Oyster Shucker

ACME OYSTER HOUSE•New Orleans, LA

1d•Onsite

About The Position

Plan, prep, set-up and provide quality service at the oyster bar. Open and serve oysters to guests at the oyster bar. Ensure that the oysters and other products served meet the quality standards of the restaurant. Promote positive guest relations. Maintain organization, cleanliness and sanitation of work areas and equipment.

Requirements

Regular on-site attendance required.
Minimum of 18 years of age to serve alcoholic beverages.
Minimum of 1-year experience as an oyster shucker at high volume oyster bar.
Ability to effectively communicate with managers, staff and customers to eachs understanding.
Ability to compute basic mathematical calculations.
Certification in alcohol awareness program.
Flexible and Adaptable with strong stress management skills.
Ability to work in a team environment.
Regular and on-site physical reliable attendance.

Nice To Haves

High school diploma or equivalent vocational training certificate.
Any previous culinary training.
Sanitation certificate.

Responsibilities

Clean and shuck oysters in a timely and efficient manner.
Understand all local, state and federal codes regarding the sanitary service of raw shellfish.
Maintain and strictly abide by state sanitation/health regulations and restaurant requirements.
Organize oyster station and ensure readiness prior to guest arrival.
Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
Complete opening, running and closing side work according to standards and assignments and maintain organization, sanitation standards and cleanliness at all times.
Provide a lively and entertaining atmosphere for the oyster bar guests.
Maintain communication between the staff and the management to insure total guest satisfaction.
Take guests food and beverage orders utilizing suggestive selling techniques.
Monitoring guest as they enjoy the meal and anticipate their needs, respond promptly and acknowledge all guests, however busy and whatever the time.
Remove soiled wares from the oyster bar and transport to bus tubs or dishwashing area.
Be familiar with all restaurant features and local attractions/activities to respond to guest inquiries accurately.
Pre-print all guest checks and review for accuracy before presenting to the guest and adhere to payment, cash handling and credit policies and procedures.
Thank all guests for joining us at some point before they depart.
Handle all guest complaints promptly and always involve a manager.
Report to work in clean and neat uniform.
Abide by all personal appearance and hygiene standards.
Assist in training new employees according to restaurant standards.