Bartender
Responsible for set-up, maintenance and operation of the bar. Takes food and drink order from guests and wait staff. Prepares and serves alcoholic and non-alcoholic drinks in accordance with standard recipes. Mixes ingredients for cocktails and servers wine and bottled or draft beer. Enters orders into Positouch system, collects payment and makes change. Responsible for shift tally following cash-charge procedures.
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Service Bartender
Responsible for set up, maintenance and operation of the service bar. Receives drink and dessert orders from servers. Prepares alcoholic beverages in accordance with standard recipes. Serves wine and bottled or draft beer. Slices and presents desserts in accordance with dessert specs (i.e. portion size and garnishes) and plate presentation.
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Bus Person
Communicates with and assists food servers to maintain service efficiency and ensures guest satisfaction. Maintains cleanliness of and restocks the front of the house area. Removes dirty dishes, glasses and utensils from tables and cleans tables after guests leave. Returns dirty dishes, glasses and utentsils to dishwashing area.
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Cake Decorator/Finisher
Responsible for production in the cream room. Prepares frostings and fillings, decorates cakes, cheesecakes, etc. for display and for retail sales. Required to maintain a sanitary work area.
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Cook
Cook prepares all menu items in accordance with company standards of portioning and handling of food. Responsible for ongoing sanitation of station and kitchen equipment.
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Dishwasher
Washes and stores properly all dishes, trays, eating utensils, cups and small equipment for the department. Maintains the dish room and dish machine in a sanitary and efficient manner.
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Hostess/Host
Graciously greets guests upon arrival, escorts them to their tables, provides menus to them once seated and informs guests of name of their assigned server. Manages special seating request of guests consistent with table availability. Relays message to servers and bus persons as appropriate.
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Kitchen Manager
Supervises and coordinates activities concerning the back of the house operations. Prepares all menu food items in accordance with the policies and standards of Gregg's Restaurants. Has knowledge of an is proficient on all line stations. Main function is to work the middle station and coordinate all line cooks effectively through meal periods, maintaining proper ticket times, high good quality standards and consistency. Also responsible for sanitation, controlling food and labor costs as well as cleanliness and maintenance of equipment.
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Server
Greets guests, takes written food & beverage orders, serves meals, totals bills.Ê May assist bus person.
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Supervisor Dining Room
Responsible for the supervision of the dining room operation of the restaurant unit. Prepares the work schedules for each employee, maintains high quality standards of sales, customer service, sanitation and safety. Acts as cashier during shift and responsible for shift tally by following cash and charge procedures.
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Supervisor Kitchen
Function as the communications link, between and among the various food production areas in the kitchen-ensures the coordination and smooth flow of quality products being prepared and assembled for servers to deliver meal orders to dining room patrons in a timely manner. The kitchen supervisor is the middleman on the line.
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Supervisor Take-Out Department
Responsible for the supervision of the take out shop. Maintains high quality standards of sales, service, sanitation and safety.
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Take Out/Cashier
Performs a variety of duties relating to restaurant take-out including telephone answering, order processing, order packaging and maintaining sanitation standards. Responsible customer service is a major component of this position.
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