🆕 Johnny D’s Waffles Myrtle BeachMYRTLE BEACH , SC
Host : Greeting and Seating Guests: Welcome guests as they arrive, inquire about reservations, and guide them to their assigned tables. Ensure that guests are seated promptly and in accordance with any specific preferences. Reservations Management: Take and manage reservations, including noting special requests or requirements. Ensure that reservations are organized and that tables are prepared in advance.
Customer Service: Provide excellent customer service by addressing guest inquiries, offering assistance, and resolving any issues or complaints in a courteous and professional manner. Maintaining Waitlists: Manage waitlists during busy periods, provide estimated wait times, and keep guests informed of their status.
Menu Knowledge: Familiarize yourself with the menu to answer questions about food and drink options, make recommendations, and inform guests about any specials or promotions. Coordinating with Serving Staff: Communicate with waitstaff and kitchen staff to ensure that the service flows smoothly. Relay special requests or dietary restrictions to the kitchen. Cleanliness and Organization: Keep the host/hostess stand and waiting areas clean and organized. Ensure that menus, promotional materials, and other relevant items are readily available.
Adherence to Policies: Follow all company policies and procedures, including safety and hygiene regulations, to maintain a safe and pleasant environment.
Busser : A busser, also known as a busboy or busgirl, plays a crucial role in the food service industry, ensuring that the dining area and other service areas are clean, organized, and ready for customers. Their primary responsibility is to assist the waitstaff and maintain a pleasant dining experience for guests. The specific duties and responsibilities of a busser may vary depending on the establishment, but generally, they include the following:
Table Preparation: Bussers are responsible for setting up tables before and after each customer. This involves arranging cutlery, napkins, condiments, and other tableware.
Clearing Tables: Once customers finish their meals, bussers promptly clear the table of used dishes, glassware, and other items, ensuring it’s ready for the next guests.
Cleaning and Sanitizing: Bussers clean and sanitize tables, chairs, and other dining area fixtures regularly. They may also be responsible for sweeping and mopping the dining floor to maintain cleanliness.
Refilling Supplies: They restock essential supplies, such as napkins, utensils, and condiments, to ensure that waitstaff have everything they need to provide efficient service.
Assisting Waitstaff: Bussers work closely with the waitstaff, providing support as needed. This includes helping serve food and beverages, responding to guest requests, and addressing any concerns promptly.
Dishwasher : A dishwasher is an essential member of a food service team responsible for maintaining a clean and organized kitchen by washing and sanitizing dishes, utensils, and other kitchen equipment. The primary role of a dishwasher is to ensure the efficient flow of operations within the kitchen and to support the overall cleanliness and hygiene of the establishment.
Dishwashing : Wash, rinse, and sanitize dishes, glassware, flatware, and cooking utensils using commercial dishwashers or by hand, depending on the establishment’s setup and requirements.
Kitchen Maintenance: Keep the dishwashing area clean and tidy, including the dishwasher itself, countertops, and surrounding areas. Empty and clean garbage and recycling bins regularly.
Equipment Care: Maintain and clean kitchen equipment such as dishwasher filters, racks, and trays to ensure proper functioning and prevent damage.
Team Support: Work closely with kitchen staff, servers, and other team members to ensure a smooth and efficient flow of dishwashing and kitchen operations.
Stocking Supplies: Replenish dishwashing detergents, sanitizers, and cleaning supplies as needed. Inform management when supplies are running low.
Food Safety Compliance: Adhere to proper food safety and sanitation standards, including handling and disposing of food waste appropriately.
Breakdown and Storage: Break down boxes and containers for recycling and assist with organizing and storing kitchen supplies and equipment.
Multi-Tasking: Perform other tasks as assigned by kitchen managers or supervisors, such as food preparation, kitchen cleaning, or assisting with food service during peak hours.
Cook : A Line Cook is a crucial member of the kitchen team responsible for preparing and cooking various food items to the highest standards. Working under the supervision of the head chef or kitchen manager, the Line Cook ensures that dishes are prepared consistently, adhering to established recipes and guidelines. They play a fundamental role in delivering quality meals and ensuring customer satisfaction.
Food Preparation: Prepare and portion ingredients according to the recipes and menu
specifications. This includes chopping, cutting, marinating, and measuring ingredients
Cooking: Cook and plate various dishes, including appetizers, entrees, and desserts, following the appropriate cooking techniques and timings. Ensure that food is cooked to perfection, maintaining taste, texture, and presentation standards.
Station Organization: Keep the cooking station clean, organized, and stocked with necessary ingredients and equipment to facilitate a smooth workflow during service. Adherence to Food Safety Standards: Comply with all food safety and sanitation regulations, ensuring that the kitchen maintains a clean and hygienic environment. Properly handle, store, and label food items to prevent contamination and ensure freshness. Collaborate with the Kitchen Team: Work closely with other kitchen staff, such as sous chefs and dishwashers, to coordinate food preparation and maintain a harmonious working environment.
Menu Knowledge: Familiarize oneself with the menu offerings, including daily specials, to answer customer inquiries and provide recommendations when necessary.
Time Management: Efficiently manage cooking times to ensure that all orders are prepared and served promptly, especially during peak hours.
Quality Control: Regularly inspect the quality of ingredients and finished dishes to guarantee they meet the established standards of taste, appearance, and portion sizes.
Adaptability: Be prepared to work in different stations within the kitchen, as required, and handle any special dietary requests or modifications from customers.
Maintenance and Cleaning: Perform routine cleaning tasks to maintain kitchen equipment and keep the kitchen area tidy during and after service.
Host (2 M/F)
Busser (1 M/F)
Dishwasher (1 M/F)
Cook (2 M/F)
MYRTLE BEACH, SC
Host $14.00/hr + tips
Busser $9.00/hr + tips
32-40 hours per week
7 Mar 2024 – 15 Apr 2024
10 Jun 2024 – 7 Jul 2024
Upper intermediate – Advanced
$125.00 /week ($115-$150 per week, maybe more/less)
** Deposit amount $300 (Depends)
Transportation to work
On foot or bike, public transportation is available to you as well. Depending on the option depends on how long it will take.