Bee with us

Manager

Reports to, aids and assists General Manager in managing operations of the restaurant.

Responsibilities include

• Organizing marketing activities, such as promotional events and discount themes
• Preparing reports at the end of the shift/week, including staff control, food control and sales
• Coordinating the entire operation of the restaurant during scheduled shifts
• Social Media Community Management (Facebook, Twitter & Instagam)
• Managing staff and providing them with feedback
• Responding to customer complaints
• Ensuring that all employees adhere to the company’s uniform standards
• Advising customers on menu if necessary
• Recruiting, training and motivating staff
• Organizing and supervising the shifts of staff
• Maximizes bar profitability by ensuring portion control; monitoring accuracy of charges
• Maintains a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations
• Securing revenues; developing and implementing disaster plans; maintaining security and sprinkler systems; maintaining parking lot and walkways
• Maintains ambiance by controlling lighting, background music
• Appraise personnel’s performance and provides feedback to keep them upbeat and productive

Requirements

• Proven working experience as restaurant manager
• Proficiency with social media communication tools (Facebook Twitter & Instagam)
• Demonstrates experience in customer service management
• Proficiency in English
• Computer literacy and familiarity with restaurant management software
• Strong leadership, motivational and people skills

Assistant Manager

Assistant Manager needs to have unique personal qualities including excellent communication skills as they interact with internal employees, and customers (the general public). The Assistant Manager is the manager in charge when the Manager is not on the floor. This person needs to think quickly on their feet and attend to guest. Leadership is seen and felt which makes this a very high profile position as one of the faces in the company.

Responsibilities include

• One of the main tasks of the Assistant Manager is to put into action the company’s vision and mission statements
• The Assistant General Manager is also fully integrated into the marketing of the restaurant
• Guests satisfaction is key in the success of the AM role
• No guest should leave unhappy during their time on the floor
• Training new employees is also part of the AM position with previous approval from the Manager
• Responsibilities include arranging employee training to improve the quality of the workforce
• Motivating the employees to achieve set goals and conceptualizing rewards and recognition programs is their duty
• Interacting with customers and addressing any complaints and understanding their requirements is an important aspect of their job profile
• Ensuring that work ethics are followed and company policies are adhered to
• Preparing reports to appraise the manager about the functioning of the company is also an important task that AMs undertake

Knowledge and Skill Requirements

• An Assistant Manager will embody the resources and knowledge of the set forth management principles, accounting and human resource policies along with state regulations and norms pertaining to the business
• They should also have in-depth knowledge of all the company policies and procedures
• They need to be knowledgeable about ways to promote team work and employee morale
• An AM should also have information on team building activities and be a good orator
• The nature of the job requires them to act as a conduit between upper management and the employees, hence they need to have excellent communication skills
• AMs need good interpersonal skills as they have to interact with clients to understand their requirements
• An AM should have leadership qualities as they are in charge of employee performance and motivation
• They should be adept in conflict resolution skills, as they will be called in to resolve conflicts between employees or employees and management as well
• The AM also has to conduct meetings and training sessions to ensure effective workforce management
• Computer literacy and familiarity with restaurant management software
• Minimum 2 years experience as a Dining Room Manager/Floor Manager
• Strong desire to learn and grow.
• Candidates should want to grow with a company, and have a “sky is the limit” CAN DO attitude!

Shift Leader

Shift Leaders are responsible for day to day operations including opening and closing the restaurant. Shift Leaders take on the role of management in the absence of the Assistant Manager.

Responsibilities

• Cash Handling
• Perform daily sales reports and balance all cash sales
• Promote a positive atmosphere for workers on all levels through clear communication and can-do attitude
• Responsible for overseeing all dining room operations during your shift, ensuring the highest level of excellence in service, hospitality and ambience
• Responsible for setting a tone of engagement, positive, fun and focused for the entire Front of House staff
• Duties to include managing team through hiring, coaching/counseling, training, showing appreciation, scheduling, and safety. Must have excellent knowledge of labor laws
• Above all else, be the embodiment of gracious hospitality to employees and guests alike
• Ensure that we retain top talent and that every guest leaves raving about his/her experience and is excited to come back

Requirements

• Prior experience leading a team
• Must be customer service oriented, able to multi-task and have a great attitude!
• Must have open availability and able to work opening and closing shifts
• We welcome enthusiastic and passionate people that understand customer service and the food service business
• POS knowledge
• High level of motivation and ability to follow instructions
• Decision making skills, organizational and conflict resolution skills
• Must possess strong leadership and team building skills
• Reliability & Dependability is a must
• Attention to detail
• Minimum 2 years experience as a Dining Room Shift Leader
• Must be incredibly warm, outgoing, poised and professional
• Passion for Healthy food, Fruit and Vegetable Juice and service
• Organizational skills and a strong sense of urgency
• Strong desire to learn and grow
• Candidates should have at least 1 year of experience in a restaurant/cafe environment making coffee, smoothies, juices, and specialty beverages. Barista experience a plus!
• Nutrition education is a plus! Culinary education is a plus!
• Candidates should want to grow with a company, and have a “sky is the limit” CAN DO attitude!

Front Team

We are looking for folks with a personality that radiates charm, friendliness, and maturity. If this sounds like you – we hope you will contact us. If you are invested in your own health and the collective health of our community…

Responsibilities include

• Employees are responsible for learning about our products, preparing drinks, operating the POS, cleaning, restocking, selling our produces, and representing our brand like a pro!
• Must be customer service oriented
• Able to multi-task
• Restaurant/Barista Experience a plus!
• POS knowledge
• Cash Handling
• Must have open availability 6am to 10pm
• Able to work opening and closing shifts
• Must be available 5 days a week
• Food Handlers card

Requirements

• Have a background (or personal interest in) nutrition, well being, health and dietetics
• Have excellent manners and be a conscientious team player
• Be detail oriented, focused, and work well under pressure / Fast ability to work in high volume scenarios for our morning and afternoon rushes without getting stressed or flustered
• Be someone who always keeps their commitments, shows up to work on time, and has a high level of personal INTEGRITY
• Must be able to clearly communicate and be reliable and honest
• Candidates should have at least 1 year of experience in a restaurant/cafe environment making coffee, smoothies, juices, and specialty beverages. Barista experience a plus!
• Nutrition education is a plus! Culinary education is a plus!
• Candidates should want to grow with a company, and have a “sky is the limit” CAN DO attitude!

Kitchen Supervisor

GAIA THERAPEAT is currently looking for a Kitchen Supervisor who enjoys leading a team, teaching/training, and looking to grow in healthy culinary arts. A person who has a love for cooking and enjoys producing healthy and therapeutic quality products.

Responsibilities include

• Running the kitchen according to the guidelines defined by the executive chef
• Ensuring the kitchen is ran by the Restaurant and Hotel Regulations while managing and developing the brigade
• Maintain relationships with key people (General Manager, Suppliers, Executive Chef, Assistant Kitchen Supervisor, Lead Line Cook, Line Cook)
• Running the kitchen on a day to day basis in the absence of the Executive Chef
• To support and manage in the absence of the Executive Chef , ordering and stock control
• Development of the kitchen brigade
• Ensure consistency of the products throughout the kitchen
• Support the management team to ensure targets are met with labor and food costs
• Adhere and supervision of the Kitchen cleaning schedule
• Understand the functional administration of the concept
• In depth knowledge of the entire menu, and able to give a detailed description of dish composition
• To work as part of the wider restaurant team
• To escalate maintenance issues to the relevant parties
• Ensure compliance with all health and safety requirements
• Supervision of the adherence to the cleaning schedule and take action appropriately
• Ensure the kitchen works efficiently
• To carry out all tasks in a reasonable time frame to ensure the smooth running of the areas
• Compliance with food labeling and temperature controls
• Development of skills within the team

Requirements

• Commercial acumen
• Understanding of stock control in their department
• Demonstrate an interest in the industry as a whole and keep up with current trends
• Drive for results
• Demonstrate a full understanding of their role and carries it out inline with their job description
• Works effectively with the team
• Works accurately and efficiently in their role
• Organized
• Able to prioritize tasks and demonstrate effective time management and coordinating, controlling and managing different resources
• Communicates relevant information regularly, efficiently and concisely to other members of the brigade or managers as necessary
• Interpersonal skills
• Communicates clearly, professionally and concisely whilst actively listening to others and giving careful consideration to their needs and opinions
• Staff management
• Offers help to new team members and offers support/advice
• Works as an integral part of the wider team
• Effective decision-making
• Makes good decisions based upon a mixture of analysis, wisdom, experience and judgment, rather than emotions by effectively assessing risks
• Tries to take the bigger picture into consideration and is confident as to when and where to seek guidance and clarity from senior members of the team

Physical requirements (included but are not limited to)

• Standing and walking throughout shift
• Lifting and carrying up to 50 lbs
• Kneeling, pushing, pulling, lifting

Assistant Kitchen Supervisor

GAIA THERAPEAT is currently looking for a Kitchen Supervisor who enjoys leading a team, teaching/training, and looking to grow in healthy culinary arts. A person who has a love of cooking and enjoys producing healthy and therapeutic quality product.

Responsibilities include

• Running the kitchen according to the guidelines defined by the Kitchen Supervisor
• Ensuring the kitchen is ran by the Restaurant and Hotel Regulations while managing and developing the brigade
• Maintain relationships with key people (General Manager, Suppliers, Executive Chef, Kitchen Supervisor, Lead Line Cook, Line Cook)
• Running of the kitchen on a day to day basis in the absence of the Kitchen Supervisor
• Support and manage in the absence of the Kitchen Supervisor, ordering and stock control
• Development of the kitchen brigade
• Ensure consistency of the products throughout the kitchen
• Support the management team to ensure targets are met with labor and food costs
• Adhere and supervision of the Kitchen cleaning schedule
• Understand the functional administration of the concept
• In depth knowledge of the full menu and able to give a detailed description of dish compositions
• To work as part of the wider restaurant team
• To escalate maintenance issues to the relevant parties
• Ensure compliance with all health and safety requirements
• Supervision of the adherence to the cleaning schedule and take action appropriately
• Ensure the kitchen works efficiently
• Carry out all tasks in a reasonable time frame to ensure the smooth running of the areas
• Compliance with food labeling and temperature controls
• Development of skills within the team

Requirements

• Commercial acumen
• Understanding of stock control in their department
• Demonstrate an interest in the industry and keep up with current trends
• Drive for results
• Demonstrate a full understanding of their role and carries it out inline with their job description
• Works effectively with the team
• Works accurately and efficiently in their role
• Organization
• Is able to prioritize tasks and demonstrate effective time management and coordinating, controlling and managing different resources
• Communicates relevant information regularly, efficiently and concisely to other members of the brigade or managers necessary
• Interpersonal skills
• Communicates clearly, professionally and concisely whilst actively listening to others and giving careful consideration to their needs and opinions
• Staff management
• Offers help to new team members and offers support/advice
• Works as an integral part of the wider team
• Effective decision-making
• Makes good decisions based upon a mixture of analysis, wisdom, experience and judgment, rather than emotions by effectively assessing risks
• Tries to take the bigger picture into consideration and is confident as to when and where to seek guidance and clarity from senior members of the team

Physical requirements (include but are not limited to)

• Standing and walking throughout shift.
• Lifting and carrying up to 50 lbs.
  Kneeling, pushing, pulling, lifting.

Lead Line Cook

An individual that has a love for cooking and is looking to gain leadership experience in a professional kitchen and grow in the healthy and therapeutic culinary arts. Someone who is detailed and quality oriented.

Responsibilities include

As a Lead Line Cook you are responsible for leading & assisting the kitchen brigade in the preparation and cooking of produce.

• Maintain relationships with key people (Kitchen Supervisor, Assistant Kitchen Supervisor, Line Cook)
• Complete preparation of produce as instructed
• Adhere to the cleaning schedule for the kitchen
• Maintaining stock rotation when taking in deliveries and using produce
• Understand the functional administration of the concept
• Knowledge of the full menu
• To work as part of the wider restaurant team
• To comply with legal requirements under the H&S act 1974 and food hygiene
• Adherence to all policies, procedures, standards, specifications, guidelines and training programs
• To escalate maintenance issues to the relevant parties
• Knowledge of the full menu, and able to give a description of all dishes
• All food prepared to specification
• Cleaning completed and recorded
• Stock items used in the correct order
• Ability to describe all dishes on the menu
• All work areas set up ready for other members of the team when you leave them
• Tasks completed in good time
• Food labels and temperature records completed
• Other duties as assigned

Requirements

• Must possess a positive attitude
• Must be energetic and outgoing
• Must be service oriented
• Demonstrates a full understanding of their role and carries it out inline with their job description
• Works effectively with the rest of the team
• Is able to prioritize tasks and demonstrate effective time management and coordinating, controlling and managing different resources
• Communicates clearly, professionally and concisely whilst actively listening to others and giving consideration to their needs and opinions
• Tries to take the bigger picture into consideration and is confident as to when and where to seek guidance and clarity from senior members of the team
• Education: High school or equivalent education preferred
• Experience: 1 to 2 years previous experience as a cook
• Licenses or Certificates: Food Handler Certification preferred
• Grooming: All colleagues must maintain a neat and well groomed appearance (specific standards will be provided)

Physical requirements (include but are not limited to)

• Must be able to stand or walk a minimum eight-hour shift
• Requires mobility and prolonged standing, walking, bending and lifting up to 50 lbs

Line Cook

GAIA THERAPEAT is looking for a line cook / food prep / dishwasher. Need someone with experience in working in a team. Must have great knife skills, a good attitude and enjoy cooking healthy and therapeutic produce. Line Cook is responsible for mis en place (prep) on his station and is expected to execute dishes to the chefs specifications.

Requirements

• Great attitude
• Desire to go the extra mile
• Reliable
• Can learn our way of doing things
• Fast learner
• Can handle pressure
• Speaks English