Join Our Hospitality Team

Explore our Job Opportunities Below

Our continued growth and progress depend on our employees. Being a team member means you take pride in quality, consistency and only providing outstanding service and hospitality to every guest.

Kitchen Assistant (Server)

The Kitchen Assistant plays a vital role in our daily organization. The successful performance of the Kitchen Assistant duties allow more time for the lead positions to create a memorable dining experience for each guest. We are looking for passionate individuals to help us expand our team. Outlined below is a list of requirements and expectations for the Kitchen Assistant position.

*No previous restaurant experience is required

The Kitchen Assistant:

The Kitchen Assistant is assigned to different areas of the restaurant to assist in the behind the scenes organization in the following work areas:

Hot and Cold Beverage Station:

  • Assists in making orders for non-alcoholic beverage orders placed in the micros by the Waiters. Maintains cleanliness of the beverage service area
  • Polishes and restocks all glassware in service areas so readily available to service teams
  • Brews coffee and ensures quality and freshness throughout the shift
  • Makes all espresso drinks adhering to restaurant standards
  • Cuts lemons and any other garnishes necessary for cold and hot beverages

Bread Station:

  • Cuts and Grills bread for tables and organizes all accompaniments during service

Food Runner:

  • Serving and replenishing water and bread throughout the dining experience.
  • Running food to all bar and dining room areas, ensuring all food is prepared correctly prior to bring to the dining room.
  • Brings all food items to the correct table as quickly as possible.
  • Checks with each guest to ensure proper food items were delivered and nothing else is needed in order to enjoy the course.
  • Assist team members with stocking of service equipment and silverware in order to perform proper steps of service

Sunday Brunch Stations:

  • Setting up, working and breaking down buffet brunch stations for food servic

Requirements:

  • Must be available to work weekends and holidays
  • Must be available to work minimum of one shift on Sundays and a total of two shifts per week
  • Must possess a strong interest in food
  • Able to bend, squat and lift up to 30 lbs. regularly

Preferred:

  • Previous restaurant or food service experience
  • Desire to learn and grow within our restaurant
  • Ability to carry beverage trays
  • 401K with Company matching
  • Employee development programs for career advancement
  • Manager-in-Training and Wine Apprenticeship Programs
  • Aflac
  • Healthcare, Vision and Dental offered to Full Time Employees
  • Additional Wellness details offered during hiring
APPLY NOW

Chef de Cuisine

The Chef de Cuisine at Blu Pointe is the face of our menu and culinary team. Our Line Cooks take pride in every item served from our kitchen to our guests. The Chef de Cuisine is responsible for maintaining the quality and consistency our guests have come to expect. We are looking for passionate and dedicated culinary professionals to help us expand our kitchen team. Outlined below is a list of requirements and expectations for the Chef de Cuisine position.

The Chef de Cuisine:

  • Is responsible for performing all tasks within State and local safety and sanitation guidelines
  • Responsible for ensuring all food related menu items are served at their highest quality
  • Develops a training program promoting professional development and detailing all kitchen job positions and expectations
  • Is Responsible for all daily kitchen operations including individual job performance of all kitchen employees
  • Establishes daily prep guides and monitor all food preparation for accuracy and quality

Menu development:

  • Create all food menus with General Manager evaluating food cost, labor, use of ingredients, flavor and presentation
  • Creative use of seasonally appropriate, local ingredients
  • Daily and weekly specials created based on our concept
  • Create standard recipes ensuring accuracy and quality
  • Responsible for operating the Raw Bar station program
  • Properly executing preparation of all banquet packages & catered events
  • Responsible for controlling Labor cost through effective use of schedule program, forecasts and POS data
  • Ensure all Food Safety/sanitation requirements are met through implementation of Kitchen Standard Operating Procedures (SOP)
  • Monitor kitchen staff’s personal hygiene
  • Ensure all employees follow uniform guidelines
  • Food items are properly cooled and stored according to State and Federal Guidelines
  • Walk-in refrigeration organized preventing risk of cross contamination

Inventory Control & Purchasing:

  • Properly ordering all food and paper goods through inventory database
  • Create order guides identifying pars, preferred vendors, quantities inventoried and purchased
  • Responsible for ensuring all goods are purchased and received accurately
  • Proper storage of all food goods purchased reducing risk of waste and ensuring full return on investments
  • Beginning and end inventory entered monthly into database creating actual cost of goods
  • Monitoring all food preparation ensuring proper use and yield of all products

Requirements:

  • Must be well versed in Microsoft office, especially Word and Excel
  • Must possess Interpersonal Communication skills including company email correspondence
  • Ability to maintain inventory control database
  • Produce recipes in standard format, typed and evaluated meeting food cost budget
  • Must be able to work a minimum of 55 hours weekly and expected to work holidays. Hours may vary due to seasonal volume of business
  • Must be able to lift up to 50 pounds and work long hours standing
  • Must be able to effectively communicate with management team regarding guest satisfaction

Preferred:

  • Degree in Culinary Arts
  • Ability to fabricate whole fish
  • Ability to fabricate primal and sub-primal cuts of beef
  • Previous leadership experience in full service restaurant
  • 401K with Company matching
  • Employee development programs for career advancement
  • Manager-in-Training and Wine Apprenticeship Programs
  • Aflac
  • Healthcare, Vision and Dental offered to Full Time Employees
  • Additional Wellness details offered during hiring
APPLY NOW

Sous Chef

The Sous Chef at Blu Pointe plays a vital role in the organization and consistency of our menus. Our kitchen takes pride in every item served from our kitchen to our guests. The Sous Chef is responsible for maintaining the quality and consistency our guests have come to expect. We are looking for passionate and dedicated culinary professionals to help us expand our kitchen team. Outlined below is a list of requirements and expectations for the Sous Chef position.

The Sous Chef:

  • Is responsible for performing all tasks within State and local safety and sanitation guidelines
  • Is responsible for ensuring all food related menu items are served at their highest quality
  • Works directly with Chef de Cuisine to organize and execute service of all menu items
  • Is responsible for all daily kitchen operations including individual job performance of all line cooks
  • Creative use of seasonally appropriate, local ingredients
  • Works with the Chef de Cuisine on daily and weekly specials created based on our concept guidelines
  • Properly executes the preparation of all banquet packages & catered events
  • Ensures all Food Safety/sanitation requirements are met through implementation of Kitchen Standard Operating Procedures (SOP)
  • Monitors kitchen staff’s personal hygiene and employees adhere to uniform guidelines
  • Properly trains all kitchen staff on menu items and station management
  • Performs routine line checks of all stations to ensure quality and reduce loss
  • Is responsible for opening and closing the kitchen based on restaurant standards

Requirements:

  • Must be at least 18 years of age
  • High School Diploma or Equivalent
  • Must be able to work a minimum of 55 hours weekly and expected to work holidays. Hour may vary due to seasonal volume of business
  • Must be able to lift up to 50 pounds and work long hours standing
  • Must be able to effectively communicate with management team regarding guest satisfaction
  • Must be able to perform all standard knife cuts
  • Must have strong working knowledge and culinary skills in basic cooking techniques

Preferred:

  • Degree in Culinary Arts
  • Ability to fabricate whole fish
  • Ability to fabricate primal and sub-primal cuts of beef
  • Previous leadership experience in full service restaurant
  • 401K with Company matching
  • Employee development programs for career advancement
  • Manager-in-Training and Wine Apprenticeship Programs
  • Aflac
  • Healthcare, Vision and Dental offered to Full Time Employees
  • Additional Wellness details offered during hiring
APPLY NOW

Line Cook

The Line Cooks at Blu Pointe take pride in every item served from our kitchen to our guests. We are looking for passionate and dedicated culinary professionals to help us expand our kitchen team. Outlined below is a list of requirements and expectations for the Line Cook position.

The Line Cook:

  • Is responsible for performing all tasks within State and local safety and sanitation guidelines
  • Must be capable of managing assigned station duties and prep responsibilities for any given shift
  • Must be able to thoroughly communicate with the Chef regarding any shortages or product quality control issues
  • Must arrive to work on time both physically and mentally prepared for each scheduled shift
  • Is responsible for all ingredients stored or prepared on the assigned station and cooler areas
  • Must possess the ability to multi-task and communicate with other employees
  • Responsible for executing food service within company standards
  • Performs inventory checks and completes food storage logs

Administrative & Additional Requirements:

  • Minimum age requirement of 18 years
  • Must be proficient in all knife cuts and standard cooking techniques
  • Must be able to read English
  • Must be able to stand and work 8 hour shifts
  • Must be available to work holidays
  • Must be available to work minimum of one shift on Sundays
  • Must possess strong organizational qualities
  • Must be able to lift 50 pounds
  • Must possess an interest in food and modern styles of plating
  • Hourly pay ranges from $15-$19 | Pay is negotiable based on abilities and performance
  • 401K with Company matching
  • Employee development programs for career advancement
  • Manager-in-Training and Wine Apprenticeship Programs
  • Aflac
  • Healthcare, Vision and Dental offered to Full Time Employees
  • Additional Wellness details offered during hiring
APPLY NOW

Host/Hostess

The Host/Hostess at Blu Pointe plays a vital role in helping us create these experiences. Outlined below is a list of requirements and expectations for the Host/Hostess position.

The Host/Hostess:

  • Must know all menu preparations and be able to confidently explain to a guest
  • Places online orders and Takeout orders correctly in Point of Sale System
  • Provides floor plan updates regarding dining statuses to Reservationist team
  • Must be well versed in all VIP profiles in order to exceed the expectations of each guest
  • Must be able to multitask and oversee telephone, reservation and walk in procedures
  • Must maintain the cleanliness and professional image of the front desk
  • Works directly with the Reservationist team to ensure all guest are seating promptly
  • Responsible for properly executing all hospitality standards ensuring guest satisfaction
  • Is responsible for ensuring all menus are correct, clean and in good repair
  • Is responsible for ensuring all special notes and occasion cards are done every shift
  • Should listen to all special guests details in order to create a unique dining experience
  • Ensures all reservations are confirmed for each meal period on a daily and weekly basis

Additional Requirements:

  • Minimum age requirement of 16 years
  • Must be able to work scheduled shifts standing
  • Must be available to work minimum of one shift on Sundays
  • Must possess and interest in food and have strong conversational abilities
  • Starting minimum pay rate of $13.00 | Pay Scale is negotiable based on abilities and performance
  • 401K with Company matching
  • Employee development programs for career advancement
  • Manager-in-Training and Wine Apprenticeship Programs
  • Aflac
  • Healthcare, Vision and Dental offered to Full Time Employees
  • Additional Wellness details offered during hiring
APPLY NOW

Reservationist

The Reservationist at Blu Pointe plays a vital role in helping us create these experiences. We always welcome each guest in the restaurant as if they are guest in our homes. We are looking for passionate, dedicated hospitality professionals to help us expand our team. Outlined below is a list of requirements and expectations for the Reservationist position.

The Reservationist:

  • Must be able to confidently control the flow of reservations on any given shift
  • Should know all menu preparations and be able to confidently explain to a guest
  • Processes all online and in house takeout orders
  • Is required to communicate all daily inventory to management and captains
  • Must be well versed in all V.I.P. profiles in order to exceed the expectations of each guest
  • Is required to constantly review the reservations and communicate daily forecasts to front desk and management teams
  • Is responsible for leading the front desk team and coordinating all reservations and wait lists
  • Must be able to multitask and oversee telephone, reservation planning and walk in procedures
  • Must maintain the cleanliness and professional image of the front desk
  • Must be well versed in local information and points of interests
  • Is responsible for recording proper info for all catering calls and communicating with catering team
  • Works directly with catering team to ensure all events are booked in reservation system
  • Responsible for properly executing all hospitality standards ensuring guest satisfaction
  • Is responsible for ensuring all menus are correct, clean and in good repair
  • Is responsible for ensuring all special notes and occasion cards are done every shift
  • Should listen to all special guests details in order to create a unique dining experience
  • Ensures all reservations are confirmed for each meal period on a daily and weekly basis

Additional Requirements:

  • Minimum age requirement of 18 years
  • Must be proficient in latest versions of Windows and entry level knowledge of Microsoft Word and Excel
  • Must be able to stand and work 8 hour shifts
  • Must be available to work minimum of one shift on Sundays
  • Must possess strong leadership and organizational qualities
  • Must possess an interest in food and have strong conversational abilities
  • Starting minimum pay rate of $15 | Pay Scale is negotiable based on abilities and performance
  • 401K with Company matching
  • Employee development programs for career advancement
  • Manager-in-Training and Wine Apprenticeship Programs
  • Aflac
  • Healthcare, Vision and Dental offered to Full Time Employees
  • Additional Wellness details offered during hiring
APPLY NOW

Head Waiter

The Head Waiter is the lead position in the dining room responsible for curating a unique, custom tailored experience for each and every guest. We are looking for passionate, dedicated hospitality professionals to help us expand our team. Outlined below is a list of requirements and expectations for the Head Waiter position.

The Head Waiter:

  • Greets all guests in assigned service areas and coordinates the sequence of service for each course throughout the meal
  • Ensures all food and beverage items are correctly ordered are served according to restaurant standards
  • Fosters a strong, team oriented work place and goes above and beyond industry standards for service and hospitality whenever possible
  • Performs wine service when necessary and maintains service throughout the duration of the meal
  • Is knowledgeable of all food and beverage menus in the restaurant and is able to navigate and custom tailor all guest experiences accordingly
  • Performs frequent check-ins on table service after each item is served, guaranteeing guest satisfaction
  • Listens to guest feedback and provides details to management to continue to improve the dining experience at Blu Pointe
  • Presents final check to guest and processes all payments correctly in Micros P.O.S.

Requirements:

  • Minimum age requirement of 21 years
  • Minimum 3 years+ of experience in full-service, fine dining restaurant
  • Must be able to stand and work 8 hour shifts
  • Must be available to work weekends and holidays
  • Must be available to work minimum of one shift on Sundays and two shifts per week
  • Must possess strong leadership and organizational qualities
  • Must possess a strong interest in food, wine and cocktails
  • Customer service oriented attitude with strong hospitality skills
  • Able to work flexible work schedule including nights, weekends and holidays
  • Able to bend, squat and lift up to 50 lbs. regularly and continuously

Preferred:

  • High School diploma or equivalent
  • General Wine Knowledge of common varietals
  • Common cocktail knowledge and order taking abilities
  • 401K with Company matching
  • Employee development programs for career advancement
  • Manager-in-Training and Wine Apprenticeship Programs
  • Aflac
  • Healthcare, Vision and Dental offered to Full Time Employees
  • Additional Wellness details offered during hiring
APPLY NOW

Back Waiter

The Back Waiter plays a vital role in the execution of food and table service in the dining room. Successful performance of the Back Waiter duties allow more time for the lead positions to create a memorable dining experience for each guest. We are looking for passionate, dedicated hospitality professionals to help us expand our team. Outlined below is a list of requirements and expectations for the Back Waiter position.

The Back Waiter:

  • Ensures all food and beverage items are correctly served according to restaurant standards
  • Provides water and bread service throughout the duration of the meal
  • Fosters a strong, team oriented work place and goes above and beyond industry standards for service and hospitality whenever possible
  • Performs coffee, tea and other non-alcoholic beverage services
  • Is knowledgeable of all food and non-alcoholic beverage menus in the restaurant and is able to answer questions confidently
  • Is able to interpret guest cues and advance the dining experience through the next course
  • Listens to guest feedback and provides details to management to continue to improve the dining experience at Blu Pointe
  • Clears, sanitizes and resets tables in assigned section in accordance with restaurant standards and sanitation guidelines

Requirements:

  • Minimum age requirement of 16 years
  • Must be able to stand and work a maximum of 8 hour shift
  • Must be available to work weekends and holidays
  • Must be available to work minimum of one shift on Sundays and a total of two shifts per week
  • Must possess strong organizational qualities
  • Must possess a strong interest in food
  • Customer service oriented attitude
  • Able to work flexible work schedule including nights, weekends and holidays
  • Able to bend, squat and lift up to 50 lbs. regularly and continuously

Preferred:

  • Previous restaurant or food service experience
  • Desire to learn and grow within our restaurant
  • Ability to carry beverage trays
  • 401K with Company matching
  • Employee development programs for career advancement
  • Manager-in-Training and Wine Apprenticeship Programs
  • Aflac
  • Healthcare, Vision and Dental offered to Full Time Employees
  • Additional Wellness details offered during hiring
APPLY NOW

Bartender

Craft cocktails have become a distinguishing factor in the quality of a dining experience. Our cocktail program utilizes seasonality and fresh local ingredients to set us apart in the Hudson Valley. At Blu Pointe our Bartenders are the leaders in the bar and lounge areas. They are responsible for curating a unique, custom tailored experience for each and every guest. We are looking for passionate, dedicated hospitality professionals to help us expand our team. Outlined below is a list of requirements and expectations for the Bartender position.

The Bartender:

  • Can execute all classic preparations of common cocktails by request
  • Produces all common and signature cocktails served in the restaurant
  • Produces all infusions and syrups for cocktail program
  • Greets all guests in the bar and lounge areas. Coordinates the sequence of service for each course throughout the meal
  • Is able to multi-task while making cocktails for the dining room and providing service to all bar and lounge patrons
  • Ensures all food and beverage items are correctly ordered are served according to restaurant standards
  • Fosters a strong, team oriented work place and goes above and beyond industry standards for service and hospitality whenever possible
  • Performs wine service when necessary and maintains service throughout the duration of the meal
  • Is knowledgeable of all food and beverage menus in the restaurant and is able to navigate and custom tailor all guest experiences accordingly
  • Performs frequent check-ins on table service after each item is served, guaranteeing guest satisfaction
  • Listens to guest feedback and provides details to management to continue to improve the dining experience at Blu Pointe
  • Presents final check to guest and processes all payments correctly in Micros P.O.S.

Requirements:

  • Minimum age requirement of 21 years
  • Minimum 3 years+ of experience in full-service, fine dining restaurant
  • Must be able to stand and work 8 hour shifts
  • Must be available to work weekends and holidays
  • Must be available to work minimum of one shift on Sundays and two shifts per week
  • Must possess strong leadership and organizational qualities
  • Must possess a strong interest in food, wine and cocktails
  • Customer service oriented attitude with strong hospitality skills
  • Able to work flexible work schedule including nights, weekends and holidays
  • Able to bend, squat and lift up to 50 lbs. regularly and continuously

Preferred:

  • High School diploma or equivalent
  • General Wine Knowledge of common varietals
  • Common cocktail knowledge and order taking abilities
  • 401K with Company matching
  • Employee development programs for career advancement
  • Manager-in-Training and Wine Apprenticeship Programs
  • Aflac
  • Healthcare, Vision and Dental offered to Full Time Employees
  • Additional Wellness details offered during hiring
APPLY NOW

Sommelier

The harmony created by the marriage of food and wine dates back centuries. Our Wine Spectator Award winning program has become one of the pillars of the restaurant. Our Sommelier team has meticulously curated one of the best wine programs north of New York City. We are looking to expand and are in search of the right candidates to join our Sommelier team.

The Sommelier:

  • Coordinate the development, interpretation and implementation of all wine menus
  • Provide direction in the execution wine service standards throughout the dining room and bar areas
  • Recommend food and wine pairings for guests during all meal periods
  • Advise guests on wines based on their personal tastes and food choices
  • Inform guests about different varieties of wines and prices available in our cellar
  • Ensure wines are served at the right temperature and within the proper glassware
  • Ensure Wine Cellar it is always stocked, presentable and organized
  • Maintain complete knowledge of and comply with all departmental policies, procedures, and standards.
  • Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy.
  • Be familiar with all restaurant services/features and local attractions/activities to respond to guest inquiries accurately
  • Maintain complete knowledge of: all brands, particular characteristics and description of every wine/champagne by the glass and major wines on the wine list, designated glassware and garnishes for drinks, all bar menu items, preparation method/time, portion sizes, garnishes, presentation and prices
  • Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving
  • Assist dining room and bar staff members on tools and systems relating to the wine and service
  • Attend wine and beverage tastings and seminars as available as part of continuing education to aid in program and skill development
  • Perform all other service duties related to wine as requested

Requirements:

  • At least 2 years of experience in the wine industry (retail, supplier, distributor, sommelier).
  • Must be at least 21 years of age
  • Excellent customer service skills.
  • Professional appearance and demeanor.
  • Work varied shifts, including weekends and holidays.
  • High school diploma or equivalent.
  • Working knowledge in Microsoft Office (Word, Excel, Outlook, PowerPoint).
  • Working Knowledge of POS system.
  • Able to effectively communicate in English, in both written and oral forms.

Preferred:

  • Previous experience working in a similar restaurant setting.
  • Certified Sommelier by Court of Master Sommeliers or equivalent
  • 401K with Company matching
  • Employee development programs for career advancement
  • Manager-in-Training and Wine Apprenticeship Programs
  • Aflac
  • Healthcare, Vision and Dental offered to Full Time Employees
  • Additional Wellness details offered during hiring
APPLY NOW

Maître’d

Part and Full Time Positions Available

The primary focus of the Maître’d at Blu Pointe is the guest experience. We are looking for passionate, dedicated hospitality professionals to help us expand our team. Outlined below is a list of requirements and expectations for the Maitre’d position.

Job Responsibilities:

  • Training and development of all service and hospitality related tasks in the restaurant
  • Supervises the reservationist team ensuring special requests are properly executed
  • Responsible for training the front desk team members and maintaining their performanc
  • Must be able to confidently control the flow of reservations on any given shift
  • Should know all menu preparations and be able to confidently explain to a guest
  • Visits all tables in the dining room, bar and lounge to ensure guest satisfaction and note any feedback
  • Is required to communicate all daily reservation inventory to management and captains
  • Must be well versed in all VIP profiles in order to exceed the expectations of each guest
  • Is required to constantly review the reservations and communicate daily forecasts to front desk and management teams
  • Is responsible for leading the front desk team and coordinating all reservations and wait lists
  • Must be able to multitask and oversee telephone, reservation planning and walk in procedures
  • Must be well versed in local information and points of interests
  • Is responsible for recording proper info for all catering calls and communicating with catering team
  • Works directly with catering team to ensure all events are booked in reservation system
  • Responsible for properly executing all hospitality standards ensuring guest satisfaction
  • Is responsible for ensuring all special notes and occasion cards are done every shift
  • Should listen to all special guests details in order to create a unique dining experience
  • Ensures all reservations are confirmed for each meal period on a daily and weekly basis
  • Being the first and last contact of the guest or patron in the restaurant, dining room, or lounge
  • Communicates monitors and assures assigned staff’s continuous adherence to required Company policies and requirements as well as compliance with established federal/state and local policies and mandates relating to safety, health and welfare.

Required Skills:

People Management, Planning, Fostering Teamwork, Managing Guest Feedback, Customer Service, Self-Motivated, High Energy Level, Multi-tasking, Conflict Resolution, Verbal Communication

Minimum Requirements/Qualifications

  • Up to 3 years of experience in restaurant service
  • High school education or equivalent
  • Must be at least 21 years of age
  • Able to work varying shifts including weekends and holidays
  • Working knowledge of health and safety regulations
  • Remain standing for extended periods of time (up to 12 hours/day)
  • Guest Satisfaction orientated
  • Previous experience in similar setting
  • 401K with Company matching
  • Employee development programs for career advancement
  • Manager-in-Training and Wine Apprenticeship Programs
  • Aflac
  • Healthcare, Vision and Dental offered to Full Time Employees
  • Additional Wellness details offered during hiring
APPLY NOW

Assistant Dining Room Manager

Full Time Positions Available

Under general direction of the Assistant General Manager or General Manager, the Assistant Dining Room Manager is responsible for the daily oversight and management of all servers, bussers, and hosts. Ensures the smooth operations and flow of service between the kitchen and customers and delivers a quality customer experience through the assignment and management of staff.

Job Responsibilities:

  • Participates in the development of staffing needs, assignment and management of staff schedules
  • Manages and Operates Restaurant in absence of General Manager
  • Opens and closes restaurant according to established company procedures and expectations including money handling
  • Purchases all Front of the House Beverage needs such as Pepsi, Coffee, and other Non-Alcoholic Beverages. Communicates with Chef when additional items are needed
  • Table visits and guest satisfaction are the main priorities of this position. Remains on the floor at all time to fully engage with guest feedback
  • Possesses extensive wine knowledge to assist guests and employees in absence of Sommelier or whenever unavailable
  • Contributes to quality service delivery and customer experience through participation in the management of front of the house (FOH) staff including recruiting/hiring, training, reviewing, communicating and managing ongoing performance management expectations and results
  • Communicates monitors and assures assigned staff’s continuous adherence to required Company policies and requirements as well as compliance with established federal/state and local policies and mandates relating to safety, health and welfare.
  • Remains aware of customer feedback, responsive to negative input and seeks to expand favored experiences balancing customer satisfaction level enhancement and cost consciousness
  • Participates in management meetings and development of restaurant objectives, operating principles and procedures
  • Maintaining ambiance by controlling lighting, background music, linen service, glassware dinnerware, and utensil quality and placement; monitoring food presentation and service
  • Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations
  • Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments
  • Avoids legal challenges by conforming to the regulations of the State Liquor Authority(SLA).

Service Manager Skills:

People Management, Planning, Foster Teamwork, Giving Feedback, Customer Service, Developing Budgets, Self-Motivated, Energy Level, Multi-tasking, Resolving Conflict, Verbal Communication

Minimum Requirements/Qualifications

  • Up to 3 years of experience in restaurant service
  • High school education or equivalent
  • Must be at least 18 years of age
  • Able to work varying shifts including weekends and holidays
  • Working knowledge of health and safety regulations
  • Remain standing for extended periods of time (up to 12 hours/day)
  • Customer Satisfactions orientation
  • Prefer previous management experience but not required
  • 401K with Company matching
  • Employee development programs for career advancement
  • Manager-in-Training and Wine Apprenticeship Programs
  • Aflac
  • Healthcare, Vision and Dental offered to Full Time Employees
  • Additional Wellness details offered during hiring
APPLY NOW

Director of Training and Employee Development

Under general direction of the General Manager and Assistant General Manager, The Director of Employee Training and Development is responsible for the oversight and management of all employee training programs in the restaurant. The Director executes all dining room training programs and processes, with the assistance of the managers from each department, ensuring employees meet their job expectations.

Job Responsibilities:

  • Works as a team with other Sommeliers and Wine Stewards to restock and maintain cleanliness of all wine storage areas.
  • Assist Wine Director in weekly inventory and cellar management duties.
  • Assist Wine Director in setting up rooms for training seminars for employee wine tastings and continuing education programs.
  • Attend wine and beverage tastings and seminars when available as part of continuing education to aid in program development.

Required Skills:

  • Must be at least 21 years of age
  • Professional appearance and demeanor.
  • Work varied shifts
  • High school diploma or equivalent.
  • Able to effectively communicate in English, in both written and oral forms.
  • 401K with Company matching
  • Employee development programs for career advancement
  • Manager-in-Training and Wine Apprenticeship Programs
  • Aflac
  • Healthcare, Vision and Dental offered to Full Time Employees
  • Additional Wellness details offered during hiring
APPLY NOW

WINE APPRENTICE/STEWARD

Part and Full Time Positions Available

The Wine Steward is responsible for the daily oversight of all wine related organizational tasks in the restaurant. Ensures the wine program and storage areas are represented beyond the level of expectations.

Job Responsibilities:

The first and most prominent role is leadership over the training and development department. In this position, the Director of Training and Development oversees all activities of employee training programs and identifies both the restaurant and employee developmental needs, ensuring there is consistency with core competencies and goals.

  • Exemplifies and promotes the desired culture and philosophies of the organization through training programs
  • Responsible for the orientation and onboarding of all new employees ensuring they are well prepared for success throughout the training process
  • Prepares and trains current employees for promotions within the restaurant
  • Plans, organizes, and leads training programs, ensuring proper execution at all levels of the restaurant.
  • Organizes, trains and oversees the employee training team, ensuring that on-the-floor training standards are consistently met. Trainers will be selected by the GM and Director of Training.
  • Ensures consistency in the delivery and application of training standards across the restaurant and oversees the planning, prioritization, and development of new training programs and initiatives, ensuring that these programs and initiatives are consistent with the restaurant strategies, objectives, and needs.
  • Updates and manages content in the Blu Pointe Google classroom for all job positions, including the continuous monitoring of achievements from the dining room teams.
  • vConducts follow-up evaluations at standard milestone dates on all completed training programs in order to evaluate and measure employee results.
  • Trains and monitors all employee adherences to required company policies such as compliance with federal/state and local policies and mandates relating to safety, health and welfare.
  • Participates in management meetings and development of restaurant objectives, operating principles and procedures

Training Management Skills:

People Management, Planning, Foster Teamwork, Self-Motivated, High Energy Level, Multi-tasking, Verbal Communication, Teaching and Leadership

Minimum Requirements/Qualifications

  • Up to 3 years of experience in restaurant service
  • High school education or equivalent
  • Must be at least 21 years of age
  • Able to work varying shifts
  • Working knowledge of health and safety regulations
  • Remain standing for extended periods of time
  • Customer Satisfaction oriented
  • Disciplined and strict approach to table service
  • Able to perform basic computer skills in Microsoft Word and Google Apps
  • 401K with Company matching
  • Employee development programs for career advancement
  • Manager-in-Training and Wine Apprenticeship Programs
  • Aflac
  • Healthcare, Vision and Dental offered to Full Time Employees
  • Additional Wellness details offered during hiring
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