Doyle’s Outpost is the newest “FUN” in town — a uniquely designed entertainment concept featuring a mouthwatering menu, full bar, novel two level laser tag arena, the latest arcade games and the HologateTM virtual reality attraction. We are the perfect venue for your next corporate event, social gathering or birthday party.

We are looking for exceptional, motivated, charismatic and genuine people, who can work smart and thrive under pressure, all with a smile. We strive to deliver a great guest experience with the highest levels of hospitality and of course FUN! As part of the Doyle’s Outpost family, you will have access to a demanding but highly rewarding career opportunity and experience first-hand what it takes to grow and expand a new venue. Get in on the ground floor of this exciting opportunity.

Summary of Position:

Responsible to assist in the planning, organizing, training, implementation and leadership necessary to achieve stated objectives in sales, costs, employee recruitment/retention, guest service, compliance and satisfaction, food and beverage quality, cleanliness and sanitation.

Duties & Responsibilities:

Understand completely all policies, procedures, standards, specifications, guidelines and training programs and assists in maintaining Doyle’s bar and service compliance.

Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.

Generate and Recruit top-notch employee bar leads.

Ensure that all food and bar products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.

Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.

Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with facility policies and procedures.

Make employment and termination decisions consistent with General Manager guidelines for approval or review.

Fill in where needed to ensure guest service standards and efficient operations.

Continually strive to develop and motivate your staff to become top performers. Keep team morale high.

Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.

Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.

Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.

Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.

Be knowledgeable of the facility’s policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.

Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the facility, employees and guests.

Attend and contribute to all weekly meetings.

Carry out Doyle’s marketing, advertising and promotional activities and campaigns that achieve sales goals.

Participate and ensure all Doyle’s marketing, compliance, training, operations, and legal programs are instituted and followed to maintain compliance.

Maintain all costs within budget associated with bar operations including: Labor, cost of goods, repair and maintenance, supplies and any other miscellaneous costs relative to the bar operations.

Know and maintain all relative specialty drink recipes for bar area.

Maintain adherence in bar execution including correct recipe procedures, delivery time procedures, steps of service procedures and cash handling.

Qualifications:

Be 21 years of age.

Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.

Possess excellent math skills and have the ability to operate our point-of-sale system.

Be able to communicate and understand the predominant language(s) of the restaurant’s trading area.

Must be able to communicate clearly with managers, vendors, kitchen and dining room personnel and guests.

Must be a dynamic, positive, and charismatic leader.

Be able to lift, reach, bend, stoop and safely lift and easily maneuver items frequently weighing up to 50 pounds.

Be able to work in a standing position for long periods of time (up to 10 hours).

Be able to walk and be “on your feet” for long periods of time (up to 10 hours).

Extensive knowledge of food safety concepts and practices. Servsafe certification preferred.

Must adhere to the established appearance guidelines.

Proficiency in Microsoft Office (excel, ppt, word) programs.

Must have the stamina to work 50 to 60 hours per week.