Porter

Why You'll Love Working With Us

• Medical / Dental / Vision / Accident insurance options available
• Employee Assistance Program with mental health services available
• Employer Matched 401k Savings plan
• Opportunity to grow -- we promote from within almost exclusively
• Dining discounts
• JOB SUMMARY As a Porter for Hai Hospitality, you will be responsible for a wide variety of duties that pertain to the general maintenance and upkeep of the restaurant. Reporting to the General Manager, you are responsible for daily walk-throughs and proactive cleaning/repairing of restaurant equipment, facilities and grounds - both front and back of house. Primary tasks include routine cleaning projects, preventative maintenance, handyman tasks and basic equipment/facility repairs. The Porter position is an essential member of the Hai Hospitality teams, as they keep our restaurants running smoothly and keep our grounds beautiful for both staff and guests.
• ESSENTIAL JOB FUNCTIONS The components of a Porter's duties are broken into two main job functions: restaurant facilities and restaurant upkeep, bridging the gap between our cleaning crew and Facilities Manager. Outside of these responsibilities, a Porter is expected to complete all designated projects, any additional duties assigned, and generally comply with all company policies and procedures. To evaluate proficiency in these areas, all Porter skills and duties may be divided and assessed under the following categories:
• TECHNICAL SKILLS AND KNOWLEDGE * Demonstrate required comprehension and control over assigned equipment/facilities. * Understanding of best practices, supplies and tools needed for a wide variety of cleaning applications. * Maintain and organize shared cleaning and maintenance supplies, as well as associated storage areas. * Have a basic understanding of technical manuals and drawings. * Demonstrate an understanding of restaurant operations (service needs, opening/closing protocol, etc.). * Be able to lift up to 50 pounds regularly.
• TEAMWORK * Maintain collaborative relationship with adjacent teams (contracted nightly cleaning crew, dish team, etc.) * Advocate a supportive, non-judgmental work environment. * Respectfully provide assistance to peers as necessary. * Recognize that one person's weaknesses are another's strengths. * Strive to consistently learn and teach.
• APPEARANCE AND PROFESSIONALISM * Maintain a clean and sanitary workstation and area. * Dress in kitchen attire including appropriate pants and non-slip shoes. * Any facial hair must be well groomed and trimmed. * No excessive jewelry, earrings, rings, or nails/polish. * Attend all assigned shifts, meetings, and events on time and ready to work. Submit any schedule changes in advance and through approved processes. * Perform any and all other duties assigned.
• COMMUNICATION * Proactively communicate any larger facilities observations to the GM, CDC and Facilities Manager. * Resolve conflict respectfully and in a timely manner, asks for assistance from chefs/managers as needed. * Receive feedback with humility and give feedback with kindness and respect in mind. * Communicate openly and honestly. * Communicate promptly and efficiently. GROWTH * Demonstrate technical proficiency and procedural acumen. * Lead by example. * Take all opportunities to teach or provide alternative perspectives with respect for the other individual. * Demonstrate exemplary levels of mental and physical stamina. * Demonstrate a sustained ability to maintain sense of ownership and accountability for actions and output.