Become An Hourly Team Member

Restaurant Server

Restaurant Server Photo

Become A Restaurant Server

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SUMMARY

The Servers role is to provide "Guest First" service at all times. This includes friendly and timely interaction with Guests and Team Members, suggestive selling, answering questions, taking and delivering the Guests' order, cooperative service, and following up to ensure each Guest receives their correct food and/or drink order. Every Guest is made to feel welcome at all times.

ESSENTIAL DUTIES AND RESPONSIBILITIES

  • Welcomes and greets the Guests following established service guidelines.
  • Answers questions and makes recommendations about our food, beverages, features, and other restaurant functions and services.
  • Clearly understands correct procedures in serving Guests with allergens.
  • Takes food and beverage orders from Guests, repeating order for Guest confirmation.
  • Correctly enters orders in our point-of-sale system following established ringing guidelines.
  • Follows alcohol awareness procedures to prevent Guest intoxication; notifies Manager of any questions.
  • Delivers food and beverages to Guests.
  • Prepares final bill, presents check to Guest, accepts payment, and processes credit card charges.
  • Follows established cash handling procedures.
  • Performs side work at the start, throughout, and end of each shift as required.
  • Performs all duties and responsibilities according to the Company's written Employment Guidelines.
  • May be assigned additional tasks in support of the business.

QUALIFICATIONS/SKILLS

  • Ability to communicate clearly and concisely with Team Members, Managers, and Guests.
  • Possess basic math skills and have the ability to handle money and a point of sale system.
  • Must have a working knowledge of dining room and service procedures and functions.
  • Ability to manager his or her own work flow and resolve questions and problems with supervisor.
  • Ability to stand and/or walk throughout the entire shift and work in a restaurant environment.
  • Ability to lift up to 50 lbs.
  • Regularly required to stand and walk for long periods of time.

EDUCATIONAL/EXPERIENCE REQUIREMENTS

  • At least six months of related experience preferred
  • High school diploma or general equivalency diploma (GED) preferred
  • Alcohol certification required or ability to obtain one
  • Food handler’s certification required or ability to obtain one

PHYSICAL DEMANDS

  • The physical demands described are representative of those that must be met by a Team Member to successfully perform the essential functions of this job.
  • While performing the duties of this job, the Team Member will be regularly required to stand, walk, use hands/fingers, to handle or feel; reach with hands and arms; climb or balance; and talk or hear.
  • The Team Member will be occasionally required to stoop, kneel, crouch or crawl, and taste or smell.
  • Team Member must occasionally lift and/or move up to 50 pounds and frequently lift and/or move up to 10 pounds.
  • Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision and depth perception.

Restaurant Host

Restaurant Host Photo

Become A Restaurant Host

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SUMMARY

The Host's role is to provide "Guest First" service at all times. This includes friendly and timely interaction with Guests and Team Members, welcoming Guests, seating Guests, answering questions, supporting the busser team, following up to ensure each Guests’ needs are satisfied in a friendly manner, and encouraging Guests to return.

ESSENTIAL DUTIES AND RESPONSIBILITIES

  • Welcomes and greets the Guests following established service guidelines.
  • Give first time Guests a restaurant tour.
  • Adhere to timing standards for products and service.
  • Must know all food, liquor, beer and wine offered.
  • Apply positive suggestive sales approaches to guide Guests on making food and beverage choices.
  • Assist with keeping the restaurant spotlessly clean, safe, and sanitary.
  • Ensure complete Guest satisfaction before Guests leave and inform a manager if not.
  • Accurately quote wait times.
  • Assist other Team Members whenever possible.
  • Maintain spotlessly clean menus and promotional materials.
  • Complete the daily and weekly cleaning duties.
  • Assist with pre-bussing tables.
  • Operate POS terminals.
  • Takes and accurately processes to-go and catering orders.
  • Ready and willing to assist fellow Team Members in meeting Guest needs
  • Answers questions and makes recommendations about our food, beverages, features, and other restaurant functions and services
  • Clearly understands and follows correct process in serving Guests with allergens
  • Performs all duties and responsibilities according to the Company’s written Employment Guidelines, including Performance Expectations and Dress/Style/Grooming Guidelines
  • May be assigned additional tasks in support of the business

QUALIFICATIONS/SKILLS

  • Ability to communicate clearly and concisely with Guests, other Team Members, and Managers in the predominant language(s) of our guests
  • Possess basic math skills and have the ability to handle money and operate a point of sale system
  • Must have a working knowledge of dining room and service procedures and functions
  • Ability to manage his or her own work flow and resolve questions and problems with supervisor

EDUCATIONAL/EXPERIENCE REQUIREMENTS

  • High school diploma or general equivalency diploma (GED) preferred
  • Alcohol certification required or ability to obtain one
  • Food handler's certification required or ability to obtain one

PHYSICAL DEMANDS

  • The physical demands described are representative of those that must be met by a Team Member to successfully perform the essential functions of this job.
  • While performing the duties of this job, the Team Member will be regularly required to stand, walk, use hands/fingers, to handle or feel; reach with hands and arms; climb or balance; and talk or hear.
  • The Team Member will be occasionally required to stoop, kneel, crouch or crawl, and taste or smell.
  • Team Member must occasionally lift and/or move up to 50 pounds and frequently lift and/or move up to 10 pounds.
  • Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision and depth perception.

Restaurant Busser

Restaurant Busser Photo

Become A Restaurant Busser

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SUMMARY

The Busser's role is to provide a "Guest First" service at all times. The Busser will clean and prepare tables for guests. Maintain the Back of House and Front of House appearance. This includes general upkeep and cleaning both in Back of House and Front of House.

ESSENTIAL DUTIES AND RESPONSIBILITIES

  • Assist Team Members in creating a personalized experience for every Guest, on every shift.
  • Clean and reset tables and/or the bar top once Guests have left.
  • Pre-bus tables as necessary.
  • Communicate with Hosts regarding open tables and tables that are about to turn over.
  • Ensure proper table and station appearance.
  • Ensure floors and chairs surrounding tables and/or the bar are clean and free of debris.
  • Stock and maintain clean glassware, silverware, and dishware.
  • Ensure the bar is clean and assist Bar-Experts with making sure it is appropriately stocked.
  • Remove trash and garbage to dumpster area.
  • Clean and restock restrooms.
  • Ensure exterior cleanliness.
  • Assist Team Members when needed.

QUALIFICATIONS/SKILLS

  • Prior experience bussing tables in a full service restaurant is preferred.
  • High school diploma or general equivalency diploma (GED) preferred.
  • Ability to communicate clearly and concisely with Team Members, Managers, and Guests.
  • Ability to manage his or her own work flow and resolve questions and problems with supervisor.
  • Ability to stand and/or walk throughout the entire shift and work in a restaurant environment.
  • Ability to lift up to 50 lbs.
  • May be exposed to wet and/or humid conditions, moving mechanical parts and outside weather conditions.

PHYSICAL DEMANDS

  • The physical demands described are representative of those that must be met by a Team Member to successfully perform the essential functions of this job.
  • While performing the duties of this job, the Team Member will be regularly required to stand, walk, use hands/fingers, to handle or feel; reach with hands and arms; climb or balance; and talk or hear.
  • The Team Member will be occasionally required to stoop, kneel, crouch or crawl, and taste or smell.
  • Team Member must occasionally lift and/or move up to 50 pounds and frequently lift and/or move up to 10 pounds.
  • Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision and depth perception.

Restaurant Bartender

Restaurant Bartender Photo

Become A Restaurant Bartender

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SUMMARY

The Bartender's role is to provide "Guest First" service at all times. This includes friendly and timely interaction with Guests and Team Members, mixing and serving alcoholic and non-alcoholic drinks, suggestive selling, answering questions, taking and delivering the Guests' order, cooperative service, and following up to ensure each Guest receives their correct food and/or drink order. Every Guest is made to feel welcome at all times.

ESSENTIAL DUTIES AND RESPONSIBILITIES

  • Welcomes and greets Guests following established service guidelines
  • Ready and willing to assist fellow Team Members in meeting Guest needs
  • Answers questions and makes recommendations about our food, beverages, features, and other restaurant functions and services
  • Clearly understands correct process in serving Guests with allergens
  • Takes food and beverage orders from Guests, repeating order for confirmation
  • Correctly enters the order in our point-of-sale systems following guidelines
  • Prepares cocktails and other bar beverages according to company recipes, stays current with new and revised beverage recipes
  • Follows alcohol awareness procedures to prevent Guest intoxication; notifies Manager on Duty with any questions surrounding alcohol service to Guests
  • Delivers food and beverages to Guests
  • Prepares final bill, presents check to Guest, accepts payment, and processes credit card charges. Follows established cash handling procedures.
  • Performs side work at the start, throughout, and end of each shift as required
  • Performs all duties and responsibilities according to the Company's written Employment Guidelines, including Performance Expectations and Dress/Style/Grooming Guidelines
  • May be assigned additional tasks in support of the business

QUALIFICATIONS/SKILLS

  • Ability to communicate clearly and concisely with Team Member and Manager and in and understand the predominant language(s) of our guests
  • Possess basic math skills and have the ability to handle money and operate a point of sale system
  • Must have a working knowledge of dining room and service procedures and functions
  • Ability to manage his or her own work flow and resolve questions and problems with supervisor

Educational/Experience Requirements

  • At least six months of related experience preferred
  • High school diploma or general equivalency diploma (GED) preferred
  • Alcohol certification required or ability to obtain one
  • Food handler's certification required or ability to obtain one

PHYSICAL DEMANDS

  • The physical demands described are representative of those that must be met by a Team Member to successfully perform the essential functions of this job.
  • While performing the duties of this job, the Team Member will be regularly required to stand, walk, use hands/fingers, to handle or feel; reach with hands and arms; climb or balance; and talk or hear.
  • The Team Member will be occasionally required to stoop, kneel, crouch or crawl, and taste or smell.
  • Team Member must occasionally lift and/or move up to 50 pounds and frequently lift and/or move up to 10 pounds.
  • Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision and depth perception.

Restaurant Line Chef

Restaurant Line Chef Photo

Become A Restaurant Line Chef

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SUMMARY

The Line Chef's role is to provide a "Guest First" service at all times, making the Guest the heart and passion of all they do. This includes friendly and timely interaction with Guests and Team Members, ensuring correct recipe and cooking procedures for all dishes, maintaining ticket time for appropriate day part, and following up to ensure each Guest receive their correct food order.

ESSENTIAL DUTIES AND RESPONSIBILITIES

  • Prepare menu items according to company recipes, FATT (Flavor, Appearance, Temperature, and Texture) criteria, cooking procedures, food safety and sanitation procedures, and plate presentation ensuring proper execution of dishes resulting in high quality and consistency.
  • Ready and willing to assist fellow Team Members in meeting Guest needs.
  • Clearly understands correct procedures in serving Guests with allergens.
  • Communicates ticket times and potential problems with the Expeditor, Manager, and other Line chefs as necessary.
  • Performs Stations Readiness Assessments (prep work and station duties) at the start, throughout, and end of each shift as required.
  • Keeps immediate supervisor promptly and fully informed of all food quality and Guest service issues. Takes prompt corrective action as appropriate.
  • May be assigned additional tasks in support of the business.

PHYSICAL DEMANDS

  • The physical demands described are representative of those that must be met by a Team Member to successfully perform the essential functions of this job.
  • While performing the duties of this job, the Team Member will be regularly required to stand, walk, use hands/fingers, to handle or feel; reach with hands and arms; climb or balance; and talk or hear.
  • The Team Member will be occasionally required to stoop, kneel, crouch or crawl, and taste or smell.
  • Team Member must occasionally lift and/or move up to 50 pounds and frequently lift and/or move up to 10 pounds.
  • Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision and depth perception.

QUALIFICATIONS/SKILLS

  • Minimum of 6 months related experience.
  • Exceptionally strong Guest focus mentality, with the ability to provide an exceptional dining experience for each Guest.
  • Culinary school or previous culinary management experience a plus.
  • Must be able to work in a fast-paced, multi-tasking, hands-on environment.
  • Communicate clearly and concisely with Team Members, Managers, and Guests.
  • Add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals.
  • Understand written recipes, procedures, prep lists, and other related work notes.
  • Manage personal work flow under time pressure and resolve questions and problems with supervisor.
  • Ability to stand and/or walk throughout the entire shift and work in a restaurant environment.
  • Subject to cleaning chemicals, heat, moisture, steam, humidity, open flames, cooking odors, refrigeration/freezer temperatures, loud noise and occasional wet floors.
  • Will work around knives, power equipment and cooking equipment.
  • Ability to lift up to 50 lbs.

EDUCATIONAL/EXPERIENCE REQUIREMENTS

  • High school diploma or general equivalency diploma (GED).
  • Food handler's certification required.

Restaurant Dishwasher

Restaurant Dishwasher Photo

Become A Restaurant Dishwasher

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SUMMARY

The Dishwasher's role is to provide "Guest First" service to their internal guests. The dishwasher works as part of the Macaroni Grill team to maintain kitchen work areas, equipment, plates and utensils in a clean, sanitary and orderly condition. The dishwasher may sometimes assist in food preparation procedures.

ESSENTIAL DUTIES AND RESPONSIBILITIES

  • Scrapes and pre-rinses food from dirty dishes and places them in dish washing machine.
  • Washes pots, pans and trays by hand and/or machine.
  • Removes trash and garbage to dumpster area.
  • Washes work area tables, walls, refrigerator equipment, cooking equipment and floors.
  • Cleans garbage cans and trash receptacles.
  • Assembles, maintains and breaks down dish machine.
  • Assist team members when needed.

QUALIFICATIONS/SKILLS

  • Transports cases up to 50 pounds up to 20 times per day.
  • Ability to place plates, utensils, pans and cases on both high and low shelves.
  • Works indoors (90%*), outdoors (10%*).
  • Works frequently in a hot and damp environment.
  • Able to respond in emergency situations to avoid imminent danger to self and others.
  • Reading, writing, and verbal communication skills required.

PHYSICAL DEMANDS

  • The physical demands described are representative of those that must be met by a Team Member to successfully perform the essential functions of this job.
  • While performing the duties of this job, the Team Member will be regularly required to stand, walk, use hands/fingers, to handle or feel; reach with hands and arms; climb or balance; and talk or hear.
  • The Team Member will be occasionally required to stoop, kneel, crouch or crawl, and taste or smell.
  • Team Member must occasionally lift and/or move up to 50 pounds and frequently lift and/or move up to 10 pounds.
  • Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision and depth perception.

Expo / Coordinator / Quality Assurance

Expo / Coordinator / Quality Assurance Photo

Become A Expo / Coordinator / Quality Assurance

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SUMMARY

The Expo/Coordinator/QA's role is to provide "Guest First" service at all times, making the Guest the heart and passion of all they do. This includes Friendly and timely interaction with Guests and Team Members, confirming that orders are prepared and garnished properly before being delivered to the table. Ensures meals are delivered to the Guest according to time standards at the appropriate hot or cold temperature, and follows up to confirm each Guest receives their correct food order.

Key Performance Elements/Essential Functions

  • Reads and properly calls tickets to ensure that ticket time standards are met for the appropriate day part.
  • Ensures menu items are prepared according to company recipes, cooking procedures, good safety and sanitation procedures, and plate presentation ensuring proper execution of dishes resulting in a high quality and consistent product.
  • Ready and willing to assist fellow Team Members in meeting Guest needs.
  • Clearly understands correct procedures in preparing food for Guests with allergens.
  • Communicates ticket times and potential problems with the Managers, Line Chefs, Servers, and other Team Members as necessary.
  • Performs prep work and station duties ant the start, throughout, and end of each shift as required.
  • Maintains cleanliness and sanitation throughout the shift. Always adheres to company food handling, safety, and sanitation procedures.
  • Maintains calm and effective communication with the Managers, Back-of-the-House (BOH), and Front-of-the-House (FOH) Team Members.
  • Performs all duties and responsibilities according to the Company's written Employment Guidelines, including Performance Expectations and Dress/Grooming Guidelines.
  • Keeps immediate supervisor promptly and fully informed of all food quality and Guest service issues. Takes prompt corrective action as appropriate.
  • Treats all Guests, Team Members, and Managers with the greatest degree of respect and courtesy. Maintains a friendly and cooperative attitude while at work. Portrays a favorable image of Romano's Macaroni Grill at all times.
  • Performs related tasks as assigned by Restaurant Management.

Education/Training/Work Experience

  • 6 months to 2 years related experience preferred.
  • High school diploma or general equivalency diploma (GED) a plus, or an equivalent combination of education and experience.
  • Food Handler's Certificate as required.

Knowledge/Skills/Abilities

  • Ability to communicate clearly and concisely with Team Members and Managers and understand the predominant language(s) of our Guests.
  • Ability to read and understand written recipes, procedures, prep lists, and other related work notes.
  • Ability to add, subtract, multiply and divide in all unites of measure, using whole numbers, common fractions and decimals.
  • Ability to manage his or her own work flow under time pressure, and resolve questions and problems with Team Members and supervisor.
  • Strong operational skills in organization, sanitation, and food safety.
  • Proficient in Culinary skillets for all kitchen functions including but not limited to knife skills, cooking skills, and quality assurance.
  • Clearly communicates with Managers and Team Members to ensure Guest satisfaction.

Physical Requirements

  • Ability to stand and/or walk throughout the entire shift and work in a restaurant environment.
  • Ability to lift and carry up to 50 lbs. on a frequent basis, placing these items on various heights of shelves and in walk-in refrigeration/freezer.
  • While performing the duties, the Expo/QA position is regularly required to stand and walk, talk and hear in person, uses hands repetitively to grip and hold plates, bowls, pans and utensils for extended periods of time, uses hands to finger, handle, feel or operate restaurant equipment, reach with hands and arms, bend, kneel, crouch and climb.
  • Subject to cleaning chemicals, heat, moisture, steam, humidity, open flame, cooking odors, refrigeration/freezer temperatures, loud noises, and occasional wet floors. Also subject to knives, power equipment and cooking equipment, some of which are designated as hazardous.