JOB SUMMARY

The Human Resource Generalist will run the daily functions of the Human Resource (HR) department including hiring and interviewing staff, training, administering pay, benefits, and leave, and enforcing company policies and practices.

REPORTS TO

Owner or Director of Operations

ACTIVITIES & RESPONSIBILITIES

• Promote, work, and act in a manner consistent with the mission and core values of Wye Hill Kitchen & Brewing.
• Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on a timely basis.
• Organize and direct worker training programs, resolve personnel problems, make hiring and termination decisions, and evaluate employee performance.
• Develop, implement and document structures for the Human Resources at Wye Hill, including refining job descriptions, onboarding/training, staff development, and staff escalations.
• Supports Hiring & Recruiting for all departments at Wye Hill Hospitality.
• Establish and maintain standards for performance evaluations for personnel.
• Analytics & Data. Collecting data and information around employee performance and satisfaction in order to support decisions and initiatives for the Human Resources department.
• Ensure compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.
• Direct and advise on Diversity & Inclusion initiatives.
• Assist in prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Review work procedures and operational problems to determine ways to improve service, performance, or safety.
• May oversee the scheduling, assignments, and daily workflow of subordinate staff in the department.
• Maintains knowledge of trends, best practices, regulatory changes, and new technologies in human resources, talent management, and employment law.
• Recruits, interviews, and facilitates the hiring of qualified job applicants for open positions; collaborates with departmental managers to understand skills and competencies required for openings.
• Conducts or acquires background checks and employee eligibility verifications.
• Implements new hire orientation and employee recognition programs.
• Performs routine tasks required to administer and execute human resource programs including but not limited to compensation, benefits, and leave; disciplinary matters; disputes and investigations; performance and talent management; productivity, recognition, and morale; occupational health and safety; and training and development.
• Handles employment-related inquiries from applicants, employees, and supervisors, referring complex and/or sensitive matters to the appropriate staff.
• Attend all scheduled employee meetings and offer suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
• Prepares payroll for weekly processing.
• Special projects as defined.

TECHNOLOGIES

• Internal communication (Slack)
• Email (Gmail)
• Accounting software (Intuit QuickBooks)
• Calendar and scheduling software (Google Calendar, 7Shifts & Resy)
• Office suite software (G Suite)
• Point-of-sale software (Toasttab POS)
• Event management software (Tripleseat)
• Word processing software (Microsoft Word)
• Graphic design software (Adobe Illustrator) Optional

REQUIRED SKILLS

• Excellent verbal and written communication skills.
• Excellent interpersonal, negotiation, and conflict resolution skills.
• Excellent organizational skills and attention to detail.
• Excellent time management skills with a proven ability to meet deadlines.
• Strong analytical and problem-solving skills.
• Ability to prioritize tasks and to delegate them when appropriate.
• Ability to act with integrity, professionalism, and confidentiality.
• Thorough knowledge of employment-related laws and regulations.
• Proficient with Microsoft Office Suite or related software.

EDUCATION & EXPERIENCE

• At least one year of human resource management experience preferred.

PHYSICAL REQUIREMENTS

• Prolonged periods of sitting at a desk and working on a computer.
• Must be able to lift 15 pounds at times.
• Must be able to access and navigate each department at the organization’s facilities.

JOB SUMMARY

Cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. 

ACTIVITIES & RESPONSIBILITIES

• Promote, work, and act in a manner consistent with the mission and core values of Wye Hill Kitchen & Brewing.
• Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis.  
• Ensure compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.
• Ability to work with a positive attitude in a fast paced environment
• Report all equipment problems, violations or substandard practices to management.
• Inspect and clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• Ensure food is stored and cooked at the correct temperature by regulating temperature of ovens, broilers, grills, fryers, roasters, and other kitchen equipment.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Knows and complies consistently with the restaurant’s standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Responsible for the quality of products served.
• Stocks and maintains sufficient levels of food products at line stations to support a smooth service period.
• Handles, stores, and rotates all food products and supplies according to restaurant policies and procedures.
• Portion, arrange, and garnish food, according to standard portion sizes and recipe specifications and serve food to servers or guests.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Follow proper plate presentation and garnish set up for all dishes.
• Assists in food prep assignments during off-peak periods as needed.
• Works clean and runs the dish pit to prevent piling up as needed.
• Substitute for or assist other cooks during emergencies or rush periods.
• Closes the kitchen following the closing checklist for kitchen stations and assists others in closing the kitchen.
• Attend all scheduled employee meetings and offer suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

TOOLS & TECHNOLOGY

• Calendar and scheduling software (Google Calendar, OpenSimSim & Resy)
• Kitchen equipment & Machinery
• Food Safety Labeling Systems

Experience

• Two years’ cooking experience preferred

Other Requirements

• Ability to work a flexible schedule that may include nights and weekends as defined by the Chef
• Must have reliable transportation
• Ability to stand for long periods of time and perform sometimes-strenuous physical labor, including lifting objects that may weigh 50 lbs or more
• Ability to perform duties in an environment that may include exposure to extreme heat or cold, hot liquids, chemicals, pressure vessels, strong odors and moving machinery, with knowledge of the potential for personal injury

JOB SUMMARY

Prepare the restaurant for service, including both the Tap Room and Patio, monitor revolving service needs and continually provide necessary adjustments to ensure an effing delightful experience for guests. This includes, but is not limited to, stocking glass, silver, and serveware. Be eager and able to lift bus tubs or other heavier items, stand for long periods of time during busy shifts, and walk efficiently through not only your section but the entire restaurant to facilitate a team-oriented atmosphere. Communicate with guests in a high-paced environment effectively and warmly to provide a welcoming, guided experience best tailored to their needs. Input orders accurately and efficiently to Expo, Kitchen, and Bar and follow through with delivery. Stay humble, hungry, and adaptable to change.

ACTIVITIES & RESPONSIBILITIES

• Promote, work, and act in a manner consistent with the mission of Wye Hill Kitchen & Brewing.
• Monitor and guide guests’ dining experience to ensure guests are satisfied with the food, service, and experience.
• Take food or beverages orders from guests.
• Describe and recommend house brewed beers to guests, along with recommended food pairings.
• Respond promptly and courteously to correct any problems.
• Collect payments from guests.
• Enter food and drink orders into POS system.
• Check guests’ identification to ensure that they meet minimum age requirements for consumption of alcoholic beverages.
• Present menus to guests and answer questions about menu items, beverages, and other restaurant functions and services
• Inform guests of menu changes and daily specials, and make recommendations you genuinely feel your guests will enjoy.
• Clean tables or counters after guests have finished dining.
• Roll silverware, set up food stations or set up dining areas to prepare for the next shift or for large parties.
• Stock service areas with supplies such as coffee, food, tableware, and linens.
• Explain to guests how various menu items are prepared, describing ingredients and cooking methods.
• Prepare tables for meals, including setting up items such as linens, silverware, and glassware.
• Remove dishes and glasses from tables or counters, and take them to the kitchen for cleaning.
• Assist host or hostess by answering phones to take reservations or to-go orders, and by greeting, seating, and thanking guests.
• Perform cleaning duties, such as sweeping and mopping floors, vacuuming carpet, tidying up server station, taking out trash, or checking and cleaning bathroom.
• Bring wine selections to tables with appropriate glasses, and pour the wines for guests.
• Garnish and decorate beverages in preparation for serving.
• Thank guests for their visit and invite them to return.
• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

TOOLS & TECHNOLOGY

• Calendar and scheduling software (Google Calendar, OpenSimSim & Resy)
• Point of Sale software: Toast
• Kitchen equipment & Machinery

Experience

• 1 year previous serving experience preferred

Other Requirements

• Ability to work a flexible schedule that may include nights and weekends as defined by the Front of House Management team.
• Must have reliable transportation
• Ability to stand for long periods of time and perform sometimes-strenuous physical labor, including lifting objects that may weigh 50lbs or more