Front of House Team

Best Pizza & Brew Team Member

We are looking for people to join the Best Pizza & Brew team! If you enjoy providing great customer service in a cool environment and love pizza - we want to meet you! We offer competitive pay, employee discounts, and a great team environment.

About the Role

Under the direction of the General Manager (GM) and Shift Leads, the Front of House team work together to ensure that each guest to Best Pizza and Brew receive outstanding service and have a great experience at the restaurant. Employees will execute the key tasks for the given position assignment they have for the shift and will help their teammates in other assignments as needed. Successful employees place a priority on providing great customer service, are proactive in carrying out duties to Best Pizza & Brew standards and are team players.

Front of House Team Member

The Front of House Team Member employees work as part of the Best Pizza & Brew team to ensure great guest experiences and delivered to every person served by fulfilling duties associated with the assigned role during the shift. Roles include:

• Busser
• Food Runner
• Cashier
• Expediter (EXPO)
• Bartender
• Server
• Delivery Driver
• Shift Lead

Essential Duties

Below is a listing of key duties that Front of House Team Members will perform throughout their shift, regardless of assigned role.

• Clean and reset tables in the dining area. Includes clearing tables of all used dishes and glasses, sanitizing tables and chairs, and ensuring tables and chairs are neat and presentable.
• Pre-Bus: proactively and efficiently removing items the guests are done with. This is done by asking if you can clear items from the table. Ensure you follow best practices such as avoiding reaching across a guest's face or stacking too many dishes.
• Monitor Bus Stations: placing dirty dishes in the appropriate bins and taking them back to the dish washing area before they are full. Ensure towels for wiping tables are changes out to keep them fresh.
• Sweeping the dining area to make sure floors are clean and free of trash and debris. Ensure trash cans are clean and that trash is taken out before they get full.
• Be alert of any accidents or spills and promptly clean them up following proper procedures (e.g. marking of spills, using appropriate equipment to clear glass, etc.).
• Pick up guest orders from the food window, verifying the correct items with the Expo. Take items to the guest and be sure to identify the items you are giving them to the guest.
• Pulling numbers from the table when the order is completed.
• Check with the bar for any drinks that can be take to the guest at their table.
• Be alert while on the floor to identify guests who are missing items and communicate needs with the Expo and Shift Lead. Communicate any additional guest orders to the Server.
• Help with pre-bussing and bring out items the guest may need (e.g. napkins, silverware, condiments, etc.).
• When not actively running food, assist team with other items. These include, but are not limited to: restocking expo line, drink stations, assist cashier with sodas, help bus tables, refill guest drinks, etc.
• Acknowledge ALL guests entering and exiting the restaurant with genuine greetings, salutations, and thank you.
• Take accurate food and drink orders following company standards. Emphasis on getting know regulars and ensuring new guests get an explanation on our service style (table service, drink pick up, etc.).
• Ensure to share specials with guests and offer suggestions to enhance their experience.
• Take accurate pick-up/delivery orders following company standards. For delivery orders we confirm they are in our service area and confirm their contact information.
• Ensure all orders are properly entered into the POS system and payments are processed correctly. Cashiers should be able properly handle cash and count back change to the customer.
• When not taking orders, assist with keeping the restaurant running smoothly by helping with things such as restocking the cashier and drink stations, wipe down surfaces, preparing to-go orders, etc.

All employees are expected to follow proper cleaning and handwashing standards. Additional duties and projects, such as deep cleaning tasks, will be assigned as needed.

Requirements

• Possess a service-oriented mindset: outstanding customer service skills, effective interpersonal skills, and have a desire to help others.
• Previous experience working in the hospitality and service industry is a plus.
• Clear and effective communication skills, both written and verbal.
• Ability to stay organized, prioritize work, and ensure timely task completion in a busy, fast paced, and often changing environment.
• Be willing and able to help the team to support the delivery of a top-notch guest experience.
• Possess and maintain all appropriate certifications: Food Handlers Card & RBS Certification.
• Delivery Drivers: possess and maintain an active driver license.
• Weekend, evening, and holiday availability is a must for this position.

Working Environment

The primary working environment is a busy restaurant setting. Employees in this environment will be exposed to many types of hazards including but not limited to heavy objects, cooking equipment, wet surfaces, hot surfaces, and crowded spaces. Employees working in hazardous areas are required to comply with all applicable safety provisions.

Additional Information

• This is a part-time position.
• A current Food Handler Card is required for all staff. If one is not available upon hire, the employee will be given 30 days to secure and present the card. Visit the San Diego Food Handler Program Site for more information and a list of options to obtain a card.
• RBS Certification Required for All Front of House Team Members. Visit the RBS Portal to register and sign up and complete training. Certification must be completed within the first 60 days of employment.
• Restaurant hours: 11am - 9pm, Sunday - Thursday. 10am - 10pm, Fridays and Saturdays.
• Front of House Team employees are eligible to participate in the restaurant tip-pool after their training period ends.