107 Restaurant Staff jobs in Capitola

The Table in Willow Glen is looking for a restaurant manager. This is a high volume and fast paced environment requiring a skilled professional looking to add to the team.  Duties include the following;

Restaurant Manager of THE TABLE

SUMMARY

The is responsible for managing the daily operations of our

restaurant, including the selection, development and performance management of

employees. In addition, they oversee the inventory and ordering of food and supplies,

optimize profits and ensure that guests are satisfied with their dining experience. The

Manager reports to Jim Stump, the owner of THE TABLE.

ESSENTIAL FUNCTIONS

Primary responsibilities include:

Financial

• Adhere to company standards and service levels to increase sales and

minimize costs, including food, beverage, supply, utility and labor costs.

• Responsible for ensuring that all financial (invoices, reporting) and

personnel/payroll related administrative duties are completed accurately, on time

and in accordance with company policies and procedures.

Food safety and planning

• Enforce sanitary practices for food handling, general cleanliness, and maintenance, of kitchen and dining areas.

• Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.

• Responsible for ensuring consistent high quality of food preparation and service.

• Maintain professional restaurant image, including restaurant cleanliness, proper

    uniforms, and appearance standards.

• Must be ServSafe certified.

• Will uphold all ServSafe guidelines.

Guest service

• Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.

• Adhere to the Customer Complaint Manual that is part of the training manual when dealing with customer complaints.

Operational responsibilities

• Ensure that proper security procedures are in place to protect employees,

guests and company assets.

• Ensure a safe working and guest environment to reduce the risk of injury and

accidents. Completes accident reports promptly in the event that a guest or

employee is injured.

• Follows-thru with all accident claims with the Workman’s Comp Insurance Company

• Trains and Monitors Management staff on properly reporting workman’s comp claims

• Ensures Kitchen staff takes a 30-minute UNPAID meal period and clocks out using ALHOA TIMEKEEPING PROCEDURES

• Manage shifts which include: daily decision making, scheduling, planning while

upholding standards, product quality and cleanliness.

• Always be on the floor during service NOT IN THE OFFICE

• Manage the service moments, be present in frame of mind to see service while it is happening, support staff when necessary to ensure that guests are getting great service

• AM manager end of day duties include cleanliness and organization of the store room

• Keep eyes on front door to help control the front door

• Investigate and resolve complaints concerning food quality and service.
• Manager must take a PAID meal period for 30 minutes within the first six hours of work (AM MEAL PERIOD 8:30am-9:00am (wed-fri), 7:30am-8:00am (Sat-Sun)
• Start times for AM Shifts Wed-Fri(7:00am) Sat-Sun (6:30am)
• Start times for MID Shifts Friday (12:00pm), Saturday (11:30am), Sunday (10:00am)
• Start times for PM Shift Mon-Thur & Sunday (3:00pm) Fri-Sat (4:00pm)

Personnel

• Provide direction to employees regarding operational and procedural issues.

• Manage with enthusiasm and promote team building among the staff

• Continually train and educate in matters of etiquette, service, food, wine, beer, and spirits.

• Use standards of the approved employee manual by owners to manage employees.

• Use approved training manual when training new hires.

• Review and Complete all New-Hire paperwork accursing Federal and California State Laws. (if HR Manager is not available)

• Communicate and follow through on all payroll related adjustments including employee terminations, stages, tip adjustments, taking of meal periods, missed meal periods, allotting compensation for missed meal periods

• Properly document employee infractions of employee manual, training procedures, or company policy.

• Properly discipline employee infractions of employee manual, training procedures, or company policy by written documentation presented to employee with other mangers or owner as witness to disciplinary writ-ups.

• Manager will also adhere to the approved manuals.

• Interview hourly employees. Direct hiring, supervision, development and, when

necessary, termination of employees.

• Conduct orientation, explain the THE TABLE, and oversee the training of new employees. (IF HR MANAGER IS UNAVAILABLE)

• Develop employees by providing ongoing feedback, establishing performance

expectations and by conducting performance reviews.

• This includes on-going training of steps of service, food, and wine knowledge.

• Maintain an accurate and up-to-date plan of restaurant staffing needs.

• Prepare schedules and ensure that the restaurant is staffed for all shifts.

Community Involvement

• Provide strong presence in local community and high level of community

involvement by restaurant and personnel.

MARKETING AND SOCIAL MEDIA

• Maintain Facebook and Instgram pages for The Table with promotional materials and pictures of current menu items
• Create “ads” and postcards or marketing campaigns for special occasions and promotional events

PERSONAL REQUIREMENTS

• Self-discipline, initiative, leadership ability and outgoing.
• Pleasant, polite manner and a neat and clean appearance.
• Ability to motivate employees to work as a team to ensure that food and service

meet appropriate standards.

• Must be able to handle the pressures of simultaneously coordinating a wide
• range of activities and recommend appropriate solutions to restaurant problems. Must possess good communication skills for dealing with diverse staff.
• Ability to coordinate multiple tasks such as food, beverage and labor cost while

maintaining required standards of operation in daily restaurant activities.

• Ability to determine applicability of experience and qualifications of job applicants.

ACCOUNTABILITIES

• Keeps Jim Stump and Brian Nicholas promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action. INCLUDING; service issues/obstacles, personnel, safety, building/electrical issues, mechanical issues

• Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with THE TABLE policies and procedures.

• Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness.

• At all times provides a favorable image of THE TABLE.

• Performs other duties and responsibilities as required or requested.

SUPERVISION OF OTHERS

• 10- 25+ employees each shift

WORKING CONDITIONS

• Hours may vary if manager must fill in for his/her employees or if emergencies

arise (typical work week = 50 hours).

• Ability to perform all functions at the restaurant level, including delivery when

needed.

• Position requires prolonged standing, bending, stooping, twisting, lifting products

and supplies weighing 45 pounds, and repetitive hand and wrist motion.

• Work with hot, cold, and hazardous equipment as well as operates phones,

computers, fax machines, copiers, and other office equipment.

Seacliff Inn, Tapestry Collection by Hilton is looking for a server to join our team! The server will be responsible for efficiently and courteously setting up assigned tables, retrieving and serving food orders and alcoholic and non-alcoholic beverages to guest tables. The ideal server will be energetic and cheerful and be able to interact well with guests to provide recommendations and exceptional service.

Core functions of the position, but are not limited to the following:

• Adhere to Pacifica's Pure Stay guidelines to ensure the health, safety and comfort of our team members and guests.
• Utilize proper protective equipment (PPE) as required and in accordance with property specific guidelines
• Maintain a friendly, cheerful and courteous demeanor at all times, while providing personalized service to guests.
• Communicate effectively with guests and fellow team members.
• Assist with meal set-up and set or pre-set tables in dining room as assigned.
• Courteously wait on guests, make recommendations, up sell.
• Professionally serve food and beverages, check-in with and monitor guests' experience throughout their visit to ensure guest satisfaction.
• Complete all side work (filling condiment containers, rolling silverware, stocking stations).
• Assist with cleaning dining area. Wipe down and reset the table for the next guests.
• Assist with maintaining cleanliness of restaurant/kitchen to company standards and all health codes at all times.
• Adhere to food safety requirements.
• Report any missing/found articles, or damage to the Housekeeping Supervisor.
• Provide assistance to other team members and departments to contribute to the best overall performance of the department, restaurant and hotel.
• Perform other duties as assigned, requested or deemed necessary by management.

Health Benefits, Travel Perks & More: Medical, dental and vision insurance, 401k, vacation and sick leave are offered with this position along with a Team Member Travel Program, encouraging each team member to visit sister properties and enjoy exclusive team member rates for rest and relaxation.

Pay Scale: $16.50 (min. wage + tips)

Responsible for overall performance of operations in the restaurant under the direction or in the absence of the General Manager. The Assistant General Manager is responsible for increasing sales and profits through financial management and leadership practice in the restaurant and provides administrative, analytical, and "hands-on" support to the FOH and BOH teams with the assistance and under the direction of the General Manager and Corporate Team. This position will collaborate with internal and external partners to accomplish all tasks relating to the organization and business operation. The AGM oversees and contributes to the planning, organization, and training necessary to achieve restaurant objectives in sales, costs, employee retention, communication and awareness, guest service and satisfaction, food quality, and compliance. The AGM consistently demonstrates, as well as enforces, company policies, practices, and procedures.

Essential Responsibilities

Sales and Profits

• Helps the GM and Corporate Team to develop and implement creative and targeted sales-building strategies for the restaurant to ensure optimal sales and earnings
• Helps to control expenses within established budget guidelines
• Identifies, evaluates and responds appropriately to labor efficiency problems with the GM
• Monitors employee schedules, and helps to hold staff accountable to appropriate in and out times, clocking in and out, and ensuring breaks are taken appropriately and according to law

Operations and Quality Standards

• Ensure the restaurant meets or exceed Operations and Quality Standards at all times
• Performs individual meetings with staff at the restaurant on a frequent basis to ensure all staff understands strengths and developmental opportunities as they relate to quality standards. Provides a summary of meetings to GM and Corporate Leaders
• Assists the GM in completing and maintaining an accurate assessment report for the restaurant on an ongoing basis, including but not limited to labor reports, COGs, Revenue Analysis, Open Projects, etc.
• Implements action plans handed down from the GM to rectify negative assessments
• Ensures professional restaurant and consistent team image through rigid adherence to restaurant cleanliness, uniforms, and appearance standards
• Follows and enforces compliance with all brand and company standards, company policies and procedures
• Acts as onsite manager to provide coverage when necessary
• Assists with Kitchen and Bar Operations as required

Hospitality, Culture, and Community Involvement

• Responds immediately to all customer issues to ensure guest satisfaction has been achieved
• Checks with all staff daily to monitor employee and guest satisfaction, interaction, and engagement for the restaurant.
• Monitors progress of other team members' ability to invoke positive change in the business
• Responsible for providing direction to the Staff with regards to achieving the standard that is established in the Company values
• Understands and is capable of telling the "story" of the restaurant - how it was started, what it means and how it relates to communities in which our restaurants are located
• Identifies opportunities for partnerships with local organizations and passes along to GM
• Promotes corporate citizenship and social responsibility
• Memorizes the Curry Up Now mission, and encourages a positive work environment to assist in growing a culture of growth, love, kindness, and hospitality.

Franchise Operations Standards

• Must be fully certified in Franchise Training Standards/Franchise Training Program within 6 months of assuming this role if not already certified.
• Must be able and willing to travel, as needed, both locally and nationally to assist in Franchise Training requirements after certification is complete.
• Support Franchise Training and New Restaurant Openings by ensuring excellence in the kitchen.
• Must be confident in understanding, using, and deploying the Learning Management Platforms and programs implemented by Corporate Leadership/Training Teams.

Recruiting and Retention

• Has some responsibility in staffing, training, retention and turnover
• Maintains staffing according to budgeted levels
• Helps to forecast all staffing needs with the GM and HR.
• Works collaboratively with the GM and HR to create and maintain plans for developing internal candidates for promotion
• Assists GM in conducting interviews to assist with store level staffing
• Assists HR in all retention practices

Training

• Conducts training with staff, Franchise Operators, and others on all products, processes, and procedures; assists in training on new products and refresher training as necessary
• Assists other certified trainers with staff in changes in company policy or procedures
• Aids staff in identifying potential problems and develop solutions
• Ensures proper training of Trainees and monitors effectiveness of designated training

People Development

• Must work with the GM to identify and develop one future leader each quarter by cross-training into a new and/or leadership capacity. Every 90-days, someone should be getting promoted within your restaurant.
• Develops managerial and leadership abilities of restaurant staff and within themselves
• Reinforces Company Core Values consistently
• Assist HR and the GM to conduct performance development reviews on staff and collaborates with HR on the staff members individual development plans (IDP).
• Provides coaching and feedback on an on-going basis; develops coaching skills often
• Demonstrates positive workplace practices according to Company values

Employee Relations

• Accurately and consistently documents performance appropriately
• Responsible for following the approved termination process as outlined in the Employee Handbook
• Uses consistent practices in managing performance problems. Holds everyone accountable
• Conducts investigations as required for cash, harassment or any unfair employment practice claim. Requests assistance from GM and HR as needed for advice
• Identifies, evaluates and responds appropriately to labor efficiency problems
• Works with service and culinary management team to define potential issues/problems and assist the restaurant management team in building solutions

Policies and Procedures

• Ensures compliance on procedure outlined in all Company reference manuals
• Ensures compliance on company cash control, and safety and security policy
• Ensures accidents and incidents are reported to HR in a timely manner
• Monitors procedures for resolving Health Department violations promptly
• Helps to monitor employee files and timecard records in accordance with company policy
• Monitors compliance with all Equal Employment Opportunity and labor laws (state/federal)
• Ensures compliance with HR/Financial Audits

Administration

• Completes all timecard edit forms so that GM can approve and send to HR upon completion.
• Reviews all company generated reports with GM to ensure that proper control and performance is being maintained
• Ensures that cash audits, End of Day Process, and deposits happen nightly
• Checks e-mail and Glip 3 times per day and responds to ALL inquiries appropriately. Once at the beginning of your shift, once in the middle of your shift, and once prior to leaving.

Summary of Essential Responsibilities

• Actively participates and encourages Staff teams' involvement in Brand sponsored activities
• Willingly assists others without being asked
• Ensures timely implementation, training and ongoing execution of all company initiatives and marketing promotions
• Develops employees through training programs, individual development plans and assignments; provides coaching and constructive feedback to employees as needed
• Ensures all equipment and facilities are in compliance with Brand Standards and all government regulations and takes corrective action when required
• Attracts, helps to hire, on-boards and retains the best talent to meet staffing requirements and guest service standards
• Proactively handles employee relations issues and deviations from Brand Standards; involves the Corporate Operations Leader and HR as appropriate to resolve issues
• Monitors that proper security procedures are in place to protect employees, guests and company assets
• Enforces sanitary practices for food handling, general cleanliness and maintenance of kitchen, dining areas and restrooms
• Works to create and maintain an enjoyable and respectful

• Ensure a great Guest experience
• Role model and hold Team Members accountable to operational and quality standards
• Identify root cause of issues while being self-reflective and holding yourself accountable first, showing vulnerability and transparency
• Foster open communication between Team Members and Management
• Influence Team Member behaviors by championing change and restaurant initiatives
• Lead with heart and mind
• Drive business results by utilizing Chili's systems to effectively control costs
• Follow operational systems, such as our Manager Timeline and performing quality Line Checks
• Hire, train, retain, and develop Team Members to take on larger roles
• Drive Guest engagement within the four walls of the restaurant while developing relationships within the community
• Understand and practice safe food handling procedures
• Communicate and embody Chili's culture and Cultural Beliefs: Every Guest Counts, Food Perfection, Be Accountable, Play Restaurant

• Dependable team player
• Prefers to work in a fast-paced environment
• Great multitasking skills

• Respond to guest concerns and request to ensure complete guest satisfaction
• Create schedules for restaurant front of house staff and restaurant bar staff including all meal periods with budget and business levels in mind
• Assist Director of Food & Beverage in booking large groups that do not require banquet staff
• Ensure server tips sheets are turned in daily and review to verify amounts are correct
• Turn server tips sheets into Human Resources for payroll daily once verified
• Conduct inventory monthly and turn in reports from inventory to the Director of Food & Beverage
• Execute and oversee ordering of restaurant related items (excludes kitchen food ordering)
• Attend department meetings scheduled by the Director of Food & Beverage
• Review all special promotions, party bookings and BEO's for the shift/day
• Responsible for completing all tasks on the manager check list on a daily basis
• Ensure that menus are in presentable condition for the day and upcoming shift
• Inspect and ensure all dcor, tables, chairs, table settings and uniforms are presentable and meet Seascape Beach Resort standards
• Maintain the managers daily log each shift (including recording of day's events, employee issues, maintenance items, housekeeping calls)
• Provide Micros support to restaurant
• Complete labor report and review timecards daily to ensure time cards are accurately completed by employees

• Provide support to restaurant service staff when necessary including but not limited to:

• Taking orders, running food, clearing and re-setting tables, moving chairs and tables, tending bar and coffee stations

• Complete FOH functions including but not limited to daily cash reconciliation, opening and closing procedures
• Provide staff feedback and coaching where necessary
• Participate in the hiring process through interviewing candidates alongside the Director of Food & Beverage
• Perform other related duties as requested by the supervisor

• Ability to take care of the customers needs while following company procedures
• Must be tech savvy and capable of using Canva, Microsoft Excel, Word, Publisher
• Basic knowledge of social media and marketing to partner with in-house marketing team
• Ability to accept responsibility and account for his/her actions
• Knowledge of people management and strong ability to lead a team
• Understanding of staffing needs and capabilities to staff according to business levels
• Ability to encourage others to seek opportunities for different and innovative approaches to addressing problems and opportunities
• Ability to make critical decisions while following company procedures
• Ability to find a solution for or to deal proactively with work related problems
• Ability to influence others to perform their jobs effectively and to be responsible for making decisions
• Extensive experience with training staff and implementing SOPs and processes

• Two year's related hotel/resort restaurant industry experience and/or training
• Must have at least 4 years of experience managing a staff and a restaurant
• At least 4 years of proven experience training staff
• High school or GED graduate

• Ability to read, comprehend and provide instructions, both written and verbal

• Have working knowledge of Micros POS and back office reporting functions
• Proficient in Outlook and Microsoft internet applications

• Must provide valid document(s) to work in the US
• Must have valid Food Handler Certificate
• TIPS certification required
• Valid California Driver License is required (for specific positions)

• Lift 25-50 lbs.
• Sit, stand and walk for long periods of time

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