Summary

The Assistant Event Manager supports the Event Manager in coordinating and executing banquets and special events. This role is hands-on, ensuring details are managed, staff are supported, and guests receive excellent service. The Assistant Manager plays a critical role in setup, service supervision, and day-of-event operations.

Key Responsibilities

• Assist with client communication, including confirmations, timelines, and special requests. 
• Support banquet staff scheduling and shift assignments.
• Oversee event setup, ensuring floor plans, decor, and equipment are correct. 
• Supervise banquet staff during service, addressing needs and providing direction. 
• Act as point of contact during events when Event Manager is unavailable. 
• Assist with staff training, onboarding, and enforcing service standards. 
• Manage inventories of linens, equipment, and supplies. 
• Complete post-event checklists and provide feedback to the Event Manager.
• Perform other administrative and operational duties as assigned.

Qualifications & Skills

• Required: 1 – 2 years hospitality experience; strong organizational and communication skills; ability to lead small teams.
• Preferred: Supervisory experience in events or restaurants; knowledge of banquet service standards; food safety or alcohol service certification.

Work Environment & Schedule

• Variable schedule including evenings, weekends, and holidays.
• Standing/walking for extended periods; ability to lift up to 40 lbs; hands-on during events.

Compensation & Benefits

• Benefits: Employee shift meal, retirement plan eligibility, career development opportunities.

Summary

The Bar Back provides essential support to the bartending team, ensuring the bar runs efficiently during service. This behind-the-scenes role is vital for maintaining stock, cleanliness, and speed of service.

Key Responsibilities

• Restock bar supplies including liquor, beer, wine, mixers, and garnishes.
• Maintain cleanliness of bar stations, equipment, and glassware. 
• Assist bartenders by clearing empty glasses and dishes from the bar area. 
• Replace kegs, change soda lines, and monitor inventory levels.
• Ensure ice bins are stocked throughout shifts. 
• Support bartenders in delivering timely high-quality service.

Qualifications & Skills

• Required: Strong work ethic; ability to lift/move up to 50 lbs; reliability; willingness to learn.
• Preferred: Prior restaurant or bar experience; interest in developing bartending skills.

Work Environment & Schedule

• Primarily evenings, weekends, and holidays.
• Long periods of standing/walking; heavy lifting and physical activity required.

Compensation & Benefits

• Hourly rate: TBD
• Benefits: 50% off employee shift meals, 20% off employee meals off-duty, retirement plan eligibility

Summary

The Bar Manager oversees all aspects of bar operations, ensuring consistent quality in drinks, smooth service flow, and a positive guest experience. This role combines hands-on bartending with leadership responsibilities such as staff training, inventory control, and beverage program development. The Bar Manager is key in driving bar sales while upholding compliance, efficiency, and the Drifters vibe. 

Key Responsibilities

• Recruit, train, and supervise bartenders and bar backs. 
• Lead shifts by bartending, modeling high standards of hospitality. 
• Develop, cost, and update cocktail menus, seasonal features, and beer/wine lists in collaboration with leadership.
• Manage bar inventory, including ordering, receiving, rotation, and waste control. 
• Create and maintain recipe cards, par sheets, and keg management systems to ensure consistency. 
• Oversee cash handling, comps/voids, and tip reporting for bar staff. 
• Ensure compliance with alcohol service laws and company safety policies. 
• Monitor bar sales, upselling performance, and guest satisfaction; adjust strategies to maximize results.
• Maintain bar cleanliness, organization, and equipment functionality. 
• Partner with FOH Manager and Event Manager to coordinate bar service for private events.

Qualifications & Skills

• Required: 2+ Years bartending experience; proven leadership or supervisory skills; strong knowledge of cocktails, beer, and wine; excellent communication and organizational skills.
• Preferred: Prior bar management or lead bartender experience; mixology training; familiarity with local/regional beers; ServSafe or alcohol service certification. 

Work Environment & Schedule

• Full-time position with evenings, weekends, and holidays.
• Standing for the entire shift; ability to lift/move up to 40 lbs; frequent keg changes and bar stock lifting.

Compensation & Benefits

• Salary range: $42,000 – $50,000 annually + performance incentives.
• Benefits: Employee shift meals, 50% off employee meals off-duty, retirement plan eligibility, training & growth opportunities

Summary

Bartenders craft memorable guest experiences by preparing drinks with precision, engaging customers at the bar, and ensuring consistency in both service and product. This role is pivotal in maintaining Drifters’ reputation for quality cocktails and a vibrant atmosphere.

Key Responsibilities

• Prepare, mix, and serve alcoholic and non-alcoholic drinks according to recipes and guest requests.
• Provide attentive bar and table service, fostering guest interaction. 
• Manage bar inventory and restock supplies as needed. 
• Process cash and card transactions accurately. 
• Ensure compliance with all alcoholic service and safety regulations.
• Upsell specialty cocktails, wine and beer to maximize sales.
• Maintain cleanliness of bar, glassware, and equipment.

Qualifications & Skills

• Required: Minimum age 21; prior bartending or service experience; strong communication and multitasking skills.
• Preferred: Craft cocktail knowledge; familiarity with local/regional beers and wines; alcohol service certification.

Work Environment & Schedule

• Primarily evenings, weekends, and holidays.
• Standing for entire shift; ability to life/move up to 40 lbs.

Compensation & Benefits

• Tipped wage: $5.75/hr + tips
• Benefits: 50% off employee shift meals, 20% off employee meals off-duty, retirement plan eligibility, training & growth opportunities

Summary

The Catering Chef oversees all culinary operations for banquets, catered events, and off-site functions. This role ensures menus are executed with consistency, quality, and efficiency while adapting to the unique challenges of catering and large-scale service. The Catering Chef works closely with the Executive Chef and Event Manager to deliver memorable dining experiences at weddings, corporate events, and community gatherings. 

Key Responsibilities

• Plan, prepare, and execute menus tailored for catered events (on-site and off-site). 
• Lead and supervise banquet cooks and support staff during event prep and service. 
• Ensure food safety, transport logistics, and quality standards are maintained in all catering operations. 
• Coordinate with the Event Manager to align kitchen timing with event schedules. 
• Manage catering inventory, including equipment, linens, and specialty supplies. 
• Control food and labor costs for catering functions, minimizing waste. 
• Train banquet staff on large-batch cooking, plating, and presentation. 
• Troubleshoot day-of-event challenges and adjust quickly to client needs. 
• Assist Executive Chef in menu development and costing for catered functions. 

Qualifications & Skills

• Required: 3+ years of professional cooking experience; experience with banquets, catering, or high-volume kitchens; strong leadership and organization skills.
• Preferred: Prior Catering Chef or Banquet Chef experience; culinary degree; ServSafe certification; experience with off-site event logistics.

Work Environment & Schedule

• Variable hours including evenings, weekends, and holidays. 
• Requires standing for long periods, lifting up to 50 lbs, and working in both kitchen and off-site environments. 

Compensation & Benefits

• Salary range: $47,000–$55,000 annually (DOE) 
• Benefits: Employee shift meal, paid time off, retirement plan eligibility.

Summary

Cooks play a vital role in creating the guest experience by preparing high-quality dishes consistently and efficiently. This position includes both line cooking during service and prep work before shifts, ensuring the kitchen runs smoothly and food standards and upheld.

Key Responsibilities

• Prepare and cook menu items according to recipes, portion, and presentation standards. 
• Execute prep work including chopping, measuring, and portioning to support service. 
• Maintain cleanliness and organization of workstations, equipment, and storage areas.
• Monitor food quality, freshness, and portion control. 
• Assist with inventory rotation and storage following food safety standards. 
• Communicate with expeditor and fellow cooks to ensure ticket accuracy and timing. 
• Adhere to all health, safety, and sanitation guidelines.

Qualifications & Skills

• Required: Basic cooking knowledge; ability to follow recipes and direction; strong attention to detail; ability to work in a fast-paced environment.
• Preferred: Previous line or prep cook experience; ServSafe certification; culinary training.

Work Environment & Schedule

• Primarily evenings, weekends, and holidays.
• Standing for extended periods; ability to lift/move up to 50 lbs.; exposure to heat and kitchen equipment.

Compensation & Benefits

• Hourly rate: $15-$19/hour (DOE).
• Benefits: Employee shift meal, training and advancement opportunities, retirement plan eligibility.

Summary

Dishwashers keep the heart of the kitchen running by ensuring all dishware, utensils, and equipment are cleaned and sanitized quickly and efficiently. This position is essential in maintaining smooth service and a safe, sanitary environment.

Key Responsibilities

• Operate dishwashing equipment to clean dishes, glasses, utensils, and kitchen tools.
• Maintain cleanliness of dish area, floors, and trash disposal. 
• Assist with kitchen cleaning tasks including wiping surfaces, mopping, and emptying garbage. 
• Ensure clean dishware is available at all times for FOH and BOH teams.
• Support cooks with basic kitchen tasks as needed. 
• Follow sanitation, safety, and chemical handling procedures. 

Qualifications & Skills

• Required: Strong work ethic and reliability; ability to work in a fast-paced environment; ability to lift/move up to 50 lbs.
• Preferred: Previous dishwashing or kitchen experience.

Work Environment & Schedule

• Primarily evenings, weekends, and holidays.
• Long periods of standing/walking; exposure to hot water, cleaning chemicals, and kitchen equipment; lifting, bending.

Compensation & Benefits

• Hourly rate: $13 – $16/hour.
• Benefits: Employee shift meal, training and advancement opportunities, retirement plan eligibility.

Summary

The Event Bartender provides professional bar service during banquets and private events. This role enhances the guest experience by preparing and serving drinks efficiently while upholding responsible service standards and supporting the overall success of the event.

Key Responsibilities

• Prepare and serve alcoholic and non-alcoholic beverages to event guests. 
• Maintain accurate cash and credit transactions during events. 
• Set up, stock, and break down portable or event bar stations.
• Monitor guest alcohol consumption and follow responsible service practices. 
• Work closely with Event Captain to align bar timing with event flow.
• Maintain cleanliness and compliance with health/safety standards.

Qualifications & Skills

• Required: Minimum age 21; prior bartending experience; knowledge of standard cocktail recipes and responsible service laws; excellent customer service skills
• Preferred: Event or banquet bartending experience; mixology training; alcohol service certification.

Work Environment & Schedule

• Shifts vary with event schedules, primarily evenings and weekends.
• Standing for long periods; ability to lift/move up to 40 lbs.

Compensation & Benefits\

• Hourly rate: TBD
• Benefits: 50% off employee shift meals, 20% off employee meals off-duty, training & growth opportunities, retirement plan eligibility

Summary

The Event Captain leads the execution of banquet and event operations on the ground. Serving as the on-site supervisor, this role ensures flawless setup, service, and breakdown while directing support staff. The Captain acts as the Event Manager’s right hand, making sure the client’s vision is brought to life and guests leave with a positive impression. 

Key Responsibilities

• Supervise and direct event staff during setup, service, and teardown.
• Coordinate timing and flow of food and beverage service with kitchen and bar teams. 
• Ensure event spaces are set to specifications for each function.
• Resolve guest or client concerns promptly and professionally.
• Train and support event staff on service standards and safety practices.
• Maintain communication with the Event Manager and report post-event outcomes.

Qualifications & Skills

• Required: Prior banquet or restaurant supervisory experience; strong leadership and communication skills; ability to multi-task under pressure; customer service orientation.
• Preferred: Event Captain experience, food safety certification.

Work Environment & Schedule

• Variable schedule including nights, weekends, and holidays.
• Extended periods of standing/walking; occasional lifting of up to 40 lbs.

Compensation & Benefits

• Hourly rate: TBD
• Benefits: 50% off employee shift meals

Summary

The Event Manager oversees all banquet and event operations, from client booking through execution. This role ensures events are profitable, well-coordinated, and aligned with the Drifters brand of hospitality. The Event manager leads the banquet team, manages client relationships, and partners with other departments to deliver seamless experiences for weddings, conferences, and special events.

Key Responsibilities

• Manage event sales, bookings, and client communication, ensuring accurate contracts and details. 
• Conduct pre-event meetings with clients to confirm timelines, menus, and service expectations. 
• Lead and schedule event staff including Captains, Support, and Bartenders. 
• Partner with Executive Chef and FOH leadership to coordinate menus, setsups, and timing. 
• Oversee event setup, execution, and teardown, ensuring quality and efficiency. 
• Monitor event costs and profitability, including room rentals, catering, and bar sales. 
• Train and develop banquet staff to deliver consistent service. 
• Resolve client or guest concerns with professionalism and urgency. 
• Maintain relationships with vendors and coordinate outside services when required. 
• Support marketing and community outreach by showcasing banquet capabilities.

Qualifications & Skills

• Required: 3+ years in event or banquet management; proven leadership and organizational skills; excellent communication; ability to manage multiple events simultaneously.
• Preferred: Catering sales experience; experience with event software. 

Work Environment & Schedule

• Full-time role with variable hours, primarily evenings, weekends, and holidays based on event schedule.
• Standing/walking for extended periods; ability to lift up to 40 lbs; hands-on during events.

Compensation & Benefits

• Salary Range: TBD
• Benefits: Employee shift meal, paid time off, retirement plan eligibility.

Summary

The Event Sales Manager is responsible for generating revenue through event sales, building client relationships, and driving bookings for weddings, banquets, meetings, and community functions. This role serves as the first point of contact for potential clients, guiding them through the booking process and collaborating with the Event Manager and Catering Chef to bring events to life. 

Key Responsibilities

• Prospect, generate, and respond to event inquiries through calls, emails, and tours. 
• Conduct site visits and presentations for potential clients. 
• Prepare and present proposals, contracts, and event packages. 
• Manage the sales pipeline, track leads, and maintain CRM/event software. 
• Collaborate with Event Manager on transitioning booked clients to execution. 
• Work with Catering Chef and Executive Chef to confirm menus and pricing. 
• Meet or exceed monthly and annual event sales targets. 
• Maintain relationships with corporate, nonprofit, and wedding clients for repeat business. 
• Partner with marketing team to promote event offerings through campaigns and social media. 
• Represent Drifters Event Center at bridal shows, expos, and community events. 

Qualifications & Skills

• Required: 2+ years sales or event planning experience; strong communication and relationship-building skills; proven ability to meet sales goals. 
• Preferred: Experience in catering/event sales; hospitality or business degree; knowledge of CRM systems; local market connections. 

Work Environment & Schedule

• Primarily daytime hours with flexibility for evenings/weekends as client needs dictate.
• Mix of office, site visits, and event floor presence.

Compensation & Benefits

• Base Salary Range: $ – $ annually + commission on sales.
• Benefits: Employee shift meal, paid time off, retirement plan eligibility.

Summary

The Event Support role provides essential setup, service, and breakdown assistance to ensure seamless execution of events. Working under the direction of the Event Captain and Event Manager, this position is critical to maintaining standards of service and efficiency. 

Key Responsibilities

• Assist with event room setup including tables, chairs, linens, and decor. 
• Support food & beverage service including refilling, clearing, and guest assistance. 
• Maintain cleanliness and organization of event spaces throughout functions.
• Handle event breakdown efficiently and reset for next use. 
• Uphold safety, sanitation, and hospitality standards.

Qualifications & Skills

• Required: Strong work ethic, ability to follow direction and work as part of a team; reliability; ability to lift/move up to 40 lbs. 
• Preferred: Previous banquet, catering, or hospitality experience.

Work Environment & Schedule

• Shifts vary with event schedules, primarily evenings and weekends.
• Standing, walking, and physical labor required throughout the shift. 

Compensation & Benefits

• Hourly rate: $5.75 – $7 / hour plus gratuities
• Benefits: 50% off employee shift meals, 20% off employee meals off-duty, training & growth opportunities, Co-Matched Simple IRA plan for full-time employees

Summary

The Executive Chef leads all culinary operations, driving quality, consistency, and creativity across the menu. This role is responsible for developing menus, managing food costs, and overseeing the BOH team to deliver exceptional dining experiences. The Executive Chef combines culinary vision with operational leadership to support both restaurant and event operations.

Key Responsibilities

• Develop, update, and cost menus including daily specials, seasonal features, and event offerings.
• Lead, train, and mentor all kitchen staff in cooking techniques, recipes, and presentation standards.
• Maintain strict standards of food safety, sanitation, and kitchen organization.
• Collaborate with FOH and Event Managers to ensure smooth service timing and consistency.
• Manage food inventory, ordering, vendor relations, and product rotation to minimize waste.
• Control food costs and labor expenses while maximizing quality and efficiency.
• Create and maintain prep lists, recipe cards, and plating guides to ensure consistency.
• Oversee kitchen equipment maintenance and cleanliness.
• Actively participate in hiring, performance management, and scheduling of kitchen staff.
• Represent the culinary program at staff meetings, tastings, and community/marketing events.

Qualifications & Skills

• Required: 5+ years of professional cooking experience, with at least 2 years in a leadership role; expertise in culinary techniques and kitchen operations; strong leadership and organizational skills.
• Preferred: Culinary degree; prior Executive Chef or Sous Chef experience in a high-volume or upscale casual concept; ServSafe Manager certification.

Work Environment & Schedule

• Full-time role requiring nights, weekends, and holidays.
• Extended standing, heat exposure, and ability to lift/move up to 50 lbs.

Compensation & Benefits

• Salary range: $55,000–$65,000 annually + performance incentives.
• Benefits: Employee shift meal, training and advancement opportunities, retirement plan eligibility.

Summary

The Expeditor acts as the communication bridge between the kitchen and FOH team, ensuring dishes leave the kitchen accurately, on time, and beautifully presented. This role is crucial in maintaining service flow and guest satisfaction.

Key Responsibilities

• Coordinate food orders between the kitchen and FOH.
• Check dishes for accuracy, presentation, and portion consistency before sending to guests. 
• Manage ticket times and communicate priorities to kitchen staff. 
• Organize orders on the pass line to ensure efficient flow of service. 
• Assist with garnishing, plating, and final touches as needed. 
• Communicate special requests, allergies, or modifications clearly between teams.
• Maintain cleanliness and organization of the expo station.

Qualifications & Skills

• Required: Strong organizational and communication skills; ability to work in a fast-paced environment; attention to detail; teamwork orientation.
• Preferred: Prior experience as an expeditor, server, or cook; knowledge of kitchen operations and food presentation.

Work Environment & Schedule

• Shifts primarily during peak dining hours, including evenings and weekends.
• Standing for long periods; ability to life/move up to 25 lbs; working near heat and kitchen equipment.

Compensation & Benefits

• Hourly rate: $14 – $17/hour + Tip-outs
• Benefits: Employee shift meal, training and advancement opportunities, retirement plan eligibility.

Summary

The FOH Restaurant Manager leads daily operations of the front-of-house, ensuring exceptional guest service, efficient staff performance, and a well-maintained dining environment. This role balances hands-on shift leadership with long-term responsibilities in team development, cost control, and guest satisfaction. The FOH Manager is both a leader of people and a representative of the Drifters culture – ensuring that every guest leaves with a smile.

Key Responsibilities

• Recruit, train, schedule, and develop FOH staff to maintain high service standards.
• Lead and manage FOH team including servers, bartenders, support staff, and supervisors. 
• Actively manage shifts: greeting guests, resolving issues, and supporting staff as needed.
• Monitor service flow, table turns, and guest satisfaction, making adjustments in real-time.
• Implement and track upselling strategies to increase average check and beverage sales.
• Manage cash handling, tip reporting and POS functions.
• Conduct performance evaluations, provide coaching, and enforce policies.
• Collaborate with BOH leadership to ensure consistent timing, food quality, and presentation. 
• Monitor labor costs, supply usage, and waste to meet financial targets. 
• Uphold health, safety, and alcohol service regulations.

Qualifications & Skills

• Required: 2+ years of restaurant management or supervisory experience; proven leadership skills; strong knowledge of FOH operations; excellent communication and conflict resolution skills.
• Preferred: High-volume dining experience; familiarity with POS and scheduling systems; ServSafe or alcohol service certification.

Work Environment & Schedule

• Full-time position; schedule includes evenings, weekends, and holidays.
• Requires long periods of standing/walking; ability to lift/move up to 30 lbs.
• Fast-paced, guest-focused environment.

Compensation & Benefits

• Salary range: $45,000 – $55,000 annually + performance incentives.
• Benefits: Employee shift meal, training and advancement opportunities, retirement plan eligibility.

Summary

The Head Server supports the Restaurant Manager by leading the serving team, ensuring smooth shifts, and maintaining high standards of service. This role combines hands-on guest service with leadership responsibilities such as training, mentoring, and coordinating FOH operations during service. The Head Server helps create a positive, efficient, and guest-focused culture.

Key Responsibilities

• Lead servers and support staff during shifts, acting as a point of contact for questions or guest concerns.
• Train and mentor new FOH staff on service standards, menu knowledge, and upselling techniques. 
• Monitor floor activity to ensure tables are turned efficiently and guests receive timely service. 
• Coordinate with the bar and kitchen teams to maintain smooth service flow. 
• Handle escalated guest issues with professionalism and empathy. 
• Support Restaurant Manager with side work assignments, staff check-ins, and shift reports. 
• Actively serve tables, modeling best practices in hospitality and sales.

Qualifications & Skills

• Required: Prior serving experience in a high-volume restaurant; proven leadership or training ability; excellent communication skills; strong problem-solving abilities.
• Preferred: Previous shift lead or key holder experience; knowledge of POS and waitlist systems; hospitality certifications.

Work Environment & Schedule

• Primarily evenings, weekends, and holidays.
• Long periods of standing/walking; carrying trays up to 25 lbs.

Compensation & Benefits

• Tipped wage: $5.75/hr + tips
• Benefits: Shift meal, discounted employee meals off-duty, retirement plan eligibility, career growth opportunities, leadership development.

Summary

The Kitchen Manager oversees the daily operations of the back-of-house, ensuring a safe, clean, and efficient kitchen. This role focuses on labor management, scheduling, inventory, sanitation, and systems compliance. Working alongside the Executive Chef and Sous Chef, the Kitchen Manager ensures the culinary vision is supported with strong operational foundations.

Key Responsibilities

• Manage BOH scheduling, time-off requests, shift coverage, and labor cost control.
• Oversee kitchen organization, cleanliness, and equipment maintenance.
• Conduct pre-shift walk-throughs and line checks to ensure readiness.
• Monitor inventory levels, process vendor orders, and track food usage/waste.
• Enforce food safety, sanitation, and health code compliance.
• Assist with receiving, storing, and rotating stock according to standards.
• Support the Executive Chef and Sous Chef by ensuring staff follow recipes, prep lists, and systems consistently.
• Maintain accurate records for inspections, checklists, and equipment maintenance.
• Step in on the line or expo during peak shifts to support service as needed.

Qualifications & Skills

• Required: 2+ years BOH supervisory or lead role; strong organizational and communication skills; knowledge of food safety and sanitation; ability to manage scheduling and inventory.
• Preferred: Prior Kitchen Manager experience; ServSafe certification; experience in both restaurant and banquet/catering environments.

Work Environment & Schedule

• Full-time role requiring nights, weekends, and holidays.
• Extended standing, heat exposure, and ability to lift/move up to 50 lbs.; exposure to heat and kitchen equipment

Compensation & Benefits

• Salary range: $45,000–$52,000 annually + performance incentives.
• Benefits: Employee shift meal, training and advancement opportunities, retirement plan eligibility.

Summary

The Office Manager is the first line of communication for Drifters Bar & Grille, supporting smooth daily operations across all departments and partner company, Riverwalk Landing. This role combines administrative, payroll, HR, and accounting responsibilities, ensuring the business runs efficiently and professionally. As a central hub for communication, organization, and compliance, the Office Manager plays a key role in supporting both staff and leadership. 

Key Responsibilities

General Administration

• Answer and direct phone calls; manager online inquiries and call-ahead requests. 
• Handle office organization, paperwork filing, and event payment processing. 
• Provide communication support between management, staff, and customers. 

Payroll

• Enter employee time data and process payroll accurately and on schedule. 
• Prepare quarterly and year-end reports including W-2s and 1099s.
• Ensure compliance with wage and hour laws.

Human Resources Support

• Coordinate new employee paperwork, onboarding, and orientation.
• Assist with FOH and event staff scheduling.
• Maintain and update training documents; support structured training program development. 
• Complete and file First Report of Injury forms when applicable. 

Accounting Support

• Record and reconcile daily financials; prepare deposits. 
• Assist with inventory control, vendor invoices, and bill payment. 
• Manage petty cash and support budget production and reporting. 
• Assist with monthly bank reconciliation. 

Qualifications & Skills

• Required: Strong organizational and communication skills; proficiency in Microsoft Office/Google Suite, and Quickbooks; experience with payroll processing and basic accounting; ability to maintain confidentiality.
• Preferred: Previous office management experience in hospitality or small business; familiarity with Quickbooks or similar accounting software; HR or payroll certifications.

Work Environment & Schedule

• Primarily daytime hours; occasional flexibility for payroll or event-related needs.
• Standard office environment with extended sitting and computer use. 

Compensation & Benefits

• Salary range: TBD
• Benefits: Employee shift meal, retirement plan eligibility.

Summary

Servers are the face of the guest experience, providing attentive service, menu knowledge, and personalized recommendations. This role is essential in ensuring guests feel welcomed, well cared for, and eager to return.

Key Responsibilities

• Greet guests, present menus and features, and offer suggestions. 
• Take accurate food and beverage orders and enter them into the POS system. 
• Deliver food and drinks promptly while ensuring accuracy and presentation standards. 
• Anticipate guest needs and upsell menu items to enhance the dining experience.
• Handle payments accurately and efficiently. 
• Collaborate with FOH and BOH teams to maintain smooth service flow.
• Maintain cleanliness of tables, sections, and service areas.

Qualifications & Skills

• Required: Strong communication and customer service skills; ability to multitask in a fast-paced environment; basic math and POS familiarity. Minimum Age 18+
• Preferred: Prior serving experience; knowledge of food/wine/beer

Work Environment & Schedule

• Primarily evenings, weekends, and holidays.
• Long periods of standing/walking; carrying trays up to 25 lbs.

Compensation & Benefits

• Tipped wage: $5.75/hr + tips
• Benefits: 50% off employee shift meals, 20% off employee meals off-duty, retirement plan eligibility

Summary

The Sous Chef is the second-in-command in the kitchen, supporting the Executive Chef in leading culinary operations and stepping in as acting chef when needed. This role combines hands-on cooking with supervisory responsibilities, ensuring consistency, efficiency, and adherence to standards. The Sous Chef plays a key role in training cooks, maintaining food quality, and supporting the smooth flow of service for both the restaurant and banquet operations.

Key Responsibilities

• Supervise and coordinate kitchen staff during prep and service.
• Cook and expedite dishes on the line, ensuring quality, portion control, and presentation.
• Support the Executive Chef with menu development, recipe testing, and implementation.
• Train new and existing kitchen staff in cooking techniques, recipes, and safety standards.
• Monitor ticket times and communicate with FOH/Expo to ensure smooth service flow.
• Assist with ordering, inventory management, and vendor communications.
• Enforce food safety, sanitation, and kitchen organization standards.
• Step into the role of acting chef in the Executive Chef’s absence.
• Support kitchen scheduling, staff evaluations, and labor control.
• Assist with banquets, catering, and special events as needed.

Qualifications & Skills

• Required: 3+ years of professional cooking experience; prior leadership experience as lead line cook or kitchen supervisor; strong technical cooking skills; ability to lead by example.
• Preferred: Previous Sous Chef or Kitchen Manager experience; culinary school training; ServSafe Manager certification.

Work Environment & Schedule

• Full-time role requiring nights, weekends, and holidays.
• Requires standing for long periods; lifting up to 50 lbs; working in hot, fast-paced kitchen environment.

Compensation & Benefits

• Salary range: $47,000–$55,000 annually (DOE) + performance incentives.
• Benefits: Employee shift meal, training and advancement opportunities, retirement plan eligibility.

Summary

The Support role provides flexible assistance across the Front of House, combining duties of hosting, food running, and bussing. This all-encompassing position ensures smooth guest flow, timely service, and a clean, welcoming environment. Support staff are key to helping servers and bartenders deliver exceptional guest experiences.

Key Responsibilities

• Greet and seat guests warmly, managing waitlists
• Deliver food and beverages promptly to tables, ensuring accuracy and presentation. 
• Clear and reset tables quickly to maintain service flow. 
• Assist servers and bartenders with refilling drinks, stocking supplies,a nd running side work. 
• Monitor dining areas to anticipate guest and team needs.
• Maintain cleanliness and organization of FOH spaces (entry, dining room, restrooms, service stations).
• Communicate effectively with team members to ensure seamless service.

Qualifications & Skills

• Required: Friendly and professional demeanor; strong teamwork and communication skills; ability to multitask in a fast-paced environment.
• Preferred: Prior restaurant or hospitality experience; familiarity with POS systems; interest in developing toward server or bartender roles.

Work Environment & Schedule

• Primarily evenings, weekends, and holidays.
• Long periods of standing/walking; carrying trays up to 25 lbs.

Compensation & Benefits

• Tipped wage: $5.75/hr + tips & tip-outs
• Benefits: 50% off employee shift meals, 20% off employee meals off-duty, retirement plan eligibility, training and growth opportunities

Summary

The Support Supervisor oversees and directs the Support team (hosts, food runners, and bussers) to ensure smooth service, clean dining areas, and positive guest experiences. Acting as a liaison between servers, bartenders, and management, this role sets the pace for efficiency and hospitality on the floor.

Key Responsibilities

• Lead Support staff during shifts, assigning stations and monitoring performance. 
• Train and mentor new Support team members on guest service, timing, and cleanliness standards. 
• Oversee host stand operations, including greeting, seating, and waitlist management.
• Ensure tables are turned quickly and food is delivered accurately to guests. 
• Anticipate guest and team needs by monitoring the dining room and bar areas.
• Assist with side work, stocking, and FOH cleanliness as needed. 
• Communicate effectively with FOH leadership and support smooth shift transitions.

Qualifications & Skills

• Required: Previous experience in a support role (host, runner, busser); strong leadership and communication skills; ability to multitask in a fast-paced environment.
• Preferred: Prior supervisory or key-holder experience; familiarity with waitlist/POS systems.

Work Environment & Schedule

• Primarily evenings, weekends, and holidays.
• Long periods of standing/walking; ability to lift/move up to 30 lbs.

Compensation & Benefits

• Hourly rate: $15 – $18/hour + tip-outs.
• Benefits: Employee shift meal, training and advancement opportunities, retirement plan eligibility.