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    FOH & BOH Positions - Boston, United States - Le Mari Restaurant

    Le Mari Restaurant
    Le Mari Restaurant Boston, United States

    3 weeks ago

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    Description

    Le Mari , A brand-new restaurant on Newbury Street is opening very shortly and we are looking for the following to join our team:

    Servers
    Bartenders
    Hosts
    Busser/Food Runner
    Dishwashers
    Line Cooks

    SERVER:
    A server's duties and responsibilities include:

  • Communicating between guests and kitchen staff
  • Knowledge about the restaurant's menu
  • Knowing and adhering to food safety standards
  • Multitasking and anticipating guests' needs
  • Accommodating special requests from guests
  • Taking orders for meals and beverages
  • Adhering to standards of service set by management

    • A good server is attentive, patient, and works well as part of a team. Servers must be able to multitask to accommodate the needs of several parties of guests at the same time. They also need to have a good memory and be knowledgeable about the restaurant's menu.

    2 years serving experience required.

    BARTENDER:
     The textbook bartender's job description is the person in charge of the bar. A strong work ethic is required. They are the ones who mix drinks, serve customers, and collect payment. An enthusiastic bartender is quick with a pour and can provide guests with a top-notch drinking experience that we are famous for. Bartenders will have an extensive cocktail, beer, and wine knowledge and make sure our guests feel valued and well taken care of.

    A bartender's duties and responsibilities include:

  • Prepare alcoholic and non-alcoholic beverages for bar and restaurant guests
  • Interact with customers, take orders, and serve drinks and snacks
  • Extensive knowledge of beer, wine, and cocktails
  • Evaluate customer's needs and make recommendations
  • Provide excellent customer service
  • Mix ingredients to prepare cocktails
  • Check customers' identification and confirm it meets the legal drinking age
  • Have good time management skills to know when it is time to replenish anything during service
  • Comply with all food and beverage regulations

    • 2 years bartending experience required.

    Additional requirements: Able to walk or stand for long periods of time.

    HOST
    A passion for customer service and strong communication and organizational skills are required. Hosts are the first impression of a restaurant that will help provide a pleasant and smooth dining experience for our guests.

    A host's duties and responsibilities include:

  • Greet all guests and treat them with excellent hospitality
  • Provide clear and accurate wait time
  • Guide customers to their tables and provide menus
  • Willingness to learn computerized reservation and table management system
  • Initiate and maintain wait lists
  • Manage reservations
  • Coordinate with waitstaff about available seating
  • Cater to guests who require special attention (e.g., the elderly or children)
  • Answer incoming calls and address customer questions

    • Additional requirements: Familiarization with SevenRooms reservation system (preferred, not required), as well as being able to walk or stand for long periods of time.

    BUSSER/FOOD RUNNER:
    Works well in a team-oriented, fast-paced environment. Provides support to waitstaff, along with the bar, and setting up dining areas to the high standards of quality our restaurant is known for. Attention to detail, a thorough approach to cleaning, prioritizing running food and strong organizational skills are essential. Ensures our daily operations run smoothly and our guests have a pleasant dining experience.

    Duties:

  • Knowledge of preparation and ingredients in all dishes being prepared
  • Ability to communicate vital information upon request
  • Communicate with all staff members regarding what is going on in the restaurant
  • Deliver food to customers in a timely and efficient manner
  • Clear and bus tables
  • Maintain the appearance and cleanliness of all areas of the restaurant
  • Set tables with all tableware, plates, glassware, linens, and decorations, such as candles or flowers
  • Serve and replenish water and respond to requests from customers as needed
  • Remove dirty utensils and replenish them as needed throughout the meal
  • Clean all table surfaces in a timely manner to ensure a safe and sanitary environment
  • Stock serving stations with napkins, utensils, trays, condiments, salt, and pepper containers
  • Assist dishwashers with scraping, stacking, or loading dishes into the dishwasher
  • Maintain health and safety regulations in the dining room and kitchen
  • Perform closing activities such as cleaning chairs and tables, stacking chairs, mopping, and preparing stations for the morning shift

    • LINE COOK:

  • Apply knowledge of cooking and kitchen equipment, knife handling, and safety.
  • Work with prep team to complete daily projects
  • Prepare a variety of meats, seafood, poultry, and vegetables
  • Maintain a clean work environment
  • Take direction from Exec's and Sous
  • Wipe down and set up the line for service
  • Ensure that food comes out in a timely manner and is properly executed.
  • Portioning food products
  • Store, rotate, and discard all food products properly
  • Cleaning the kitchen after service
  • Helping dishwashers finish up by putting clean dishes away
  • Checking out with chef before clocking out

    • DISHWASHER

  • Rinse and scrape all used dishware and cookware
  • Load and unload the dishwashing machine
  • Wash items by hand (large pots, delicate glassware, cutting boards, etc.)
  • Collecting used kitchenware from the line
  • Store clean dishes, glasses, and equipment properly
  • Monitor sanitizer and detergent levels to notify chef when we need more
  • Organizing cleaning supplies
  • Maintain dishwashing machine and ensure it is functioning properly
  • Report any necessary maintenance needs to chef
  • Take out trash regularly throughout service
  • Clean dishpit and mop floors after service
  • Adhere to all hygiene, cleanliness, and safety requirements
  • Remove garbage promptly
  • Clean and sanitize sinks and other kitchen areas

    • PREP COOK
     Prep cook duties:

  • Setting up and sanitizing work stations
  • Following prep lists created by chef
  • Measuring ingredients of recipes to ensure consistency in dishes.
  • Enduring all prepared and processed items are properly stored and labeled with date and initials
  • Monitor fridge temperatures in log
  • Assist sous chef in checking in and putting away orders.
  • Gather invoices and putting them in the invoice folder for chef to collect.
  • Clean station before you leave so line cooks can start service with a clean work space
  • Kitchen maintenance
  • Organize food storage
  • Check out with Chef before leaving in case they have additional tasks that may have not been on the prep list.
  • Take out the trash

    • Additional requirements for all positions: Willingness to work in shifts and during evenings and weekends.

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