Open Job Postings - Mimosas LLC

NEW RESTARANT CONCEPT OPENING IN OCTOBER 2025 - KNOXVILLE, TENNESSEE - HIRING ALL POSITIONS

Kennedy Concepts’ mission is to enrich the lives of our guests and our team members. We do this through serving the highest level of food quality, bar drink quality, and legendary guest service in a clean and comfortable environment with an energetic ambiance. We believe in treating our team members and guests like family and we know that our success depends upon creating and retaining a team capable of delivering an exceptional dining experience to every guest, every time and creating memories our guests will never forget.

The Sous Chef oversees the daily operations of their kitchen and consistently assures that all performance goals are met.  These goals include facility profitability through revenue generation, cost control, guest satisfaction, and development of back of the house team members. In addition, performance measures include guest satisfaction, maintaining and improving our standards, achieving financial objectives, and maintaining a positive work environment. The Sous Chef must strive to ensure that guests receive the highest level of food quality in a clean, comfortable environment while maximizing profits when meeting annual budgets by controlling labor costs, costs of goods sold, and operating expenses.

·        Oversee all BOH staff’s daily duties and all ensure company standards, policies, and procedures are met.

·        Ensure all daily checklists, line check sheets and prep sheets are consistently completed.

·        Show leadership through hard work, loyalty, dedication, and honesty to the Staff and Kennedy Concepts.

·        Provide a level of excellence through hard work, honesty, dedication and strong leadership.

·        Work with the Executive Chef and Human Resources (if necessary) when making determinations regarding appropriate disciplinary action and/or termination of team members.

·        Make employment and termination decisions while partnering with the Executive Chef and General Manager while maintaining the best interest of Kennedy Concepts.

·        Interviewing and participating in the hiring of all BOH employees.

·        Ensure all food, paper and chemical supplies are accounted for and limit opportunities for theft.

·        Meet all BOH budgeted labor costs.

·        Manage all food, paper, and chemical costs.

·        Ensure all budgeted fixed and variable Operating Expenses are met.

·        Create and execute ideas & procedures to help the Company reduce costs while increasing quality.

·        Complete a weekly inventory and generate the cost of goods sold for food, beverages, paper, and chemicals.

·        Generate monthly inventory and includes an on hand raw cost for food, beverages, paper, chemicals, firewood etc.

·        Oversee and delegate portion control methods and procedures.

·        Execute all portions and ensure 100% compliance with our recipes and plate specifications.

·        Enforce proper pull thawing procedures.

·        Ensure food waste is kept to a minimum.

·        Always follow proper cooking procedures.

·        Schedule, prepare for, and lead BOH staff meetings (minimum once per month).

·        Verify and/or train all BOH employees using Kennedy Concepts training materials.

·        Ensure that all training material, policies and standards are followed and maintained by each BOH team member.

·        Provide accountability measures on all recipes, portions, presentations, cooking procedures, etc. across the entire BOH team.

·        Assist with updating and maintaining all Kennedy Concept training materials.

·        Maintain the entire BOH area which includes its space, walk in coolers, walk in freezers and all equipment and ensure everything works properly and is cleaned and sanitized to the highest standard.

·        Follow monthly maintenance schedules for all equipment.

·        Ensure all dishes, cups, cooking utensils, small wares etc.… are properly washed sanitized and stored.

·        Work directly with the Maintenance Supervisor to ensure the BOH maintenance and repairs needs are being completed in a timely and professional manner

·        Create and develop new strategies to help reduce repairs and maintenance costs

·        Lead team and follow proper food handling procedures -ensure the BOH is kept 100% clean and sanitized.

·        Health Inspection scores must be equal to or greater than a 93 and all Health Department rules and codes are followed.

·        Resolve all pest control issues immediately and contact pest control services if issues are discovered.

·        Negotiate with suppliers and vendors to obtain your store the most competitive purchase price possible

·        Hold Vendors accountable and give them notice of improper pricing

·        Shop your prices on a weekly and monthly basis to ensure you purchase from the proper vendor

·        Use your Purchase Formula Calculation Spreadsheet to determine when to buy from our Primary vendor

·        Maintain accurate and adequate inventory levels of all food, paper and chemical

·        Ensure all food purchases meet or exceed our Food specs. and standards

·        Ensure that all purchases are properly checked in and the correct price were charged

·        Ensure that what you ordered is what you received

·        Hold your vendor salespeople 100% accountable for our orders.

·        Ensure the Restaurant’s overall food quality meets or exceeds the Owner’s highest standards

·        Research and develop new food recipes, ingredients, complete dishes, and plate presentations

·        Ensure all food recipes, ingredients, and plate presentations meet the company specs.

·        Oversee and ensure that all plate presentations and garnishes are to company specs.

·        Ensure our food is always at its freshest state.

·        Ensure all shelf-life specifications are followed

·        Oversee and ensure that all recipes and cooking procedures are followed 100% during prep.

·        Ensure that all line cooking procedures meet company specs.

·        Ensure all food is delivered appropriately hot or cold to the guest and as quickly as possible.

·        Oversee and ensure that all dishes are prepared 100% accurately, according to the guest’s order.

·        Create and develop weekly/monthly food specials.

·        Ensure all the proper daily, weekly and monthly paperwork gets to the Corporate office on time and is placed in the proper location.

·        Ensure all daily, weekly and monthly deadlines are met.

·        Ensure that all the BOH invoices are properly coded.

·        Create your weekly BOH work schedules

·        Ensure the BOH is maintaining proper staffing levels for all positions.

·        Ensure you are proactive in hiring to build up our staff levels when necessary and be proactive to trim down our staffing levels when necessary. Work directly with your GM on this

·        Ensure that all the schedules are accurately created to ensure proper staffing levels in all positions according to business demands.

·        Ensure that Overtime is only given when necessary and that you and your Supervisors are cutting staff in the proper order

·        Ensure your Supervisors are holding the staff accountable for their actions and ensure your Supervisors are making the staff follow all the Company’s Policies and Procedures.

·        Properly “Writing Up” the BOH employees when they staff do not follow the Company’s policies and procedures.

·        Hold your BOH staff 100% accountable for their actions

·        Reward your BOH employees for great job performance

NEW RESTARANT CONCEPT OPENING IN OCTOBER 2025 - KNOXVILLE, TENNESSEE - HIRING ALL POSITIONS

Kennedy Concepts’ mission is to enrich the lives of our guests and our team members. We do this through serving the highest level of food quality, bar drink quality, and legendary guest service in a clean and comfortable environment with an energetic ambiance. We believe in treating our team members and guests like family and we know that our success depends upon creating and retaining a team capable of delivering an exceptional dining experience to every guest, every time and creating memories our guests will never forget.

SUMMARY OF POSITION

As a Server, you will be the face of the restaurant, providing legendary service by greeting guests, taking orders, serving food and beverages, and ensuring an overall positive dining experience. You will work closely with the kitchen and bar teams to deliver orders promptly and accurately. A friendly and attentive attitude is essential to create a welcoming atmosphere for guests. An individual in this role must be approachable, socially engaging, and attentive. 

DUTIES & RESPONSIBILITIES

• Greet and seat guests in a friendly and efficient manner.
• Present menus and provide detailed information about food and beverage options.
• Ensure food and beverages are delivered accurately and on time.
• Demonstrate suggestive selling techniques based on knowledge and experience of menu selections.
• Utilize POS system to communicate guests orders accurately to the kitchen.
• Serve food and drinks in a timely manner, ensuring presentation and quality.
• Monitor guest needs continuously and respond promptly to requests for assistance.
• Prepare and present final check to guests.
• Handle cash and process payments accurately using the POS system.
• Collaborate with kitchen leadership to ensure timely food preparation and delivery.
• Adhere to all health and safety regulations, including food handling and sanitation protocols.
• Willing to gain a deep knowledge of food, beverage, merchandise and other restaurant functions and services.
• Maintain cleanliness and organization of the dining area and service stations.
• Perform side work throughout each shift as required by service station assignment.
• Provide responsible service of alcoholic beverages which includes limiting alcoholic beverages distribution to guests 21 years of age and older, and demonstrating responsible serving standards

QUALIFICATIONS

• Previous experience in a customer service or restaurant environment is preferred.
• Strong communication and interpersonal skills.
• Ability to multitask and work efficiently in a fast-paced environment.
• Possess a loyal teamwork mentality
• Positive attitude with a focus on delivering exceptional customer service.
• Basic math skills for handling transactions.
• Ability to stand and walk for extended periods of time.
• Can work in an environment where walking and standing occurs for long periods of time (up to 5 hours).
• Can safely lift and easily maneuver trays of food frequently weighing up to 20 to 25 pounds.
• Ability to work flexible hours, including evenings and weekends.
• Must hold a valid TABC certification.
• Must be able to perform your job requirements and duties with minimal supervision.
•  Additional duties & responsibilities may be assigned when necessary.

 

NEW RESTARANT CONCEPT OPENING IN OCTOBER 2025 - KNOXVILLE, TENNESSEE - HIRING ALL POSITIONS

Kennedy Concepts’ mission is to enrich the lives of our guests and our team members. We do this through serving the highest level of food quality, bar drink quality, and legendary guest service in a clean and comfortable environment with an energetic ambiance. We believe in treating our team members and guests like family and we know that our success depends upon creating and retaining a team capable of delivering an exceptional dining experience to every guest, every time and creating memories our guests will never forget.

SUMMARY OF POSITION

As a Bartender, you will be responsible for providing legendary service while preparing and serving alcoholic and non-alcoholic beverages to patrons. This role requires individuals who are approachable, socially engaging, and attentive. Your role includes ensuring a positive guest experience by creating drinks, being extremely knowledgeable about the food, handling cash transactions, and maintaining a clean and organized bar area. Strong communication skills, attention to detail, and a passion for mixology are keys to success in this role.

Duties & Responsibilities:

• Must complete all approved Kennedy Concepts training materials.
• Greet customers, take drink orders, and provide menu recommendations.
• Check identification to verify legal drinking age.
• Ensure the responsible service of alcohol, adhering to all legal regulations.
• Take beverage orders from guests and servers.
• Prepare and serve alcoholic and non-alcoholic drinks (including specialty cocktails) consistent with the Restaurant’s standard drink recipes and pour sizes.
• Maintain a friendly and professional attitude while engaging with customers.
• Learn the names and personally recognize our regulars.
• Handle cash and process payments accurately.
• Accept guest payment, process credit card charges and make change (if applicable).
• Wash and sterilize glassware.
• Prepare garnishes for drinks and replenish snacks, appetizers for bar patrons.
• Maintains bottles and glasses in an attractive and functional manner to support efficient drink preparation and promotion of beverages.
• Clear and reset tables in bar area.
• Present drink menus, make recommendations and answer questions regarding beverages.
• Receive and serve food orders to guests seated at the bar.
• Report all equipment problems and bar maintenance issues to the restaurant manager.
• Assist the restocking and replenishment of bar inventory and supplies.
• Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.
• Accurately complete 100% of  bartender opening, daily side work, shift change, closing duties and any additional special cleaning requirements necessary to maintain an immaculate bar.
• Consistently monitor cleanliness in all areas of the bar including counters, sinks, utensils, shelves and storage areas.
• Maintain a safe and clean environment by following health and safety regulations.

Requirements:

• Be 18 years of age.
• Possess a valid ABC card.
• Can accurately recognize a valid ID and calculate the guest’s date of birth.
• Ability to stand for long periods of time (up to 5 hours).
• Be able to reach, bend, stoop and frequently lift up to 40 pounds.
• Possess basic math skills

Qualifications:

• Looking for social butterflies.
• Seeking go getters that have a "Never Give Up" attitude.
• Honest, hardworking, dedicated, and passionate
• Possess traits that include but are not limited to trustworthiness, loyalty, and honesty.
• Have working knowledge of beer, wine and liquor and common drink recipes.
• Must have great knowledge of mixed drinks.
• Must be able to follow all company policies and procedures with minimal supervision.
• Need quick learners who retain and apply processes effectively and consistently.
• Can communicate effectively & possess a willingness to meet the needs of our guests.
• Have a desire to provide legendary service to every guest, every time and find a way to make the guest's visit memorable

NEW RESTARANT CONCEPT OPENING IN OCTOBER 2025 - KNOXVILLE, TENNESSEE - HIRING ALL POSITIONS

Kennedy Concepts’ mission is to enrich the lives of our guests and our team members. We do this through serving the highest level of food quality, bar drink quality, and legendary guest service in a clean and comfortable environment with an energetic ambiance. We believe in treating our team members and guests like family and we know that our success depends upon creating and retaining a team capable of delivering an exceptional dining experience to every guest, every time and creating memories our guests will never forget.

 

Summary of Position

Our Shift Manager takes direction from the General Manager and supports the GM and other managers with the daily operations of the restaurant that focuses on leading shifts.  As an Office Manager, this role will support the store with various administrative duties that assist and support operations and personnel documentation.  Additional responsibilities include but are not limited to guest satisfaction, maintaining, and improving our standards, achieving financial and labor objectives, and maintaining a positive work environment. This leader is responsible for ensuring that guests receive the highest level of food quality, bar drink quality, and superior service in a clean, comfortable environment with an energetic ambiance.

Duties & Responsibilities

 Implementation of all policies, procedures, standards, specifications, guidelines, and training programs.

·        Provide guests with consistent responsive, friendly, and courteous service.

·        Monitor food and products to ensure consistent preparation and served according to the restaurant’s recipes, portioning, cooking, and serving standards.

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

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

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

·        Continually strive to develop team members in all areas of professional development.

·        Keep all equipment clean and in excellent working condition through personal inspection and by following standard preventative maintenance programs.

·        Run shifts and support all areas of the restaurant during assigned shifts.

·        Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for violations of company policies and procedures.

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

·        Meet and seek to improve upon all budgeted costs and expenses.

·        Additional duties as determined and assigned by your manager

Office Manager Responsibilities:

Office Organization:

·        Manage office supplies and ensure stock is maintained.

·        Have a place for everything and everything in its place

·        Handle incoming and outgoing mail, ensuring timely distribution

Human Resources Support

·        Assist in reviewing all onboarding steps and verify that each new team member profile is complete and in compliance

·        Send and communicate vacation requests, PTO requests, buyback requests to HR for approval

·        Send requests to update employee records to HR (address change, benefit eligibility, updated documents, certifications)

·        Ensure that compliance documents (licenses, health inspections) are up-to-date.

·        Ensure necessary documentation for onboarding and training is available to leaders to provide to new team members

·        Submit requests for employee benefits, sick leave, and vacation requests to HR

·        I9 Compliance

·        Ensure Employment Posters are updated and visible to team members

·        Maintain staff certifications (such as food safety) and ensure training is up-to-date.

Guest Relations

·        Handle customer inquiries, complaints, or feedback and provide timely resolutions.

·        Communicate customer feedback to management for improvements.

·        Communication with Suppliers and Vendors:

·        Manage relationships with suppliers for office and restaurant-related needs.

·        Track and order office supplies, and coordinate delivery schedules.

·        Staff Coordination:

·        Serve as a liaison between front-of-house and back-of-house teams.

·        Ensure clear communication regarding staff needs, events, or special requirements.

·        Technology and Equipment

System Maintenance:

·        Oversee office technology and equipment maintenance (computers, printers, etc.).

·        Ensure restaurant management software is up-to-date and functioning properly.

Inventory Management:

·        Help track inventory levels for restaurant supplies and office materials.

·        Assist in reconciling inventory with orders and purchases.

·        Health & Safety Compliance

Compliance Documentation:

·        Maintain records of health and safety audits, inspections, and certifications. (Serv-Safe, Mechanical Donkey Certifications, Liquor Certificate)

 

Front of the House Responsibilities:

·        Oversee all FOH daily duties and ensure Kennedy Concepts standards, policies, and procedures are met

·        Verify daily checklists and side work sheets are consistently completed.

·        Display strong leadership skills through hard work, loyalty, dedication, motivation, and honesty to all team members and Kennedy Concepts

·        Ability to provide information and details pertaining to performance improvement with front of the house team members.

·        Participate in monthly FOH and BOH team meetings.

 

FOH Training:

·        Train FOH team members using the proper Kennedy Concepts training materials.

·        Follow and maintain all training material standards and ensure FOH team members are held to those same standards.

Cleanliness/Maintenance/Health Score:

·        Maintain the interior, exterior, and equipment for all Kennedy Concepts locations regardless of assignment.

·        Provide the highest standard of operation and cleanliness for every location and piece of equipment.

·        Report maintenance or repairs needed immediately to General Manager for timely repair completion.

·        Responsible for the cleanliness and organization of the entire store

·        Always ensure the FOH and patio(s) is kept extremely clean and sanitized.

·        All Health Department rules and codes should be followed 100%

·        Health Inspection scores should always be greater than a 93.

·        Keep restrooms extremely clean, sanitized and have all equipment working properly.

·        Resolve all pest control issues immediately and contact pest control services if issues are discovered.

Purchasing:

·        Ensure and oversee that all products are checked in as they enter the building.

Cash Handling & Theft Prevention:

·        Accurately record comps, voids and promos across the department

·        Maintain safe balances are maintained and at their correct levels while ensuring NO paid outs are made from the safe

·        Properly use, account for and balance petty cash

·        Follow all cash handling and tip pooling procedures.

·        Limit theft opportunities

·        Reconciliation of all cash drawers is consistent and accurate.

·        Manage and limit over pours on liquor or wine.

·        Reenforce and confirm with the team that the liquor, beer, or wine that is on the ticket is the liquor, beer or wine that is poured

·        Ensure NOTHING is given away for free.

·        Inventory every product that goes across the bar and verify that every product is on a ticket or on the waste/spill sheet.

·        Limit complimentary bar drinks or beer to well deserving/good guests (boyfriends and girlfriends are not included)

·        Verify that local discounts are only given to our local guests.

Food & Drink Standard:

·        Maintain the highest standard in food quality so that it meets Kennedy Concepts highest standards.

·        Keep Kennedy Concepts food recipes, ingredients, and plate presentations consistent.

·        Ensure all bar drinks, alcoholic and non- alcoholic drinks and mixers are prepared with the highest standards.

·        Guarantee all bar drinks are garnished correctly and to our highest standards.

·        Hold Kitchen Manager accountable for creating high quality weekly/monthly food specials.

·        Partner with the Bar Manager to promote our high-quality weekly/monthly cocktail and beer specials.

Guest Service Standards:

·        Consistently work to exceed guest’s expectations for customer service.

·        Support the development of a “Guest Service” culture.

·        Develop, train, and consistently observe Servers, Bartenders, and Hosts verifying the highest standards in Guest Service are provided.

·        Ensure all FOH staff follow the “Steps to Successful Service.”

·        Observe the adherence of policies, procedures, and training from all FOH staff.

Marketing:

·        Support inside and outside marketing promotional ideas that drive sales.

·        Participate in all marketing promotions.

·        Execute all private parties and group sales with the goal of exceeding our guests’ expectations.

FOH Staffing Schedules:

·        Manage overtime responsibly and make the appropriate cuts to limit overtime needs.

·        Hold supervisors and employees accountable and ensure everyone follows Kennedy Concepts policies and procedures.

·        Work shifts when necessary to cover vacation time off, PTO time off, staff shortages etc.

Qualifications:

·        Moves with a sense of urgency and thrives in a fast-paced environment that includes a guest-focused mentality.

·        Ability to comprehend profit and loss reports.

·        Proven experience with food purchasing, storing, sanitation, and inventory practices and procedures.

·        Understanding of LBW purchasing, storing, sanitation, and inventory practices and procedures

·        Experience with implementing successful training documentation and modules.

·        Knowledge of restaurant safety and sanitation

·        Possess a SERV Safe certification.

·        Confidence using labor cost control and labor scheduling.

·        Basic knowledge of labor laws and human resources best practices

·        Proficient math skills

·        Skilled strength in leadership, interpersonal communication, and staff development

·        Excellent communication skills both written and verbal.

·        Exceptional organizational skills to manage an operation with many moving parts.

·        Proficiency with Microsoft 360 platform

·        Varied POS system experience

·        Moves with a sense of urgency and thrives in a fast-paced environment that includes a guest-focused mentality.

·        Be able to work in a standing position for long periods of time (up to 5 hours)

·        Can reach, bend, stoop and frequently lift up to 50 pounds.

·        Must possess an ABC card.

·        Accept a 45 to 50 hours per week work schedule.

·        Ability to drive sales and guest service initiatives by motivating team members.

·        Strong track record of training and developing team members.

·        Possess Front of House operations experience while promoting superior service and guest hospitality

·        Experience in personnel management including hiring, supervision, evaluation, succession planning, and terminations.

·        Highly motivated, self-directed, and results-oriented, with the proven ability to solve complex problems.

·        Able to identify opportunity areas and create plans for action.

·        Ability to work calmly and effectively under pressure.

·        Display self-motivation, organization, and an ability to solve problems in many situations.

·        1 year or more of restaurant experience OR 6 months or more of restaurant experience with a Bachelor’s in Business, Hospitality, or Restaurant Management.

·        Minimum of 6 months as a Certified Trainer (CT) OR 1-year of successful results as a Restaurant Manager of a high-volume restaurant

 

NEW RESTARANT CONCEPT OPENING IN OCTOBER 2025 - KNOXVILLE, TENNESSEE - HIRING ALL POSITIONS

Kennedy Concepts’ mission is to enrich the lives of our guests and our team members. We do this through serving the highest level of food quality, bar drink quality, and legendary guest service in a clean and comfortable environment with an energetic ambiance. We believe in treating our team members and guests like family and know that our success depends upon creating and retaining a team capable of delivering an exceptional dining experience to every guest, every time and creating memories our guests will never forget.

Summary of Position:
As the first point of contact for guests, the first responsibility is to ensure they feel welcomed and valued as soon as they enter the restaurant. Hosts will manage the flow of guests, coordinate reservations, and maintain an organized front-of-house environment. This role is crucial in creating a positive first impression and setting the tone for a great dining experience. Strong communication skills, attention to detail, and a friendly, professional demeanor are key to success in this position.

 

Duties & Responsibilities:

• Greet guests warmly as they arrive, offering a friendly and professional introduction to the restaurant.
• When possible, open the front door for guests entering or leaving the restaurant.
• Manage reservations and efficiently assign tables based on guest preferences and availability.
• Answer phone calls and assist with inquiries about the menu, wait times, and reservations.
• Assist with managing guest flow during busy periods, ensuring an efficient seating arrangement.
• Maintain an organized waiting area, ensuring guests are comfortable & understand wait times.
• Accommodate special seating requests for guests whenever possible.
• Escort guests to their tables and provide menus, ensuring a smooth transition to the dining area.
• Monitor the dining area & coordinate with servers so that guests are attended to promptly.
• Handle customer concerns or complaints professionally. Resolve issues quickly & effectively.
• Maintain cleanliness and organization of the host stand, lobby, entry area and menus.
• Monitor restrooms for cleanliness and proper stock of toiletries.
• Assist with other front-of-house tasks, including greeting take-out orders and assisting guests.
• Support the restaurant team in ensuring a positive guest experience from start to finish.
• Assist in rolling silverware consistently through the shift.
• Thank guests as they leave and invite them to return.

 

Required Skills:

• Outgoing personality
• Ability to engage guests and put a smile on their face
• Strong communication and interpersonal skills, with the ability to interact with guests in a friendly and professional manner.
• Possess good problem-solving skills
• Impeccable customer service standards
• Ability to remain calm and composed during peak hours or high-pressure situations.
• Team-oriented, with an emphasis on creating an enjoyable environment for guests and staff alike.

Qualifications:

• No previous restaurant experience required.
• Be able to work in a standing position for long periods of time (up to 5 hours).
• Requires flexibility in hours, including evenings, weekends, and holidays.
• Be able to communicate clearly and effectively in the predominant language(s) of our guests.
• Enjoys a fast-paced, high-energy atmosphere.

 

NEW RESTARANT CONCEPT OPENING IN OCTOBER 2025 - KNOXVILLE, TENNESSEE - HIRING ALL POSITIONS

Kennedy Concepts’ mission is to enrich the lives of our guests and our team members. We do this through serving the highest level of food quality, bar drink quality, and legendary guest service in a clean and comfortable environment with an energetic ambiance. We believe in treating our team members and guests like family and know that our success depends upon creating and retaining a team capable of delivering an exceptional dining experience to every guest, every time and creating memories our guests will never forget.

A Busser plays a vital role in supporting the dining room and ensuring a clean, organized, and welcoming environment for guests. The primary responsibilities include clearing and resetting tables, assisting servers, and maintaining cleanliness throughout the restaurant. A strong work ethic, attention to detail, and the ability to work quickly in a fast-paced environment are key to success in this role.

Duties & Responsibilities:

• Greet guests warmly as they arrive, offering a friendly and professional introduction to the restaurant.
• Clear tables of dishes, glasses, and silverware after guests have finished their meals.
• Reset tables promptly with clean linens, silverware, and glassware in preparation for new guests.
• Assist servers by delivering food, drinks, and condiments to tables as needed.
• Throughout your shift keep the server stations fully stocked.  Restock beverage glasses, chips, salsa, ice, napkins, napkins, to go cups, straws etc.
• Maintain cleanliness and organization in the dining room, including sweeping, mopping, and wiping down surfaces.
• Refill water glasses and assist guests with any additional needs during their dining experience.
• Restock clean dishes, silverware, and glasses from the dishwashing area to ensure availability for service.
• Once the guests leave their table, clear the table and clean it with a clean towel and the proper sanitizer in the appropriately labeled sanitizer container.
• The table should be cleaned and reset within 2 minutes of the guests leaving the table.
• Take soiled tableware to the dish room and unload, sort and stack silverware, dishes, and glassware in their designated areas
• Between seating guests promptly clean tabletops, chairs and booths. Clean the floor around and under the table. Reset and arrange tabletop.
• Inspect assigned restroom at least every 60 minutes and clean as needed. Fill out your restroom checklist and report and broken equipment to Management immediately. If needed refill your toilet paper and hand soap dispensers. Also, replace trash can liner if needed.
• Respond appropriately to guest requests. Communicate guest requests to their server or Manager as needed.
• Communicate with server and hostess to assure efficient seating, table utilization and customer service.
• Assist server as needed with food delivery, especially with large parties and during peak periods.
• Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.
• Notify your Manager on duty immediately of any guests' complaints.
• Empty trash bins and take out garbage as needed.
• Work with the front-of-house team to ensure a smooth and efficient dining experience for guests.

Qualifications

 

•  No previous restaurant experience required.
• Previous experience in a restaurant or customer service setting is a plus
• Be able to lift, reach, bend and move with urgency.
• Ability to work quickly and efficiently in a fast-paced environment.
• Strong teamwork and communication skills.
• Physical stamina to stand, walk, and lift for long periods of time.
• Attention to detail and commitment to maintaining cleanliness.
• Positive attitude and a willingness to assist guests and staff.
• Ability to take direction and work well under pressure.

NEW RESTARANT CONCEPT OPENING IN OCTOBER 2025 - KNOXVILLE, TENNESSEE - HIRING ALL POSITIONS

Kennedy Concepts’ mission is to enrich the lives of our guests and our team members. We do this through serving the highest level of food quality, bar drink quality, and legendary guest service in a clean and comfortable environment with an energetic ambiance. We believe in treating our team members and guests like family and know that our success depends upon creating and retaining a team capable of delivering an exceptional dining experience to every guest, every time and creating memories our guests will never forget.

The Food Runner plays a crucial role in ensuring our guests receive their food promptly and with the highest level of service. You will work closely with the kitchen and serving staff to deliver dishes in a timely and efficient manner, helping maintain a smooth operation in the dining area. If you have a passion for excellent customer service, are a team player, and thrive in a fast-paced environment, come join our team!

DUTIES & RESPONSIBILITIES:

Timely Delivery of Food:

• Transport prepared dishes from the kitchen to the appropriate tables quickly and efficiently.
• Ensure that the correct order is delivered to the right table and verify with the server if needed.

      Maintain Order Accuracy:

• Double-check orders to ensure accuracy before delivering them to customers.
• Address any discrepancies or missing items promptly with the kitchen or serving staff.

      Assist in Plate Presentation:

• Collaborate with kitchen and serving staff to maintain food presentation standards.
• Notify the kitchen if any adjustments are required to meet customer expectations.

·        Table Clearing:

• Clear empty dishes and utensils from tables promptly to ensure a clean and organized dining environment.

·        Communication with Serving Staff:

• Clear empty dishes and utensils from tables promptly to ensure a clean and organized dining environment.
• Work closely with the serving team to coordinate the timing of food delivery.
• Communicate any issues or special requests from customers to the appropriate personnel.

Guest Interaction:

• Clear empty dishes and utensils from tables promptly to ensure a clean and organized dining environment.
• Provide friendly and professional service to customers, responding to their inquiries and addressing any concerns.
• Be attentive to customer needs and communicate effectively to enhance their overall dining experience.

       Maintain Cleanliness:

• Clear empty dishes and utensils from tables promptly to ensure a clean and organized dining environment.
• Assist in keeping work areas, including the food running station, and back of the house clean and organized.
• Assist in replenishing items like napkins, condiments, and utensils as needed during shifts.
• Follow hygiene and sanitation standards to ensure a safe and healthy work environment.

       Adherence to Policies:

• Clear empty dishes and utensils from tables promptly to ensure a clean and organized dining environment.
• Follow restaurant policies and procedures, including safety protocols and service standards.
• Report any equipment malfunctions or safety concerns to the management.

     Flexibility and Teamwork:

• Clear empty dishes and utensils from tables promptly to ensure a clean and organized dining environment.
• Be adaptable to changing priorities and be willing to assist in various tasks within the restaurant.
• Collaborate with other team members to create a positive and efficient work environment.

   QUALIFICATIONS:

• Clear empty dishes and utensils from tables promptly to ensure a clean and organized dining environment.
• Previous experience in a similar role or a basic understanding of restaurant operations is preferred.
• Excellent communication and interpersonal skills.
• Ability to work in a fast-paced and high-pressure environment.
• Strong attention to detail and organizational skills.
• Physical stamina to stand and walk for extended periods.
• Ability to carry trays of food and beverages, stand or walk for long periods, and lift up to 25 pounds.
• Customer-focused attitude with a commitment to providing exceptional service.
• Knowledge of basic food handling and safety practices.

NEW RESTARANT CONCEPT OPENING IN OCTOBER 2025 - KNOXVILLE, TENNESSEE - HIRING ALL POSITIONS

Kennedy Concepts’ mission is to enrich the lives of our guests and our team members. We do this through serving the highest level of food quality, bar drink quality, and legendary guest service in a clean and comfortable environment with an energetic ambiance. We believe in treating our team members and guests like family and know that our success depends upon creating and retaining a team capable of delivering an exceptional dining experience to every guest, every time and creating memories our guests will never forget.

The Prep Cook is responsible for assisting in the preparation and organization of food items before they are cooked or served. This role is crucial for maintaining the efficiency of the kitchen and ensuring that high-quality dishes are prepared and delivered to our guests.

·        Complete opening and closing checklists.

·        Refer to the Daily Prep List at the start of each shift for assigned duties.

·        Assist in the preparation of ingredients for cooking, such as chopping vegetables, trimming meats, & measuring ingredients according to recipes and company specifications.

·        Utilize broilers, ovens, grills, fryers and a variety of other kitchen equipment in accordance with company standards and needs.

·        Consistently execute standards regarding portion sizes, cooking methods, quality standards, policies and procedures.

·        Portions food products prior to cooking according to standard portion sizes and recipe specifications.

·        Ensure all ingredients are fresh and stored properly to maintain food quality and safety.

·        Keep track of food supplies, restock kitchen items, and ensure proper rotation of stock to minimize waste.

·        Maintains a clean and sanitary workstation area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range & refrigeration equipment.

·        Work closely with kitchen team members to ensure timely and efficient food preparation and a smooth flow of operations.

·        Assist chefs and line cooks with simple cooking tasks like grilling, sautéing, and frying as needed.

·        Follow proper food safety guidelines, including food handling, storage, and sanitation procedures.

·        Attend all scheduled employee meetings and bring suggestions for improvement.

·        Promptly reports equipment and food quality problems to Chef de Cuisine or General Manager.

·        Inform Chef de Cuisine immediately of product shortages.

·        Performs other related duties as assigned by the Chef de Cuisine or Manager on duty.

·        A minimum of 1 year of experience in kitchen preparation and cooking.

·        Basic knife skills, understanding of food safety and sanitation, and a strong attention to detail.

·        Able to follow recipes & processes as well as effectively communicate to the team so the needs of the kitchen are met.

·        Strong organizational and multitasking skills to keep up with the demands of a busy kitchen.

·        Ability to work well in a collaborative team environment with a positive attitude.

·        Can reach, bend, stoop and frequently lift items (up to 40 pounds).

·        Work in a standing position for long periods of time (up to 5 hours).

·        Strong work ethic and commitment to punctuality and dependable attendance.

·        Ability to work in a fast-paced environment.

NEW RESTARANT CONCEPT OPENING IN OCTOBER 2025 - KNOXVILLE, TENNESSEE - HIRING ALL POSITIONS

Kennedy Concepts’ mission is to enrich the lives of our guests and our team members. We do this through serving the highest level of food quality, bar drink quality, and legendary guest service in a clean and comfortable environment with an energetic ambiance. We believe in treating our team members and guests like family and know that our success depends upon creating and retaining a team capable of delivering an exceptional dining experience to every guest, every time and creating memories our guests will never forget.

Line Cooks are responsible for preparing and cooking high-quality dishes according to Kennedy Concepts menu and specifications. Teamwork and communication with other kitchen team members is vital to ensure efficient food preparation and timely delivery of meals.  An individual in this role will need to have an amazing attention to detail, strong cooking skills, and the ability to work in a fast-paced kitchen environment are essential for success in this role. Accurately and efficiently 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.

·        Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment according to recipes and restaurant standards, ensuring consistency and quality in every dish.

·        Assumes 100% responsibility for the quality of products served.

·        Know and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.

·        Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.

·        Portions food products prior to cooking according to standard portion sizes and recipe specifications.

·        Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.

·        Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.

·        Cook food to the correct temperature and plate dishes in an aesthetically pleasing manner.

·        Work efficiently to manage multiple orders at once, ensuring that food is prepared and delivered promptly during peak hours.

·        Ensure food safety guidelines are followed, including proper storage and handling of food products. Adhere to all health and safety regulations.

·        Follows proper plate presentation and garnish set up for all dishes.

·        Handles, stores and rotates all products properly.

·        Assists in food prep assignments during off-peak periods as needed.

·        Assist with cleaning duties at the end of shifts, including washing dishes, cleaning kitchen equipment, and disposing of waste.

·        Close the kitchen properly and follow the closing checklist for kitchen stations. Assists others in closing the kitchen.

·        Attend all scheduled employee meetings and bring suggestions for improvement.

·        Communicate and work closely with other kitchen team members, including prep cooks, dishwashers, and servers, to ensure smooth and effective kitchen operation.

·        Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.

·        A minimum of 2 years of experience in kitchen preparation and cooking.

·        At least 6 months’ experience in a similar capacity.

·        Strong knowledge of cooking techniques, kitchen equipment, and food preparation methods.

·        Communicate clearly with managers, kitchen and dining room personnel.

·        Ability to follow recipes precisely and ensure consistent food quality and presentation

·        Understanding of food safety and hygiene practices, including proper food storage and handling.

·        Knowledge of food safety regulations and cleanliness standards.

·        Be able to reach, bend, stoop and frequently lift items (up to 40 pounds).

·        Be able to work in a standing position for long periods of time (up to 9 hours).

NEW RESTARANT CONCEPT OPENING IN OCTOBER 2025 - KNOXVILLE, TENNESSEE - HIRING ALL POSITIONS

Kennedy Concepts’ mission is to enrich the lives of our guests and our team members. We do this through serving the highest level of food quality, bar drink quality, and legendary guest service in a clean and comfortable environment with an energetic ambiance. We believe in treating our team members and guests like family and know that our success depends upon creating and retaining a team capable of delivering an exceptional dining experience to every guest, every time and creating memories our guests will never forget.

Wash and clean tableware, pots, pans, and cooking equipment. Keep the dish area and equipment clean and organized.

·        Load, run and unload dish machine.

·        Keep the dish machine clean and report any functional or mechanical problems immediately.

·        Monitor dish machine water temperature to ensure sanitary wash cycle.

·        Wash and store all tableware and kitchenware.

·        Keep dish room clean and organized.

·        Maintain adequate levels of clean tableware for dining room and kitchen.

·        Bag and haul dish room trash to dumpster at designed times.

·        Handle tableware carefully to prevent breakage and loss.

·        Maintain adequate levels of dish detergents and cleaning supplies.

·        Clean food preparation and production areas as required.

·        Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.

·        No previous restaurant experience required.

·        Be able to work in a hot, wet, humid and loud environment for long periods of time.

·        Be physically able to lift, reach, bend and stoop.

·        Work in a standing position for long periods of time (up to 5 hours).

·        Safely lift bags, cases and stacks weighing up to 60 pounds up to 30 times per shift.

NEW RESTARANT CONCEPT OPENING IN OCTOBER 2025 - KNOXVILLE, TENNESSEE - HIRING ALL POSITIONS

Kennedy Concepts’ mission is to enrich the lives of our guests and our team members. We do this through serving the highest level of food quality, bar drink quality, and legendary guest service in a clean and comfortable environment with an energetic ambiance. We believe in treating our team members and guests like family and we know that our success depends upon creating and retaining a team capable of delivering an exceptional dining experience to every guest, every time and creating memories our guests will never forget.

The Assistant General Manager works in cooperation with the General Manager to oversee the daily operations of the restaurant, assuring that all performance goals are reached, including facility profitability through revenue generation, cost control, guest satisfaction, and development of team members. Performance includes but is not limited to guest satisfaction, maintaining, and improving our standards, achieving financial objectives, and maintaining a positive work environment. Responsible for ensuring that guests receive the highest level of food quality, bar drink quality, and superior service in a clean, comfortable environment with an energetic ambiance while maximizing profit from meeting our annual budget by controlling labor costs, costs of goods sold, and operating expenses.

·        Implementation of all policies, procedures, standards, specifications, guidelines, and training programs.

·        Provide guests with consistent responsive, friendly, and courteous service.

·        Monitor food and products to ensure consistent preparation and served according to the restaurant’s recipes, portioning, cooking, and serving standards.

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

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

·        Make employment and termination decisions while partnering with the General Manager and with the company’s best interests in mind.

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

·        Continually strive to develop team members in all areas of professional development.

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

·        Deliver completed paperwork to the corporate office on time.

·        Keep all equipment clean and in excellent working condition through personal inspection and by following standard preventative maintenance programs.

·        Receive and inventory all products in correct unit count and condition and ensure deliveries are performed in accordance with Kennedy Concepts receiving policies and procedures.

·        Complete and provide employee performance appraisals on a timely basis.

·        Schedule labor for various departments based on anticipated business activity while ensuring all positions are staffed appropriately while meeting labor cost objectives.

·        Run shifts and support all areas of the restaurant during assigned shifts.

·        Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for violations of company policies and procedures.

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

·        Meet and seek to improve upon all budgeted costs and expenses.

·        Additional duties as determined and assigned by your manager.

·        Oversee all FOH staff’s daily duties and ensure company standards, policies, and procedures are met.

o   FOH staff consists of servers, hosts, bussers (and any misc. staff Donkey Operators)

·        Verify all FOH daily checklists and Manager deadlines are met.

·        Demonstrate leadership through hard work, loyalty, dedication, and honesty to the entire team and Kennedy Concepts.

·        Ability to provide progressive discipline documentation and perform conversations pertaining to performance improvement with front of the house team members.

·        Work with the General Manager and Human Resources (if necessary) on making determinations regarding appropriate disciplinary action and/or termination of team members.

·        Schedule, create, and lead a monthly FOH staff meeting.

·        Strive to meet budgeted costs of Costs of Goods Sold (COGS)

·        Meet all FOH budgeted labor costs.

·        Manage all budgeted food, paper, and chemical costs.

·        Ensure all budgeted fixed and variable Operating Expenses are met.

·        Create and execute ideas & procedures to help the Company reduce costs while increasing quality.

·        Complete a weekly inventory and generate the cost of goods sold.

·        Generate monthly inventory that includes an on hand raw cost.

·        Verify that each responsible department executes recipes and pour size specifications.

·        Enforce cost control measures throughout the department through various methods.

·        Ensure that all FOH employees are trained using the proper Kennedy Concepts training materials.

·        Ensure that all training material policies and standards are being followed and maintained by FOH.

·        Assist with the maintenance and updating of all Kennedy Concepts training materials.

·        Responsible for conducting interviews and participating in the hiring decisions for all FOH staff.

·        Drive the training of FOH roles.

·        Responsible for overseeing and ensuring everyone is onboarded and trained properly.

·        Maintain the interior, exterior, and equipment for all Kennedy Concepts locations regardless of assignment.

·        Provide the highest standard of operation and cleanliness for every location and piece of equipment.

·        Follow monthly maintenance schedules for all equipment.

·        Report maintenance or repairs needed immediately to General Manager for timely repair completion.

·        Responsible for the cleanliness and organization of the entire store

·        Oversee the cleanliness and sanitization of the BOH and ensure consistent and proper food handling procedures.

·        Always ensure the FOH and patio(s) is kept extremely clean and sanitized.

·        All Health Department rules and codes should be followed 100%

·        Health Inspection scores should always be greater than a 93.

·        Keep restrooms extremely clean, sanitized and have all equipment working properly.

·        Report and resolve all pest control issues to the GM immediately and contact pest control services if issues are discovered.

 

 

·        Assist in working and negotiating with suppliers and vendors.

·        Hold Vendors accountable and give them notice of improper pricing.

·        Ensure and oversee that all products are checked in as they enter the building.

·        Oversee and ensure that all Managers and Staff are consistent in comp, void, and promo reporting.

·        Confirm and verify that all safe balances are maintained at their correct levels and that NO pay outs are made from the safe

·        Limit theft opportunities.

·        Properly use, account for and balance petty cash.

·        Ensure all tip pulling and cash handling procedures are being followed and paid out in a timely manner.

·        Oversee and ensure Bartenders are NOT over pouring and/or stealing.

·        Reenforce and confirm with the team that the liquor, beer, or wine on a ticket is the liquor, beer or wine that is poured.

·        Ensure NOTHING is given away for free.

·        Ensure every product that goes across the bar is accounted for. All products must be rung up or written on the waste/spill sheet. All waste/spills must be approved per shift by the MOD.

·        Ensure that local discounts are only given to our local guests.

·        Reconciliation of all cash drawers remains consistent and accurate.

·        Maintain the highest standard in food quality so that it meets Kennedy Concepts highest standards.

·        Keep Kennedy Concepts food recipes, ingredients, and plate presentations meet Kennedy Concepts highest standards.

·        Ensure all bar drinks, alcoholic and non- alcoholic drinks and mixers are prepared with the highest standards.

·        Guarantee all bar drinks are garnished correctly and to our highest standards.

·        Hold Kitchen Manager accountable for creating high quality weekly/monthly food specials.

·        Partner with the Bar Manager to promote our high-quality weekly/monthly cocktail and beer specials.

·        Make sure the FOH staff exceeds our guests’ expectations for customer service.

·        Oversee the development of a “Guest Service” culture.

·        Oversee and ensure the development and training of our Servers, Hostesses and Bussers so they can deliver the highest standards in Guest Service.

·        Ensure all FOH staff follow the “Steps to Successful Service”.

·        Ensure all the FOH staff follows all the rules, policies and procedures written in all their training materials.

·        Work with the GM and Marketing Director to help create marketing promotions to help drive sales.

·        Execute marketing promotions, according to the plan.

·        Make sure all private parties and group events are executed to the highest standards and that we exceed guests’ expectations.

·        Create and post weekly schedules with GM/AGM approval.

·        Maintain staffing levels for all positions.

·        Partner with the GM to proactively hire and manage staffing levels when necessary (build up/trim down)

·        Post accurate schedules that ensure the proper staffing levels according to business demands.

·        Manage overtime responsibly and make the appropriate cuts to limit overtime needs.

·        Hold supervisors and employees accountable and ensure everyone follows Kennedy Concepts policies and procedures.

·        Properly document all progressive discipline actions consistently.

·        Work shifts when necessary to cover vacation time off, PTO time off, staff shortages etc.

·        Ability to comprehend profit and loss reports.

·        Proven experience with food purchasing, storing, sanitation, and inventory practices and procedures.

·        Understanding of LBW purchasing, storing, sanitation, and inventory practices and procedures.

·        Experience with developing and implementing successful training documentation and modules.

·        Knowledge of restaurant safety and sanitation

·        Possess a SERV Safe certification.

·        Confidence using labor cost control and labor scheduling.

·        Experience with inventory control procedures.

·        Basic labor laws and human resources practices.

·        Proficient Math Skills.

·        Skilled strength in leadership, interpersonal communication, and staff development.

·        Proven track record in managing a budget and cost controls to optimize profits and ensure success.

·        Must be able to read, analyze, and interpret business records and statistical reports.

·        Excellent communication skills both written and verbal.

·        Exceptional organizational skills to manage an operation with many moving parts.

·        Proficiency with Microsoft 360 platform.

·        Varied POS system experience.

·        Moves with a sense of urgency and thrives in a fast-paced environment that includes a guest focus mentality.

·        Be able to work in a standing position for long periods of time (up to 5 hours).

·        Can reach, bend, stoop and frequently lift up to 50 pounds.

·        Ability to drive sales and guest service initiatives by motivating team members.

·        Strong track record of training and developing Managers from within.

·        Experience in Front of House operations while promoting superior service and guest hospitality.

·        Experience in personnel management including hiring, supervision, evaluation, succession planning, and terminations.

·        Highly motivated, self-directed, and results-oriented, with the proven ability to solve complex problems.

·        Able to identify opportunity areas and create plans for action.

·        Ability to work calmly and effectively under pressure.

·        Self-motivated, organized, and ability to solve problems.

·        5 years or more of restaurant management experience required.

·        Minimum of 3 years successful results as a Restaurant Manager of a high-volume restaurant

NEW RESTARANT CONCEPT OPENING IN OCTOBER 2025 - KNOXVILLE, TENNESSEE - HIRING ALL POSITIONS

Kennedy Concepts’ mission is to enrich the lives of our guests and our team members. We do this through serving the highest level of food quality, bar drink quality, and legendary guest service in a clean and comfortable environment with an energetic ambiance. We believe in treating our team members and guests like family and we know that our success depends upon creating and retaining a team capable of delivering an exceptional dining experience to every guest, every time and creating memories our guests will never forget.

The Assistant General Manager works in cooperation with the General Manager to oversee the daily operations of the restaurant, assuring that all performance goals are reached, including facility profitability through revenue generation, cost control, guest satisfaction, and development of team members. Performance includes but is not limited to guest satisfaction, maintaining, and improving our standards, achieving financial objectives, and maintaining a positive work environment. Responsible for ensuring that guests receive the highest level of food quality, bar drink quality, and superior service in a clean, comfortable environment with an energetic ambiance while maximizing profit from meeting our annual budget by controlling labor costs, costs of goods sold, and operating expenses.

·        Implementation of all policies, procedures, standards, specifications, guidelines, and training programs.

·        Provide guests with consistent responsive, friendly, and courteous service.

·        Monitor food and products to ensure consistent preparation and served according to the restaurant’s recipes, portioning, cooking, and serving standards.

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

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

·        Make employment and termination decisions while partnering with the General Manager and with the company’s best interests in mind.

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

·        Continually strive to develop team members in all areas of professional development.

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

·        Deliver completed paperwork to the corporate office on time.

·        Keep all equipment clean and in excellent working condition through personal inspection and by following standard preventative maintenance programs.

·        Receive and inventory all products in correct unit count and condition and ensure deliveries are performed in accordance with Kennedy Concepts receiving policies and procedures.

·        Complete and provide employee performance appraisals on a timely basis.

·        Schedule labor for various departments based on anticipated business activity while ensuring all positions are staffed appropriately while meeting labor cost objectives.

·        Run shifts and support all areas of the restaurant during assigned shifts.

·        Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for violations of company policies and procedures.

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

·        Meet and seek to improve upon all budgeted costs and expenses.

·        Additional duties as determined and assigned by your manager.

·        Oversee all FOH staff’s daily duties and ensure company standards, policies, and procedures are met.

o   FOH staff consists of servers, hosts, bussers (and any misc. staff Donkey Operators)

·        Verify all FOH daily checklists and Manager deadlines are met.

·        Demonstrate leadership through hard work, loyalty, dedication, and honesty to the entire team and Kennedy Concepts.

·        Ability to provide progressive discipline documentation and perform conversations pertaining to performance improvement with front of the house team members.

·        Work with the General Manager and Human Resources (if necessary) on making determinations regarding appropriate disciplinary action and/or termination of team members.

·        Schedule, create, and lead a monthly FOH staff meeting.

·        Strive to meet budgeted costs of Costs of Goods Sold (COGS)

·        Meet all FOH budgeted labor costs.

·        Manage all budgeted food, paper, and chemical costs.

·        Ensure all budgeted fixed and variable Operating Expenses are met.

·        Create and execute ideas & procedures to help the Company reduce costs while increasing quality.

·        Complete a weekly inventory and generate the cost of goods sold.

·        Generate monthly inventory that includes an on hand raw cost.

·        Verify that each responsible department executes recipes and pour size specifications.

·        Enforce cost control measures throughout the department through various methods.

·        Ensure that all FOH employees are trained using the proper Kennedy Concepts training materials.

·        Ensure that all training material policies and standards are being followed and maintained by FOH.

·        Assist with the maintenance and updating of all Kennedy Concepts training materials.

·        Responsible for conducting interviews and participating in the hiring decisions for all FOH staff.

·        Drive the training of FOH roles.

·        Responsible for overseeing and ensuring everyone is onboarded and trained properly.

·        Maintain the interior, exterior, and equipment for all Kennedy Concepts locations regardless of assignment.

·        Provide the highest standard of operation and cleanliness for every location and piece of equipment.

·        Follow monthly maintenance schedules for all equipment.

·        Report maintenance or repairs needed immediately to General Manager for timely repair completion.

·        Responsible for the cleanliness and organization of the entire store

·        Oversee the cleanliness and sanitization of the BOH and ensure consistent and proper food handling procedures.

·        Always ensure the FOH and patio(s) is kept extremely clean and sanitized.

·        All Health Department rules and codes should be followed 100%

·        Health Inspection scores should always be greater than a 93.

·        Keep restrooms extremely clean, sanitized and have all equipment working properly.

·        Report and resolve all pest control issues to the GM immediately and contact pest control services if issues are discovered.

 

·        Assist in working and negotiating with suppliers and vendors.

·        Hold Vendors accountable and give them notice of improper pricing.

·        Ensure and oversee that all products are checked in as they enter the building.

·        Oversee and ensure that all Managers and Staff are consistent in comp, void, and promo reporting.

·        Confirm and verify that all safe balances are maintained at their correct levels and that NO pay outs are made from the safe

·        Limit theft opportunities.

·        Properly use, account for and balance petty cash.

·        Ensure all tip pulling and cash handling procedures are being followed and paid out in a timely manner.

·        Oversee and ensure Bartenders are NOT over pouring and/or stealing.

·        Reenforce and confirm with the team that the liquor, beer, or wine on a ticket is the liquor, beer or wine that is poured.

·        Ensure NOTHING is given away for free.

·        Ensure every product that goes across the bar is accounted for. All products must be rung up or written on the waste/spill sheet. All waste/spills must be approved per shift by the MOD.

·        Ensure that local discounts are only given to our local guests.

·        Reconciliation of all cash drawers remains consistent and accurate.

·        Maintain the highest standard in food quality so that it meets Kennedy Concepts highest standards.

·        Keep Kennedy Concepts food recipes, ingredients, and plate presentations meet Kennedy Concepts highest standards.

·        Ensure all bar drinks, alcoholic and non- alcoholic drinks and mixers are prepared with the highest standards.

·        Guarantee all bar drinks are garnished correctly and to our highest standards.

·        Hold Kitchen Manager accountable for creating high quality weekly/monthly food specials.

·        Partner with the Bar Manager to promote our high-quality weekly/monthly cocktail and beer specials.

·        Make sure the FOH staff exceeds our guests’ expectations for customer service.

·        Oversee the development of a “Guest Service” culture.

·        Oversee and ensure the development and training of our Servers, Hostesses and Bussers so they can deliver the highest standards in Guest Service.

·        Ensure all FOH staff follow the “Steps to Successful Service”.

·        Ensure all the FOH staff follows all the rules, policies and procedures written in all their training materials.

·        Work with the GM and Marketing Director to help create marketing promotions to help drive sales.

·        Execute marketing promotions, according to the plan.

·        Make sure all private parties and group events are executed to the highest standards and that we exceed guests’ expectations.

·        Create and post weekly schedules with GM/AGM approval.

·        Maintain staffing levels for all positions.

·        Partner with the GM to proactively hire and manage staffing levels when necessary (build up/trim down)

·        Post accurate schedules that ensure the proper staffing levels according to business demands.

·        Manage overtime responsibly and make the appropriate cuts to limit overtime needs.

·        Hold supervisors and employees accountable and ensure everyone follows Kennedy Concepts policies and procedures.

·        Properly document all progressive discipline actions consistently.

·        Work shifts when necessary to cover vacation time off, PTO time off, staff shortages etc.

·        Ability to comprehend profit and loss reports.

·        Proven experience with food purchasing, storing, sanitation, and inventory practices and procedures.

·        Understanding of LBW purchasing, storing, sanitation, and inventory practices and procedures.

·        Experience with developing and implementing successful training documentation and modules.

·        Knowledge of restaurant safety and sanitation

·        Possess a SERV Safe certification.

·        Confidence using labor cost control and labor scheduling.

·        Experience with inventory control procedures.

·        Basic labor laws and human resources practices.

·        Proficient Math Skills.

·        Skilled strength in leadership, interpersonal communication, and staff development.

·        Proven track record in managing a budget and cost controls to optimize profits and ensure success.

·        Must be able to read, analyze, and interpret business records and statistical reports.

·        Excellent communication skills both written and verbal.

·        Exceptional organizational skills to manage an operation with many moving parts.

·        Proficiency with Microsoft 360 platform.

·        Varied POS system experience.

·        Moves with a sense of urgency and thrives in a fast-paced environment that includes a guest focus mentality.

·        Be able to work in a standing position for long periods of time (up to 5 hours).

·        Can reach, bend, stoop and frequently lift up to 50 pounds.

·        Ability to drive sales and guest service initiatives by motivating team members.

·        Strong track record of training and developing Managers from within.

·        Experience in Front of House operations while promoting superior service and guest hospitality.

·        Experience in personnel management including hiring, supervision, evaluation, succession planning, and terminations.

·        Highly motivated, self-directed, and results-oriented, with the proven ability to solve complex problems.

·        Able to identify opportunity areas and create plans for action.

·        Ability to work calmly and effectively under pressure.

·        Self-motivated, organized, and ability to solve problems.

·        5 years or more of restaurant management experience required.

·        Minimum of 3 years successful results as a Restaurant Manager of a high-volume restaurant

NEW RESTARANT CONCEPT OPENING IN OCTOBER 2025 - KNOXVILLE, TENNESSEE - HIRING ALL POSITIONS

Kennedy Concepts’ mission is to enrich the lives of our guests and our team members. We do this through serving the highest level of food quality, bar drink quality, and legendary guest service in a clean and comfortable environment with an energetic ambiance. We believe in treating our team members and guests like family and we know that our success depends upon creating and retaining a team capable of delivering an exceptional dining experience to every guest, every time and creating memories our guests will never forget.

Our BOH Hourly Shift Manager takes direction from the Executive Chef/Kitchen Manager and Sous Chefs while supporting the daily operations of the kitchen. A Back of House (BOH) Shift Manager is responsible for leading and supervising the kitchen operations during their assigned shifts, ensuring food safety, quality, and efficiency. They oversee kitchen staff, manage inventory, maintain cleanliness, and coordinate with the front-of-house to ensure a smooth operation throughout the shift. Additional responsibilities include but are not limited to maintaining, and improving our standards, achieving financial and labor objectives, and maintaining a positive work environment.

DUTIES & RESPONSIBILITIES

·        Implementation of all policies, procedures, standards, specifications, guidelines, and training programs.

·        Monitor food and products to ensure consistent preparation and serve according to the restaurant’s recipes, portioning, cooking, and serving standards.

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

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

·        Continually strive to develop team members in all areas of professional development.

·        Keep all equipment clean and in excellent working condition through personal inspection and by following standard preventative maintenance programs.

·        Run shifts and support all areas of the kitchen during assigned shifts.

·        Be knowledgeable of restaurant policies regarding team members and administer prompt, fair and consistent progressive discipline for violations of company policies and procedures.

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

·        Ensure and oversee that all products are checked in as they enter the building.

·        Meet and seek to improve upon all budgeted costs and expenses.

·        Additional duties as determined and assigned by other managers.

·        Oversee all FOH daily duties and ensure Kennedy Concepts standards, policies, and procedures are met.

·        Directing, training, and motivating kitchen team members to meet operational goals and food standards. 

·        Verify daily checklists and side work sheets are consistently completed.

·        Display strong leadership skills through hard work, loyalty, dedication, motivation, and honesty to all team members and Kennedy Concepts

·        Ability to provide information and details pertaining to performance improvement with back of the house team members.

·        Participate in monthly FOH and BOH team meetings.

 

 

·        Train BOH team members using the proper Kennedy Concepts training materials.

·        Follow and maintain all training material standards and ensure BOH team members are held to those same standards.

·        Adhering to food safety regulations, quality control standards, and recipe execution. 

·        Maintain the interior, exterior, and equipment for all Kennedy Concepts locations regardless of assignment.

·        Provide the highest standard of operation and cleanliness for every location and piece of equipment.

·        Report maintenance or repairs needed immediately to General Manager for timely repair completion.

·        Responsible for the cleanliness and organization of the entire store

·        Always ensure the BOH is kept extremely clean and sanitized.

·        All Health Department rules and codes should be followed 100%

·        Health Inspection scores should always be greater than a 93.

·        Resolve all pest control issues immediately and contact pest control services if issues are discovered.

·        Maintain the highest standard in food quality so that it meets Kennedy Concepts highest standards.

·        Keep Kennedy Concepts food recipes, ingredients, and plate presentations consistent.

·        Hold Kitchen accountable for creating high quality food.

·        Manage overtime responsibly and make the appropriate cuts to limit overtime needs.

·        Hold supervisors and team members accountable and ensure everyone follows Kennedy Concepts policies and procedures.

·        Work shifts when necessary to cover vacation time off, PTO time off, staff shortages etc.

·        Moves with a sense of urgency and thrives in a fast-paced environment that includes a guest-focused mentality.

·        Proven experience with food purchasing, storing, sanitation, and inventory practices and procedures.

·        Understanding of LBW purchasing, storing, sanitation, and inventory practices and procedures

·        Experience with implementing successful training documentation and modules.

·        Knowledge of restaurant safety and sanitation

·        Possess a SERV Safe certification.

·        Confidence using labor cost control and labor scheduling.

·        Skilled strength in leadership, interpersonal communication, and staff development

·        Exceptional organizational skills to manage an operation with many moving parts.

·        Proficiency with Microsoft 360 platform

·        Varied POS system experience

·        Be able to work in a standing position for long periods of time (up to 5 hours)

·        Can reach, bend, stoop and frequently lift up to 50 pounds.

·        Ability to motivate team members.

·        Strong track record of training and developing team members.

·        Highly motivated, self-directed, and results-oriented, with the proven ability to solve complex problems.

·        Able to identify opportunity areas and create plans for action.

·        Ability to work calmly and effectively under pressure.

·        Display self-motivation, organization, and an ability to solve problems in many situations.

·        1 year or more of restaurant experience OR 6 months or more of culinary experience

·        Minimum of 6 months as a Certified Trainer (CT) OR 1-year of successful results as a Restaurant Manager of a high-volume restaurant