Restaurant Attendants : Please note Participants will be assigned to a one of the below positions upon arrival.

Our Front of House Team Members play a key role in providing a memorable experience for our guests. This position is responsible for promptly greeting and welcoming our guests and thanking our guests as they depart, while working in one or more FOH team member roles – including Busser, Host, Shake Spot, and Food/Drink Runner.

Front of House (FOH)
Team Members are Team players and are responsible for completing cleaning and side duties before, during and at the close of each shift and checking in with the Manager on duty upon arrival and before departing their shift. While FOH team members will be assigned a primary role in the FOH (As either Busser, Host, Shake Spot, or Food/Drink Runner), they will be crossed trained in all FOH Team Member Roles during onboarding week and will be assigned to work roles based on business volumes and staffing needs as well as their personal ability and job performance.

Busser
It is not an easy task to make The Spot appear as if it just opened at all times. Our bussing team is a tight-knit crew that maintains both the interior and exterior of the restaurant. This role ensures our guests dine in a clean, sanitary environment and supports the Front of House and Serving team members in ensuring storage areas are well stocked and organized throughout the shift. This position is responsible for clearing, sanitizing and resetting tables for guests and maintaining cleanliness of the dining rooms and restrooms for our guests. Spot Bussers are welcoming and friendly to guests and are expected to offer assistance to guests as needed; including but not limited to: opening doors, retrieving highchairs/baby slings for guests, offering condiments and to-go boxes and bags to our guests and clearing plates from guests tables as needed.

Host
The Host position ensures our guests feel welcomed and appreciated upon arrival, while providing direction and helping guests discover of all the unique experiences we have to offer with FIVE VENUES. ONE SPOT. ALL BEACHFRONT. Hosts are team players and helpful to guest and team members alike. They are expected to offer assistance to guests as needed; including but not limited to: opening doors, retrieving highchairs/baby slings for guests, offering condiments and to-go boxes and bags to our guests and clearing plates from guests tables as needed. Hosts offer support to Front of House Team Members by helping buss and re-set tables, keeping windows, entrance and patio floors clean and free of debris and maintaining restroom cleanliness for our guests throughout the shift.

Shake Spot
The Shake Spot position is responsible for suggesting, selling and preparing desserts and shakes for our guests and maintaining a clean, sanitary and organized workstation and beautiful, enticing dessert display for our guests. This position works with a sense of urgency to produce and deliver quality dessert and shake products to spec and recipe while following the steps of service for the position.

Food/Drink Runner
The Food/Drink Runner’s role is to quickly and accurately deliver food and drinks to guests at the table using table tracker and table numbering systems while following the steps of service for table delivery. Food/Drink runners also ensure that quality standards are met in terms of plate and drink presentations and strive to meet speed of service metrics for our guests. Food/Drink Runners are welcoming and friendly to guests and are expected to offer assistance to guests as needed; including but not limited to: opening doors, retrieving highchairs/baby slings for guests, offering condiments, share plates, non alcoholic beverage refills, to-go boxes and bags to our guests and clearing plates from guests tables as needed. The FOH Team Member role requires the team member to obtain their Texas Food Handler’s Certification prior to arrival and their CTA certification during on boarding and are required to successfully complete all training requirements of their primary role including written menu testing and service audit requirements of the position.

Required skills :

• Ability to receive direction and perform responsibilities in a fast paced environment.
• Ability to accept constructive criticism, especially when under pressure.
• Must be able to read and follow a recipe unsupervised

Work schedule : Varies Can be scheduled between 9am – 1am

Average hours per week : 32 average hours over 1 week period hours per week