FOH Team Member

The FOH Team Member is responsible for ensuring a high level of guest satisfaction through prompt and courteous customer service. They communicate to our guests, maintain full menu knowledge, serve food and beverages and provide a welcoming atmosphere to our guests. They are enthusiastic, friendly and calm under pressure.

Essential Function:

• Responsible for completing tasks as needed in the FOH, such as bussing tables, running food, placing online, call-in or in-person orders, sweeping, and making boba teas.
• Greet guests within 30 seconds after they enter the restaurant.
• Present menus to guests and answer questions about menu items, making recommendations if needed.
• Upsell menu items by offering beverages, sides, monthly specials and combos.
• Properly use the POS system to ring in food/beverage orders quickly and precisely.
• Correctly calculate the guest's check amount and return the proper change.
• Ability to multitask between guests and perform other duties as necessary such as cashing someone out and answering the phone.
• Clean tables, dining room areas and perform additional cleaning duties as assigned
• Ability to adhere to and execute all recipes and procedures listed in training material and ExpandShare library.
• Must be able to multi-task in a fast-paced teamwork environment. Upholding a positive attitude, eagerness to learn, and flexibility to cooperate to any changes required.
• Perform opening, closing and side work duties as instructed and according to Bento guidelines. Must check in with the manager once shift has started and ended for verification of completion.
• Respectable communication and teamwork between colleagues and other departments.
• Assist in possible training and coaching of peers following Bento specs and standards.
• Attend all statutory training, staff meetings, and deep cleanings.
• Assist in all other positions when operationally needed including BOH and Sushi.

Health, Safety and Hygiene:

• Upkeep of health, safety, and hygiene set forth by the DBPR, FDA, DOH, and company handbook. Enforce proper food handling, safety, and sanitation standards while storing, preparing, and cooking food.
• Minimize waste of product by labeling all food according to food safety and shelf-life standards, and rotating products to follow FIFO standards.
• Complete and maintain a working knowledge of the ServSafe Certification program. Must be completed within 90 days of employment.
• Maintains a constant awareness of safety and accident prevention. In the event an accident happens, immediately notify the manager on duty and complete an incident report.
• Maintaining cleanliness and upkeep of equipment and stations. Must communicate if anything is broken, missing or spoiled.
• Maintain personal equipment and uniform used to fulfill your job, i.

e. knives, uniform, shoes up to standard as listed in the company handbook.

Company Policies:

• Follow and exemplify good practices of all policies and procedures listed in the company handbook.
• Follow the chain of command to report issues where Bento expectations and requirements are not followed.
• Be ready to work free from the influence of both illegal and legal controlled substances.
• Represent the company when wearing the uniform/company logo in public and on all social media platforms.

Physical Requirements:

• Maintain good physical health and be well rested and attentive when working.
• Ability to stand and exert well-paced mobility for extended periods of time.
• Must be able to perform repetitive movement of legs, arms, hands, and fingers.
• Able to speak clearly and listen attentively to guests and other employees in order to ensure standards of quality are met consistently.
• Have the ability to communicate in the primary language(s) of the workplace.
• Transport and carry objects weighing up to 50 lbs. numerous times throughout the shift.
• Ability to work in a fast-paced environment and withstand exposure to smoke, steam, high temperatures, humidity and extreme cold.
• Frequently required to reach up to five feet.

Qualifications and Skills:

Minimum Age:

16 years

• Must have flexible availability. Able to work nights, weekends and holidays if needed.
• Ability to read and comprehend prep sheets and recipes.
• Basic math skills: able to understand, calculate and follow recipe measurements and proportions.
• Must be able to support the team and follow directions as given.