Required Years of Experience
2 years
Job Details
Hiring hourly FOH Management for both avec West Loop and avec River North!
REPORTS TO: GENERAL MANAGER
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Maintains a cheerful, courteous disposition and a neat, clean and professional image
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Assists General Manager with management of FOH staff (may include: scheduling, staff conflict, documentation, hiring, termination, etc.)
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Responds to guest inquiries and provides assistance
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Helps with duties of other employees (i.e. host, server, food runner, etc.) when necessary because of an unexpected absence or extra volume
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Oversees organization, efficiency and policies pertaining to both office duties and service in the dining room
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Keeps up to date knowledge of food and beverage items on menu
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Supervises staff in terms of guest service, cleaning, and repairs to restaurant and grounds
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Performs daily inspections and periodic audits to check safety of equipment
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Responds to guest and community interests to develop marketing and advertising
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Enhances and strengthens guest relationships, both established and new
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Promotes cooperative effort, team spirit and good morale among employees
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Delivers excellent guest service including personally greeting, seating guests and touching tables during service
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Resolves complaints from guests in a polite, friendly manner always making sure we follow up with them when needed (also reporting all escalated situations to the General Manager)
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Works collaboratively with GM, CDC and any other staff to drive the success of the restaurant
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Has a strong understanding of company background, core values and philosophy
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Adheres to all company safety and sanitation policies and procedures
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High School Diploma or GED graduate
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Food Handler Certification required
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Ability to handle stress under pressure
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Willingness to maintain a clean, healthy, and safe working environment
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Ability to coordinate multiple activities with attention to detail
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Ability to work independently, with minimal supervision
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Familiarity with Hot Schedules, Tock, and/or Toast preferred
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Ability to be flexible with job demands and open minded when being asked to complete tasks
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Ability to operate and use all equipment necessary to run the restaurant
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Ability to move or handle equipment throughout the restaurant generally weighing 0-50 pounds
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Ability to work varied hours/days as business dictates
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Ability to stand for up to 8-10 hours a day
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Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish
Compensation Details
Compensation: Hourly ($25.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Potential Bonuses, Dining Discounts, Wellness Program
Required Skills
Management
Hospitality Management
Customer Service
Team Leadership
Teamwork
Problem Solving
Conflict Resolution
Communication
Read more
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avec, a wine bar from the award-winning team behind Blackbird restaurant, opened in October 2003. A menu crafted of rustic food, including handcrafted charcuterie, inspired by the wine-growing regions of Southern France, Italy, Portugal and the coast of Spain. In addition to cuisine that reflects the aromas, flavors and colors of the Mediterranean, the wine bar features a moderately priced wine list that focuses on boutique vineyards throughout southwestern Europe.
The James Beard Award-winning design, by Thomas Schlesser, incorporates the elements of wine-making into the architecture of the 1,500-square-foot bar and dining area. Designed in a Danish Modern style, the room finds ornamentation in structure and materials. The honey-colored room is wrapped in cedar and anchored by a light hickory floor and outfitted with red oak seating. The space holds five communal tables, each seating eight guests, encouraging a convivial atmosphere.
Awards
