NORMS Restaurants jobs in Huntington Park, CA

Job Title: Kitchen Manager / Chef Reports To: Restaurant General Manager Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. Duties & Responsibilities: * Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. * Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate. * Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees. * Fill in where needed to ensure guest service standards and efficient operations. * Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. * Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. * Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items. * Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures. * Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. * Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. * Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. * Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. * Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils. * Responsible for training kitchen personnel in cleanliness and sanitation practices. * Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. * Check and maintain proper food holding and refrigeration temperature control points. * Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials. Qualifications: * A minimum of 6 months of experience in kitchen preparation and cooking. * Must be able to communicate clearly with managers, kitchen and dining room personnel. * Be able to reach, bend, stoop and frequently lift up to 40 pounds. * Be able to work in a standing position for long periods of time (up to 9 hours).

The Front Desk provides warm, friendly, and immediate greetings to guests at the door. Records guest information and provide accurate quote time when appropriate. Seats, and presents clean menus to guests in a friendly, professional, and quick manner. Assist servers in various steps of service including the removal of dishes and tableware and preparing tables in a professional manner for new guests. Candidates should be organized, able to think and act quickly and effectively while retaining self-composure. ESSENTIAL DUTIES AND RESPONSIBILITIES The essential functions include, but are not limited to the following: * Greeting and seating guests, presenting menus to guests, informing them of special menu items * Working in a team environment with the ability to be an effective team player * Maintaining adequate knowledge of locations food offering and preparation * Providing guests with hospitality in a manner that achieves Company service standards and exceeds their expectations * Taking guest information and quoting wait time to guests accurately when tables are not immediately available * Planning reservations and waitlist parties in advance, at or within the given time or time frame * Reviewing the floor plan to assess current and upcoming table availability changes * Observing tables and keeping track of clean, dirty, and occupied tables * Cleaning, organizing, and stocking menus at the front desk * Answering the phone in accordance with Company standards; answering questions concerning the menu and restaurant * Assist food servers by removing used or unnecessary items from guests table; providing initial beverage service; bussing table and resetting for new guests * Interacting with guests entering and departing, ensuring a positive dining experience * Filling to go orders, if applicable, according to food and beverage specifications and preparation, and packaging standards * Maintaining restrooms throughout shift * Supporting food servers and kitchen staff in other duties as required * Take pride in your personal appearance; reporting to work in neat and clean clothing; maintaining well-groomed hair and personal hygiene as established by Company policy * Display integrity and honesty in all aspects of your employment * Performing other duties as directed

Welcome and warmly greet guests on arrival. Manage the efficient and timely seating of our guests to a table that best serves their wishes. Duties & Responsibilities: 􀂃 Warmly and graciously greet all guests upon arrival. 􀂃 When possible, open the front door for guests entering or leaving the restaurant. 􀂃 When immediate seating is limited, record guest names and number of people in party. 􀂃 Call out name and number of party when tables become available. 􀂃 Provide guests with estimated waiting time. 􀂃 Accommodate special seating requests for guests whenever possible. 􀂃 Seat guests based on guest preferences and balancing of customer flow in service stations. 􀂃 Tender checks and handling all POS transactions at the cashier station. 􀂃 Answer phones within 3 rings. 􀂃 Upon seating, offer guests a menu and inform them of their server's name. Inspect table for proper presentation and completeness. 􀂃 Relay messages to servers and buspersons as needed. 􀂃 Thank guests as they leave and invite them to return. Qualifications: 􀂃 No previous restaurant experience required. 􀂃 Be able to working in a standing position for long periods of time (up to 5 hours). 􀂃 Be able to communicate clearly and effectively in the predominant language(s) of our guests. 􀂃 Must have exceptional grooming habits.

Title: General Manager Reports To: District Manager/Area Director/Director of Operations Job Profile: Norm's Restaurant General Managers will possess the ability to think independently, but at the same time be able to follow prescribed company procedures and directives. General Mangers will possess experience as a Kitchen Manager and Service Director (or equivalent experience) prior to promotion, and must pass a series of tests to demonstrate their proficiency in understanding and applying Norm's Restaurants operational standards. General managers will endeavor to develop employees and support NORMS VISION. This is not all-inclusive. It is a guideline. All management behavior is expected to be in the best interest of the company. Managers should act in a manner to enhance the image, ethics and professionalism of Norm's. Norm's Restaurants may from time to time and at its discretion, amend the job description. Notification of such changes will be made in a timely manner. Norms Vision: To promote a work environment where every employee's value is recognized and excellence is a goal to be achieved and maintained. To ensure, through the training and development of our employees, high standards for service, food preparation and presentation, housekeeping and sanitation. To provide a dining experience that exceeds our guest's expectations. To deliver continued growth and income for Norm's. Responsibilities: Employee Development Establish an atmosphere where all employees feel free to create, discuss, and contribute ideas for the improvement of the restaurant and customer satisfaction. * Assure the implementation and daily execution of established training standards. * Provide for the on-going training and development of assistant managers. * Assist in the selection, training, motivating, reviewing and promoting of assistant managers and hourly personnel. * Maintain a high level of morale among all employees. Restaurant Operations * Plan for the anticipated future business needs of the restaurant. * Direct and supervise day-to-day restaurant activities. * Enforce consistently the execution of established food, service, and housekeeping standards on a daily basis. * Assure that the established plate presentation program is fully implemented and closely followed. * Assure that corporate marketing and right-selling programs are fully supported through training and monitoring results. Provide feedback to employees and take necessary action to improve compliance. * Respond promptly to negative customer comment cards and letters and communicate to employees both negative and positive comments. * Conduct weekly staff meetings. * Conduct monthly safety committee meetings. * Maintain safety, security, building and equipment repair and maintenance, house- keeping, sanitation, ("A" grade only acceptable rating) and strict adherence to local, state, and federal regulations for the protection of the company's reputation and assets. * Adhere to all established administrative and cash handling procedures, and the timely notification to the general office of any variances to such procedures. * Provide a managing presence on the floor, on the line, or at the pass out window during peak periods when in the restaurant. * Work in the restaurant a minimum of a five-day, forty-hour week. Financial Goals * Meet adjusted net profit goals set for the restaurant. * Work for continued sales and profit growth by building high repeat customer traffic and improve profit by controlling direct expenses. * Increase the Adjusted Net Profit percentage of the unit. * Identify, develop, and implement programs for profit optimization. i.e. portion-control; stricter receiving procedures; etc. * Identify, develop, and implement high impact/low cost programs that positively impact guest satisfaction. i.e. attractive, low-cost food items; create a guest appreciation program; etc. * Identify, develop, and implement operational efficiencies and/or product improvements through better maintenance and use of equipment and operational configurations to meet profit goals. Additional Corporate Objectives * Assist in the development and subsequent supervision for the implementation of strategic company marketing and operational plan. * Assist in the creation of the core menu and the development of store-specific menu specials. * Co-ordinate (when required) market and guest research with the marketing department. * Lead in the development of community involvement and strengthening relationships between Norm's and local government, neighboring businesses, community organizations, and residents that will create a long-term, positive image of Norm's within the community. * Suggest new food items and/or combinations for the chain. Job Relationships * Reports to District Manager, Area Director, and/ or Director of Operations. * Interacts and co-operates with corporate chef, director of purchasing, director and manager of training, marketing representative, and office personnel on administrative and accounting procedures and matters. * Provide guidance and training for trainees assigned to the restaurant. Assistant managers who report to the unit General Manager. Position Compensation: Norm's Restaurant General Managers will receive a base salary. In addition, General Managers will be eligible for a quarterly bonus based upon the profitability of the restaurant and adherence to the above-stated goals and objectives. In addition, managers who excel in both profitability (meeting Adjust Net Profit goals) and the responsibilities and relationships mentioned above may be eligible for extra bonus monies on a quarterly basis. Evaluations of job performance will be on-going, will stand as part of the record and will directly affect job longevity. Employment with Norm's Restaurants is not for a specified term and is at the mutual consent of the employee and the company. Accordingly, either the employee or Norm's Restaurants can terminate the employment relationship at will, with or without cause, at any time. This represents an integrated agreement with respect to the at-will nature of the employment relationship.

Job Title: Service Manager / Front of House Assistant Manager Reports To: Restaurant General Manager Work in concert with restaurant general manager and in the absence of such manager; assume responsibility of restaurant and its staff. Work in co-operation with all members of management and general office staff. Supervise and direct dining room employees. Know and enforce company policy and procedure. Work within the confines of federal and state labor laws and health department requirements. Be familiar with kitchen and dish room operations and procedures. Attend and participate in weekly staff meeting. Duties & Responsibilities: * Supervise dining room employees and operations * Ensure customer service exceeds guests' expectations * Schedule and co-ordinate shift schedules * Write work schedules * Recruit, select, orientate, and supervise training of dining room employees * Direct and delegate work of all dining room employees and those of kitchen staff in absence of chef or general manager * Maintain dining room/restrooms/waiting room housekeeping standards * Ensure that staff skills meet company standards as outlined in Hospitality and Standards Manual \ * Ensure that staff projects an amiable and cordial attitude to guests * Ensure that staff appearance meets standards as outlined in Hospitality and Standards Manual * Follow through on training and re-training * Ensure safety procedures and policies are followed * Schedule meal and rest breaks * Accountable for maintaining various administration duties and functions assigned to the Service Manager * Accountable for maintaining and controlling Front of the House Cost Controls * Accountable for Food Safety and Food Preparation Qualifications: * A minimum of 2 years of experience in varied front-of-the-house positions including server, host/cashier, trainer/shift lead. * Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.

The Busser is responsible for providing a clean and pleasant dining experience by clearing, sanitizing, and resetting tables, and ensuring the dining room is well-stocked and tidy. Candidates should be organized, able to think, and act quickly and effectively while retaining self-composure. ESSENTIAL DUTIES AND RESPONSIBILITIES The essential functions include, but are not limited to the following: * Assist food servers by removing used or unnecessary items from guests' table; bussing tables and resetting for new guests * Observing tables and keeping track of clean, dirty, and occupied tables * Clean, sanitize, and reset tables after each guest * Maintain appropriate stock levels of glassware, silverware, and dishware * Refill condiment stock and condiments on tables * Working in a team environment with the ability to be an effective team player * Providing guests with hospitality in a manner that achieves Company service standards and exceeds their expectations * Cleaning, organizing, and stocking menus at the front desk * Interacting with guests entering and departing, ensuring a positive dining experience * Keep designated service stations clean, well-stocked, and organized * Maintaining restrooms throughout the shift * Supporting food servers and kitchen staff in other duties as required * Take pride in your personal appearance; report to work in neat and clean clothing; maintain well-groomed hair and personal hygiene as established by Company policy * Display integrity and honesty in all aspects of your employment * Performing other duties as directed

Be friendly, outgoing, and possess good communication skills. Bartenders are responsible for the comprehensive operation behind the bar, which includes the preparation of alcoholic beverages for all guests of the restaurant. Bartenders are also responsible for ensuring guests enjoyment. Bartenders should have extensive knowledge in all aspects of the food and beverage menu in order to sell and serve food and beverages in a professional manner that achieves Company service and quality standards. Candidates should be organized, able to think and act quickly and effectively while retaining self-composure. ESSENTIAL DUTIES AND RESPONSIBILITIES The essential functions include, but are not limited to the following: * Serving a section of the bar, including the service well, as determined by management * Working in a team environment with the ability to be an effective team player * Maintaining complete knowledge of locations food and beverage offering and preparation and steps-of-service standards * Selling food and beverage items * Entering and completing guests orders on a point-of-sale computer system; accepting various types of payment and making change * Interacting with guests in a friendly and fast manner; ensuring guests complete satisfaction and exceeding their expectations * Mix, garnish and serve alcoholic beverages and nonalcoholic beverages for guests of the bar and dining room area following standard recipes * Maintain organization, cleanliness, sanitation, and attractiveness of display in the back bar area * Carrying and transporting trays with beverages and/or plates * Clearing and resetting tables * Washing and sterilizing stemware * Responsibly serves alcoholic beverages in accordance with Company, Federal, State, and local policies, procedures, regulations, and laws. * Checking identification of guests to ensure they are of legal age to consume alcoholic beverages; refusing to serve beverages in a polite manner to guests who are not of legal age * Observing guests behavior once they have consumed alcoholic beverages, counting number of drinks served, and offering a taxi if you feel they should not drive; asking a manager for help with disorderly customers as needed * Take pride in personal appearance; reporting to work in neat and clean clothing; maintaining well-groomed hair and personal hygiene as established by Company policy * Display integrity and honesty in all aspects of your employment * Performing other duties as directed

Welcoming and sitting diners comfortably in the dining section Taking customers' food and drink orders Upselling Collaborating with the kitchen and bar staff for prompt and correct delivery of orders Memorizing the menu and recommend appetizers, meals and drinks from restaurant wine stock Delivering a memorable dining experience by resolving all customer issues promptly Assisting with the tidying of tables, clearing leftovers and keeping the dining area neat and pleasant Setting tables and rearranging the dining area to accommodate larger groups and prepare the restaurant for special events Ensuring cooking utensils and kitchen area are cleaned after closing to comply with state regulations

Title: Bus Crew Reports To: Restaurant Management Team Greets guests upon their arrival, and provide refills as needed. Remove used tableware between courses; clear and reset tables after guests leave. Duties & Responsibilities: * Obtain service area assignment at the beginning of each shift. * Promptly greet guests as they are seated and bring bread, butter and water to table. * Remove used tableware between and provide tableware for next course. * Clear tables after guests. Take tableware to dishroom and place silverware, dishes, glassware, etc. in appropriate areas for washing. * Between seating's promptly clean table tops, chairs and booths. Check floor and clean as required. Reset and arrange tabletop. * Inspect assigned restroom every 30 minutes and clean as needed. * Respond appropriately to guest requests. Communicate guest requests to server as needed. * Communicate with server and hostess to assure efficient seating, table utilization and customer service. * Assist server as needed with food delivery, especially with large parties and during peak periods. * Thank guests as they are leaving * Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor. Qualifications: * No previous restaurant experience required. * Have working knowledge of the predominant language(s) of our guests. * Be able to lift, reach, bend and stoop. * Be able to work in a standing position for long periods of time (up to 5 hours).

Welcome and warmly greet guests on arrival. Manage the efficient and timely seating of our guests to a table that best serves their wishes. Duties & Responsibilities: Warmly and graciously greet all guests upon arrival. When possible, open the front door for guests entering or leaving the restaurant. When immediate seating is limited, record guest names and number of people in party. Call out name and number of party when tables become available. Provide guests with estimated waiting time. Accommodate special seating requests for guests whenever possible. Seat guests based on guest preferences and balancing of customer flow in service stations. Tender checks and handling all POS transactions at the cashier station. Answer phones within 3 rings. Upon seating, offer guests a menu and inform them of their server's name. Inspect table for proper presentation and completeness. Relay messages to servers and buspersons as needed. Thank guests as they leave and invite them to return. Qualifications: No previous restaurant experience required. Be able to working in a standing position for long periods of time (up to 5 hours). Be able to communicate clearly and effectively in the predominant language(s) of our guests. Must have exceptional grooming habits.

Prep Cook Reports To: Restaurant Management Cook and prepare a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads and other food products using a variety of equipment and utensils according to the Daily Prep List. Duties & Responsibilities: Complete opening and closing checklists. Refer to Daily Prep List at the start of each shift for assigned duties. Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. Portions food products prior to cooking according to standard portion sizes and recipe specifications. Maintains a clean and sanitary work station area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen. Attends all scheduled employee meetings and brings suggestions for improvement Promptly reports equipment and food quality problems to Kitchen Manager. Inform Kitchen Manager immediately of product shortages. Uses our Standard Recipe Card for preparing all products. Does not rely on own memory or that of other employees. Performs other related duties as assigned by the Kitchen Manager or manager-on- duty. Qualifications: A minimum of 1 year of experience in kitchen preparation and cooking. At least 6 months experience in a similar capacity. Must be able to communicate clearly with managers and kitchen personnel. Be able to reach, bend, stoop and frequently lift up to 40 pounds. Be able to work in a standing position for long periods of time (up to 5 hours).

Title: General Manager Reports To: District Manager/Area Director/Director of Operations Job Profile: Norm's Restaurant General Managers will possess the ability to think independently, but at the same time be able to follow prescribed company procedures and directives. General Mangers will possess experience as a Kitchen Manager and Service Director (or equivalent experience) prior to promotion, and must pass a series of tests to demonstrate their proficiency in understanding and applying Norm's Restaurants operational standards. General managers will endeavor to develop employees and support NORMS VISION. This is not all-inclusive. It is a guideline. All management behavior is expected to be in the best interest of the company. Managers should act in a manner to enhance the image, ethics and professionalism of Norm's. Norm's Restaurants may from time to time and at its discretion, amend the job description. Notification of such changes will be made in a timely manner. Norms Vision: To promote a work environment where every employee's value is recognized and excellence is a goal to be achieved and maintained. To ensure, through the training and development of our employees, high standards for service, food preparation and presentation, housekeeping and sanitation. To provide a dining experience that exceeds our guest's expectations. To deliver continued growth and income for Norm's. Responsibilities: Employee Development Establish an atmosphere where all employees feel free to create, discuss, and contribute ideas for the improvement of the restaurant and customer satisfaction. * Assure the implementation and daily execution of established training standards. * Provide for the on-going training and development of assistant managers. * Assist in the selection, training, motivating, reviewing and promoting of assistant managers and hourly personnel. * Maintain a high level of morale among all employees. Restaurant Operations * Plan for the anticipated future business needs of the restaurant. * Direct and supervise day-to-day restaurant activities. * Enforce consistently the execution of established food, service, and housekeeping standards on a daily basis. * Assure that the established plate presentation program is fully implemented and closely followed. * Assure that corporate marketing and right-selling programs are fully supported through training and monitoring results. Provide feedback to employees and take necessary action to improve compliance. * Respond promptly to negative customer comment cards and letters and communicate to employees both negative and positive comments. * Conduct weekly staff meetings. * Conduct monthly safety committee meetings. * Maintain safety, security, building and equipment repair and maintenance, house- keeping, sanitation, ("A" grade only acceptable rating) and strict adherence to local, state, and federal regulations for the protection of the company's reputation and assets. * Adhere to all established administrative and cash handling procedures, and the timely notification to the general office of any variances to such procedures. * Provide a managing presence on the floor, on the line, or at the pass out window during peak periods when in the restaurant. * Work in the restaurant a minimum of a five-day, forty-hour week. Financial Goals * Meet adjusted net profit goals set for the restaurant. * Work for continued sales and profit growth by building high repeat customer traffic and improve profit by controlling direct expenses. * Increase the Adjusted Net Profit percentage of the unit. * Identify, develop, and implement programs for profit optimization. i.e. portion-control; stricter receiving procedures; etc. * Identify, develop, and implement high impact/low cost programs that positively impact guest satisfaction. i.e. attractive, low-cost food items; create a guest appreciation program; etc. * Identify, develop, and implement operational efficiencies and/or product improvements through better maintenance and use of equipment and operational configurations to meet profit goals. Additional Corporate Objectives * Assist in the development and subsequent supervision for the implementation of strategic company marketing and operational plan. * Assist in the creation of the core menu and the development of store-specific menu specials. * Co-ordinate (when required) market and guest research with the marketing department. * Lead in the development of community involvement and strengthening relationships between Norm's and local government, neighboring businesses, community organizations, and residents that will create a long-term, positive image of Norm's within the community. * Suggest new food items and/or combinations for the chain. Job Relationships * Reports to District Manager, Area Director, and/ or Director of Operations. * Interacts and co-operates with corporate chef, director of purchasing, director and manager of training, marketing representative, and office personnel on administrative and accounting procedures and matters. * Provide guidance and training for trainees assigned to the restaurant. Assistant managers who report to the unit General Manager. Position Compensation: Norm's Restaurant General Managers will receive a base salary. In addition, General Managers will be eligible for a quarterly bonus based upon the profitability of the restaurant and adherence to the above-stated goals and objectives. In addition, managers who excel in both profitability (meeting Adjust Net Profit goals) and the responsibilities and relationships mentioned above may be eligible for extra bonus monies on a quarterly basis. Evaluations of job performance will be on-going, will stand as part of the record and will directly affect job longevity. Employment with Norm's Restaurants is not for a specified term and is at the mutual consent of the employee and the company. Accordingly, either the employee or Norm's Restaurants can terminate the employment relationship at will, with or without cause, at any time. This represents an integrated agreement with respect to the at-will nature of the employment relationship.

Job Title: Service Manager / Front of House Assistant Manager Reports To: Restaurant General Manager Work in concert with restaurant general manager and in the absence of such manager; assume responsibility of restaurant and its staff. Work in co-operation with all members of management and general office staff. Supervise and direct dining room employees. Know and enforce company policy and procedure. Work within the confines of federal and state labor laws and health department requirements. Be familiar with kitchen and dish room operations and procedures. Attend and participate in weekly staff meeting. Duties & Responsibilities: * Supervise dining room employees and operations * Ensure customer service exceeds guests' expectations * Schedule and co-ordinate shift schedules * Write work schedules * Recruit, select, orientate, and supervise training of dining room employees * Direct and delegate work of all dining room employees and those of kitchen staff in absence of chef or general manager * Maintain dining room/restrooms/waiting room housekeeping standards * Ensure that staff skills meet company standards as outlined in Hospitality and Standards Manual \ * Ensure that staff projects an amiable and cordial attitude to guests * Ensure that staff appearance meets standards as outlined in Hospitality and Standards Manual * Follow through on training and re-training * Ensure safety procedures and policies are followed * Schedule meal and rest breaks * Accountable for maintaining various administration duties and functions assigned to the Service Manager * Accountable for maintaining and controlling Front of the House Cost Controls * Accountable for Food Safety and Food Preparation Qualifications: * A minimum of 2 years of experience in varied front-of-the-house positions including server, host/cashier, trainer/shift lead. * Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.

The Busser is responsible for providing a clean and pleasant dining experience by clearing, sanitizing, and resetting tables, and ensuring the dining room is well-stocked and tidy. Candidates should be organized, able to think, and act quickly and effectively while retaining self-composure. ESSENTIAL DUTIES AND RESPONSIBILITIES The essential functions include, but are not limited to the following: * Assist food servers by removing used or unnecessary items from guests' table; bussing tables and resetting for new guests * Observing tables and keeping track of clean, dirty, and occupied tables * Clean, sanitize, and reset tables after each guest * Maintain appropriate stock levels of glassware, silverware, and dishware * Refill condiment stock and condiments on tables * Working in a team environment with the ability to be an effective team player * Providing guests with hospitality in a manner that achieves Company service standards and exceeds their expectations * Cleaning, organizing, and stocking menus at the front desk * Interacting with guests entering and departing, ensuring a positive dining experience * Keep designated service stations clean, well-stocked, and organized * Maintaining restrooms throughout the shift * Supporting food servers and kitchen staff in other duties as required * Take pride in your personal appearance; report to work in neat and clean clothing; maintain well-groomed hair and personal hygiene as established by Company policy * Display integrity and honesty in all aspects of your employment * Performing other duties as directed

Welcome and warmly greet guests on arrival. Manage the efficient and timely seating of our guests to a table that best serves their wishes. Duties & Responsibilities: 􀂃 Warmly and graciously greet all guests upon arrival. 􀂃 When possible, open the front door for guests entering or leaving the restaurant. 􀂃 When immediate seating is limited, record guest names and number of people in party. 􀂃 Call out name and number of party when tables become available. 􀂃 Provide guests with estimated waiting time. 􀂃 Accommodate special seating requests for guests whenever possible. 􀂃 Seat guests based on guest preferences and balancing of customer flow in service stations. 􀂃 Tender checks and handling all POS transactions at the cashier station. 􀂃 Answer phones within 3 rings. 􀂃 Upon seating, offer guests a menu and inform them of their server's name. Inspect table for proper presentation and completeness. 􀂃 Relay messages to servers and buspersons as needed. 􀂃 Thank guests as they leave and invite them to return. Qualifications: 􀂃 No previous restaurant experience required. 􀂃 Be able to working in a standing position for long periods of time (up to 5 hours). 􀂃 Be able to communicate clearly and effectively in the predominant language(s) of our guests. 􀂃 Must have exceptional grooming habits.

Dishwasher Reports To: Restaurant Management Team Wash and clean tableware, pots, pans and cooking equipment. Keep the dishroom and equipment clean and organized. Duties & Responsibilities: * Load, run and unload dish machine. * Keep the dish machine clean and report any functional or mechanical problems immediately. * Monitor dish machine water temperature to ensure sanitary wash cycle. * Wash and store all tableware and kitchenware. * Keep dishroom clean and organized. * Maintain adequate levels of clean tableware for dining room and kitchen. * Bag and haul dishroom trash to dumpster at designed times. * Handle tableware carefully to prevent breakage and loss. * Maintain adequate levels of dish detergents and cleaning supplies. * Clean food preparation and production areas as required. * Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor. Qualifications: * No previous restaurant experience required. * Be able to work in hot, wet, humid and loud environment for long periods of time. * Be physically able to lift up to 40 pounds, reach, bend and stoop. * Be able to working in a standing position for long periods of time (up to 5 hours). * Be able to safely lift bags, cases and stacks weighing up to 60 pounds up to 30 times per shift.

Title: General Manager Reports To: District Manager/Area Director/Director of Operations Job Profile: Norm's Restaurant General Managers will possess the ability to think independently, but at the same time be able to follow prescribed company procedures and directives. General Mangers will possess experience as a Kitchen Manager and Service Director (or equivalent experience) prior to promotion, and must pass a series of tests to demonstrate their proficiency in understanding and applying Norm's Restaurants operational standards. General managers will endeavor to develop employees and support NORMS VISION. This is not all-inclusive. It is a guideline. All management behavior is expected to be in the best interest of the company. Managers should act in a manner to enhance the image, ethics and professionalism of Norm's. Norm's Restaurants may from time to time and at its discretion, amend the job description. Notification of such changes will be made in a timely manner. Norms Vision: To promote a work environment where every employee's value is recognized and excellence is a goal to be achieved and maintained. To ensure, through the training and development of our employees, high standards for service, food preparation and presentation, housekeeping and sanitation. To provide a dining experience that exceeds our guest's expectations. To deliver continued growth and income for Norm's. Responsibilities: Employee Development Establish an atmosphere where all employees feel free to create, discuss, and contribute ideas for the improvement of the restaurant and customer satisfaction. * Assure the implementation and daily execution of established training standards. * Provide for the on-going training and development of assistant managers. * Assist in the selection, training, motivating, reviewing and promoting of assistant managers and hourly personnel. * Maintain a high level of morale among all employees. Restaurant Operations * Plan for the anticipated future business needs of the restaurant. * Direct and supervise day-to-day restaurant activities. * Enforce consistently the execution of established food, service, and housekeeping standards on a daily basis. * Assure that the established plate presentation program is fully implemented and closely followed. * Assure that corporate marketing and right-selling programs are fully supported through training and monitoring results. Provide feedback to employees and take necessary action to improve compliance. * Respond promptly to negative customer comment cards and letters and communicate to employees both negative and positive comments. * Conduct weekly staff meetings. * Conduct monthly safety committee meetings. * Maintain safety, security, building and equipment repair and maintenance, house- keeping, sanitation, ("A" grade only acceptable rating) and strict adherence to local, state, and federal regulations for the protection of the company's reputation and assets. * Adhere to all established administrative and cash handling procedures, and the timely notification to the general office of any variances to such procedures. * Provide a managing presence on the floor, on the line, or at the pass out window during peak periods when in the restaurant. * Work in the restaurant a minimum of a five-day, forty-hour week. Financial Goals * Meet adjusted net profit goals set for the restaurant. * Work for continued sales and profit growth by building high repeat customer traffic and improve profit by controlling direct expenses. * Increase the Adjusted Net Profit percentage of the unit. * Identify, develop, and implement programs for profit optimization. i.e. portion-control; stricter receiving procedures; etc. * Identify, develop, and implement high impact/low cost programs that positively impact guest satisfaction. i.e. attractive, low-cost food items; create a guest appreciation program; etc. * Identify, develop, and implement operational efficiencies and/or product improvements through better maintenance and use of equipment and operational configurations to meet profit goals. Additional Corporate Objectives * Assist in the development and subsequent supervision for the implementation of strategic company marketing and operational plan. * Assist in the creation of the core menu and the development of store-specific menu specials. * Co-ordinate (when required) market and guest research with the marketing department. * Lead in the development of community involvement and strengthening relationships between Norm's and local government, neighboring businesses, community organizations, and residents that will create a long-term, positive image of Norm's within the community. * Suggest new food items and/or combinations for the chain. Job Relationships * Reports to District Manager, Area Director, and/ or Director of Operations. * Interacts and co-operates with corporate chef, director of purchasing, director and manager of training, marketing representative, and office personnel on administrative and accounting procedures and matters. * Provide guidance and training for trainees assigned to the restaurant. Assistant managers who report to the unit General Manager. Position Compensation: Norm's Restaurant General Managers will receive a base salary. In addition, General Managers will be eligible for a quarterly bonus based upon the profitability of the restaurant and adherence to the above-stated goals and objectives. In addition, managers who excel in both profitability (meeting Adjust Net Profit goals) and the responsibilities and relationships mentioned above may be eligible for extra bonus monies on a quarterly basis. Evaluations of job performance will be on-going, will stand as part of the record and will directly affect job longevity. Employment with Norm's Restaurants is not for a specified term and is at the mutual consent of the employee and the company. Accordingly, either the employee or Norm's Restaurants can terminate the employment relationship at will, with or without cause, at any time. This represents an integrated agreement with respect to the at-will nature of the employment relationship.

Job Title: Kitchen Manager / Chef Reports To: Restaurant General Manager Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. Duties & Responsibilities: * Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. * Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate. * Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees. * Fill in where needed to ensure guest service standards and efficient operations. * Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. * Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. * Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items. * Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures. * Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. * Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. * Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. * Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. * Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils. * Responsible for training kitchen personnel in cleanliness and sanitation practices. * Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. * Check and maintain proper food holding and refrigeration temperature control points. * Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials. Qualifications: * A minimum of 6 months of experience in kitchen preparation and cooking. * Must be able to communicate clearly with managers, kitchen and dining room personnel. * Be able to reach, bend, stoop and frequently lift up to 40 pounds. * Be able to work in a standing position for long periods of time (up to 9 hours).

Job Title: Service Manager / Front of House Assistant Manager Reports To: Restaurant General Manager Work in concert with restaurant general manager and in the absence of such manager; assume responsibility of restaurant and its staff. Work in co-operation with all members of management and general office staff. Supervise and direct dining room employees. Know and enforce company policy and procedure. Work within the confines of federal and state labor laws and health department requirements. Be familiar with kitchen and dish room operations and procedures. Attend and participate in weekly staff meeting. Duties & Responsibilities: * Supervise dining room employees and operations * Ensure customer service exceeds guests' expectations * Schedule and co-ordinate shift schedules * Write work schedules * Recruit, select, orientate, and supervise training of dining room employees * Direct and delegate work of all dining room employees and those of kitchen staff in absence of chef or general manager * Maintain dining room/restrooms/waiting room housekeeping standards * Ensure that staff skills meet company standards as outlined in Hospitality and Standards Manual \ * Ensure that staff projects an amiable and cordial attitude to guests * Ensure that staff appearance meets standards as outlined in Hospitality and Standards Manual * Follow through on training and re-training * Ensure safety procedures and policies are followed * Schedule meal and rest breaks * Accountable for maintaining various administration duties and functions assigned to the Service Manager * Accountable for maintaining and controlling Front of the House Cost Controls * Accountable for Food Safety and Food Preparation Qualifications: * A minimum of 2 years of experience in varied front-of-the-house positions including server, host/cashier, trainer/shift lead. * Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.