🆕 Jimmy Buffett’s Margaritaville

Barback : Must be 21 yrs old. Tracks items that were spilled or wasted. Assists with stocking the bars initially with liquor, beer, wine, juices, mixes, glassware, utensils, cocktail napkins, fresh – cut fruit, garnishes, etc. Conducts inventory of all liquor and bar related supplies. Ensures guests receive immediate, friendly, and personalized service to build their intent to return. Maintains satisfaction by answering questions thoroughly, handling complaints or directing them to a manager, and providing specific item suggestions and information about the establishment. Follows proper ordering procedures to maintain appropriate par levels of all bar related products. Maintains high-level of knowledge regarding the company’s products and happenings, and communicates properly to guests; establishes rapport with all guests through name recognition. Adheres to responsible alcohol service established by company policy. Understands and utilizes all safety and sanitation practices as defined in the safety program and reports any accidents to management.
Performs other duties and tasks as assigned or determined by management or supervisors and moves with a sense of urgency. Adheres to all company policies and procedures as established in the Staff Member Handbook.

Prep Cook :• Ensures all materials and supplies are available. Responsible for the preparation and/or cooking of food that follows company directed specifications by performing the following duties:
• Sets up station according to established guidelines and requirements to ensure guest safety.
• Ensures that all foods are prepared according to established recipes and plating guidelines.
• Executes designated preparation stations without support under normal conditions.
• Follows all company HACCP documentation and procedures throughout daily shifts.
• Responsible for daily requisition of non-food and food products.
• Ensures all products are properly received, stored, and maintained in their respective areas, including but not limited to dating, labeling and rotating.
• Maintains safety standards while using knives and other food preparation equipment.
• Restocks and/or breaks down work station at the conclusion of the shift.
• Stocks all stations as directed and cleans/closes all stations as directed.
• Ensures organization and cleanliness of all coolers, freezers, prep areas, etc.
• Cross-trains on all prep and dish stations and assists those co-workers when needed to meet guest satisfaction.
• Maintains a clean appearance and work station and assists in overall kitchen cleanliness, including cleaning all station equipment and utensils (flat tops, grills, storage drawers, etc.) at the end of each shift.
• Maintains high-level of knowledge regarding the company’s products and happenings.
• Notifies manager/supervisor of low inventory and recommends new inventory; communicates opportunities and concerns.
• Performs other duties and tasks as assigned or determined by management or supervisors and moves with a sense of urgency.
• Adheres to all company policies and procedures as established in the Staff Member Handbook.

Line Cook :Responsible for the preparation and/or cooking of food by following company-directed specifications and by performing the following duties:
• Ensures all materials and supplies are available.
• Sets up station according to established guidelines and requirements to ensure guest safety.
• Ensures that all foods are prepared according to established recipes and plating guidelines, including product quality and cook time standards.
• Coordinates food orders to ensure timely and efficient delivery to each table.
• Executes designated preparation and/or line stations without support under normal conditions.
• Meets special guest requests while providing same quality standards.
• Maintains a clean appearance and work station and assists in overall kitchen cleanliness, including cleaning all station equipment (flat tops, grills, storage drawers, etc.) at the end of each shift.
• Maintains safety standards while using knives and other food preparation equipment.
• Restocks and/or breaks down work station at the conclusion of the shift.
• Stocks all stations as directed and cleans/closes all stations as directed.
• Cross-trains on all line, prep, and dish stations and assists those co-workers when needed to meet guest satisfaction.
• Performs other duties and tasks as assigned or determined by management or supervisors and moves with a sense of urgency.
• Maintains a high level of knowledge regarding the company’s products and happenings.
• Adheres to all company policies and procedures as established in the Staff Member Handbook

Busser :Responsible for cleaning and setting tables, general table maintenance, and maintaining a clean, sanitary, and safe work environment for all Staff Members and guests by performing the following duties:
• Maintains cleanliness around front façade of the building, guest restrooms, floors, and surrounding work areas by keeping the area swept, mopped, and free from spills, trash, debris, etc
• Gathers and clears all tableware soiled through use and delivers to dishwasher.
• Scrapes, racks, and stacks glassware/plateware/silverware in dishwashing area.
• Clears and sets tables according to established procedures and standards. Performs these tasks with speed and efficiency.
• Maintains adequate supply of ice to all service stations and ice bins.
• Changes empty bag in box sodas as needed.
• Moves tables and chairs to adjust floor plans for special functions, band performances, etc.
• Stocks all service stations with appropriate supplies, including glassware, silverware, paper products, etc.
• Pre-busses tables of all used glassware/plate ware/ silverware/etc. and maintains work areas, including organizing and cleaning service stations.
• Keeps all trash cans in service stations clean and empty; brings in empty cans after trash pickup.
• Knows all table numbers and floor plans in restaurant.
• Maintains high-level of knowledge regarding the company’s products and happenings, and communicates properly to guests; establishes rapport with all guests through name recognition.
• Notifies manager/supervisor of low inventory and recommends new inventory; communicates opportunities and concerns.
• Understands and utilizes all safety and sanitation practices as defined in the safety program and reports any accidents to management.
• Performs other duties and tasks as assigned or determined by management or supervisors and moves with a sense of urgency.
• Adheres to all policies and procedures of company as established and outlined in Staff Member Handbook

Host :Responsible for greeting customers, checking identification (if applicable), controlling the flow of traffic, and maintaining guest areas by performing the following duties:
• Handles initial and final contact with all guests; greets guests in a positive,
• professional, and welcoming manner and thanks them as they leave.
• Provides information and conversation while guests are waiting and being seated.
• Accommodates guests with special requests.
• Maintains positive guest satisfaction by answering questions thoroughly, handling
• complaints or directing them to a manager, and providing specific item suggestions and information about the establishment.
• Provides specific item suggestions and information about the establishment.
• Quotes accurate wait times, distributes paging devices (if applicable), and maintains time efficient list.
• Directs guests to proper holding/waiting area.
• Coordinates orderly movement of guests within the food service area with utilization of a table management system.
• Knows table numbers, seating floor plans, and server/busser assignments.
• Communicates effectively with all guests, co-workers and management.
• Maintains organization of host stand and keeps supplies stocked.
• Answers telephone calls and related questions.
• Maintains cleanliness around front facade of the building and guest restrooms; keeps venue clean and free of litter at all times.
• Monitors and stocks restroom supplies.
• Maintains high-level of knowledge regarding the company’s products and happenings, and communicates properly to guests; establishes rapport with all guests through name recognition.
• Performs other duties and tasks as assigned or determined by management or supervisors and moves with a sense of urgency.
• Adheres to responsible alcohol service established by company policy.
• Understands and utilizes all safety and sanitation practices as defined in the safety
program and reports any accidents to management.
• Adheres to all company policies and procedures as established in the Staff Member Handbook.

Server :: Responsible for excellence in guest satisfaction; serves food and/or beverages to the guests according to established standards and keeps dining area clean at all times by performing the following duties:
• Possesses full knowledge of food and beverage products served and utilizes suggestive selling techniques.
• Takes orders and delivers food and beverage in a timely manner.
• Ensures guests receive immediate, friendly, and personalized service to build their intent to return.
• Guides guests through menus, answers questions thoroughly, and provides specific item suggestions and information about the establishment.
• Maintains positive guest satisfaction by exceeding service expectations.
• Handles guest complaints or directs them to a manager.
• Operates point-of-sale system with high level of efficiency and handles large amounts of currency.
• Practices proper cash handling procedures by addressing the point-of-sale system after every transaction, properly organizing money, counting change back to guests, and following appropriate checkout procedures.
• Sets up and breaks down equipment and supplies.
• Maintains work areas by organizing and cleaning service stations and pre-bussing tables as needed of all used glassware/plateware/silverware/etc.
• Writes down all orders and inputs them into the point-of-sale system accurately.
• Scrapes, racks, and stacks glassware/plateware/silverware properly in dishwashing area.
• Acts as a final check on the quality of food and beverage items before they are served to guests and ensures appropriate garnishes and condiments are on plates.
• Assists management in training new Staff Members within their department when applicable.
• Completes all opening, running, and closing duties as assigned.
• Delivers and/or carries (with or without trays) food and beverage items, for own and others’ tables, with a sense of urgency; knows all table numbers and floor plans.
• When necessary, will occasionally assist host person with greeting and seating guests.
• Adheres to responsible alcohol service established by company policy.
• Understands and utilizes all safety and sanitation practices as defined in the safety program and reports any accidents to management.
• Performs other duties and tasks as assigned or determined by management or supervisors and moves with a sense of urgency.
• Adheres to all company policies and procedures as established in the Staff Member

Dishwasher :Maintains a clean, sanitary, and safe work environment for all Staff Members and guests.
• Scrapes, racks, and stacks glassware/plate ware/silverware properly in dishwasher.
• Sweeps, mops, and washes pots, dishes, etc. by using hand or dish equipment and cooler detailing.
• Removes waste, garbage, and recyclable materials from kitchen area to appropriate receptacles.
• Stocks all glassware/plate ware/silverware as cleaned.
• Maintains all dishware washing procedures and continuous cleaning schedule of dish machine every two hours.
• Maintains a clean workstation and equipment appearances and assists in overall kitchen cleanliness.
• Assists in the stocking, cleaning, and closing of all stations as directed.
• Assists kitchen staff with prep work.
• Cross-trains on prep stations and assists those co-workers when needed to meet guest satisfaction.
• Maintains high-level of knowledge regarding the company’s products and happenings.
• Notifies manager/supervisor of low inventory and recommends new inventory; communicates opportunities and concerns.
• Performs other duties and tasks as assigned or determined by management or supervisors and moves with a sense of urgency.
• Understands and utilizes all safety and sanitation practices as defined in the safety program reports any accidents to management.
• Adheres to all company policies and procedures as established in the Staff Member Handbook.

Position

Barback : (1 M/F) ❌ (เต็มแล้วจ้า)
Prep Cook : (2 M/F)
Line Cook : (5 M/F)
Busser : (3 M/F)
Host : (2 M/F)
Server : (4 M/F) ❌ (เต็มแล้วจ้า)
Dishwasher : (4 M/F)

Job location

Bloomington , MN

Rate

Barback : $10.08 per hour
Prep Cook : $16.00 per hour
Line Cook : $16.00 per hour
Busser : $10.08 per hour
Host : $13.00 per hour
Server : $10.08 per hour
Dishwasher : $14.00 per hour

Hours

32-40 hours per week

Start Date

7 May 2024 – 15 Jun 2024

End Date

1 Sep 2024 – 7 Sep 2024

English level

Intermediate – Advanced

Housing

$200.00 / week (Must Arrange Own) **Expect to pay between $150 and $250 per week
Deposit amount:$100-200 On arrival

Transportation to work

Walking, Bicycle, Bus