Mekiko Cantina

ESSENTIAL TASKS AND RESPONSIBILITIES: Increases sales in the restaurant by providing the highest levels of uncompromising quality of food, beverage, reception, greeting, seating and service. Supervises day-to-day operations to ensure all standards of quality and service are achieved during each shift. Conducts first interviews and recommends hires to General Manager and Chef. Provides orientation and training according to all Mekiko training systems, standards and manuals for new hires. Helps construct the weekly work schedule with the Kitchen Manager and the General Manager to meet the demands of the business. Supervises operations and Team Members to ensure that all cleaning, maintenance, housekeeping and side work duties are accomplished in line with operations standards. Proactively communicates to General Manager and other members of the management team to share and convey information regarding the restaurant. Ensures there are no surprises. Maintains familiarity with all national, state, and local safety, health, and sanitation standards and ensures all Team Members are following guidelines appropriately. Correctly performs all duties necessary to open and close the restaurant. Performs effectively in both the FOH and BOH rotation as scheduled. Additional duties as assigned. FOH Rotation: Supervises the Bar, Host, Servers, Bussers, and Food Runners. Works as a floor manager during each meal period to, support the service staff, ensure the highest levels of quality and service. Visits tables and interacts with guests, monitors proper front door procedures, reservations, seating and greeting, resulting in effective control of the low of our guests. In the absence of the General Manager, operates as the manager-on-duty for the shift. Communicates special information and maintains on-going communication with staff. Helps with the General Manager to conduct on-going Front-of-the House staff meetings to provide continuous training and development in the areas of service, suggestive selling and sales techniques for liquor, beer and wine sales, safety, security and sanitation. Monitors, manages, and ensures 100% adherence to all Front-of-House health and safety standards required by national, state, and local jurisdictions to ensure the safety and comfort of all Guests and Team Members. BOH Rotation: Assists Chef in all responsibilities Conducts thorough walk-through of operation prior to opening each day. Help General Manager receive food and beverage orders and other kitchen operating supplies. Conducts line check prior to service to ensure quality product and preparations. Expedites orders at the window; monitor timing, temperature and food quality. Helps with General Manager and Kitchen Manager to facilitate BOH staff meeting as needed prior to shift to cover special needs, events and or issues for the day. Communicates special information and maintains on-going communication with the staff. Provides back up at each station as necessary. Supervises the kitchen operations, food quality and preparation, and staff job performance in the absence of the Chef. Inspects equipment and identify maintenance issues. Prefer current residence is on island JB.0.00.LN

ESSENTIAL TASKS AND RESPONSIBILITIES: Increases sales in the restaurant by providing the highest levels of uncompromising quality of food, beverage, reception, greeting, seating and service. Supervises day-to-day operations to ensure all standards of quality and service are achieved during each shift. Conducts first interviews and recommends hires to General Manager and Chef. Provides orientation and training according to all Mekiko training systems, standards and manuals for new hires. Helps construct the weekly work schedule with the Kitchen Manager and the General Manager to meet the demands of the business. Supervises operations and Team Members to ensure that all cleaning, maintenance, housekeeping and side work duties are accomplished in line with operations standards. Proactively communicates to General Manager and other members of the management team to share and convey information regarding the restaurant. Ensures there are no surprises. Maintains familiarity with all national, state, and local safety, health, and sanitation standards and ensures all Team Members are following guidelines appropriately. Correctly performs all duties necessary to open and close the restaurant. Performs effectively in both the FOH and BOH rotation as scheduled. Additional duties as assigned. FOH Rotation: Supervises the Bar, Host, Servers, Bussers, and Food Runners. Works as a floor manager during each meal period to, support the service staff, ensure the highest levels of quality and service. Visits tables and interacts with guests, monitors proper front door procedures, reservations, seating and greeting, resulting in effective control of the low of our guests. In the absence of the General Manager, operates as the manager-on-duty for the shift. Communicates special information and maintains on-going communication with staff. Helps with the General Manager to conduct on-going Front-of-the House staff meetings to provide continuous training and development in the areas of service, suggestive selling and sales techniques for liquor, beer and wine sales, safety, security and sanitation. Monitors, manages, and ensures 100% adherence to all Front-of-House health and safety standards required by national, state, and local jurisdictions to ensure the safety and comfort of all Guests and Team Members. BOH Rotation: Assists Chef in all responsibilities Conducts thorough walk-through of operation prior to opening each day. Help General Manager receive food and beverage orders and other kitchen operating supplies. Conducts line check prior to service to ensure quality product and preparations. Expedites orders at the window; monitor timing, temperature and food quality. Helps with General Manager and Kitchen Manager to facilitate BOH staff meeting as needed prior to shift to cover special needs, events and or issues for the day. Communicates special information and maintains on-going communication with the staff. Provides back up at each station as necessary. Supervises the kitchen operations, food quality and preparation, and staff job performance in the absence of the Chef. Inspects equipment and identify maintenance issues. Prefer current residence is on island JB.0.00.LN