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Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
A well maintained physical plant, clean, safe and welcoming
Job Description
WaterStreet is a premier restaurant known for its unwavering commitment to delivering high-quality food and outstanding guest experiences. Established with a passion for excellence, WaterStreet embraces the core value of QUALITY, which is embedded deeply in every aspect of the business – from sourcing premium ingredients to meticulous food preparation and exemplary customer service. As a respected player in the hospitality industry, WaterStreet prides itself on maintaining strict food standards, ensuring that every menu item is crafted to perfection according to detailed recipes and presentation guidelines. This dedication has helped position WaterStreet as a favored dining destination that values integrity,... Show More
Job Requirements
- High school diploma or equivalent
- Minimum of 3 years experience in restaurant management or food quality control
- ServSafe certification or equivalent food safety credential
- Proven leadership ability with experience managing kitchen staff
- Strong organizational skills including inventory and scheduling management
- Ability to maintain composure and professionalism under stress
- Excellent written and verbal communication skills
- Commitment to uphold all federal, state, and local regulations
- Flexibility to work various shifts including evenings and weekends
- Ability to perform hands-on training and mentoring of team members
Job Qualifications
- Never shows stress in front of a guest
- Has a sense of urgency
- ServSafe certified and follows guidelines
- Ready to eat food handles properly, storage cooked above raw, etc
- Solves Problems Proactively
- Never cheat the guest
Job Duties
- Manages Food Quality Standards
- Embraces and role models WaterStreet’s value of QUALITY
- Start with quality ingredients, hold suppliers to a high level
- a great menu stands on its own
- Ensures all food products meet Water Street specifications and guidelines
- Our product specification are exacting, use proper products, check in all orders to ensure quality
- Adheres to all the recipes, presentation standards and procedures
- Use measuring utensils at all times, proper weights, no short cuts, follow recipe directions
- Manages Inventory, correct label, dating and product rotation
- Daily counts, and Product mix totals for correct usage
- Monitor par levels in walk-in
- Ensures adequate amount of food products are always available by managing par levels
- Adjust par levels based on sales, check shelves daily, use order guides and proper storage
- Monitors invoice and pricing of suppliers
- When coding invoice look at price, compare to past invoice, check & evaluate price per pound
- Coaches & Develops
- Teaches kitchen staff the DIGNITY of WORK
- Value each other and contribution to the team
- Understand their long term goals
- Holds themselves and others accountable
- Ensures adequate staffing levels at all times
- Proper balance of guest needs and goals of business
- Lead the shift
- Creates a positive and supportive environment of teamwork
- Tough & Fair, Discipline, feedback, praise to each team member
- Has done each job
- Effectively sources and selects kitchen staff
- Hire the best, uses interview format and questions
- Coaches, tests and certifies staff with documented training
- Training is a daily priority, uses training tools, book and quizzes staff
- Manages Self
- Acts with INTEGRITY and HONESTY
- Telling the truth is the right thing to do
- Takes ownership of performance and admits mistakes
- Admits mistakes and works to make amends
- Accepts feedback from supervisor
- Adapts quickly to change
- Embrace change and supports corporate decisions
- Follows through on commitments
- Builds trust by actions matching words
- Maintains a professional image
- Appearance, uniform, attitude, composure
- Maintains composure
- Clearly communicates expectations to team
- Be specific with your directions – verbally, written & deeds
- Documents vital information in the manager’s Redbook
- Detailed and accurate notes, on people, products & place
- Listens actively
- Listens to learn, if not sure, repeat what you heard
- Promptly and consistently shares relevant information
- Full disclosure, no hidden or half-truths
- Provides daily feedback and coaching to the team
- Observe behaviors to give both developmental & positive directions
- Takes appropriate action to address poor performance
- Don’t avoid confrontation, re-direct immediately with training/coaching
- Creates Teamwork
- Recognizes and rewards superior performance
- Maintains excellent working knowledge of all positions and points out role model team members
- Builds trust and respect
- Every relationship is built on trust, do what you say
- Treats people fairly and consistently
- Set goals with staff, uses team members in their area of strength
- Hands on approach to training
- Set the highest standards during their training
- Daily pre-shift meetings
- Set expectations, focus and daily cleaning before the shift starts
- Manages the Facility
- Guarantees a high level of cleanliness throughout the restaurant
- Looks for detail cleaning, assigns projects at the start of the shift, and uses systems
- Ensures that all Health Department standards are exceeded
- Labeling, proper temperatures, cleanliness, washing hands, sanitation, chemical awareness
- Follow and teaches all safety and security procedures
- Proper lifting techniques, non-skid shoes, cut gloves, knife skills, gloves
- Follows all WaterStreet’s policies ensuring a positive environment for our guests
- Time Management and Planning
- Organizes work and schedules so that objectives are meet
- Nothing is left undone, work the plan, plan the work
- Plans so reports, tasks, schedules and duties are timely
- Daily, weekly & Period, checklists are completed
- Inspect, follow up and make above 90% on score
- Effectively delegates and follows up on staff
- Teach and train others, uses inspection as a way to provide feedback
- Prepares ahead for Holidays, busy times and slow times
- Thinks about the future, impact on business, and makes a plan
- Plans for interruptions and problems to occur
- How you manage the challenges defines your leadership
- Makes tough decisions
- Provides solutions, does not shuffle problems to others
- Resolves conflict and makes appropriate choices
- Mediates and explains decision
- Identifies ways to improve the reoccurring complaints
- Respond/ resolve
- Achieves goals within Waterstreet’s values and guidelines
- Addresses and fixes potential and reoccurring problems
- Look for ways to improve the business
- Utilizes daily, weekly and period disciplines to ensure positive financial results
- Par levels, prep levels, recipes, inventories, order guides, portioning, pricing, costs, etc
- Practices, teaches and enforces all WaterStreet’s policies and procedures
- Knows the policies, stays current with changes, implements new policies with support
- Understands the P&L and utilizes all resources to improve costs
- Aloha reports, Product mix, Sysco inventory costs, and Period statement
- Upholds all Federal, State and city laws within the restaurant
- Health Dept, Fire Dept, OSHA, MSDS sheets, Dept of Labor, Civil Rights
- Ensures proper portioning and pricing
- Proper weights for the correct amount of money
- Secures SeaCo property, and locks all valuables
- Delivers Waterstreet’s promise of QUALITY
- People come for the FOOD, and return if delivered consistently
- Builds a caring team with an attitude of service
- Actively turns guest complaints into a positive
- Professionally promotes the restaurant
- Be a good neighbor
- get to know your guests, support corporate civic causes
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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