Job Opportunities
Supervisor Title – General Manager
Department – FOH
Employment Type – Regular full time
Primary Purpose of the Position
To direct and supervise the activities of staff to make sure that customers have a pleasant experience through prompt and polite service. In addition, while on duty, the manager’s job is to oversee all parts of the operation (floor, bar, phones, kitchen, prep, delivery) and the premises to ensure that the overall function of the restaurant is managed properly.
Duties and Responsibilities
| Major Duties and Responsibilities | % of Time |
| Ensure guests receive excellent customer service | 85 |
| Demonstrate a high level of knowledge – be familiar with the entire staff, property, menus, policies, procedures and updates | 30 |
| Answer questions regarding the menu or specials and coordinate between FOH to BOH | 20 |
| Monitor from end presentation and ensure that restaurant service and quality standards are constantly met | 60 |
| Monitor employee attendance – presence, punctuality, control over\under staffing | 85 |
| Processing Payments | 5 |
| Engage customers is positive dialogue to ensure return business and take and resolve any complaints from them | 20 |
| Deal with customer complaints or problems with a positive attitude | 10 |
| Crisis management – promptly and knowledgeably solve any problems or issues that prevents a correct service flow. | 5 |
| Ensure that all staff members comply to the safe food handling procedures. Supervise food preparation and cooking activities to ensure compliance with health and hygiene principles of the restaurant | 100 |
| Assist restaurant management in developing and implementing core business and marketing plans | 15 |
| Get acquainted with daily specials menu | 5 |
| Provide backup to trainees by offering excellent teaching and guidance | 10 |
| Alert GM about unresolved issues with staff, customers, equipment, premises etc`. | 5 |
| Keep track of inventory and order supplies as needed | 5 |
| Perform restaurant opening and closing activities | 15 |
Requirements
Experience
In order to work as a Manager at Westville you should have a minimum of 1 year of proven experience as a Manager in a fast paced, dining service restaurant, preferably in New York city.
Competencies
- Fluent in English
- Excellent people skills with a friendly attitude
- Patience and customer-oriented approach
- Sociable, polite, courteous
- Attention to cleanliness and safety
- Sensitivity to Food Allergies/Intolerance
- Teamwork, communicative, attentive
- Motivated, energetic, stress tolerance and
- Multi tasking, high awareness and attention to details
- Menu Knowledge (ingredients, allergies, availability, preparation)
- Availability to work nights, weekends, and holidays
Independent Judgment & Problem Solving
The manager performs tasks and duties under general supervision, using established procedures and innovation. Chooses from limited alternatives to resolve problems. Occasional independent judgment is required to complete work assignments. The manager often makes recommendations to work procedures, policies and practices. Refers unusual problems to the General Manager or corporate office.
Working\Environment Conditions
Physical Demands
Activities
| Amount of Time | ||||
| Activity | None | Up to 1/3 | 1/3 to 2/3 | 2/3 or More |
| Stand | ✓ | |||
| Walk | ✓ | |||
| Sit | ✓ | |||
| Talk or Hear | ✓ | |||
| Use hands to finger, handle or feel | ✓ | |||
| Climb or Balance | ✓ | |||
| Stoop, Kneel, Crouch, Crawl | ✓ | |||
| Reach with hands and arms | ✓ | |||
| Taste or Smell | ✓ | |||
Lifting
The job requires handling and lifting weights of up to 25 pounds.
Noise Level
The work environment may be loud, especially during the busy hours due to guests conversations, kitchen and bar operation and electrical machinery.
APPLYSupervisor Title – Chef \ Kitchen Manager
Department – BOH
Employment Type – Regular full time \ Regular part time
Primary Purpose of the Position
Accurately and efficiently cook meats, fish, vegetables, soups and other hot food
products as well as preparing and portioning food products prior to cooking, setting up the prep station, stocking inventory, and maintaining sanitation standards. Also,
perform other duties in the areas of food and final plate preparation including
plating and garnishing of cooked items and preparing appropriate garnishes for all
hot menu item plates.
Duties and Responsibilities
- Prepare basic components of each dish on our menu or daily specials using our menu recipes or chef’s instructions (e.g. chopping vegetables, cutting meat\fish and preparing sauces).
- Prepares items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
- Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
- Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
- Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
- Make sure food preparation and storage areas meet health code and safety standards.
- Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
- Stock inventory and supplies.
- Cook menu items, with the support of the kitchen staff, in a timely manner so as to meet our customer satisfaction standards.
- Follows proper plate presentation and garnish set up for all dishes.
- Work with team of cooks to do portion prep work for other shifts when needed.
- Assists in food prep assignments during off-peak periods as needed.
- Monitor product freshness and rotate out old product based on a schedule created by the restaurant.
- Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
- Attends all scheduled employee meetings and brings suggestions for improvement.
- Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.
Job Skills & Qualifications
Required:
- Must be at least 18 years of age
- A minimum of 2 years of experience in kitchen preparation and cooking.
- At least 6 months experience in a similar capacity.
- Must be able to follow printed recipes and plate specifications
- Must maintain personal hygiene in accordance to Houston Health Department standards for Food Service Employees.
- Must be able to communicate clearly with managers and kitchen personnel.
- Able to meet physical demands such reach, bend, stoop and frequently lifting up to 50 lbs. as well as standing on your feet for up to 8 hours in a loud and warm temperature environment
Preferred:
- Current food handlers permit
- Culinary school training
Competencies
- Great people skills with a friendly attitude
- Attention to cleanliness and safety
- Sensitivity to Food Allergies/Intolerances
- Teamwork, communicative, attentive
- Motivated, energetic, stress tolerance
- Multi tasking, high awareness and attention to details
- Availability to work nights, weekends, and holidays
Working\Environment Conditions
Physical Demands
Activities
| Amount of Time | ||||
| Activity | None | Up to 1/3 | 1/3 to 2/3 | 2/3 or More |
| Stand | ✓ | |||
| Walk | ✓ | |||
| Sit | ✓ | |||
| Talk or Hear | ✓ | |||
| Use hands to finger, handle or feel | ✓ | |||
| Climb or Balance | ✓ | |||
| Stoop, Kneel, Crouch, Crawl | ✓ | |||
| Reach with hands and arms | ✓ | |||
| Taste or Smell | ✓ | |||
Lifting
The job requires the Line cook to be able to lift and balance weight of up to 75 pounds.
Noise Level
The work environment may be loud, especially during the busy hours due to kitchen operation, equipment and machinery.
APPLYSupervisor Title – Chef \ Kitchen Manager
Department – BOH
Employment Type – Regular full time \ Regular part time
Primary Purpose of the Position
To cook and prepare a variety of food products including meats, seafood, poultry, vegetables,
sauces, stocks and other food products using a variety of equipment and utensils
according to the daily prep requirements. Also, be responsible for setting up workstations in the kitchen and preparing ingredients for the cooking process. The Prep Cook performs basic cooking duties, monitors stock levels, and takes on culinary tasks as they arise.
Duties and Responsibilities
- Prepare basic components of each dish on our menu or daily specials using our menu recipes or chef’s instructions (e.g. chopping vegetables, cutting meat\fish and preparing sauces).
- Prepares items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
- Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking.
- Performs basic cooking duties in order to prepare food items for service.
- Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
- Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
- Maintains an ongoing inventory of raw ingredients and supplies to ensure nothing is running low.
- Make sure food preparation and storage areas meet health code and safety standards.
- Maintains a clean and sanitary work station areas and storage areas including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
- Work with team of cooks to do portion prep work for other shifts when needed.
- Assists in food prep assignments during off-peak periods as needed.
- Monitor product freshness and rotate out old product based on a schedule created by the restaurant
- Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
- Attends all scheduled employee meetings and brings suggestions for improvement.
- Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.
Job Skills & Qualifications
Required:
- Must be at least 18 years of age
- A minimum of 1 years of experience in kitchen preparation and cooking.
- Must maintain personal hygiene in accordance to Houston Health Department standards for Food Service Employees.
- Must be able to communicate clearly with managers and kitchen personnel.
- Able to meet physical demands such reach, bend, stoop and frequently lifting up to 50 lbs. as well as standing on your feet for up to 8 hours in a loud and warm temperature environment
Preferred:
- Current food handlers permit
- Culinary school training
Competencies
- Great people skills with a friendly attitude
- Attention to cleanliness and safety
- Sensitivity to Food Allergies/Intolerances
- Teamwork, communicative, attentive
- Motivated, energetic, stress tolerance
- Multi tasking, high awareness and attention to details
- Availability to work nights, weekends, and holidays
Working\Environment Conditions
Physical Demands
Activities
| Amount of Time | ||||
| Activity | None | Up to 1/3 | 1/3 to 2/3 | 2/3 or More |
| Stand | ✓ | |||
| Walk | ✓ | |||
| Sit | ✓ | |||
| Talk or Hear | ✓ | |||
| Use hands to finger, handle or feel | ✓ | |||
| Climb or Balance | ✓ | |||
| Stoop, Kneel, Crouch, Crawl | ✓ | |||
| Reach with hands and arms | ✓ | |||
| Taste or Smell | ✓ | |||
Lifting
The job requires the Prep cook to be able to lift and balance weight of up to 75 pounds.
Noise Level
The work environment may be loud, especially during the busy hours due to kitchen operation, equipment and machinery.
APPLYSupervisor Title – General Manager
Department – FOH
Employment Type – Regular full time \ Regular part time
Primary Purpose of the Position
To ensure that restaurant’s guests have an enjoyable dining experience by providing quality customer service. The bartender fills drink orders either directly from a customer at the bar or through servers who place drink orders for dining room or delivery customers. In addition, the bartender is also responsible for taking orders, serving food and drinks, and removing dinnerware from the bar customers in a timely manner.
Duties and Responsibilities
| Major Duties and Responsibilities | Essential Duty | % of Time |
| Provide excellent customer service | ✓ | 85 |
| Greet and Welcome customers & present menus | ✓ | 30 |
| Answer questions regarding the menu – offer suggestions and recommendations | ✓ | 20 |
| Take food and drinks orders | ✓ | 85 |
| Prepare and serve alcoholic and non-alcoholic drinks in accordance with standard recipes | ✓ | 70 |
| Ensure clean glasses, bar equipment and working areas | ✓ | 100 |
| Comply with all health, safety and hygiene standards and policies | ✓ | 100 |
| Alert guests or restaurant staff about food allergies/intolerance | ✓ | 15 |
| Processing payments – Handling cash, credit, and debit card transactions, ensuring charges are accurate and returning correct change to patrons, balancing the cash register. | ✓ | 15 |
| Collaborate with other restaurant FOH and BOH staff | ✓ | 100 |
| Deal with complaints or problems with a positive attitude | ✓ | 5 |
| Planning and informing customers about new beverages and specials. | ✓ | 5 |
| Get acquainted with daily specials menu | ✓ | 5 |
| Check identification of customers to verify they are of legal drinking age | ✓ | 5 |
| Prevent problems related to customers’ excessive drinking by following the law and established procedures | ✓ | 5 |
| Preform shift opening and closing duties (ie -peel, slice and juice fruit for drinks, restocking, cleaning, setting up and closing the bar) | ✓ | 15 |
Requirements
Experience
In order to work as a bartender at Westville you should have a minimum of 1 year of proven experience as a bartender in a fast paced, dining service restaurant, preferably in New York city.
Competencies
- Fluent in English
- Meets state minimum age to serve alcohol
- Availability to work nights, weekends, and holidays
- Excellent people skills with a friendly attitude
- Patience and customer-oriented approach
- Sociable, polite, courteous
- Attention to cleanliness and safety
- Sensitivity to Food Allergies/Intolerance
- Teamwork, communicative, attentive
- Motivated, energetic, stress tolerance
- Honesty and integrity
- Multi tasking, high awareness and attention to details
- Handle a fast-paced work environment
- Food Menu Knowledge
- Working knowledge of standard drink recipes, spirits, wine and beer, bar equipment, brewing equipment (espresso, drip)
Working\Environment Conditions
Physical Demands
Activities
| Amount of Time | ||||
| Activity | None | Up to 1/3 | 1/3 to 2/3 | 2/3 or More |
| Stand | ✓ | |||
| Walk | ✓ | |||
| Sit | ✓ | |||
| Talk or Hear | ✓ | |||
| Use hands to finger, handle or feel | ✓ | |||
| Climb or Balance | ✓ | |||
| Stoop, Kneel, Crouch, Crawl | ✓ | |||
| Reach with hands and arms | ✓ | |||
| Taste or Smell | ✓ | |||
Lifting
The job requires the bartender to be able to lift and balance food and drinks on a serving tray in weight up to 10 pounds. Handling and stocking supplies, carrying ice, glasses and bar related goods and restocking the bar in weight of up to 25 pounds. In addition, handling beer kegs in weight of up to 165 pounds.
Noise Level
The work environment may be loud, especially during the busy hours due to guests conversations, kitchen and bar operation and electrical machinery.
APPLYSupervisor Title – General Manager
Department – FOH
Employment Type – Regular full time \ Regular part time
Primary Purpose of the Position
To ensure that restaurant’s guests have an enjoyable dining experience by providing quality customer service. The Server’s work is primarily in the front of the business taking orders, serving food and drinks, and removing dinnerware from the table in a timely manner.
Duties and Responsibilities
| Major Duties and Responsibilities | Essential Duty | % of Time |
| Provide excellent customer service | ✓ | 85 |
| Greet and Welcome customers | ✓ | 30 |
| Answer questions regarding the menu – offer suggestions and recommendations | ✓ | 20 |
| Take and serve food and drinks orders | ✓ | 85 |
| Processing Payments | ✓ | 5 |
| Collaborate with other restaurant FOH and BOH staff | ✓ | 100 |
| Deal with complaints or problems with a positive attitude | ✓ | 5 |
| Comply with all health, safety and hygiene standards and policies | ✓ | 100 |
| Alert guests or restaurant staff about food allergies/intolerance | ✓ | 15 |
| Get acquainted with daily specials menu | ✓ | 5 |
| Setting tables | ✓ | 5 |
| Clean tables, dining area and Server’s station | ✓ | 5 |
| Perform shift opening and closing duties (ie – fill S&P shakers, ketchup & mustard bottles etc’, clean menus and check presenters, ensure shift essentials supplies etc’) | ✓ | 15 |
Requirements
Experience
In order to work as a server at Westville you should have a minimum of 1 year of proven experience as a server in a fast paced, dining service restaurant, preferably in New York city.
Competencies
- Fluent in English
- Excellent people skills with a friendly attitude
- Patience and customer-oriented approach
- Sociable, polite, courteous
- Attention to cleanliness and safety
- Sensitivity to Food Allergies/Intolerance
- Teamwork, communicative, attentive
- Motivated, energetic, stress tolerance and
- Multi tasking, high awareness and attention to details
- Menu Knowledge
- Availability to work nights, weekends, and holidays
Working\Environment Conditions
Physical Demands
Activities
| Amount of Time | ||||
| Activity | None | Up to 1/3 | 1/3 to 2/3 | 2/3 or More |
| Stand | ✓ | |||
| Walk | ✓ | |||
| Sit | ✓ | |||
| Talk or Hear | ✓ | |||
| Use hands to finger, handle or feel | ✓ | |||
| Climb or Balance | ✓ | |||
| Stoop, Kneel, Crouch, Crawl | ✓ | |||
| Reach with hands and arms | ✓ | |||
| Taste or Smell | ✓ | |||
Lifting
The job requires the server to be able to lift and balance food and drinks on a serving tray in weight up to 10 pounds. In addition, handling and lifting chairs or tables in weight of up to 25 pounds.
Noise Level
The work environment may be loud, especially during the busy hours due to guests conversations, kitchen and bar operation and electrical machinery.
Supervisor Title – General Manager
Department – FOH
Employment Type – Regular full time \ Regular part time
Primary Purpose of the Position
Receiving and processing new customer orders by phone or through online ordering platform. In addition, respond to inquiries, concerns and requests while providing outstanding customer service through positive and professional interaction on the phone.
Duties and Responsibilities
| Major Duties and Responsibilities | Essential Duty | % of Time |
| Provide excellent customer service | ✓ | 85 |
| Manage large amounts of incoming calls | ✓ | 80 |
| Taking orders by phone | ✓ | 70 |
| Processing online orders | 70 | |
| Answer questions regarding the menu – offer suggestions and recommendations | ✓ | 20 |
| Provide information about our product and services | ||
| Assign processed orders to the drivers | ✓ | 85 |
| Processing Payments | ✓ | 5 |
| Collaborate with other restaurant FOH and BOH staff | ✓ | 100 |
| Deal with complaints or problems with a positive attitude | ✓ | 5 |
| Comply with all health, safety and hygiene standards and policies | ✓ | 100 |
| Alert customers or restaurant staff about food allergies/intolerance | ✓ | 15 |
| Get acquainted with daily specials menu and update online platforms accordingly | ✓ | 5 |
| Perform shift opening and closing duties | ✓ | 15 |
Requirements
Experience
In order to work as a customer representative at Westville you should have a minimum of 1 year of proven experience in any type of customer service.
Competencies
- Fluent in English
- Excellent people skills with a friendly attitude
- Patience and customer-oriented approach
- Sociable, polite, courteous
- Sensitivity to Food Allergies/Intolerance
- Teamwork, communicative, attentive
- Motivated, energetic, stress tolerance and
- Multi tasking, high awareness and attention to details
- Menu Knowledge
- Availability to work nights, weekends, and holidays
Working\Environment Conditions
Physical Demands
Activities
| Amount of Time | ||||
| Activity | None | Up to 1/3 | 1/3 to 2/3 | 2/3 or More |
| Stand | ✓ | |||
| Walk | ✓ | |||
| Sit | ✓ | |||
| Talk or Hear | ✓ | |||
| Use hands to finger, handle or feel | ✓ | |||
| Climb or Balance | ✓ | |||
| Stoop, Kneel, Crouch, Crawl | ✓ | |||
| Reach with hands and arms | ✓ | |||
| Taste or Smell | ✓ | |||
Noise Level
The work environment may be loud, especially during the busy hours due to guests conversations, kitchen and bar operation and electrical machinery.
APPLYSupervisor Title – General Manager
Department – FOH
Employment Type – Regular full time \ Regular part time
Primary Purpose of the Position
To help maintain restaurant operations by setting and clearing tables, running food and beverage to tables during meal service and maintaining a high level of cleanliness within the dining room and bathrooms. Bussers also provide support to servers and contribute to customer service by filling water glasses at the table, supplying new utensils as requested, and answering customer questions.
Duties and Responsibilities
| Major Duties and Responsibilities | Essential Duty | % of Time |
| Provide excellent customer service | ✓ | 85 |
| Prepare dining areas before guests are seated | ✓ | 40 |
| Set tables with silverware, water, condiments, candles, napkins | ✓ | 20 |
| Run and serve food and drinks | ✓ | 85 |
| Clean, sanitize, and reset tables after meals | ✓ | 40 |
| Prepare desserts, coffee and ice water for customers | ✓ | 20 |
| Collaborate with other restaurant FOH and BOH staff | ✓ | 100 |
| Comply with all health, safety and hygiene standards and policies | ✓ | 100 |
| Keep designated service stations clean and well stocked | ✓ | 20 |
| Preform shift opening and closing duties (ie – stocking, cleaning. Sweeping etc’) | ✓ | 15 |
Requirements
Experience
In order to work as a Busser at Westville you should have a minimum of 1 year of proven experience as a Busser in a fast paced, dining service restaurant, preferably in New York city.
Competencies
- Patience and customer-oriented approach
- Sociable, polite, courteous
- Understanding of hygiene and food safety rules
- Sensitivity to Food Allergies/Intolerance
- Teamwork, communicative, attentive
- Motivated, energetic, stress tolerance and
- Multi tasking, high awareness and attention to details
- Physical ability and stamina to carry heavy trays and stand for long hours
- Ability to multitask and remain calm and professional in a fast-paced environment
- Willing to work nights and weekends
Working\Environment Conditions
Physical Demands
Activities
| Amount of Time | ||||
| Activity | None | Up to 1/3 | 1/3 to 2/3 | 2/3 or More |
| Stand | ✓ | |||
| Walk | ✓ | |||
| Sit | ✓ | |||
| Talk or Hear | ✓ | |||
| Use hands to finger, handle or feel | ✓ | |||
| Climb or Balance | ✓ | |||
| Stoop, Kneel, Crouch, Crawl | ✓ | |||
| Reach with hands and arms | ✓ | |||
| Taste or Smell | ✓ | |||
Lifting
The job requires the Busser to be able to lift and balance food and drinks on a serving tray, handling and lifting chairs or tables in weight up to 15 pounds. In addition, lift trash bin or perform other tasks involved lifting of weight up to 50 pounds.
Noise Level
The work environment may be loud, especially during the busy hours due to guests conversations, kitchen and bar operation and electrical machinery.
APPLYSupervisor Title – General Manager
Department – FOH
Employment Type – Regular full time \ Regular part time
Primary Purpose of the Position
To welcome and greet guests, effectively organize and manage the restaurant seating, setting up tables and escorting guests to the dining and bar areas. In addition, the host is responsible to manage the restaurant’s waiting list and reservations.
Duties and Responsibilities
| Major Duties and Responsibilities | Essential Duty | % of Time |
| Provide excellent customer service | ✓ | 85 |
| Greet customers upon their arrival and departure | ✓ | 85 |
| Maintain a clean reception area | 100 | |
| Coordinate with FOH staff about available seating options | 30 | |
| Manage reservations | 85 | |
| Maintain the restaurant’s waiting list | 85 | |
| Plan a strategy for ideal seating based on reservations and waiting list | 30 | |
| Tend to special Guest needs and requests | 5 | |
| providing accurate wait times | ✓ | 80 |
| Set up tables with menus and silverware | ✓ | 85 |
| Escort guests to their seats | 50 | |
| Processing Payments | ✓ | 5 |
| Collaborate with other restaurant FOH and BOH staff | ✓ | 100 |
| Deal with complaints or problems with a positive attitude | ✓ | 5 |
| Comply with all health, safety and hygiene standards and policies | ✓ | 100 |
| Perform shift opening and closing duties | ✓ | 15 |
Requirements
Experience
In order to work as a Host at Westville you should have a minimum of 1 year of proven experience as a Host in a fast paced, dining service restaurant, preferably in New York city.
Competencies
- Fluent in English
- Excellent people skills with a friendly attitude
- Patience and customer-oriented approach
- Sociable, polite, courteous
- Attention to cleanliness and safety
- Teamwork, communicative, attentive
- Motivated, energetic, stress tolerance and
- Multi tasking, high awareness and attention to details
- Availability to work nights, weekends, and holidays
Working\Environment Conditions
Physical Demands
Activities
| Amount of Time | ||||
| Activity | None | Up to 1/3 | 1/3 to 2/3 | 2/3 or More |
| Stand | ✓ | |||
| Walk | ✓ | |||
| Sit | ✓ | |||
| Talk or Hear | ✓ | |||
| Use hands to finger, handle or feel | ✓ | |||
| Climb or Balance | ✓ | |||
| Stoop, Kneel, Crouch, Crawl | ✓ | |||
| Reach with hands and arms | ✓ | |||
| Taste or Smell | ✓ | |||
Lifting
The job requires the Host to be able to lift weight of up to 15 pounds.
Noise Level
The work environment may be loud, especially during the busy hours due to guests conversations, kitchen and bar operation and electrical machinery.
APPLY