Cattle Baron jobs - 19 jobs

Greet and seat guests Communicate features to customers Answer telephone Take reservations/ Take out orders Seat customers Clear/Clean/ Set tables Move tables and chairs Assist in taking out food, re-filling beverages, etc. Maintain cleanliness of foyer, hostess area, waiting area, and applicable restrooms. Physical functions: Bend, clean, clear, control, gather, guide, handle, hear, hold, insert, lift, maintain, mark, place, pour, print, pull, push, speak, write. Mental functions: Advise, calculate, coordinate, detect, estimate, evaluate, instruct, observe, organize, plan, read, record, select, solicit, supervise, verify METHODS, TECHNIQUES, PROCEDURES: Verbally greet guests when they enter the restaurant. Verbally and physically direct guests to the seating or waiting area. Verbally instruct servers on special needs of guests (IE: Birthday, in a hurry, etc.) Write names on a wait list, write down reservations and take out orders. By counting, calculate length of wait. Coordinate seating with guests placed on wait list, and guests with reservations. Move about the restaurant observing phases of dining, clearing/ cleaning tables, pouring liquids, taking out food. Carry soiled dishes/dish tubs to dish area. Use a carpet sweeper for floors. Gather menus, clean menus, insert new menus into covers. Carry and set up high chairs/ booster chairs. Interact closely with all members of the staff and public. Pickup debris from floors. Polish brass fixtures, glass, wood- glass doors reaching up to 7 feet, ladder provided. Replace paper products in applicable restrooms. OUTPUT: Greet guests within 30 seconds. Write information immediately and legibly. Calculate wait immediately. Clear/clean tables within 40 seconds of guest's departure. Walk through Dining Room every 1-3 minutes. All of the host/ hostess duties require immediate attention. The greeting, seating, assisting the servers to assure proper service levels, and coordinating the seating of guests are all expected output. Failure to perform these functions may result in suspension or termination. EQUIPMENT, AIDS, TOOL MATERIALS: Varying work surfaces, pens, computers, various chemicals, trays, telephone, WORKING CONDITIONS: Possible wet floors. Temperatures, heated in winter, cooled in summer. Transitional areas from carpet to tile, raised areas i.e. steps and in some areas - ramps. Medium noise level. Walk-in cooler temperatures 32 degrees, freezer 0 degrees Standing for 5-8 hours per shift. Possibility of cuts, bruises, scrapes, burns, slips/fall Good ventilation. SUPERVISION CONTROL: Workers are responsible for all assigned work in the area. Report to the General Manager, Assistant Manager, Kitchen Manager, Corporate Management, Owner.

Ware washing - china, silverware, pots & pans. Ware/silverware stacking/ sorting and distribution Trash disposal Sweeping and mopping Removal and cleaning of floor mats Parking lot upkeep Physical functions: Adjust, bend, clean, clear, close, control, handle, hear, hold, lift, load, maintain, pull, push, remove, scrape, separate, sort, speak, transport, turn, unload. Mental functions: Compare, coordinate, detect, inspect, measure, observe, organize, read, sort. METHODS, TECHNIQUES, PROCEDURES: Remove dishes/glasses from bus tubs/dish drop area and place in appropriate racks for washing. Pre-rinse all china. Follow proper racking procedures. Sort and pre-rinse all silverware. Follow proper racking procedures. Clean pots/pans, grates, other items and/or equipment from cooks' line. Transport china, glasses & silverware, food preparation utensils and pots/pans to the appropriate area. Transport trash from the indoor receptacles to the outdoor bin. Outdoor trash container approximately 4-5 feet high. Remove all floor mats and sweep/mop floor and clean mats. Wipe down all counters and walls at the end of shift. Ceilings wiped down weekly or as needed. Ladder provided. Pick up debris in parking lot and surrounding area. Pull weeds occasionally. OUPUT: Perform tasks quickly. Volume of business in the restaurant creates an urgent atmosphere. Restaurant could not operate without proper task completion. At least 800 pieces of china, 2500 pieces of flatware, 550 glasses; along with the heavier ware washing. Failure to satisfactorily perform tasks will result in oral and/ or written warnings. Continued unsatisfactory performance may result in termination. EQUIPMENT, TOOLS, MATERIALS: Scrubbing pads, rubber gloves, bleach, degreaser, dish machine chemicals, hot water, dish machine, sprayer hoses, deep sinks, 3” counter tops. WORKING CONDITIONS: Temperatures; heated in winter, cooled in summer. Hot and humid; 70-110 degrees indoors. Wet floors, possible raised areas ie: steps and in some areas - ramps. Hands in water and wet constantly. Standing for 6-9 hours per shift, feet may get wet. Possibility of cuts, bruises, scrapes, burns, slip/fall Moderate ventilation Exposure to odors, fumes, bright lighting SUPERVISION CONTROL: Workers are responsible for all assigned work in the area. Report to General Manager, Assistant Manager, Kitchen Manager, Corporate Management, Owner. Benefits Flexible schedule Paid time off Health insurance Dental insurance Vision insurance Paid training Employee discount Referral program

Job Title: Assistant Manager About Cattle Baron: Cattle Baron Restaurants, Inc. is a privately held company founded in 1976 in Portales, New Mexico by the founder and CEO of the company, Jeff Wilson. Jeff Wilson Purchased “Bob's Steak House” upon completion of his service in the United States Air Force at Cannon Air Force Base in Clovis, New Mexico. He promptly renamed the location to “Cattle Baron Steak & Seafood Restaurant”. Jeff operated this location for eight years before embarking on a successful expansion program. Cattle Baron restaurants can be found in Hobbs, Las Cruces, Portales, Roswell and Ruidoso in New Mexico, in Texas we have locations in Midland and in El Paso. Assistant Manager Benefits: $50,000 + per year salary Advancement opportunities Salary is negotiable based on experience. Possibility of relocation. Sign on Bonus. Competitive Wages. Excellent work environment. Two Weeks Paid Vacation after one year. Direct Deposit. Medical, Dental, Vision & Life Insurance. Commission Pay About the Job: The Assistant Manager, under the supervision of the General Manager, is responsible for planning, directing, and coordinating operations and personnel for a single restaurant. In the absence of the General Manager, the Assistant Manager directs restaurant operations to ensure compliance with the corporation, health and safety standards and acceptable financial performance. Assistant Manager Responsibilities: Monitors all restaurant operations and conditions to ensure the quality of the food and customer service is to the highest standards. Monitoring includes; employee job performance, food & labor costs, budgets, sales, food & beverage preparation, storage, inventory & preparation. Vendor invoices, food ordering, & accepting deliveries. Must be able to accurately & efficiently count money, do reports, and have some computer knowledge. Must know, understand and be able to enforce company policies & procedures. Must be an effective supervisor & communicator. Documents events in the Redbook/Manager's log. Must be able to rectify guest complaints.. Assists with interviews, schedules, & disciplining employees. Responsible for guest satisfaction with their food quality & service. Assist the General Manager with effective cost controls & profitability. Assigns duties and responsibilities to employees depending on the needs of the restaurant. Make sure all areas of the restaurant are stocked, clean, and in proper working order. Ability to work in any position in the restaurant at any given time. Keep your employees motivated, resolve conflicts, and make hard decisions. Create schedules and order supplies. Aware of health & safety standards. Maintains documentation in employee personnel files. Responsible for all aspects of the restaurant on the General Manager's day off. Assistant Manager Qualifications: One year or more full service or fast food Management experience required. Exercises good judgment. Must be enthusiastic, cooperative, & willing to adapt. Outgoing personality. Meets people easily. Problem solver. Must possess good decision-making skills. Willingness to work a flexible schedule. Strong stamina to work long or split shifts. Attention to details is essential. Ability to work well under pressure, handle multiple projects, & meet deadlines. Highly organized. Must be efficient in time management & a multi-tasker. Must be able to work days, evenings, weekends, & holidays. Must be able to bend, kneel, squat, stand, and lift heavy objects as needed. Join our Cattle Baron restaurant team and apply today for the Assistant Manager role and contribute to our growth and success. For any questions regarding the role or your application, please contact Debra at *************************** and we will be in touch. Work schedule Day shift Night shift Supplemental pay Signing bonus Commission pay Benefits Health insurance Dental insurance Life insurance Vision insurance Paid time off Paid training

Prepare salads, appetizers, and various foods outlined on the food item prep sheet. Carry miscellaneous weights up to 75lbs. Extensive cleaning from ceiling to floor is mandatory. Read and write as well as verbally communicate. Physical functions: Adjust, bend, break, carve, clean, clear, close, connect, control, cut, dial, fasten, finish, fold, gather, guide, handle, hear, hold, insert, lift, load, lock, maintain, make, mix, open, place, polish, position, pour, print, pull, push, remove, scrape, secure, separate, sort, speak, switch, tighten, transport, turn, unload, weigh, write Mental functions: Advise, calculate, classify, compare, coordinate, detect, estimate, evaluate, influence, inspect, instruct, interpret, measure, observe, organize, plan, read, record, select, sort, supervise, verify METHODS, TECHNIQUES, PROCEDURES: Cut meats and fish: Select, weigh and record proper meat/ fish for the day. Select and sharpen knives, cut meat/ fish properly, obtain proper percentages, wrap and date and return to cooler all in a certain time frame. Interact in limited space. Prepare salads, appetizers, various foods on food item prep list: Select various items and quantity to be prepared for that day, record items that need to be prepared and that are prepared. Slice, chop, cut, trim, etc. various items in a certain time frame. Interact in limited space. ALL THE ESSENTIAL DUTIES OUTLINED ABOVE INCLUDE: Extensive cleaning after every shift from floor to ceiling Ladder use Lifting weights up to 75 lbs. Preparation in a certain time frame (usually all tasks to be completed in a 7-9 hour shift). Preparation for all food items according to company policy and procedure OUTPUT: Daily tasks in each area have their own certain time limit. Expected outcome is above satisfactory according to manager's judgment. Unsatisfactory outcome results in written and/or oral warning. Continued unsatisfactory outcome may result in termination. EQUIPMENT, AIDS, TOOLS, MATERIALS: Work surface: Any where from 3ft x 3ft, to 4ft x 10ft stainless steel/ wooden counter tops that are stationary. Tile floors. Controls: knobs, levers toggles, that reach from head to toe. Equipment: Hazardous electrical equipment involving heat and sharp blades. Miscellaneous knives. Equipment with moving parts, IE: mixers, blenders, slicers, food processors, etc. Materials: Various foods. Some chemicals for cleaning. Aids: Various pots and pans, carts, utensils scales, back support belts available WORKING CONDITIONS: 70 to 110 degrees indoor/ outdoor, humid and wet Medium to high noise level Possibility of cuts, bruises, burns, infections, shock, explosions and slips and falls Exposed to odors, gases, fumes Bright light level Ventilation moderate to low Radiation (microwave) Cramped spaces SUPERVISION CONTROL: Workers are responsible for all assigned work done in all areas. Reports to the General Manager. Assistant manager, Kitchen manager, Corporate Management and Owners. Benefits Flexible schedule Paid time off Health insurance Dental insurance Vision insurance Employee discount Referral program

Clear/Clean/ Set tables Move tables and chairs Pour refill liquids when needed Maintain cleanliness of foyer, hostess area, waiting area, and applicable restrooms. Physical functions: Bend, clean, clear, control, gather, guide, handle, hear, hold, insert, lift, maintain, mark, place, pour, print, pull, push, speak, walk, write Mental functions: Observe, organize, plan, read, record, select, verify, speak METHODS, TECHNIQUES, PROCEDURES: Move about the restaurant observing phases of dining, clearing/ cleaning tables, pouring liquids, taking out food. Carry soiled dishes/dish tubs to dish area. Use a carpet sweeper for floors. Gather menus, clean menus, insert new menus into covers. Carry and set up high chairs/ booster chairs. Interact closely with all members of the staff and public. Pickup debris from floors. Polish glass, wood- glass doors reaching up to 7 feet, ladder provided. Replace paper products in applicable restrooms. OUTPUT: Clear/clean tables within 40 seconds of guests departure. Walk through Dining Room every 1-3 minutes. All of the busser duties require immediate attention. Assisting the servers to assure proper service levels, and coordinating the seating of guests are all expected output. Failure to perform these functions may result in suspension or termination. EQUIPMENT, AIDS, TOOL MATERIALS: Varying work surfaces, faucets, chemicals (bleach, glass cleaner), trays, brooms, sweepers, towels. WORKING CONDITIONS: Possible wet floors. Temperatures, heated in winter, cooled in summer. Transitional areas from carpet to tile, raised areas ie: steps and in some areas - ramps. Medium noise level. Walk-in cooler temperatures 32 degrees, freezer 0 degrees Standing for 5-8 hours per shift. Possibility of cuts, bruises, scrapes, burns, slips/fall Good ventilation. SUPERVISION CONTROL: Workers are responsible for all assigned work in the area. Report to the General Manager, Assistant Manager, Kitchen Manager, Corporate Management, Owner. Supplemental pay Tips Benefits Paid time off Health insurance Dental insurance Vision insurance Referral program Paid training Employee discount Flexible schedule

Greet and seat guests. Communicate features. Answer telephone, take reservations, take out orders. Take guests food/ beverage orders. Read order chits. Serve food and beverages, checking for completion and proper order. Clear/Clean/ Reset tables. Enter orders into computer system. Service all tables. Stock stations. Transport soiled dishes and/or soiled dish tubs, where applicable. Keep floors clean. Tender guest checks, make change. Re-fill liquids. Perform opening/ closing duties, i.e. gather from walk-in cooler, dry storage, dish room, roll silverware, slice desserts, place foods into containers, etc. Physical functions: Adjust, bend, clean, clear, close, control, cut, fold, gather, guide, handle, hear, hold, lift, maintain, open, place, pour, print, pull, push, remove, separate, sort, speak, transport, turn, unload, write. Mental functions: Advise, calculate, compare, coordinate, detect, estimate, evaluate, inspect, instruct, interpret, observe, organize, plan, read, select, sell, solicit, sort, verify. METHODS, TECHNIQUES AND PROCEDURES: Physically approach guests at their table. Verbally communicate features to guests. Verbally instruct guests to visit the salad bar, if applicable. Verbally take and write down food and beverage orders. Physically enter food order into computer system. Deliver beverages to guests, using a tray. Calculate length of time for food to be prepared. Hand deliver food items to guests (tray delivery, where applicable). Move about the restaurant observing phases of dining, clearing/ cleaning tables, pouring liquids, taking out food. METHODS, TECHNIQUES AND PROCEDURES Carry soiled dishes and/or soiled dish tubs to dish area. Use a carpet sweeper for floors. Carry and set up high chairs and booster seats. OUTPUT: Greet guests at table promptly. Write orders accurately. Calculate food times accurately. Prompt food and beverage delivery. Clear/Clean tables 40 seconds after guest's departure. Always circulate through dining room. Assist in seating guests. Assist other servers in maintaining overall service levels. All of the Cocktail/ Food server duties require immediate attention. The greeting, seating, reciting features in order for the guest to be comfortable and informed; circulating the dining room and assisting each other in pouring drinks and running food to ensure proper service levels, are all expected output. Failure to perform these functions may result in suspension or termination. EQUIPMENT, AIDS, TOOL MATERIALS: Varying work surfaces, faucets, pens, computers, blenders, measuring tools, glasses, espresso machine (where applicable) glass washer, various chemicals, soda gun. WORKING CONDITIONS: Possible wet floors. Temperatures, heated in winter, cooled in summer. Transitional areas from carpet to tile, raised areas i.e.: steps and in some areas - ramps. Medium noise level. Walk-in cooler temperatures 32 degrees, freezer 0 degrees Standing for 5-8 hours per shift. Possibility of cuts, bruises, scrapes, burns, slips/fall Good ventilation. SUPERVISION CONTROL: Workers are responsible for all assigned work in the area. Report to the General Manager, Assistant Manager, Kitchen Manager, Corporate Management, Owner. Supplemental pay Tips Benefits Flexible schedule Paid time off Health insurance Dental insurance Vision insurance Referral program Employee discount

Cleaning Restrooms/ Restaurant Dusting/ cleaning of portraits and any Decorations Trash Disposal Sweeping and Mopping Removal and Cleaning of Floor mats Parking Lot upkeep Watering Plants Cleaning Windows Making sure Patio areas are clean Vacuum carpeted areas Cleaning Game Machines and Pool tables ( Where Applicable) PHYSICAL FUNCTIONS Adjust, bend, clean, clear, close, control, handle, hear, hold, lift, load, maintain, pull, push, remove, scrape, sort, speak, turn, unload, carry, cut, gather, open, reach, fold, polish, secure MENTAL FUNCTIONS Compare, coordinate, detect, inspect, observe, organize, sort, interpret, plan, calculate, estimate METHODS, TECHNIQUES, PROCEDURES Clean restrooms thoroughly (toilets, sinks, mirrors, floors, walls, urinals, and stalls) Water any plants inside of the building Sweep / mop the entire restaurant Vacuum carpeted areas Transport trash from the indoor/ outdoor receptacles to the outdoor bin/ Trash container approximately 4-5 feet high. Remove all floor mats and sweep/ mop floor and clean mats Pick up trash and debris in ‘parking lot and surrounding area Clean all Game machines and pool tables ( where applicable) Clean all windows ( sills and glass) Dust all portraits and “knick knacks” around the restaurant Any extra cleaning the restaurant may need . OUTPUT Perform tasks quickly and efficiently. Each task must be completed in a timely manner before the restaurant opens for business. Failure to satisfactorily perform tasks will result in oral and /or written warnings. Continued unsatisfactory performance may result in termination. EQUIPMENT, TOOLS, MATERIALS Scrubbing pads, rubber gloves, bleach, degreaser, de-limer ,hot water, mop sink, mop, broom, dust pan, glass cleaner, surface cleaner, toilet brush, towels, paper towels, trash bags, pitchers WORKING CONDITIONS Temperatures, heated in the winter, cooled in the summer. Hot and humid; 70-110 indoors. Wet floors, possible raised areas ie. Steps and in some areas ramps Hands in water Standing for 3-5 hours per shift. Feet may get wet. Possibility of slips/ falls, scrapes, bruises Moderate ventilation Exposure to odors, fumes, low and bright lights SUPERVISION CONTROL Workers are responsible for all assigned work in the restaurant. Report to General Manager, Assistant Manager, and Kitchen Manager. Benefits Dental insurance Vision insurance Health insurance

Job Title: Assistant Manager About Cattle Baron: Cattle Baron Restaurants, Inc. is a privately held company founded in 1976 in Portales, New Mexico by the founder and CEO of the company, Jeff Wilson. Jeff Wilson Purchased “Bob's Steak House” upon completion of his service in the United States Air Force at Cannon Air Force Base in Clovis, New Mexico. He promptly renamed the location to “Cattle Baron Steak & Seafood Restaurant”. Jeff operated this location for eight years before embarking on a successful expansion program. Cattle Baron restaurants can be found in Hobbs, Las Cruces, Portales, Roswell and Ruidoso in New Mexico, in Texas we have locations in Midland and in El Paso. Assistant Manager Benefits: $50,000 + per year salary Advancement opportunities Salary is negotiable based on experience. Possibility of relocation. Sign on Bonus. Competitive Wages. Excellent work environment. Two Weeks Paid Vacation after one year. Direct Deposit. Medical, Dental, Vision & Life Insurance. Commission Pay About the Job: The Assistant Manager, under the supervision of the General Manager, is responsible for planning, directing, and coordinating operations and personnel for a single restaurant. In the absence of the General Manager, the Assistant Manager directs restaurant operations to ensure compliance with the corporation, health and safety standards and acceptable financial performance. Assistant Manager Responsibilities: Monitors all restaurant operations and conditions to ensure the quality of the food and customer service is to the highest standards. Monitoring includes; employee job performance, food & labor costs, budgets, sales, food & beverage preparation, storage, inventory & preparation. Vendor invoices, food ordering, & accepting deliveries. Must be able to accurately & efficiently count money, do reports, and have some computer knowledge. Must know, understand and be able to enforce company policies & procedures. Must be an effective supervisor & communicator. Documents events in the Redbook/Manager's log. Must be able to rectify guest complaints.. Assists with interviews, schedules, & disciplining employees. Responsible for guest satisfaction with their food quality & service. Assist the General Manager with effective cost controls & profitability. Assigns duties and responsibilities to employees depending on the needs of the restaurant. Make sure all areas of the restaurant are stocked, clean, and in proper working order. Ability to work in any position in the restaurant at any given time. Keep your employees motivated, resolve conflicts, and make hard decisions. Create schedules and order supplies. Aware of health & safety standards. Maintains documentation in employee personnel files. Responsible for all aspects of the restaurant on the General Manager's day off. Assistant Manager Qualifications: One year or more full service or fast food Management experience required. Exercises good judgment. Must be enthusiastic, cooperative, & willing to adapt. Outgoing personality. Meets people easily. Problem solver. Must possess good decision-making skills. Willingness to work a flexible schedule. Strong stamina to work long or split shifts. Attention to details is essential. Ability to work well under pressure, handle multiple projects, & meet deadlines. Highly organized. Must be efficient in time management & a multi-tasker. Must be able to work days, evenings, weekends, & holidays. Must be able to bend, kneel, squat, stand, and lift heavy objects as needed. Join our Cattle Baron restaurant team and apply today for the Assistant Manager role and contribute to our growth and success. For any questions regarding the role or your application, please contact Debra at *************************** and we will be in touch. Work schedule Day shift Night shift Supplemental pay Signing bonus Commission pay Benefits Dental insurance Health insurance Vision insurance Life insurance Paid time off Paid training

Mix cocktails for guests seated at the bar and fill orders from the service well. Answer telephone, take reservations, take out orders. Take guests food/beverage orders. Read order chits. Serve food and beverages, checking for completion and proper order. Clear/Clean/Reset tables. Enter orders into computer system. Service tables when there is no assigned cocktail server. Keep bar clean and stocked. Keep all garnishes cut. Keep floors clean. Re-stock all juices and bar mixes. Perform opening/closing duties, ie: gather from walk-in cooler, dry storage, dish room, roll silverware, slice garnishes. Etc. Lift overhead for stored items, change out kegs of beer. Physical functions: Adjust, bend, clean, carry, clear, close, control, cut, fold, gather, guide, handle, hear, hold, lift, maintain, mix, open, place, position, pour, print, pull, push, reach, remove, separate, sort, speak, transport, turn, unload, write. Mental functions: Advise, calculate, compare, coordinate, detect, estimate, evaluate, inspect, instruct, interpret, observe, organize, plan, read, select, sell, solicit, sort, verify. METHODS, TECHNIQUES AND PROCEDURES: Physically approach guests at their table, if there is no cocktail server.. Verbally communicate features to guests. Verbally ask for drink order, if guests are seated at a table, write it down. Verbally instruct guests to visit the salad bar, if applicable. Verbally take and physically write down guests food order. Physically enter food order into computer system. Deliver beverages to guest using a tray, if seated at a table in the lounge. Calculate length of time for food to be prepared. Hand deliver food items to guests. Physically mix drinks for servers at service well. Physically mix drinks for customers seated at bar. OUTPUT: Be able to mix drinks with speed and accuracy. Write food orders accurately. Prompt food and beverage delivery. Assist other servers in maintaining overall service levels. Be able to recognize signs of intoxication and handle the situation in a professional manner. Be able to serve guests seated at bar, as well as make drinks for servers. Calculate food times. All of the bartender's duties require immediate attention. Greeting, seating, reciting features, mixing cocktails according to their recipe, and being attentive to guests seated at the bar, are all expected output. Failure to perform these functions may result in suspension or termination. EQUIPMENT, AIDS, TOOL MATERIALS: Varying work surfaces, faucets, pens, computers, blenders, measuring tools, glasses, espresso machine (where applicable) glass washer, various chemicals, soda gun. WORKING CONDITIONS: Possible wet floors. Temperatures, heated in winter, cooled in summer. Transitional areas from carpet to tile, raised areas ie: steps and in some areas - ramps. Medium noise level. Walk-in cooler temperatures 32 degrees, freezer 0 degrees Standing for 5-8 hours per shift. Possibility of cuts, bruises, scrapes, burns, slips/fall Good ventilation. SUPERVISION CONTROL: Workers are responsible for all assigned work in the area. Report to the General Manager, Assistant Manager, Kitchen Manager, Corporate Management, Owner. Benefits: Competitive pay + TIPS Team Member discounts Flexible scheduling Supplemental pay Tips Benefits Flexible schedule Paid time off Health insurance Dental insurance Vision insurance Referral program Paid training

#Roswell Grill, sauté, broil, cut Prime Rib, set and present plates, use fryer, cut meat. Carry miscellaneous weights up to 75lbs. Extensive cleaning from ceiling to floor is mandatory. Read and write as well as verbally communicate. Physical functions: Adjust, bend, break, carve, clean, clear, close, connect, control, cut, dial, fasten, finish, fold, gather, guide, handle, hear, hold, insert, lift, load, lock, maintain, make, mix, open, place, polish, position, pour, print, pull, push, remove, scrape, secure, separate, sort, speak, switch, tighten, transport, turn, unload, weigh, write Mental functions: Advise, calculate, classify, compare, coordinate, detect, estimate, evaluate, influence, inspect, instruct, interpret, measure, observe, organize, plan, read, record, select, sort, supervise, verify METHODS, TECHNIQUES, PROCEDURES: Grill: Read ticket, make sandwiches, place various food items on grill, and then grill them, interact in very close quarters. Sauté: Read ticket, sauté (pan cook) various items Broil: Select correct items, broil various items to correct temperature, place item onto plate, read tickets, stock various items, interact in very close quarters Cut Prime Rib: Read ticket and select correct temperature of Prime Rib. Remove and place Prime Rib on cutting area, slice proper size, weigh and replace Prime. Place cut piece on plate. Interact in very close quarters. Set and Present Plates: Read ticket, select correct plate size, organize plates, check order, check ticket times, interact in very close quarters. Fry: Read ticket, select breading, select and fry various items. Place in fryer basket, select times for items on computerized fryer, remove items from basket, place in warmer, then organize and place on appropriate place. Interact in very close quarters. Preparation for all food items according to company policy and procedure. OUTPUT: Daily tasks in each area have their own certain time limit. Expected outcome is above satisfactory according to manager's judgment. Unsatisfactory outcome results in written and/or oral warning. Continued unsatisfactory outcome may result in termination. EQUIPMENT, AIDS, TOOLS, MATERIALS: Work surface: Any where from 3ft x 3ft, to 4ft x 10ft stainless steel/ wooden counter tops that are stationary. Tile floors. Controls: knobs, levers toggles, that reach from head to toe. Equipment: Hazardous electrical equipment involving heat and sharp blades. Miscellaneous knives. Equipment with moving parts, IE: mixers, blenders, slicers, food processors, etc. Materials: Various foods. Some chemicals for cleaning. Aids: Various pots and pans, carts, utensils scales, back support belts available. WORKING CONDITIONS: 70 to 110 degrees indoor/ outdoor, humid and wet Medium to high noise level Possibility of cuts, bruises, burns, infections, shock, explosions and slips and falls Exposed to odors, gases, fumes Bright light level Ventilation moderate to low Radiation (microwave) Cramped spaces SUPERVISION CONTROL: Workers are responsible for all assigned work done in all areas. Reports to the General Manager. Assistant manager, Kitchen manager, Corporate Management and Owners. Benefits Health insurance Dental insurance Vision insurance Flexible schedule Paid time off Referral program Employee discount

Clear/Clean/ Set tables Move tables and chairs Pour refill liquids when needed Maintain cleanliness of foyer, hostess area, waiting area, and applicable restrooms. Physical functions: Bend, clean, clear, control, gather, guide, handle, hear, hold, insert, lift, maintain, mark, place, pour, print, pull, push, speak, walk, write Mental functions: Observe, organize, plan, read, record, select, verify, speak METHODS, TECHNIQUES, PROCEDURES: Move about the restaurant observing phases of dining, clearing/ cleaning tables, pouring liquids, taking out food. Carry soiled dishes/dish tubs to dish area. Use a carpet sweeper for floors. Gather menus, clean menus, insert new menus into covers. Carry and set up high chairs/ booster chairs. Interact closely with all members of the staff and public. Pickup debris from floors. Polish glass, wood- glass doors reaching up to 7 feet, ladder provided. Replace paper products in applicable restrooms. OUTPUT: Clear/clean tables within 40 seconds of guests departure. Walk through Dining Room every 1-3 minutes. All of the busser duties require immediate attention. Assisting the servers to assure proper service levels, and coordinating the seating of guests are all expected output. Failure to perform these functions may result in suspension or termination. EQUIPMENT, AIDS, TOOL MATERIALS: Varying work surfaces, faucets, chemicals (bleach, glass cleaner), trays, brooms, sweepers, towels. WORKING CONDITIONS: Possible wet floors. Temperatures, heated in winter, cooled in summer. Transitional areas from carpet to tile, raised areas ie: steps and in some areas - ramps. Medium noise level. Walk-in cooler temperatures 32 degrees, freezer 0 degrees Standing for 5-8 hours per shift. Possibility of cuts, bruises, scrapes, burns, slips/fall Good ventilation. SUPERVISION CONTROL: Workers are responsible for all assigned work in the area. Report to the General Manager, Assistant Manager, Kitchen Manager, Corporate Management, Owner. Supplemental pay Tips Benefits Flexible schedule Paid time off Health insurance Dental insurance Vision insurance Paid training Referral program

Greet and seat guests. Communicate features. Answer telephone, take reservations, take out orders. Take guests food/ beverage orders. Read order chits. Serve food and beverages, checking for completion and proper order. Clear/Clean/ Reset tables. Enter orders into computer system. Service all tables. Stock stations. Transport soiled dishes and/or soiled dish tubs, where applicable. Keep floors clean. Tender guest checks, make change. Re-fill liquids. Perform opening/ closing duties, i.e. gather from walk-in cooler, dry storage, dish room, roll silverware, slice desserts, place foods into containers, etc. Physical functions: Adjust, bend, clean, clear, close, control, cut, fold, gather, guide, handle, hear, hold, lift, maintain, open, place, pour, print, pull, push, remove, separate, sort, speak, transport, turn, unload, write. Mental functions: Advise, calculate, compare, coordinate, detect, estimate, evaluate, inspect, instruct, interpret, observe, organize, plan, read, select, sell, solicit, sort, verify. METHODS, TECHNIQUES AND PROCEDURES: Physically approach guests at their table. Verbally communicate features to guests. Verbally instruct guests to visit the salad bar, if applicable. Verbally take and write down food and beverage orders. Physically enter food order into computer system. Deliver beverages to guests, using a tray. Calculate length of time for food to be prepared. Hand deliver food items to guests (tray delivery, where applicable). Move about the restaurant observing phases of dining, clearing/ cleaning tables, pouring liquids, taking out food. METHODS, TECHNIQUES AND PROCEDURES Carry soiled dishes and/or soiled dish tubs to dish area. Use a carpet sweeper for floors. Carry and set up high chairs and booster seats. OUTPUT: Greet guests at table promptly. Write orders accurately. Calculate food times accurately. Prompt food and beverage delivery. Clear/Clean tables 40 seconds after guest's departure. Always circulate through dining room. Assist in seating guests. Assist other servers in maintaining overall service levels. All of the Cocktail/ Food server duties require immediate attention. The greeting, seating, reciting features in order for the guest to be comfortable and informed; circulating the dining room and assisting each other in pouring drinks and running food to ensure proper service levels, are all expected output. Failure to perform these functions may result in suspension or termination. EQUIPMENT, AIDS, TOOL MATERIALS: Varying work surfaces, faucets, pens, computers, blenders, measuring tools, glasses, espresso machine (where applicable) glass washer, various chemicals, soda gun. WORKING CONDITIONS: Possible wet floors. Temperatures, heated in winter, cooled in summer. Transitional areas from carpet to tile, raised areas i.e.: steps and in some areas - ramps. Medium noise level. Walk-in cooler temperatures 32 degrees, freezer 0 degrees Standing for 5-8 hours per shift. Possibility of cuts, bruises, scrapes, burns, slips/fall Good ventilation. SUPERVISION CONTROL: Workers are responsible for all assigned work in the area. Report to the General Manager, Assistant Manager, Kitchen Manager, Corporate Management, Owner. Supplemental pay Tips Benefits Flexible schedule Paid time off Health insurance Dental insurance Vision insurance Employee discount Referral program Paid training

Greet and seat guests Communicate features to customers Answer telephone Take reservations/ Take out orders Seat customers Clear/Clean/ Set tables Move tables and chairs Assist in taking out food, re-filling beverages, etc. Maintain cleanliness of foyer, hostess area, waiting area, and applicable restrooms. Physical functions: Bend, clean, clear, control, gather, guide, handle, hear, hold, insert, lift, maintain, mark, place, pour, print, pull, push, speak, write. Mental functions: Advise, calculate, coordinate, detect, estimate, evaluate, instruct, observe, organize, plan, read, record, select, solicit, supervise, verify METHODS, TECHNIQUES, PROCEDURES: Verbally greet guests when they enter the restaurant. Verbally and physically direct guests to the seating or waiting area. Verbally instruct servers on special needs of guests (IE: Birthday, in a hurry, etc.) Write names on a wait list, write down reservations and take out orders. By counting, calculate length of wait. Coordinate seating with guests placed on wait list, and guests with reservations. Move about the restaurant observing phases of dining, clearing/ cleaning tables, pouring liquids, taking out food. Carry soiled dishes/dish tubs to dish area. Use a carpet sweeper for floors. Gather menus, clean menus, insert new menus into covers. Carry and set up high chairs/ booster chairs. Interact closely with all members of the staff and public. Pickup debris from floors. Polish brass fixtures, glass, wood- glass doors reaching up to 7 feet, ladder provided. Replace paper products in applicable restrooms. OUTPUT: Greet guests within 30 seconds. Write information immediately and legibly. Calculate wait immediately. Clear/clean tables within 40 seconds of guest's departure. Walk through Dining Room every 1-3 minutes. All of the host/ hostess duties require immediate attention. The greeting, seating, assisting the servers to assure proper service levels, and coordinating the seating of guests are all expected output. Failure to perform these functions may result in suspension or termination. EQUIPMENT, AIDS, TOOL MATERIALS: Varying work surfaces, pens, computers, various chemicals, trays, telephone, WORKING CONDITIONS: Possible wet floors. Temperatures, heated in winter, cooled in summer. Transitional areas from carpet to tile, raised areas i.e. steps and in some areas - ramps. Medium noise level. Walk-in cooler temperatures 32 degrees, freezer 0 degrees Standing for 5-8 hours per shift. Possibility of cuts, bruises, scrapes, burns, slips/fall Good ventilation. SUPERVISION CONTROL: Workers are responsible for all assigned work in the area. Report to the General Manager, Assistant Manager, Kitchen Manager, Corporate Management, Owner. Supplemental pay Tips Benefits Flexible schedule Health insurance Dental insurance Vision insurance Referral program Employee discount

#Roswell Grill, sauté, broil, cut Prime Rib, set and present plates, use fryer, cut meat. Carry miscellaneous weights up to 75lbs. Extensive cleaning from ceiling to floor is mandatory. Read and write as well as verbally communicate. Physical functions: Adjust, bend, break, carve, clean, clear, close, connect, control, cut, dial, fasten, finish, fold, gather, guide, handle, hear, hold, insert, lift, load, lock, maintain, make, mix, open, place, polish, position, pour, print, pull, push, remove, scrape, secure, separate, sort, speak, switch, tighten, transport, turn, unload, weigh, write Mental functions: Advise, calculate, classify, compare, coordinate, detect, estimate, evaluate, influence, inspect, instruct, interpret, measure, observe, organize, plan, read, record, select, sort, supervise, verify METHODS, TECHNIQUES, PROCEDURES: Grill: Read ticket, make sandwiches, place various food items on grill, and then grill them, interact in very close quarters. Sauté: Read ticket, sauté (pan cook) various items Broil: Select correct items, broil various items to correct temperature, place item onto plate, read tickets, stock various items, interact in very close quarters Cut Prime Rib: Read ticket and select correct temperature of Prime Rib. Remove and place Prime Rib on cutting area, slice proper size, weigh and replace Prime. Place cut piece on plate. Interact in very close quarters. Set and Present Plates: Read ticket, select correct plate size, organize plates, check order, check ticket times, interact in very close quarters. Fry: Read ticket, select breading, select and fry various items. Place in fryer basket, select times for items on computerized fryer, remove items from basket, place in warmer, then organize and place on appropriate place. Interact in very close quarters. Preparation for all food items according to company policy and procedure. OUTPUT: Daily tasks in each area have their own certain time limit. Expected outcome is above satisfactory according to manager's judgment. Unsatisfactory outcome results in written and/or oral warning. Continued unsatisfactory outcome may result in termination. EQUIPMENT, AIDS, TOOLS, MATERIALS: Work surface: Any where from 3ft x 3ft, to 4ft x 10ft stainless steel/ wooden counter tops that are stationary. Tile floors. Controls: knobs, levers toggles, that reach from head to toe. Equipment: Hazardous electrical equipment involving heat and sharp blades. Miscellaneous knives. Equipment with moving parts, IE: mixers, blenders, slicers, food processors, etc. Materials: Various foods. Some chemicals for cleaning. Aids: Various pots and pans, carts, utensils scales, back support belts available. WORKING CONDITIONS: 70 to 110 degrees indoor/ outdoor, humid and wet Medium to high noise level Possibility of cuts, bruises, burns, infections, shock, explosions and slips and falls Exposed to odors, gases, fumes Bright light level Ventilation moderate to low Radiation (microwave) Cramped spaces SUPERVISION CONTROL: Workers are responsible for all assigned work done in all areas. Reports to the General Manager. Assistant manager, Kitchen manager, Corporate Management and Owners. Benefits Flexible schedule Paid time off Health insurance Dental insurance Vision insurance Referral program Employee discount

Greet and seat guests. Communicate features. Answer telephone, take reservations, take out orders. Take guests food/ beverage orders. Read order chits. Serve food and beverages, checking for completion and proper order. Clear/Clean/ Reset tables. Enter orders into computer system. Service all tables. Stock stations. Transport soiled dishes and/or soiled dish tubs, where applicable. Keep floors clean. Tender guest checks, make change. Re-fill liquids. Perform opening/ closing duties, i.e. gather from walk-in cooler, dry storage, dish room, roll silverware, slice desserts, place foods into containers, etc. Physical functions: Adjust, bend, clean, clear, close, control, cut, fold, gather, guide, handle, hear, hold, lift, maintain, open, place, pour, print, pull, push, remove, separate, sort, speak, transport, turn, unload, write. Mental functions: Advise, calculate, compare, coordinate, detect, estimate, evaluate, inspect, instruct, interpret, observe, organize, plan, read, select, sell, solicit, sort, verify. METHODS, TECHNIQUES AND PROCEDURES: Physically approach guests at their table. Verbally communicate features to guests. Verbally instruct guests to visit the salad bar, if applicable. Verbally take and write down food and beverage orders. Physically enter food order into computer system. Deliver beverages to guests, using a tray. Calculate length of time for food to be prepared. Hand deliver food items to guests (tray delivery, where applicable). Move about the restaurant observing phases of dining, clearing/ cleaning tables, pouring liquids, taking out food. METHODS, TECHNIQUES AND PROCEDURES Carry soiled dishes and/or soiled dish tubs to dish area. Use a carpet sweeper for floors. Carry and set up high chairs and booster seats. OUTPUT: Greet guests at table promptly. Write orders accurately. Calculate food times accurately. Prompt food and beverage delivery. Clear/Clean tables 40 seconds after guest's departure. Always circulate through dining room. Assist in seating guests. Assist other servers in maintaining overall service levels. All of the Cocktail/ Food server duties require immediate attention. The greeting, seating, reciting features in order for the guest to be comfortable and informed; circulating the dining room and assisting each other in pouring drinks and running food to ensure proper service levels, are all expected output. Failure to perform these functions may result in suspension or termination. EQUIPMENT, AIDS, TOOL MATERIALS: Varying work surfaces, faucets, pens, computers, blenders, measuring tools, glasses, espresso machine (where applicable) glass washer, various chemicals, soda gun. WORKING CONDITIONS: Possible wet floors. Temperatures, heated in winter, cooled in summer. Transitional areas from carpet to tile, raised areas i.e.: steps and in some areas - ramps. Medium noise level. Walk-in cooler temperatures 32 degrees, freezer 0 degrees Standing for 5-8 hours per shift. Possibility of cuts, bruises, scrapes, burns, slips/fall Good ventilation. SUPERVISION CONTROL: Workers are responsible for all assigned work in the area. Report to the General Manager, Assistant Manager, Kitchen Manager, Corporate Management, Owner. Supplemental pay Tips Benefits Flexible schedule Paid time off Health insurance Dental insurance Vision insurance Employee discount Referral program

Greet and seat guests Communicate features to customers Answer telephone Take reservations/ Take out orders Seat customers Clear/Clean/ Set tables Move tables and chairs Assist in taking out food, re-filling beverages, etc. Maintain cleanliness of foyer, hostess area, waiting area, and applicable restrooms. Physical functions: Bend, clean, clear, control, gather, guide, handle, hear, hold, insert, lift, maintain, mark, place, pour, print, pull, push, speak, write. Mental functions: Advise, calculate, coordinate, detect, estimate, evaluate, instruct, observe, organize, plan, read, record, select, solicit, supervise, verify METHODS, TECHNIQUES, PROCEDURES: Verbally greet guests when they enter the restaurant. Verbally and physically direct guests to the seating or waiting area. Verbally instruct servers on special needs of guests (IE: Birthday, in a hurry, etc.) Write names on a wait list, write down reservations and take out orders. By counting, calculate length of wait. Coordinate seating with guests placed on wait list, and guests with reservations. Move about the restaurant observing phases of dining, clearing/ cleaning tables, pouring liquids, taking out food. Carry soiled dishes/dish tubs to dish area. Use a carpet sweeper for floors. Gather menus, clean menus, insert new menus into covers. Carry and set up high chairs/ booster chairs. Interact closely with all members of the staff and public. Pickup debris from floors. Polish brass fixtures, glass, wood- glass doors reaching up to 7 feet, ladder provided. Replace paper products in applicable restrooms. OUTPUT: Greet guests within 30 seconds. Write information immediately and legibly. Calculate wait immediately. Clear/clean tables within 40 seconds of guest's departure. Walk through Dining Room every 1-3 minutes. All of the host/ hostess duties require immediate attention. The greeting, seating, assisting the servers to assure proper service levels, and coordinating the seating of guests are all expected output. Failure to perform these functions may result in suspension or termination. EQUIPMENT, AIDS, TOOL MATERIALS: Varying work surfaces, pens, computers, various chemicals, trays, telephone, WORKING CONDITIONS: Possible wet floors. Temperatures, heated in winter, cooled in summer. Transitional areas from carpet to tile, raised areas i.e. steps and in some areas - ramps. Medium noise level. Walk-in cooler temperatures 32 degrees, freezer 0 degrees Standing for 5-8 hours per shift. Possibility of cuts, bruises, scrapes, burns, slips/fall Good ventilation. SUPERVISION CONTROL: Workers are responsible for all assigned work in the area. Report to the General Manager, Assistant Manager, Kitchen Manager, Corporate Management, Owner. Supplemental pay Tips Benefits Flexible schedule Paid time off Health insurance Dental insurance Vision insurance Employee discount Referral program Paid training

Prepare salads, appetizers, and various foods outlined on the food item prep sheet. Carry miscellaneous weights up to 75lbs. Extensive cleaning from ceiling to floor is mandatory. Read and write as well as verbally communicate. Physical functions: Adjust, bend, break, carve, clean, clear, close, connect, control, cut, dial, fasten, finish, fold, gather, guide, handle, hear, hold, insert, lift, load, lock, maintain, make, mix, open, place, polish, position, pour, print, pull, push, remove, scrape, secure, separate, sort, speak, switch, tighten, transport, turn, unload, weigh, write Mental functions: Advise, calculate, classify, compare, coordinate, detect, estimate, evaluate, influence, inspect, instruct, interpret, measure, observe, organize, plan, read, record, select, sort, supervise, verify METHODS, TECHNIQUES, PROCEDURES: Cut meats and fish: Select, weigh and record proper meat/ fish for the day. Select and sharpen knives, cut meat/ fish properly, obtain proper percentages, wrap and date and return to cooler all in a certain time frame. Interact in limited space. Prepare salads, appetizers, various foods on food item prep list: Select various items and quantity to be prepared for that day, record items that need to be prepared and that are prepared. Slice, chop, cut, trim, etc. various items in a certain time frame. Interact in limited space. ALL THE ESSENTIAL DUTIES OUTLINED ABOVE INCLUDE: Extensive cleaning after every shift from floor to ceiling Ladder use Lifting weights up to 75 lbs. Preparation in a certain time frame (usually all tasks to be completed in a 7-9 hour shift). Preparation for all food items according to company policy and procedure OUTPUT: Daily tasks in each area have their own certain time limit. Expected outcome is above satisfactory according to manager's judgment. Unsatisfactory outcome results in written and/or oral warning. Continued unsatisfactory outcome may result in termination. EQUIPMENT, AIDS, TOOLS, MATERIALS: Work surface: Any where from 3ft x 3ft, to 4ft x 10ft stainless steel/ wooden counter tops that are stationary. Tile floors. Controls: knobs, levers toggles, that reach from head to toe. Equipment: Hazardous electrical equipment involving heat and sharp blades. Miscellaneous knives. Equipment with moving parts, IE: mixers, blenders, slicers, food processors, etc. Materials: Various foods. Some chemicals for cleaning. Aids: Various pots and pans, carts, utensils scales, back support belts available WORKING CONDITIONS: 70 to 110 degrees indoor/ outdoor, humid and wet Medium to high noise level Possibility of cuts, bruises, burns, infections, shock, explosions and slips and falls Exposed to odors, gases, fumes Bright light level Ventilation moderate to low Radiation (microwave) Cramped spaces SUPERVISION CONTROL: Workers are responsible for all assigned work done in all areas. Reports to the General Manager. Assistant manager, Kitchen manager, Corporate Management and Owners.

#Roswell Grill, sauté, broil, cut Prime Rib, set and present plates, use fryer, cut meat. Carry miscellaneous weights up to 75lbs. Extensive cleaning from ceiling to floor is mandatory. Read and write as well as verbally communicate. Physical functions: Adjust, bend, break, carve, clean, clear, close, connect, control, cut, dial, fasten, finish, fold, gather, guide, handle, hear, hold, insert, lift, load, lock, maintain, make, mix, open, place, polish, position, pour, print, pull, push, remove, scrape, secure, separate, sort, speak, switch, tighten, transport, turn, unload, weigh, write Mental functions: Advise, calculate, classify, compare, coordinate, detect, estimate, evaluate, influence, inspect, instruct, interpret, measure, observe, organize, plan, read, record, select, sort, supervise, verify METHODS, TECHNIQUES, PROCEDURES: Grill: Read ticket, make sandwiches, place various food items on grill, and then grill them, interact in very close quarters. Sauté: Read ticket, sauté (pan cook) various items Broil: Select correct items, broil various items to correct temperature, place item onto plate, read tickets, stock various items, interact in very close quarters Cut Prime Rib: Read ticket and select correct temperature of Prime Rib. Remove and place Prime Rib on cutting area, slice proper size, weigh and replace Prime. Place cut piece on plate. Interact in very close quarters. Set and Present Plates: Read ticket, select correct plate size, organize plates, check order, check ticket times, interact in very close quarters. Fry: Read ticket, select breading, select and fry various items. Place in fryer basket, select times for items on computerized fryer, remove items from basket, place in warmer, then organize and place on appropriate place. Interact in very close quarters. Preparation for all food items according to company policy and procedure. OUTPUT: Daily tasks in each area have their own certain time limit. Expected outcome is above satisfactory according to manager's judgment. Unsatisfactory outcome results in written and/or oral warning. Continued unsatisfactory outcome may result in termination. EQUIPMENT, AIDS, TOOLS, MATERIALS: Work surface: Any where from 3ft x 3ft, to 4ft x 10ft stainless steel/ wooden counter tops that are stationary. Tile floors. Controls: knobs, levers toggles, that reach from head to toe. Equipment: Hazardous electrical equipment involving heat and sharp blades. Miscellaneous knives. Equipment with moving parts, IE: mixers, blenders, slicers, food processors, etc. Materials: Various foods. Some chemicals for cleaning. Aids: Various pots and pans, carts, utensils scales, back support belts available. WORKING CONDITIONS: 70 to 110 degrees indoor/ outdoor, humid and wet Medium to high noise level Possibility of cuts, bruises, burns, infections, shock, explosions and slips and falls Exposed to odors, gases, fumes Bright light level Ventilation moderate to low Radiation (microwave) Cramped spaces SUPERVISION CONTROL: Workers are responsible for all assigned work done in all areas. Reports to the General Manager. Assistant manager, Kitchen manager, Corporate Management and Owners. Benefits Flexible schedule Paid time off Health insurance Dental insurance Vision insurance Referral program Employee discount