Boh

Le Mari , A brand-new restaurant on Newbury Street is opening very shortly and we are looking for the following to join our team :

Servers

Bartenders

Hosts

Busser / Food Runner

Dishwashers

Line Cooks

SERVER :

A server’s duties and responsibilities include :

• Communicating between guests and kitchen staff
• Knowledge about the restaurant’s menu
• Knowing and adhering to food safety standards
• Multitasking and anticipating guests’ needs
• Accommodating special requests from guests
• Taking orders for meals and beverages
• Adhering to standards of service set by management

A good server is attentive, patient, and works well as part of a team. Servers must be able to multitask to accommodate the needs of several parties of guests at the same time.

They also need to have a good memory and be knowledgeable about the restaurant’s menu.

2 years serving experience required.

BARTENDER :

The textbook bartender’s job description is the person in charge of the bar. A strong work ethic is required. They are the ones who mix drinks, serve customers, and collect payment.

An enthusiastic bartender is quick with a pour and can provide guests with a top-notch drinking experience that we are famous for.

Bartenders will have an extensive cocktail, beer, and wine knowledge and make sure our guests feel valued and well taken care of.

A bartender’s duties and responsibilities include :

• Prepare alcoholic and non-alcoholic beverages for bar and restaurant guests
• Interact with customers, take orders, and serve drinks and snacks
• Extensive knowledge of beer, wine, and cocktails
• Evaluate customer’s needs and make recommendations
• Provide excellent customer service
• Mix ingredients to prepare cocktails
• Check customers’ identification and confirm it meets the legal drinking age
• Have good time management skills to know when it is time to replenish anything during service
• Comply with all food and beverage regulations

2 years bartending experience required.

Additional requirements : Able to walk or stand for long periods of time.

HOST

A passion for customer service and strong communication and organizational skills are required. Hosts are the first impression of a restaurant that will help provide a pleasant and smooth dining experience for our guests.

A host’s duties and responsibilities include :

• Greet all guests and treat them with excellent hospitality
• Provide clear and accurate wait time
• Guide customers to their tables and provide menus
• Willingness to learn computerized reservation and table management system
• Initiate and maintain wait lists
• Manage reservations
• Coordinate with waitstaff about available seating
• Cater to guests who require special attention (e.g., the elderly or children)
• Answer incoming calls and address customer questions

Additional requirements : Familiarization with SevenRooms reservation system (preferred, not required), as well as being able to walk or stand for long periods of time.

BUSSER / FOOD RUNNER :

Works well in a team-oriented, fast-paced environment. Provides support to waitstaff, along with the bar, and setting up dining areas to the high standards of quality our restaurant is known for.

Attention to detail, a thorough approach to cleaning, prioritizing running food and strong organizational skills are essential.

Ensures our daily operations run smoothly and our guests have a pleasant dining experience.

Duties :

• Knowledge of preparation and ingredients in all dishes being prepared
• Ability to communicate vital information upon request
• Communicate with all staff members regarding what is going on in the restaurant
• Deliver food to customers in a timely and efficient manner
• Clear and bus tables
• Maintain the appearance and cleanliness of all areas of the restaurant
• Set tables with all tableware, plates, glassware, linens, and decorations, such as candles or flowers
• Serve and replenish water and respond to requests from customers as needed
• Remove dirty utensils and replenish them as needed throughout the meal
• Clean all table surfaces in a timely manner to ensure a safe and sanitary environment
• Stock serving stations with napkins, utensils, trays, condiments, salt, and pepper containers
• Assist dishwashers with scraping, stacking, or loading dishes into the dishwasher
• Maintain health and safety regulations in the dining room and kitchen
• Perform closing activities such as cleaning chairs and tables, stacking chairs, mopping, and preparing stations for the morning shift

LINE COOK :

• Apply knowledge of cooking and kitchen equipment, knife handling, and safety.
• Work with prep team to complete daily projects
• Prepare a variety of meats, seafood, poultry, and vegetables
• Maintain a clean work environment
• Take direction from Exec’s and Sous
• Wipe down and set up the line for service
• Ensure that food comes out in a timely manner and is properly executed.
• Portioning food products
• Store, rotate, and discard all food products properly
• Cleaning the kitchen after service
• Helping dishwashers finish up by putting clean dishes away
• Checking out with chef before clocking out

DISHWASHER

• Rinse and scrape all used dishware and cookware
• Load and unload the dishwashing machine
• Wash items by hand (large pots, delicate glassware, cutting boards, etc.)
• Collecting used kitchenware from the line
• Store clean dishes, glasses, and equipment properly
• Monitor sanitizer and detergent levels to notify chef when we need more
• Organizing cleaning supplies
• Maintain dishwashing machine and ensure it is functioning properly
• Report any necessary maintenance needs to chef
• Take out trash regularly throughout service
• Clean dishpit and mop floors after service
• Adhere to all hygiene, cleanliness, and safety requirements
• Remove garbage promptly
• Clean and sanitize sinks and other kitchen areas

PREP COOK

Prep cook duties :

• Setting up and sanitizing work stations
• Measuring ingredients of recipes to ensure consistency in dishes.
• Enduring all prepared and processed items are properly stored and labeled with date and initials
• Monitor fridge temperatures in log
• Assist sous chef in checking in and putting away orders.
• Gather invoices and putting them in the invoice folder for chef to collect.
• Clean station before you leave so line cooks can start service with a clean work space
• Kitchen maintenance
• Organize food storage
• Check out with Chef before leaving in case they have additional tasks that may have not been on the prep list.
• Take out the trash

Additional requirements for all positions : Willingness to work in shifts and during evenings and weekends.

Last updated : 2024-05-15