Job Overview

Basic Requirements

  • The Restaurant does not accept CPT, OPT, or J-1 work authorization. Employees must be legally authorized to work in the United States and must timely complete all required employment verification documents. The Restaurant does not provide or guarantee employment sponsorship or immigration-related assistance.
  • Willing to work shifts, including holidays.
  • Employees are expected to be available for their assigned shifts, as work schedules are prepared and published based on the availability they provide.
  • New employees are expected to provide availability for at least three shifts each week. Scheduling priority may be given to employees with greater availability and operational flexibility.
  • Employees must clock in and out accurately. Leaving early requires manager approval. Shift end times may vary based on business needs. Complete all assigned closing duties before clocking out.

Tour & Training
All employees are required to complete a First-Day Tour followed by a six-shift training before working independently.

  • First-Day Tour (Unpaid):
    • The first day consists of an unpaid introductory tour lasting approximately one hour. This visit is intended to introduce you to the Restaurant, observe daily operations, and help both you and the Restaurant determine whether the position is a suitable fit. The First-Day Tour is observation only. You will not perform productive work or regular job duties during this visit. You may leave at any time; however, please notify the manager before leaving, regardless of your decision. At the conclusion of the tour, both you and management will determine whether to proceed with the training process.
  • Six-Shift Training:
    • Training assignments are generally structured as follows:
      • Server: First three shifts shadowing an experienced Server; last three shifts working independently with a small or partial section.
  • Under special circumstances, including staffing shortages or operational needs, a trainee may be assigned to work independently during one or more of the first three training shifts.
  • During training, employees will work alongside experienced team members to learn job responsibilities, Restaurant procedures, customer service standards, and workplace expectations. Employees are also expected to prepare for a training assessment conducted at the conclusion of the training period.
  • Employees are expected to perform their duties in a manner that does not negatively affect coworkers, Restaurant operations, or the guest experience. When performance issues occur, management may provide coaching, corrective instruction, or disciplinary action, up to and including termination of employment, depending on the nature and severity of the issue.
  • Training Compensation
    • Training Pay: $15.00 per hour
    • Training employees are not eligible to participate in tip sharing or receive gratuities during the training period.
  • Training Assessment
  • At the conclusion of the training program, management will conduct a training assessment to evaluate the employee’s ability to perform the essential functions of the position independently and work effectively as part of the Restaurant team.
  • The Restaurant reserves the right to extend the training period, provide additional coaching, or discontinue the employment process if management determines that the employee’s performance does not meet the requirements of the position.
  • Successful completion of training does not guarantee continued employment. Continued employment remains subject to satisfactory job performance, attendance, conduct, compliance with Restaurant policies, and business needs.
  • Compensation After Successful Completion of Training:
  • Employees who successfully complete the training and receive management approval will transition to their regular position and compensation as follows:
  • Server: $5.00 per hour, plus tips, subject to the applicable 20% tip-sharing arrangement

Payroll Schedule
Wages are paid on a biweekly basis. Each paycheck covers the applicable pay period and is subject to required deductions and payroll processing. Paydays follow a regular biweekly schedule.

Responsibilities ​​by Role
Employees are expected to perform all assigned duties safely, professionally, and in accordance with Restaurant policies and management instructions. The following responsibilities are representative of the primary duties for each position. They are not intended to be an exhaustive list of all job duties. Employees may be assigned additional responsibilities or assist in other areas as business needs require.

SERVER

  • Wear non-slip shoes, a black top, black pants, and a black apron; maintain a neat, professional appearance.
  • Be familiar with the menu and provide recommendations to guests
  • Ensure orders are accurate and deliver food and beverages promptly
  • Maintain a positive and patient attitude, responding quickly to guest needs
  • Keep tables clean and proactively check on guests
  • Handle billing politely and efficiently, ensuring a pleasant dining experience
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