History of Palm Restaurant

The Palm Restaurant started in 1926 when Pio Bozzi and John Ganzi opened their first store in New York City. The establishment of such business is founded in the philosophy that still continued up to present: our philosophy is simple: Treat guests like family, serve great food, and always exceed expectations. The Palm continues to serve as a second home for countless patrons and this is all because of the exceptional standard of hospitality established by the founders. Palm offers wide selections of menu including steaks which originally weren’t a part of original menu.

Job Description/Wage Averages

Assistant General Manager: This position will provide 100% support and commitment to the General Manager in regards to strategy, policies, procedures, guests, staff, and purveyors in attaining budgeted goals and sales growth. Assume the role and requirements of the Training Manager for the restaurant and is responsible for entire operation in General Manager’s absence. He/She will supervise operations to achieve targeted goals for food and beverage costs. Support the Executive Chef with product management including: food-handling practices, waste control, ordering, receiving, and setting pars and sales forecasting; comply with company standards in the areas of cost and quality controls, company values and the image of Palm Restaurants; support and fully execute all Palm Management Corporation initiatives and policies with continuous improvement to operating efficiencies; supervise front and back of house staff hiring and training, including pre-shift meetings. Execute all corporate training programs and serve as mentor to new assistant managers; participate in payroll management to ensure budgeted labor goals are met while maintaining standards for products and service; ensure that food, beverage and operating supply competitive purchasing, receiving, storage and inventory management is conducted in accordance with company standards; investigate, negotiate and implement cost saving measures to maximize restaurant profitability; ensure the security and safety of guests and employees through pro-actively managing sanitation, maintenance, security and prevention of injury from accidents.

Executive Chef:  Direct and supervise daily operations of the kitchen, providing professional leadership and training to kitchen personnel. Specifically, he is to control labor cost by properly scheduling staff, improving productivity and reviewing daily punch report; verify that kitchen staff follow all recipes and portion servings correctly and according to menu specifications; ensure food quality by maintaining the highest standards of personal hygiene, proper food handling techniques, and a clean, well-maintained physical plant; receive products and verifies invoice pricing, quantity, and that the product meets Palm specifications; assist in training employees to company standards, policy and procedures; maintain inventory systems; ensure that all recipes, food preparations, and plate presentations meet The Palm’s specifications and commitment to quality. Maintain a safe, orderly and sanitized kitchen. Develop staff and Sous-Chefs for promotion.

Bartender:  Serve food and alcoholic beverages to guests at the bar using the Palm process. Prepare alcoholic beverages for servers at the service bar window. Provide these services according to Palm standards and in a friendly and courteous manner. Functions include: greeting the bar guests within one minute of arrival, provides menus and takes food and/or beverage orders; responding to questions and suggestively sells by making food and beverage recommendations; preparing beverage orders for guests within two minutes of their order; setting up, maintaining, restocking side work, and closing bar and bar service window stations; completing liquor requisition sheet in accordance with predetermined bar-par levels; cleaning the bar station; placing liquor bottles on the bar top for completion of weekly liquor inventory or at request of manager; ringing up guest checks accurately and completely on POS system. Processes guests’ payments and provides accurate change; maintaining a presentable appearance and good personal hygiene.

Dishwasher: Responsible for interior and exterior building maintenance and for proper use, care, and maintenance of the dish machine. He/She is required to keep a clean and adequate supply of china, glassware, silverware, and utensils for the kitchen. Specifically, his tasks are: washing all items 100% clean the first time, everytime; restocking all items prior to running out (e.g., soaps, rags, cleaning utensils, etc.); maintaining the back door/dock NCO at all times; disposing of trash and replaces trash can liners. Sweeps and hoses down dumpster area; setting up, runs, and empties dish machine; cleaning and sanitizing and de-limes dish machine; complying with and maintains safety and sanitation standards at all times.

Benefits

The benefits offered by Palm differ from one position to another; you may check on the website for more details.

How to Apply

If you want to join the team, you may visit the page for your online application: http://www.thepalm.com/Careers