Willie Gs Seafood and Steaks

Server : Food and Beverage employees are required to perform various food and beverage related tasks including:
– Placing food items on serving plates or dishes along with required condiments and utensils to present to customers
– Preparing cold drinks, warm drinks, and other non-alcoholic beverages.
– Some employees will serve alcoholic beverages and must strictly follow all state and federal laws related to serving alcohol.
– F & B employees may be responsible for handling sales which will include: taking correct orders, entering sales in cash register, taking money, counting out correct change (coins/ bills), giving change to customers, and completing credit card
transactions.
– All F & B employees will be responsible for maintaining and cleaning all Food Service areas including preparation tables, equipment, dishes, floors, supply areas, refrigerators, coolers, sales areas, and customer areas (tables, chairs, serving lines, condiment stands, etc.).
– Demonstrate a high level of customer service. Respond to and take appropriate action to resolve concerns and complaints of guests.
– Keep supervisor/ manager informed of situations relating to facility operation, patron complaints or concerns, accidents, emergency situations, damages, and potential safety hazards.
– Attend departmental and team meetings as well as participate in all additional training courses.
– Perform all duties in a safe manner.
-Other duties may be assigned.

Restaurant Attendant (Back of House) : Under the direct supervision of the supervisor, Kitchen Utility Worker is responsible for assisting the kitchen staff in maintaining the cleanliness of the kitchen and all storage areas; specifically for cleaning all equipment utensils, and the physical work area. He/she is also responsible for assisting with food storage and rotation.

Job Duties and Responsibilities
Specific duties may include but are not limited to any combination of the following:
– Wash dishes, glassware, flatware, pots, and/or pans using dishwashers or by hand.
– Place clean dishes, utensils, and cooking equipment in storage areas.
– Maintain kitchen work areas, equipment, and utensils in clean and orderly condition.
– Stock supplies such as food and utensils in serving stations, cupboards, refrigerators, and salad bars.
– Sweep and scrub floors.
– Handle chemicals used for cleaning as well as washing dishes using gloves when necessary.
– Clean garbage cans with water or steam.
– Sort and remove trash, placing it in designated pickup areas.
– Clean and prepare various foods for cooking or serving.
– Set up banquet tables and dining areas.
– Transfer supplies and equipment between storage and work areas, by hand or using hand trucks.

Restaurant Attendant (Front of House) : Under the direct supervision of the supervisor, Bussers are responsible to assist
Servers to deliver food from the kitchen to the customer tables as quickly as possible. Bussers are also responsible to ensure customer satisfaction by providing supportive service to meet the customer’s needs.
Job Duties and Responsibilities
Specific duties may include but are not limited to any combination of the following:
– Provides general assistance to servers to ensure customer satisfaction.
– Promptly greet guests as they are seated and bring bread, butter and water to table.
– Speedily and efficiently delivers food from the kitchen to the correct customers.
– Fill water glasses and/or pass on beverage refill orders to servers at table.
– Replenish complimentary items such as bread, butter, condiments, etc.
– Clear tables after guests. Take tableware to dish room and place silverware, dishes, glassware, etc. in appropriate areas for washing.
– Promptly clean table tops, chairs and booths between seating.
– Check floor and clean as required.
– Reset and arrange tabletop for the next customer.
– Inspect assigned restrooms and clean as needed.
– Respond appropriately to guest requests. Communicate guest requests to server as needed.
– Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.
– Prepares soups, salads and bread & Butter for the servers during rush periods.
– Follows all company health and safety rules.
– Complete additional duties as assigned by supervisor.

Cook : Responsible to assist in the preparation of meals by chopping vegetables, making salads, and putting together entrees. Specific duties may include but are not limited to any combination of the following
-Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products.
-Complies consistently with company standards on portion sizes, cooking methods, quality standards and kitchen rules, recipes, policies and procedures.
-Prepares and portions food products prior to cooking.
-Handle raw meats and maintain health and safety standards
-Ensures quality of products served.
-Follows proper plate presentation and garnish set up for all dishes.
-Utilizes a wide range of kitchen tools and utensils, including but not limited to knives, grinders, broilers, ovens, grills, and fryers according the health and safety standards.
-Performs kitchen maintenance tasks such as emptying the trash and washing dishes.
-Promptly reports equipment and food quality or shortage problems to Kitchen Manager.
-Maintains a clean work station and assists with the cleaning, sanitation, and
organization of kitchen and all storage areas.
-Monitors inventory levels to ensure product availability.
-Graciously and quickly fulfills any guest request possible.
-Completes opening and closing checklists. -Stocks and maintains sufficient levels of
food products at line stations to assure a smooth service period.
-Completes additional duties as assigned by supervisor
-Other duties may be assigned.

Host/Hostess : Responsible to greet arriving guests, welcome them into the establishment and seat them at a table. As the first contact between the customers and the restaurant, the host/hostess is a personal representation of the service and overall hospitality of the staff of the restaurant. While guests are waiting to be seated or waiting for take-out orders to be ready, it is the job of the hostess to ensure that the guests are made comfortable and kept informed of the status of their orders or wait times.
Specific duties may include but are not limited to any combination of the following:
-Monitors the open dining sections of the restaurant for empty and cleaned tables.
-Escorts the guests to the dining room.
-Estimates wait times for guests and monitoring the guest waiting list.
-Ensures that the needs of the guests are met while they are waiting.
-Keeps dining room occupancy chart current.
-Answers the telephone.
-Books reservations.
-Assist wait staff as needed, taking initial drink orders, moving tables together, etc.
-Inspect assigned restrooms and clean as needed.
-Complete additional duties as assigned by supervisor.
-Other duties may be assigned.

Position

Server : (2 M/F)
Restaurant Attendant (Back of House) : (1 M/F) ❌ (เต็มแล้วจ้า)
Restaurant Attendant (Front of House) : (1 M/F)

Cook : (1 M/F) ❌ (เต็มแล้วจ้า)
Host/Hostess : (1 M/F)

Location

Galveston, TX

Rate

Server : $7.25 per hour
Restaurant Attendant (Back of House) : $13.00 per hour
Restaurant Attendant (Front of House) : $7.25 per hour

Cook : $13.00 per hour
Host/Hostess : $7.25 per hour

Hours

32-40 hours per week

Start Date – End Date

Server :
Restaurant Attendant (Back of House) :
Restaurant Attendant (Front of House) :
Start 9 May 2024 – 15 May 2024
End 9 Aug 2024 – 15 Aug 2024

Cook :
Host/Hostess :
Start 15 May 2024 – 1 Jun 2024
End 15 Aug 2024 1 Sep 2024

English level

Advanced

Housing

$350 USD per month (Participant arranged)
Housing deposit 150

Transportation to work

Students can walk or ride a bike.