DISHWASHER/BUSSER Job Description

Our dishwashers have multiple responsibilities including dishwashing, bussing, and prepping. They are what keep the restaurant running smoothly.

Qualities

• Fast worker
• Able to troubleshoot
• Team player
• Able to prioritize different job responsibilities

Tasks

• Wash/dry dishes
• Put away dishes
• Continually fill greens for front
• Keep customer water pitcher full of lemon ice water
• Wash and cut romaine and kale to be stored in walk in
• Cut salad and sandwich bread for the day
• Bus dirty dishes from line
• Bus dirty dishes from customer trash/bus tubs
• Take out trash
• Help put away the order
• Maintain aloha spirit with customers and fellow staff

SALAD TECHS 1, 2, & 3 Job Description
Our salad techs help form the backbone of our brand. They provide a positive first and lasting impression and create a crucial connection between our customers and our food.

All Salad Techs need to exemplify the following

• Be a clear communicator
• An excellent listener
• And efficient multi-tasker
• A fast but thorough worker
• A team player
• Solid under pressure
• Able to memorize the menu
• Friendly and accommodating with an understanding and respect for Aloha Spirit

Salad Tech 1

• Greet customer with Aloha – SMILE ☺
• Assist with customer questions or food allergies
• Prepare the beginning of each order
• Upsell customer by asking about proteins & combo options
• Set pace for the flow of the line
• Start/manage to-go orders
• Stock and rotate cooler with proteins, cheeses, and other pars
• Stock and rotate greens and dressings
• Fill to-go dressings
• Maintain quality control – brand standards
• Keep line and banes clean, presentable and full
• Communicate to Salad Tech 2 all order details and modifications

Salad Tech 2

• Receive order details from Salad Tech 1
• Start slaws for sandwiches
• Make side salad for sandwiches
• Keep line and banes clean, presentable and full
• Maintain quality control – brand standards
• Start or assist with over items
• Maintain our spirit of Aloha with customers.
• Engage personally, (eg: “How is your day going?’)
• Communicate to Salad Tech 3 all order details and modifications

Salad Tech 3

• Receive order details from Salad Tech 2
• Toss slaw for sandwiches
• Take items out of the oven
• Toss salads and put them in the bowls or to-go containers
• Ensure quality presentation of salads, sandwiches, and wraps
• Communicate order details to the cashier, including extra charges like proteins & add-ons
• Share smiles and our Aloha spirit with customers and thanks them for coming in
• Stock and rotate cooler with backup ingredients
• Keep line and banes clean, presentable and full

Prep Cook Job Description

Our prep cooks have a very big role to play. They must keep up with the flow of the restaurant in order to keep ingredients fresh but not run out of any product.

Qualities

• Team player
• Able to follow recipe book and ensure quality of product
• Proficient with time in the kitchen

Tasks

• Help put away the order
• Fill speed rack with any backup items
• Make prep list for the day
• Prep 911 items first
• Prep all items on list
• Make sure everything gets labeled and rotated
• Always follow recipe book to the T. We want to maintain consistency and quality across all Fork and Salads.
• Make sure to communicate any 86 items with the manager and front of house
• Keep kitchen clean and remember everything has a home
• Ensure quality control

Cashiers need to exemplify the following character qualities

• Outstanding customer service, both in person & on the phone
• Excellent money-handling skills with cash and credit cards
• Proficient at using devices and technology
• Calm and competent under pressure
• Ability to solve problems, troubleshoot and multitask
• In essence, you should be a strong, positive, passionate leader who communicates clearly and embodies the Aloha Spirit

Primary Tasks

• Handle money in all forms
• Ring in customers’ orders accurately
• Take care of refunds, voids and gift cards
• Upsell customers on items like drinks, chips and cookies
• Enter customers’ Fivestars rewards points
• Pour soups
• Pour juices and kombucha
• Answer the phone quickly
• Take to-go orders and give them to Salad Tech 1
• Double check all orders once complete, before customers pick them up
• Remember to add in to-go plastic ware, straws, and napkins if needed
• Send all customers off with a smile and positive lasting impression

Secondary Tasks

• Keep customer seating area clean by wiping tables, sweeping and so forth
• Make sure the water station and silverware containers are full at all times
• Ensure all glass surfaces, including sneeze guard, windows and doors are windexed and clean
• Stock all paper and plastic

SHIFT MANAGER Job Description

Primary Tasks

• Train new employees & supervise staff – proper training of each new team member is essential to the success of not just the new hire, but the operation as a whole. Employees who are trained fully to perform their job and how to handle the “unexpected,” are happier and more productive overall. Together, this form a culture within your store. That culture ensures we are meeting our mission and company charter – meaning happy, loyal customers.
• Ensure Quality Control – this includes all aspects of the business. From food freshness, customer service, restaurant ambiance, restaurant reviews, etc. to consistency of the entire operation as a whole.
• Set up cash drawers (A.M.) or assist the cashier – assure drawers are accurate and proper change is issued.
• Assist with to-go orders & ensure accuracy at pick-up – to-go customers make up a large amount of business. Accuracy is essential.
• Handle call-outs, no-shows, and other staff issues – leadership under pressure is essential. Issues will arise, be prepared to handle them professionally under all circumstances.
• Ensure that ingredients are fresh and par is fully stocked and rotated properly – be sure to meet freshness quality standards and to not leave until setting up the next shift for success.
• Oversee deposits & business banking – tracking and ensuring daily cash drops and credit card batches are accurate. Making timely bank drops and making change for the restaurant.
• Ensuring company mission & business principles/charter are being followed – this is the core of your job. This represents what our business stands for and how we go about doing it. Please refer to the company “Mission” and “Key Business Principles” for details.
• Communicate with each other- this could not be more important. This includes any items we might be out of or close to running out of, any issues that arise, any policies or menu changes, any scheduling conflicts, etc. Everyone must be on the same page, make sure you communicate with your GM and assistant on a regular basis.

Secondary Tasks

• Make sure tables and floor are clean & water station is fully stocked
• Touch tables to learn about customer experiences and food quality – checking in with customers helps you understand how product and service is received. It can also mitigate negative reviews.
• Motivation – Be a team leader. Guide your crew to success. Correct issues as they occur in a professional manner, hold employees responsible and educate them. Create a positive work environment so the staff wants to perform better for you and the company.
• Stock all paper & plastic in front
• Check for items that need to be ordered
• Set up & stock bottled drink display
• Ring orders & pour beverages
• Answer phone calls
• Troubleshoot problems as they come up
• Help on the line whenever needed

Assistant General Manager Job Description
You are the vice president- What this means is that as an assistant, you are there to support and assist your General Manager and work as a team. You are capable of stepping in and playing the GM role if needed. You must be responsible and reliable.

Primary Tasks

• Supervise staff and training of new employees- proper training of each new team member is essential to
  the success of not just the new hire, but the operation as a whole. Employees who are trained fully to perform their job and how to handle the “unexpected,” are happier and more productive overall. Together, this form a culture within your store. That culture ensures we are meeting our mission and company charter – meaning happy, loyal customers.
• Ensure Quality Control – this includes all aspects of the business. From food freshness, customer service, restaurant ambiance, restaurant reviews, etc. to consistency of the entire operation as a whole.
• Oversee deposits & business banking – tracking and ensuring daily cash drops and credit card batches are accurate. Making timely bank drops and making change for the restaurant. Your GM and you should come up with a system that works so everything is accounted for and deposited.
• Handle call-outs, no-shows, and other staff issues – leadership under pressure is essential. Issues will arise, be prepared to handle them professionally under all circumstances. As an assistant, it is vital that you make yourselves available when not on the clock and can be easily reached by phone. With your GM, you should support each other and be accountable for each other.
• Assist with interviewing, hiring and training new staff, perform orientation protocol – it is important that all new team members are hired and on-boarded by the GM or assistant GM. Please refer to the “Orientation Protocol” and “New Hire Training Protocol” for details.
• Ensuring company mission & business principles/charter are being followed – this is the core of your job. This represents what our business stands for and how we go about doing it. Please refer to the company “Mission” and “Key Business Principles” for details.
• Communicate with each other- this could not be more important. This includes any items we might be out of or close to running out of, any issues that arise, any policies or menu changes, any scheduling conflicts, etc. Everyone must be on the same page, make sure you communicate with your GM and assistant on a regular basis.

Secondary Tasks

• Understand Food Cost- this very important task requires diligence in proper ordering/food rotation, recipe adherence, training in portion control, mitigating food waste, utilizing the tools given and creating daily focuses that educate staff on the importance of food cost management.
• Jump on the line when store is busy – speed and convenience are a major part of our business model. Be sure to jump on the line to keep customer flow steady. You will be shopped randomly and rated on speed, quality, consistency, etc.
• Touch tables to learn about customer experiences and food quality – checking in with customers helps you understand how product and service is received. It can also mitigate negative reviews.
• Understand ordering, scheduling, labor cost, etc.- Eventually you should learn and understand everything your General Manager does.
• Motivation – Be a team leader. Guide your crew to success. Correct issues as they occur in a professional manner, hold employees responsible and educate them. Create a positive work environment so the staff wants to perform better for you and the company.
• Troubleshoot problems as they come up
• Understand every aspect of the restaurant- Just like the GM, you should be able to jump in and fill certain positions where it’s needed. The more you know about the restaurant, the more valuable you become. Take pride in the company and your position.

GENERAL MANAGER Job Description

Primary Tasks

• Maintain and oversee all operations – the GM is responsible for maintaining ALL F&S operations, including kitchen other managers and staff. You are required as a salary paid employee to work a minimum of 50 hours a week. Primary and secondary tasks are designated below.
• Ensure Quality Control – this includes all aspects of the business. From food freshness, customer service, restaurant ambiance, restaurant reviews, etc. to consistency of the entire operation as a whole.
• Oversee deposits & business banking – tracking and ensuring daily cash drops and credit card batches are accurate. Making timely bank drops and making change for the restaurant.
• Monitor food costs – this very important task requires diligence in proper ordering/food rotation, recipe adherence, training in portion control, mitigating food waste, and creating daily focuses that educate staff on the importance of food cost management.
• Hire and train new staff, perform orientation protocol – it is important that all new team members are hired and on-boarded by the GM. Please refer to the “Orientation Protocol” and “New Hire Training Process” for details.
• Ensuring company mission & business principles/charter are being followed – this is the core of your job. This represents what our business stands for and how we go about doing it. Please refer to the company “Mission” and “Key Business Principles” for details.
• Communicate with each other- this could not be more important. This includes any items we might be out of or close to running out of, any issues that arise, any policies or menu changes, any scheduling conflicts, etc. Everyone must be on the same page, make sure you communicate with your managers and staff on a regular basis.

Secondary Tasks

• Write food and supply orders – you are responsible for keeping the restaurant stocked with all products for the operation. This includes, but may not be limited to: food, beverages, paper and plastic, chemicals, uniforms and other misc. items. Proper orders ensure an efficient and profitable operation.
• Communicate with vendors & staff – openly communicate your expectations with staff and vendors. This helps guide your team and associates toward the company mission.
• Maintain best inventory pricing – monitoring product pricing from multiple vendors ensures best COGS percentages that help the bottom line.
• Jump on the line when store is busy – speed and convenience are a major part of our business model. Be sure to jump on the line to keep customer flow steady. You will be shopped randomly and rated on speed, quality, consistency, etc.
• Touch tables to learn about customer experiences and food quality – checking in with customers helps you understand how product and service is received. It can also mitigate negative reviews.
• Maintenance and Repairs – The GM is responsible for coordinating general maintenance and repairs. Please follow this 3 step process to solve all issues.
• Motivation – Be a team leader. Guide your crew to success. Correct issues as they occur in a professional manner, hold employees responsible and educate them. Create a positive work environment so the staff wants to perform better for you and the company.