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Work With Us

The Pass & Provisions; two unique dining experiences housed in a historic warehouse in Houston’s fourth ward, is currently seeking motivated, and career minded candidates for all positions both Front and Back of the house.

Floor Manager

Summary: Maintains efficiency of restaurant floor operations by maintaining guest satisfaction, continued staff training and other necessary tasks.

Essential Responsibilities Include:

Floor Service

  • Ensure staff are completing opening and closing checklists in a timely and thorough manner
  • Detailed knowledge of food and beverage program (including reporting issues to the Wine Director and Chef/Sous Chefs when necessary)
  • Ensure that the service standards of the restaurant are met by each employee through continual coaching and guiding of staff based on standards set forth in the training manual.
  • Conduct daily pre-shift meetings, along with other managers, and ensuring that each FOH staff member has the appropriate and required mise en place for their shift.
  • Ensure that menus, wine lists, staff education and daily information sheets are complete and printed one half hour prior to each service daily.
  • Ensure the cleanliness and organization dining rooms, waiter stations, restrooms, office, storage areas, and host stand.
  • Take an active role in the all around training of new employees by assisting in maintaining proper training materials: updating menu/beverage descriptions, trainee quizzes and all new hire materials. As well as helping to oversee new hires progression through the training program.
  • In conjunction with other management, conduct regular staff training classes to maximize knowledge and sales


Assistant General Manager

Job Summary: Maintains efficiency and effectiveness of restaurant operations; promotes continual growth and proficiency of staff; ensures a superior guest experience.


PRIMARY RESPONSIBILITIES


Daily Operations

Detailed knowledge of food and beverage programs. Report issues to Beverage Director and Chef/Sous Chefs when necessary.

Ensure service standards of the restaurants are met by each employee through continual coaching and guiding based on standards set forth in the training manual.

Conduct effective and accurate daily pre-shift meetings.

Share guest feedback, positive and negative to ensure team is kept up to dateand aware of their efforts

  • Operational log entered into Hot Schedules for every shift.
  • Conduct shift interior and exterior walk throughs. Ensure immaculate cleanliness and appearance throughout the building. Immediately address, communicate and follow up on maintenance issues.
  • Continually review daily, weekly and upcoming event reservations. Monitor Open Table functionality and issues.
  • Open and Close the restaurant as scheduled adhering to specific management checklists.


Guest Relations: 

  • Ensure a superior guest experience.
  • Identify and maintain VIP profiles. Ensure VIP’s receive appropriate attentionwhen in the building.
  • Touch tables throughout the shift, interacting with guests in all areas to build long term relationships.
  • Maintain up to date guest information in Open Table Profiles.
  • Responding timely and effectively to customer complaints or issues to ensure a positive outcome for the guest and the business.








Human Resources & Labor

  • Sourcing, interviewing and hiring a highly motivated and skilled team. Ensure accurate on-boarding practices as per state law and company standards, i.e. valid ID’s, appropriate certifications and issuing training manuals.
  • Assist in identifying individuals for cross training and promotion possibilites.
  • Responsible for maintaining an effective training program and oversee progress of trainees throughout training period.
  • Create and execute a calendar of topics for continual training and education of staff in coordination with Chefs, Beverage Director and Head Bartender
  • Maintaining proper training materials, updating menu/beverage descriptions, trainee quizzes and all new hire materials.
  • Disciplining up to and including termination of employees as outlined by the company standards. Accurate and timely record keeping of such incidents.
  • Assist and participate in yearly evaluation discussions with each FOH team member.
  • Schedule FOH team according to business levels, post two Mondays to theactual week.
  • Rigorously find ways to minimize overtime and wasted labor hours.
  • Assist in the building and environs are kept clean, well maintained and in best appearance
  • Oversee weekly deep clean program and adjust/expand as necessary.
  • Directing staff to maintain appearance of the restaurant and its grounds including weekly deep and daily items as needed
  • Maintain organized storage areas and knowledge of restaurant backstock
  • Smallwares & Disposables: Ensuring the proper items needed for daily operation are available and correct: this includes but is not limited to: silverware, paper goods, to go items, light bulbs, printer ribbons/paper for POS systems, etc.

Communication

  • Assisting in coordinating manager meetings and participating in agenda points via Google docs.
  • Including all ownership on necessary emails.
  • Including all managers on necessary emails or Hot Schedules logs.
  • Communicating with staff via Hot Schedules

General Manager

JOB SUMMARY: Maintains efficiency of restaurant operations and helps promote continual growth of business while maintaining overall profitability.


PRIMARY RESPONSIBILITIES


  1. Service Program

    1. Responsible for maintaining an effective training program and oversee progress of trainees throughout training period.
    2. Ensure that the service standards of the restaurant are met by each employee through continual coaching and guiding of staff based on standards set forth in the training manual.
    3. Conduct daily pre-shift meetings
    4. Create and maintain a calendar of topics for continual training and education of staff in coordination with Chefs.
    5. Maintaining proper training materials: updating menu/bev descriptions, trainee quizzes and all new hire materials.
    6. Conduct regular staff training classes to maximize knowledge and sales
  2. Beverage Program:

    1. Oversee, and account for The Pass and Provisions beverage program. This to include but is not limited to Wine, Beer and Spirits inventories
    2. Assist in keeping wine and beverage storage organized.
    3. Developing programs to enhance food and beverage knowledge and sales.
    4. Assist and oversee equipment maintenance (fridge compressors vacuumed, boxes cleaned, etc.)
    5. Ordering all N.A. beverages and supplies: Coffee, Soda, Water filters, coffee filters, Tea, etc.
  3. Scheduling: Scheduling of all FOH employees based on business levels and performance to maintain appropriate labor costs. FOH schedules are to be completed two Mondays prior.
  4. HR: Hiring and firing of all staff FOH staff, assisting in hiring of BOH
  5. Guest Relations: touching tables in order to interact with guests in a positive manner to build relationships with guests of both The Pass, Provisions and Provisions Bar
  6. Open and Close the restaurant as necessary while following specific company protocols.
  7. Administrative:
    a. Oversee and maintain for all admin systems, including but not limited to: Aloha, Opentable, Ringcental, our Website, Mailing list (mailchimp).
    b. Daily oversight of tipshare worksheets
    c. Compiling, and entering weekly payroll for ownership to review and process.
    d. Compiling monthly accounting packet for the company accountant, filling out necessary workbooks.
    1. This too include reviewing all inventories: Wine, Beer, Spirit, Food.

e. Maximizing the reservations for optimal seating, forcasting for closures, local events, road closures, or anything that may effect business.

8. Profitability:

a. Constantly monitoring and reviewing all costs, with a focus on labor, food, beverage, chemicals, linen, cleaning supplies.

b. Reviewing the previous months PNL with ownership in set monthly meetings.


9. R&M:

a. Ensuring the entire property, inside and out, is in excellent condition.

b. Oversight of all FOH equipment, fixtures and furniture.

c. Conduct monthly inventories of FOH smallwares in order ot monitor breakage and needs.

10. Meetings:

a. Conduct weekly or bi-monthly meetings with all managers

Bartenders

Bartender will assist professional, efficient and accurate service of all types of beverage including all wines on the list, beers, and cocktails both for the bar and dining rooms. He/she should have basic knowledge of classic cocktails, wine service and craft beers. He/She should be able to provide highest standard of service; advanced communication and interpersonal skills; exceptional organizational skills; complete knowledge of service methods according to service handbook; general knowledge of the company and its policies; complete knowledge of service sequence and flow; ability to use POS system; ability to multi-task; ability to perform under pressure; strong sense of teamwork; and a strong ability to work with others. Candidates will preferably have at least 2 years of bartending experience in a upscale bar or restaurant.

Server

The Server’s responsibility is to serve guests in an accommodating and professional manner and to ensure total guest satisfaction. The Server is responsible for a specific station and should always be present on the floor making sure that service runs smoothly. The Sever will not only be knowledgeable and passionate about food, wine, and service in general, they will also possess a commanding knowledge of the food, wine, and service.

He/she will be the main personal contact and ambassador to guide guests through their meal. An ability to lead their team will control the pace and flow of all the tables in their station. The Server will answer any questions, take all the orders from a table, and be available when dishes are being delivered to ensure they are correct and enjoyed by our guests. He/she should have the ability to provide highest standard of service; advanced communication and interpersonal skills; exceptional organizational skills; complete knowledge of service methods according to service handbook; detailed knowledge of silverware and glassware; basic accounting knowledge; general knowledge of the company and its policies; complete knowledge of service sequence and flow; ability to use POS system; ability to multi-task; ability to perform under pressure; strong sense of teamwork; and ability to work with others. Candidates will preferably have at least 2 years of serving experience in a upscale or fine dining restaurant.

Hosts

The Host/Hostess is the first and last point of contact with the guest and is responsible for greeting, seating and saying goodbye to guests as well as maintaining the flow of the restaurant during service. He/she will also take and confirm reservations over the phone, retrieve messages and return phone calls in a clear, concise and accurate manner. The host/hostess will report directly to the Floor Manager and General Manager. This ideal candidate will have at least 1 year of experience as a host/hostess and knowledge of Open Table.

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