Le Mari, A brand-new restaurant on Newbury Street is opening very shortly and we are looking for the following to join our team:

Servers
Bartenders
Hosts
Busser/Food Runner
Dishwashers
Line Cooks

SERVER:
A server’s duties and responsibilities include:

• Communicating between guests and kitchen staff
• Knowledge about the restaurant’s menu
• Knowing and adhering to food safety standards
• Multitasking and anticipating guests’ needs
• Accommodating special requests from guests
• Taking orders for meals and beverages
• Adhering to standards of service set by management

A good server is attentive, patient, and works well as part of a team. Servers must be able to multitask to accommodate the needs of several parties of guests at the same time. They also need to have a good memory and be knowledgeable about the restaurant’s menu.

2 years serving experience required.

BARTENDER:
The textbook bartender’s job description is the person in charge of the bar. A strong work ethic is required. They are the ones who mix drinks, serve customers, and collect payment. An enthusiastic bartender is quick with a pour and can provide guests with a top-notch drinking experience that we are famous for. Bartenders will have an extensive cocktail, beer, and wine knowledge and make sure our guests feel valued and well taken care of.

A bartender’s duties and responsibilities include:

• Prepare alcoholic and non-alcoholic beverages for bar and restaurant guests
• Interact with customers, take orders, and serve drinks and snacks
• Extensive knowledge of beer, wine, and cocktails
• Evaluate customer’s needs and make recommendations
• Provide excellent customer service
• Mix ingredients to prepare cocktails
• Check customers’ identification and confirm it meets the legal drinking age
• Have good time management skills to know when it is time to replenish anything during service
• Comply with all food and beverage regulations

2 years bartending experience required.

Additional requirements: Able to walk or stand for long periods of time.

HOST
A passion for customer service and strong communication and organizational skills are required. Hosts are the first impression of a restaurant that will help provide a pleasant and smooth dining experience for our guests.

A host’s duties and responsibilities include:

• Greet all guests and treat them with excellent hospitality
• Provide clear and accurate wait time
• Guide customers to their tables and provide menus
• Willingness to learn computerized reservation and table management system
• Initiate and maintain wait lists
• Manage reservations
• Coordinate with waitstaff about available seating
• Cater to guests who require special attention (e.g., the elderly or children)
• Answer incoming calls and address customer questions

Additional requirements: Familiarization with SevenRooms reservation system (preferred, not required), as well as being able to walk or stand for long periods of time.

BUSSER/FOOD RUNNER:
Works well in a team-oriented, fast-paced environment. Provides support to waitstaff, along with the bar, and setting up dining areas to the high standards of quality our restaurant is known for. Attention to detail, a thorough approach to cleaning, prioritizing running food and strong organizational skills are essential. Ensures our daily operations run smoothly and our guests have a pleasant dining experience.

Duties:

• Knowledge of preparation and ingredients in all dishes being prepared
• Ability to communicate vital information upon request
• Communicate with all staff members regarding what is going on in the restaurant
• Deliver food to customers in a timely and efficient manner
• Clear and bus tables
• Maintain the appearance and cleanliness of all areas of the restaurant
• Set tables with all tableware, plates, glassware, linens, and decorations, such as candles or flowers
• Serve and replenish water and respond to requests from customers as needed
• Remove dirty utensils and replenish them as needed throughout the meal
• Clean all table surfaces in a timely manner to ensure a safe and sanitary environment
• Stock serving stations with napkins, utensils, trays, condiments, salt, and pepper containers
• Assist dishwashers with scraping, stacking, or loading dishes into the dishwasher
• Maintain health and safety regulations in the dining room and kitchen
• Perform closing activities such as cleaning chairs and tables, stacking chairs, mopping, and preparing stations for the morning shift

Additional requirements: Must be physically able to wipe down tables, chairs, and booths. Must be physically able to bend, kneel, and pick up debris from the floor, able to stand and move during shift, and able to carry 25 pounds or more and to push a vacuum, broom, or mop.

LINE COOK:

• Apply knowledge of cooking and kitchen equipment, knife handling, and safety.
• Work with prep team to complete daily projects
• Prepare a variety of meats, seafood, poultry, and vegetables
• Maintain a clean work environment
• Take direction from Exec’s and Sous
• Wipe down and set up the line for service
• Ensure that food comes out in a timely manner and is properly executed.
• Portioning food products
• Store, rotate, and discard all food products properly
• Cleaning the kitchen after service
• Helping dishwashers finish up by putting clean dishes away
• Checking out with chef before clocking out

DISHWASHER

• Rinse and scrape all used dishware and cookware
• Load and unload the dishwashing machine
• Wash items by hand (large pots, delicate glassware, cutting boards, etc.)
• Collecting used kitchenware from the line
• Store clean dishes, glasses, and equipment properly
• Monitor sanitizer and detergent levels to notify chef when we need more
• Organizing cleaning supplies
• Maintain dishwashing machine and ensure it is functioning properly
• Report any necessary maintenance needs to chef
• Take out trash regularly throughout service
• Clean dishpit and mop floors after service
• Adhere to all hygiene, cleanliness, and safety requirements
• Remove garbage promptly
• Clean and sanitize sinks and other kitchen areas

PREP COOK
Prep cook duties:

• Setting up and sanitizing work stations
• Following prep lists created by chef
• Measuring ingredients of recipes to ensure consistency in dishes.
• Enduring all prepared and processed items are properly stored and labeled with date and initials
• Monitor fridge temperatures in log
• Assist sous chef in checking in and putting away orders.
• Gather invoices and putting them in the invoice folder for chef to collect.
• Clean station before you leave so line cooks can start service with a clean work space
• Kitchen maintenance
• Organize food storage
• Check out with Chef before leaving in case they have additional tasks that may have not been on the prep list.
• Take out the trash

Additional requirements for all positions: Willingness to work in shifts and during evenings and weekends.

To apply, please send your resume to the email provided below.