O P E N  P O S I T I O N S

RESTAURANT MANAGER

 

Summary of Position:

Responsible to assist in the planning, organizing, training, implementation and leadership necessary to achieve stated objectives in sales, costs, employee recruitment/retention, guest service, compliance and satisfaction, food quality, cleanliness and sanitation.

 

Duties & Responsibilities:

  • Understand completely all policies, procedures, standards, specifications, guidelines and training programs and assists in maintaining Peel Standards.

  • Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.

  • Generate and Recruit top-notch employee leads. factor requires constantand comprehensive attention.

  • Ensure that all food and products are consistently prepared and served according tothe restaurant’s recipes, portioning, cooking and serving

  • Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working

  • Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and

  • Make employment and termination decisions consistent with General Managerguidelines for approval or

  • Fill in where needed to ensure guest service standards and efficient

  • Continually strive to develop and motivate your staff to become top performers. Keep team morale

  • Prepare all required paperwork, including forms, reports and schedules in an organized and timely

  • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance

  • Ensure that all products are received in correct unit count and condition and deliveriesare performed in accordance with the restaurant’s receiving policies and

  • Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are

  • 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.

  • Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and

  • Attend and contribute to weekly manager

  • Carry out restaurant marketing, advertising and promotional activities and campaignsthat achieve sales goals.

  • Participate and ensure all Peel marketing, compliance, training, operations, and legal programs are instituted and followed to maintain

Qualifications:

  • Be 21 years of

  • Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management

  • Possess excellent math skills and have the ability to operate our point-of-sale

  • Be able to communicate and understand the predominant language(s) of therestaurant’s trading area. Spanish speaking a

  • Must be able to communicate clearly with managers, vendors, kitchen and dining room personnel and guests.

  • Must be a dynamic, positive, and charismatic

  • Be able to lift, reach, bend, stoop and safely lift and easily maneuver items frequently weighing up to 50

  • Be able to work in a standing position for long periods of time (up to 10hours).

  • Be able to walk and be “on your feet” for long periods of time (up to 10hours).

  • Extensive knowledge of food safety concepts and practices. Servsafecertification preferred.

  • Must adhere to the established appearance

  • Proficiency in Microsoft Office (excel, ppt, word)

  • Must have the stamina to work 50 to 60 hours per week

 
 

DISHWASHER/PREP COOK

Summary of Position:

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

  • Wash and store all tableware and

  • Keep dishroom clean and organized.

  • Maintain adequate levels of clean tableware for dining room and

  • Bag and haul dishroom trash to dumpster at designed

  • Handle tableware carefully to prevent breakage and

  • Maintain adequate levels of dish detergents and cleaning

  • Clean food preparation and production areas as

  • 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

Qualifications:

  • No previous restaurant experience

  • Be able to work in hot, wet, humid and loud environment for long periods of

  • Be physically able to lift, reach, bend and

  • Be able to working in a standing position for long periods of time (up to 8hours).

  • Be able to safely lift items weighing up to 60 pounds up to 30 times per

 

HEAD CHEF/KITCHEN MANAGER

Summary of Position:

Directly responsible for all kitchen functions including food purchasing, preparation, production, safety, sanitation and cleanliness. Responsible for hiring, scheduling and training new and existing employees in methods of cooking, preparation, plate presentation, portion and cost control, safety, sanitation and cleanliness.

Duties & Responsibilities:

  • Ensure that all food and products are consistently prepared and served according tothe restaurant’s recipes, portioning, cooking and serving

  • Make employment and termination decisions including recruiting, interviewing,hiring, evaluating and disciplining kitchen personnel as

  • Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen

  • Fill in where needed to ensure guest service standards and efficient

  • Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Inventory is to be done every

  • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance

  • Work with restaurant managers to plan and price menu items. Submit theproper paperwork to Executive Chef for permission to test new menu

  • Ensure that all products are ordered according to predetermined productspecifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and

  • Control food cost and usage by following proper requisition of products fromstorage areas, product storage procedures, standard recipes and waste control

  • Oversee and ensure that restaurant policies on employee performance appraisalsare followed and completed on a timely

  • Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are

  • 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 maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage

  • Check and maintain proper food holding and refrigeration temperature control points. Proper use of all Peel provided tools and programs to ensure

  • Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials.

Qualifications:

  • A minimum of 5 years of experience in varied kitchen positions.

  • At least 1 year Kitchen manager/ Head Chef experience in a similar capacity. High volume experience a

  • Must be able to communicate clearly with managers, vendors, kitchen and dining room personnel and guests.

  • Be able to lift, reach, bend, stoop and safely lift and easily maneuver items frequently weighing up to 50

  • Must have a basic knowledge of dining room and service procedures and

  • Be able to work in a standing position for long periods of time (up to 10hours).

  • Be able to walk and be “on your feet” for long periods of time (up to 10hours).

  • Extensive knowledge of food safety concepts and practices. Servsafecertification preferred.

  • Must have extensive cost of goods and P&L

  • Must be a dynamic, positive, and charismatic

  • Must adhere to the established appearance

  • Microsoft Office (excel) ability

  • Must have the stamina to work 50 to 60 hours per week

 

LINE COOK/PREP COOK

Summary of Position:

Prepare, cook and assemble the menu offerings in a high volume Upscale dining environment. Follow established guidelines for food production, prep, cleaning, food safety and sanitation and maintenance of facility.

Duties & Responsibilities:

  • Prepare the Peel menu and prep items according to our established

  • Stock and maintain sufficient levels of food products at line stations to assure a smooth service

  • Portion food products prior to cooking according to standard portion sizes, measuring devices and recipe specifications.

  • Maintain a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.

  • Prepare item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or

  • Follow proper plate presentation, portion control and garnish set up for all

  • Practice FIFO and all other Peel policies and procedures

  • Assist in food prep assignments during off-peak periods as

  • Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the

  • Attend all scheduled employee meetings and brings suggestions for

  • Perform other related duties as assigned by the Head Chef ormanager-on-duty.

  • Complete all opening, mid and closing side-work as directed by the Head Chef.

  • Be available to work a varied schedule to meet the demands of our

  • Clock in and out on our point-of-sale system in a timely manner when directed to do so by

  • Participate in ongoing position in-house and outside position training

Qualifications:

  • A minimum of 2 years of experience in kitchen preparation and

  • At least 6 months experience in a similar high volume

  • Must be able to communicate clearly with managers, kitchen and dining room

  • Be able to lift, reach, bend, stoop and safely lift and easily maneuver items frequently weighing up to 50

  • Must have a basic knowledge of dining room and service procedures and

  • Be able to work in a standing position for long periods of time (from 6 to 9hours).

  • Be able to walk and be “on your feet” for long periods of time (from 6 to 9hours).

  • Basic knowledge of food safety concepts and

  • Must adhere to the established appearance

 

BUSSER & BARBACK

Summary of Position:

Remove used tableware from tables and bar top; clear and reset tables and bar after guests leave. Assist with the set up, housekeeping and maintenance of the facility.

Duties & Responsibilities:

  • Quickly and efficiently remove used tableware between courses and provide tableware for next

  • Between seatings promptly clean tabletops, bar top, chairs and bench. Check floorand clean as required. Reset and arrange

  • Inspect assigned restroom every 15 minutes and clean as

  • Politely respond to guest requests. Communicate guest requests to others as

  • Communicate with server and hostess to assure efficient seating, table utilization and guest

  • Assist servers as needed with food delivery and table maintenance (refills,)

  • Greet arriving guests and thank guests as they are

  • 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

  • Accomplish the opening, mid and closing duties assigned to your

  • Adhere to the Peel/ Berthoud Brewery Safety & Sanitation

  • Observe, monitor and report issues to

Qualifications:

  • No previous restaurant experience

  • Have working knowledge of the predominant language(s) of our

  • Be able to lift, reach, bend, stoop and safely lift and easily maneuver items frequently weighing up to 50

  • Must have a basic knowledge of dining room and service procedures and

  • Be able to work in a standing position for long periods of time (from 4 to 8hours).

  • Be able to walk and be “on your feet” for long periods of time (from 4 to 8hours).

  • Must adhere to the established appearance

 

HOST

Summary of Position:

Welcome and warmly greet guests on arrival. Manage the efficient and timely seating of our guests to a table that best serves their wishes and process all to-go orders.

Duties & Responsibilities:

  • Warmly and graciously greet all guests upon

  • When possible, open the front door for guests entering or leaving the

  • When immediate seating is limited, record guest names and number of people in

  • Call out name and number of party when tables become

  • Provide guests with accurate estimated waiting

  • Accommodate special seating requests for guests whenever

  • Seat guests based on guest preferences and balancing of guest flow in service

  • Upon seating, offer guests a menu and inform them of their server’s name. Inspecttable for proper presentation and

  • Relay messages to servers and bus persons as

  • Thank guests as they leave and invite them to

Qualifications:

  • No previous restaurant experience

  • Be able to communicate and understand the predominant language(s) of our

  • Possess basic math skills and the ability to handle money and operate apoint-of-sale system.

  • Be able to work in a standing position for long periods of time (from 4 to 8hours).

  • Be able to walk and be “on your feet” for long periods of time (from 4 to 8hours).

  • Be able to safely lift and easily maneuver items frequently weighing up to 25

  • Must adhere to the established appearance

 

BARTENDER

Summary of Position:

Provide friendly, responsive service to create an exceptional experience for all of our guests. Each team members primary objective is to show our guests such a marvelous time; they will want to return again and again. We are memory makers first and service staff second.

Duties &Responsibilities:

  • Take food and beverage orders from bar guests, enter orders in our point-of-sale

  • Prepare drinks for servers at service well in a timely

  • Prepare and serve alcoholic and non-alcoholic drinks consistent with the Bartender DrinkRecipe’s.

  • Build regular bar guests. Learns and uses frequent bar guests

  • Welcome and greet guests. Make all our guests feel comfortable and let them know you’re there to personally take care of them. Make a connection with your

  • Inform guests of specials and menu

  • Make recommendations you genuinely feel your guests will enjoy.

  • Answer questions about our food, beverages and other restaurant functions and

  • Perform side work at the start and end of each shift as

  • Maintain clean service areas.

  • Monitor and observe guests dining experience. Ensure guests are satisfied with the food and service. Respond promptly and courteously to any

  • Adhere to our responsible service of alcohol

  • Prepare final bill, present check to guest, accept payment, process credit card charges or make change (ifapplicable).

  • Record drink orders accurately and immediately after receipt into the register

  • Wash and sterilize

  • Clear and reset the bar top

  • Present drink menus, make recommendations and answer questions regarding

  • Maintain cleanliness in all areas of the bar including counters, sinks, utensils, shelves and storage

  • Report all equipment problems and bar maintenance issues to restaurant

  • Assist the restocking and replenishment of bar inventory and

  • 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

  • Ensure proper portion control by adhering to the established free pouring

Qualifications:

  • Be 21 years of

  • Be able to communicate and understand the predominant language(s) of our

  • Have working knowledge of beer, wine, liquor and common drink

  • Must have a basic knowledge of bar and service procedures and

  • Possess basic math skills and the ability to handle money and operate a point-of-sale system.

  • Be able to work in a standing position for long periods of time (from 4 to 8hours).

  • Be able to walk and be “on your feet” for long periods of time (from 4 to 8hours).

  • Be able to reach, bend, stoop and frequently lift up to 40

  • Entertain your guests with stories, games, questions and conversation. Remember, weare in the entertainment

  • Must adhere to the established appearance

  • Must follow uniform, as detailed in the appearance guidelines

 

SERVER

Summary of Position:

Provide friendly, responsive service to create an exceptional dining experience for all of our guests. Each Team member’s primary objective is to show our guests such a marvelous time; they will want to return again and again. We are Memory Makers first and servers second.

 

Duties & Responsibilities:

  • Welcome and greet guests. Make all our guests feel comfortable and let them know you’re there to personally take care of them. Make a connection with your

  • Inform guests of specials and menu

  • Make recommendations you genuinely feel your guests will enjoy.

  • Answer questions about our food, beverages and other restaurant functions and

  • Take food and beverage orders from guests, enter orders in our point-of-salesystem, which relays orders to the kitchen and

  • Deliver food and beverages from kitchen and bar to guests in a timely

  • Perform side work at the start and end of each shift as

  • Maintain clean service areas.

  • Monitor and observe guests dining experience. Ensure guests are satisfied with the food and service. Respond promptly and courteously to any

  • Adhere to our responsible service of alcohol

  • Prepare final bill, present check to guest, accept payment, process credit card charges or make change (ifapplicable).

  • Be ready and willing to assist fellow team members as situations

  • Be ready and willing to assist bus person with clearing and resetting

  • Thank guests for their visit and invite them to

  • 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.

 

Qualifications:

  • Be able to communicate and understand the predominant language(s) of our

  • Must have a basic knowledge of dining room and service procedures and

  • Possess basic math skills and have the ability to handle money and operate apoint-of-sale system.

  • Be able to work in a standing position for long periods of time (from 4 to 8hours).

  • Be able to walk and be “on your feet” for long periods of time (from 4 to 8hours).

  • Be able to safely lift and easily maneuver items frequently weighing up to 25

  • Entertain your guests with stories, games, questions and conversation. Remember, weare in the entertainment

  • Must adhere to the established appearance

HOURS

                Taproom hours                                                         Whiskey Lounge

SUNDAY - THURSDAY  11am to 9pm                        Sunday-Thursday 4pm to 10pm

FRIDAY + SATURDAY  11am to 10pm                       Friday + Saturday 4pm to Midnight

1480 Cascade Ave.

Loveland, CO 80538

(970)775-2235

CONTACT US

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