Job Overview

Description:
Front of House encompasses all stations that are visible to our guests like; register, bar, expo, food running, hot table, bussing & oven. Training for FOH will cover all positions except for oven. That is a separate training protocol if you are interested. There is a minimum requirement of 5 training shifts for your chosen position and after your 5th training shift you’ll be given an oral examination to determine if more training is required. Training shifts are $12 an hour without tips. There is a 60 day probationary period, during which No Call, No Shows are an automatic termination, no exceptions. We define No Call, No Shows Please request off, update your availability and always try to trade or release shifts you cannot work. After the 60 days you are required to take your ServSafe test which is required by law to handle food. It will be covered by Shadrach’s. You may choose to take it on the clock or off.
Responsibilities

  • all shifts labeled FOH are required to work together as a team to complete duties unless otherwise specified* (not oven trained)
  • cash tips are split communally by shift for FOH & BOH (excluding managers or those on salary) and card tips are split communally by day and hours worked for FOH & BOH (excluding managers)
  • all FOH staff are responsible for taking call-in orders. Call-in orders fall on the staff member least busy, closest to the phone, etc. You may always place the customer on a brief hold and hit “mute”*

Duties:

  • Register: you are in charge of the POS. We use Square. You are responsible for flagging guests down and gently reminding them they may order at the register when they are ready and for passing out menus. You can take orders for here or for carry out. You are responsible for knowing the menu items, pouring drinks and handling money. See Steps of Service for more details.
  • Bar: you are in charge of barstools 1-8. Customers always get greeted with menus, drink orders are taken, then food and finally cashing them out whether on the handheld or main Register. Working the bar is more social and regulars are extremely common.
  • Expo: the station next to oven where prepared food waits before being ran. You are responsible for reading tickets thoroughly, garnishing correctly and crossing off/stabbing tickets depending on food ran. You are also responsible for boxing to-gos whether they be counter service, call-ins, Grubhub, DoorDash, Slice or catering.
  • Food Running: you are responsible for running food in a timely manner so expo does not build up, using reading comprehension to ensure the correct table gets their food, letting guests know where they can grab more plates, condiments, etc., grabbing second rounds of drinks, cashing out open tabs and ensuring all tables have everything they need and the food is up to their standards.
    • Bussing: In charge of keeping outside the bar clean and clear. you are responsible for bussing tables inside and out every time you run food. This means gathering trays, trash, tab numbers, etc. Wiping down tables to make them look presentable with a napkin dispenser and condiment caddy.
  • Oven: responsibilities include starting the fire, maintaining the fire, grabbing food from the staging table, cooking appetizers, sandwiches and pizzas in a timely fashion and to a high standard, plating food on the hot table, and occasionally helping out bar and answering the phone. In charge of keeping behind the bar clean and clear.
  • General Clean: Please keep all stations clean and clear, as customers can see directly into the patio.
  • Deep Clean: this happens at the end of the day. This is a little more involved and includes mopping, sanitizing, etc. This ensures that the next day is ready to start fresh.
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