationship. Hofs Hut Restaurants, Inc. is an Equal Opportunity Employer, a drug-free workplace, and complies with ADA regulations as applicable.

Job Title: Kitchen Manager / Chef Reports To: Restaurant General Manager Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. Duties & Responsibilities: * Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. * Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate. * Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees. * Fill in where needed to ensure guest service standards and efficient operations. * Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. * Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. * Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items. * Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures. * Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. * Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. * Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. * Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. * Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils. * Responsible for training kitchen personnel in cleanliness and sanitation practices. * Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. * Check and maintain proper food holding and refrigeration temperature control points. * Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials. Qualifications: * A minimum of 6 months of experience in kitchen preparation and cooking. * Must be able to communicate clearly with managers, kitchen and dining room personnel. * Be able to reach, bend, stoop and frequently lift up to 40 pounds. * Be able to work in a standing position for long periods of time (up to 9 hours).

Job Details Position Type: Part Time Salary Range: $16.50 - $16.50 Hourly Job Shift: Any Job Category: Restaurant - Food Service Description The Front Desk provides warm, friendly, and immediate greetings to guests at the door. Records guest information and provide accurate quote time when appropriate. Seats, and presents clean menus to guests in a friendly, professional, and quick manner. Assist servers in various steps of service including the removal of dishes and tableware and preparing tables in a professional manner for new guests. Candidates should be organized, able to think and act quickly and effectively while retaining self-composure. ESSENTIAL DUTIES AND RESPONSIBILITIES The essential functions include, but are not limited to the following: * Greeting and seating guests, presenting menus to guests, informing them of special menu items * Working in a team environment with the ability to be an effective team player * Maintaining adequate knowledge of locations food offering and preparation * Providing guests with hospitality in a manner that achieves Company service standards and exceeds their expectations * Taking guest information and quoting wait time to guests accurately when tables are not immediately available * Planning reservations and waitlist parties in advance, at or within the given time or time frame * Reviewing the floor plan to assess current and upcoming table availability changes * Observing tables and keeping track of clean, dirty, and occupied tables * Cleaning, organizing, and stocking menus at the front desk * Answering the phone in accordance with Company standards; answering questions concerning the menu and restaurant * Assist food servers by removing used or unnecessary items from guests table; providing initial beverage service; bussing table and resetting for new guests * Interacting with guests entering and departing, ensuring a positive dining experience * Filling to go orders, if applicable, according to food and beverage specifications and preparation, and packaging standards * Maintaining restrooms throughout shift * Supporting food servers and kitchen staff in other duties as required * Take pride in your personal appearance; reporting to work in neat and clean clothing; maintaining well-groomed hair and personal hygiene as established by Company policy * Display integrity and honesty in all aspects of your employment * Performing other duties as directed Qualifications KNOWLEDGE, SKILLS, AND ABILITIES * Excellent verbal and written communication skills. * Excellent interpersonal and conflict resolution skills. * Excellent organizational skills and attention to detail. * Ability to remain calm while working under pressure in a fast-paced environment. * Ability to act with integrity and professionalism * Must possess proficient ability to communicate in English in an oral and written format. * Ability to absorb and retain information quickly; ability to pass menu related tests * California food handlers card required * Basic mathematical skills; ability to handle cash to make change * Basic reading and writing skills * Basic computer skills * Multi-task oriented MINIMUM QUALIFICATIONS * NEVADA - Must be 18 years of age or older at the time of application * Willingness to work evenings and weekends as required * Knowledge of and ability to adhere to workplace safety procedures * Must be able to suggestively sell food and beverage items PREFERRED QUALIFICATIONS * One or more years of full-service restaurant experience PHYSICAL DEMANDS AND WORK ENVIRONMENT The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the team member is standing the entire shift. A seat is made available at the front desk for those coordinating or greeting. The team member frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The team member frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. The team member is frequently required to walk; sit; and reach with hands and arms. The team member frequently carries trays up to 50 pounds and occasionally lifts and carries tubs and cases weighing up to 75 pounds. The team member must frequently communicate with guests and coworkers. The team member is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. NOTE This job description in no way states or implies that these are the only duties to be performed by the team member(s) incumbent in this position. Team members will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an at-will relationship. Hofs Hut Restaurants, Inc. is an Equal Opportunity Employer, a drug-free workplace, and complies with ADA regulations as applicable.

Currently interviewing & hiring Host/Cashiers/ToGo Personnel for our upcoming New Restaurant Opening. Front of House Training begins in March 2023. Welcome and warmly greet guests on arrival. Manage the efficient and timely seating of our guests to a table that best serves their wishes. Field incoming calls for Management and/or guests placing ToGo orders. Cash out and process guest payments at register. Duties & Responsibilities: - Warmly and graciously greet all guests upon arrival. - When possible, open the front door for guests entering or leaving the restaurant. - When immediate seating is limited, record guest names and number of people in party. - Call out name and number of party when tables become available. - Provide guests with estimated waiting time. - Accommodate special seating requests for guests whenever possible. - Seat guests based on guest preferences and balancing of customer flow in service stations. - Tender checks and handling all Point of Sale transactions at the cashier station. - Answer phones within 3 rings. - Upon seating, offer guests a menu and inform them of their server's name. Inspect table for proper presentation and completeness. - Relay messages to servers and buspersons as needed. - Thank guests as they leave and invite them to return. Qualifications: - No previous restaurant experience required. - Be able to working in a standing position for long periods of time (up to 5 hours). - Be able to communicate clearly and effectively in the predominant language(s) of our guests. - Must have exceptional grooming habits.

Title: Bus Crew Reports To: Restaurant Management Team Greets guests upon their arrival, and provide refills as needed. Remove used tableware between courses; clear and reset tables after guests leave. Duties & Responsibilities: * Obtain service area assignment at the beginning of each shift. * Promptly greet guests as they are seated and bring bread, butter and water to table. * Remove used tableware between and provide tableware for next course. * Clear tables after guests. Take tableware to dishroom and place silverware, dishes, glassware, etc. in appropriate areas for washing. * Between seating's promptly clean table tops, chairs and booths. Check floor and clean as required. Reset and arrange tabletop. * Inspect assigned restroom every 30 minutes and clean as needed. * Respond appropriately to guest requests. Communicate guest requests to server as needed. * Communicate with server and hostess to assure efficient seating, table utilization and customer service. * Assist server as needed with food delivery, especially with large parties and during peak periods. * Thank guests as they are leaving * Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor. Qualifications: * No previous restaurant experience required. * Have working knowledge of the predominant language(s) of our guests. * Be able to lift, reach, bend and stoop. * Be able to work in a standing position for long periods of time (up to 5 hours).

Job Title: Service Manager / Front of House Assistant Manager Reports To: Restaurant General Manager Work in concert with restaurant general manager and in the absence of such manager; assume responsibility of restaurant and its staff. Work in co-operation with all members of management and general office staff. Supervise and direct dining room employees. Know and enforce company policy and procedure. Work within the confines of federal and state labor laws and health department requirements. Be familiar with kitchen and dish room operations and procedures. Attend and participate in weekly staff meeting. Duties & Responsibilities: * Supervise dining room employees and operations * Ensure customer service exceeds guests' expectations * Schedule and co-ordinate shift schedules * Write work schedules * Recruit, select, orientate, and supervise training of dining room employees * Direct and delegate work of all dining room employees and those of kitchen staff in absence of chef or general manager * Maintain dining room/restrooms/waiting room housekeeping standards * Ensure that staff skills meet company standards as outlined in Hospitality and Standards Manual \ * Ensure that staff projects an amiable and cordial attitude to guests * Ensure that staff appearance meets standards as outlined in Hospitality and Standards Manual * Follow through on training and re-training * Ensure safety procedures and policies are followed * Schedule meal and rest breaks * Accountable for maintaining various administration duties and functions assigned to the Service Manager * Accountable for maintaining and controlling Front of the House Cost Controls * Accountable for Food Safety and Food Preparation Qualifications: * A minimum of 2 years of experience in varied front-of-the-house positions including server, host/cashier, trainer/shift lead. * Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.

Title: General Manager Reports To: District Manager/Area Director/Director of Operations Job Profile: Norm's Restaurant General Managers will possess the ability to think independently, but at the same time be able to follow prescribed company procedures and directives. General Mangers will possess experience as a Kitchen Manager and Service Director (or equivalent experience) prior to promotion, and must pass a series of tests to demonstrate their proficiency in understanding and applying Norm's Restaurants operational standards. General managers will endeavor to develop employees and support NORMS VISION. This is not all-inclusive. It is a guideline. All management behavior is expected to be in the best interest of the company. Managers should act in a manner to enhance the image, ethics and professionalism of Norm's. Norm's Restaurants may from time to time and at its discretion, amend the job description. Notification of such changes will be made in a timely manner. Norms Vision: To promote a work environment where every employee's value is recognized and excellence is a goal to be achieved and maintained. To ensure, through the training and development of our employees, high standards for service, food preparation and presentation, housekeeping and sanitation. To provide a dining experience that exceeds our guest's expectations. To deliver continued growth and income for Norm's. Responsibilities: Employee Development Establish an atmosphere where all employees feel free to create, discuss, and contribute ideas for the improvement of the restaurant and customer satisfaction. * Assure the implementation and daily execution of established training standards. * Provide for the on-going training and development of assistant managers. * Assist in the selection, training, motivating, reviewing and promoting of assistant managers and hourly personnel. * Maintain a high level of morale among all employees. Restaurant Operations * Plan for the anticipated future business needs of the restaurant. * Direct and supervise day-to-day restaurant activities. * Enforce consistently the execution of established food, service, and housekeeping standards on a daily basis. * Assure that the established plate presentation program is fully implemented and closely followed. * Assure that corporate marketing and right-selling programs are fully supported through training and monitoring results. Provide feedback to employees and take necessary action to improve compliance. * Respond promptly to negative customer comment cards and letters and communicate to employees both negative and positive comments. * Conduct weekly staff meetings. * Conduct monthly safety committee meetings. * Maintain safety, security, building and equipment repair and maintenance, house- keeping, sanitation, ("A" grade only acceptable rating) and strict adherence to local, state, and federal regulations for the protection of the company's reputation and assets. * Adhere to all established administrative and cash handling procedures, and the timely notification to the general office of any variances to such procedures. * Provide a managing presence on the floor, on the line, or at the pass out window during peak periods when in the restaurant. * Work in the restaurant a minimum of a five-day, forty-hour week. Financial Goals * Meet adjusted net profit goals set for the restaurant. * Work for continued sales and profit growth by building high repeat customer traffic and improve profit by controlling direct expenses. * Increase the Adjusted Net Profit percentage of the unit. * Identify, develop, and implement programs for profit optimization. i.e. portion-control; stricter receiving procedures; etc. * Identify, develop, and implement high impact/low cost programs that positively impact guest satisfaction. i.e. attractive, low-cost food items; create a guest appreciation program; etc. * Identify, develop, and implement operational efficiencies and/or product improvements through better maintenance and use of equipment and operational configurations to meet profit goals. Additional Corporate Objectives * Assist in the development and subsequent supervision for the implementation of strategic company marketing and operational plan. * Assist in the creation of the core menu and the development of store-specific menu specials. * Co-ordinate (when required) market and guest research with the marketing department. * Lead in the development of community involvement and strengthening relationships between Norm's and local government, neighboring businesses, community organizations, and residents that will create a long-term, positive image of Norm's within the community. * Suggest new food items and/or combinations for the chain. Job Relationships * Reports to District Manager, Area Director, and/ or Director of Operations. * Interacts and co-operates with corporate chef, director of purchasing, director and manager of training, marketing representative, and office personnel on administrative and accounting procedures and matters. * Provide guidance and training for trainees assigned to the restaurant. Assistant managers who report to the unit General Manager. Position Compensation: Norm's Restaurant General Managers will receive a base salary. In addition, General Managers will be eligible for a quarterly bonus based upon the profitability of the restaurant and adherence to the above-stated goals and objectives. In addition, managers who excel in both profitability (meeting Adjust Net Profit goals) and the responsibilities and relationships mentioned above may be eligible for extra bonus monies on a quarterly basis. Evaluations of job performance will be on-going, will stand as part of the record and will directly affect job longevity. Employment with Norm's Restaurants is not for a specified term and is at the mutual consent of the employee and the company. Accordingly, either the employee or Norm's Restaurants can terminate the employment relationship at will, with or without cause, at any time. This represents an integrated agreement with respect to the at-will nature of the employment relationship.

Server Reports to: Restaurant Management Team Provide friendly, responsive service to create an exceptional dining experience for all of our guests. Each server's primary objective is to show our guests such a marvelous time, they will want to return again and again. Job Duties and Responsibilities: Welcome and greet guests. Make all our guests feel comfortable and let them know you're there to personally take care of them. Inform guests of specials and menu changes. Make recommendations you genuinely feel your guests will enjoy. Answer questions about our food, beverages and other restaurant functions and services. Take food and beverage orders from guests, enter orders in our point-of-sale system which relays orders to the kitchen. Deliver food and beverages from kitchen to guests in a timely matter. Perform side work at the start and end of each shift as required by service station assignment. Maintain clean service areas. Monitor and observe guests dining experience. Ensure guests are satisfied with the food and service. Respond promptly and courteously to any request. Prepare final bill, present check to guest, accept payment, process credit card charges or make change (if applicable). Be ready and willing to assist fellow servers as situations arise. Be ready and willing to assist busperson with clearing and resetting tables. Thank guests for their visit and invite them to return. Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor. Qualifications: Be able to communicate and understand the predominant language(s) of our guests. Must have a basic knowledge of dining room and service procedures and functions. Possess basic math skills and have the ability to handle money and operate a point-of-sale system. Be able to work in a standing/walking position for long periods of time (up to 5 hours). Be able to safely lift and easily maneuver trays of food frequently weighing up to 20 to 25 pounds. Be able to work in a standing/walking position for long periods of time (up to 5 hours). Be able to safely lift and easily maneuver trays of food frequently weighing up to 20 to 25 pounds.

Dishwasher Reports To: Restaurant Management Team Wash and clean tableware, pots, pans and cooking equipment. Keep the dishroom and equipment clean and organized. Duties & Responsibilities: Load, run and unload dish machine. Keep the dish machine clean and report any functional or mechanical problems immediately. Monitor dish machine water temperature to ensure sanitary wash cycle. Wash and store all tableware and kitchenware. Keep dishroom clean and organized. Maintain adequate levels of clean tableware for dining room and kitchen. Bag and haul dishroom trash to dumpster at designed times. Handle tableware carefully to prevent breakage and loss. Maintain adequate levels of dish detergents and cleaning supplies. Clean food preparation and production areas as required. Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor. Qualifications: No previous restaurant experience required. Be able to work in hot, wet, humid and loud environment for long periods of time. Be physically able to lift up to 40 pounds, reach, bend and stoop. Be able to working in a standing position for long periods of time (up to 5 hours). Be able to safely lift bags, cases and stacks weighing up to 60 pounds up to 30 times per shift.