Host

The Host or Hostess’s basic function is to welcome, greet and seat guests in a gracious, accommodating, and professional manner, ensuring 100% guest satisfaction. The level of service must be consistent with established “Wolfgang Puck Fine Dining Group” standards. The position also requires the employee to provide guests with accurate information regarding the restaurant and its operations. The essential hospitality standards must be used at all times: enthusiastically recognize guest per the Wolfgang Puck Fine Dining Group standards, eye contact, smile, speak first, engage in polite conversation, and use the guest’s last name.

Busser/Food Runner

The Food Runner is responsible for assisting the Kitchen and Food Servers with food service, proper set-up and maintenance of functioning spaces, as well as serving guests and keeping the side stations clean and well stocked.

Expeditor/Back Server

The Barback will provide friendly and excellent service to every guest as well as keep the beverage area clean and stocked at all times.

Essential Job Functions:

• Responsible for ensuring a consistent flow of services to guest and cocktail servers by assisting bartender with their job functions
• Maintains and cleans bar counter and equipment in accordance with health department standards
• Maintains par stock levels of all beverages
• Stocks server wells in accordance to specifications with all products and supplies required
• Collects all excess glasses from the bar and restocks them in their appropriate outlets in accordance to specifications, along with retrieving bar glassware from dish areas
• Responsible for organization of all beverage storage area
• Re-stock ice when needed
• Performs other job-related duties as assigned

Server/Bartender

The Front Server provides friendly, responsive service to create an exceptional dining experience for all our guests. The Front Server must be engaged and provide prompt, courteous, and efficient food and beverage service where attention to detail is key. As the primary point of contact for guest interactions in the dining room, the Front Server is responsible for selling and serving food and beverages using their knowledge, hospitality, and service skills

The Bartender will be responsible to prepare, serve and be able to mix and match ingredients to create classic and innovative drinks in accordance with guests’ needs and expectations. The primary purpose of the Bartender is to provide friendly, attentive and timely service to create an exceptional experience for all of our guests.

Floor Manager

The Supervisor handles supervision of restaurant operation, including adherence to health regulations. Supervises assigned staff to ensure achievement of overall financial results, guest satisfaction, and positive employee relations. Works with management to drive revenue, maximize profit, and ensure quality.

Front of House Manager

The Front of House Manager supervises daily restaurant operations and ensure efficient operation as well as maintain high production, productivity, profitability and the established “Wolfgang Puck Fine Dining Group” standards in every aspect, while striving to continually improve guest satisfaction and maximize results in areas of responsibility

Assistant General Manager

The Assistant General Manager is responsible for managing the daily operation of the restaurant, including the selection, development and performance management of employees while meeting and exceeding sales and profitability and providing overall leadership and direct supervision for operations.

General Manager

The General Manager oversees all aspects of restaurant operations, ensuring exceptional guest experiences, financial success, and adherence to Wolfgang Puck Fine Dining Group standards. This role involves managing staff performance, maintaining positive employee relations, driving revenue growth, and upholding quality standards. The General Manager collaborates with leadership to achieve operational goals, ensures compliance with health and safety regulations, and fosters a culture of excellence and continuous improvement.

Multi-Unit Manager

Reports a log of all job related activities on a weekly basis to the Senior Operations Manager. They are responsible for conducting restaurant inspections of company owned and franchise/licensed points of distribution. They are to maintain and report QA and mystery shopper evaluations through monthly follow up with a timely submittal of Coyle action plans. They are responsible for restaurant training of managers and frontline employees on an as needed basis. They are responsible for helping units in their region to achieve revenue budget and obtain mystery shop reports over 90%. They are to assist with culinary and menu development of all locations and to hold each location responsible to Wolfgang Puck brand and policy.