Hourly Service & Kitchen Positions - Part-time

JOB SUMMARY / SCOPE

Each Associate is responsible for performing in designated primary and secondary positions at a level which will ensure the successful operation of a Venti Tre Modern Italian Restaurant. Success is measured against Company standards of quality, Guest service and cleanliness.

PRIMARY DUTIES & RESPONSIBILITIES 

• Maintains a Guest focus while performing duties.
• Greets each Guest (or party) with enthusiasm, sincerity, and genuine appreciation.
• Interacts with each Guest and Associates in a courteous, cordial and professional manner.
• Demonstrates a “passion for food” in all job duties, assignments and interactions with Guest.
• Verbally communicates effectively to a diverse base of Guests and coworkers.
• Initiates conversations, speaks and listens effectively, and “connects” with Guests interpersonally through casual conversation and by demonstrating an “attitude of servitude.”
• Visually ensures quality and presentation of all orders before serving.
• Works with and through fellow Associates and Managers to ensure complete Guest satisfaction.
• Cleans and sanitizes station and restaurant in accordance with Company and health department standards. Utilizes “clean as you go” system.
• Acts independently.
• Prioritizes actions according to Guest needs, restaurant needs and business flow.
• Thanks each Guest for their patronage and invites them to return in the future.
• Informs management of all Guest issues and concerns.
• Demonstrates personal appearance, uniform, hygiene standards and demeanor that is consistent at all times with Company expectations defined in the Company’s Operations Manual.
• Performs miscellaneous projects and duties as assigned.

Service Postion includes Greeter, Guide, Cashier & Dining Room Attendant

Kitchen Position Includes Chef/Prep Cook and Utility

The above statements are intended to describe the general nature, type and level of work being performed by the Associate(s) functioning in this job. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified nor should they be construed as limiting the Company’s right to modify the duties of the job.

QUALIFICATIONS

Experience:
Previous restaurant experience preferred, but not mandatory.

Minimum Age:
16

Miscellaneous:

• Must successfully complete the required Venti Tre Modern Italian training.
• Knowledge and understanding of Venti Tre Modern Italian operations, products prices, food preparation and presentation processes and ability to apply knowledge to exceed Guest expectations.
• Must complete all applicable Hazard Communication, food-handling and/or safety training certifications.
• Must have a legal right to work in the United States.
• Must work well independently with minimal supervision.