Ian Carlton

The key hourly position at Dave and Buster's is a multifunctional role that requires a commitment to adapting to various areas of the store's operation. Responsibilities include but are not limited to assisting in the management of front of house staff and operations as well as providing situational support in the back of house for a multi-million dollar business.

With the position there is a dichotomy between staff and guests, as the role necessitates not only guest relations but staff coordination, acting as a problem solver on both fronts. This includes maintaining a smooth work environment for servers, service support, kitchen staff, and midway employees to ensure efficiency in all areas of the building. These circumstances often require the leadership skills expected of the managers on duty, as the role acts as a support to their own functions and in critical times a replacement for managerial action.

As a result, vital skills for the position include efficiency in a fast paced environment, high situational awareness, adaptable leadership, maintenance of labor cost and overhead, and education in all roles of the building. The key hourly is a manager, line cook, dish washer, front of house associate, deposits, and bartender. All of these roles demand an informed perspective on each role of the building as well as a deep understanding of the company's culture.

As a line cook at Olive Garden there is an expected balance of precision and efficiency in one's work. This includes the consistent preparation of high-quality dishes following Olive Garden's recipes and presentation standards. There is also an expected cleanliness and organization of kitchen workstations, ensuring compliance with food safety regulations.

Teamwork is a vital skill to the restaurants success, synergy and coordination with other line cooks is crucial to ensure the consistent output of dishes that meet the standards of the operation, which is all performed in a high volume, fast paced environment.

Additional responsibilities include product organization, including the morning preparation of stock, inventory management, and kitchen opening/closing procedures.

The key function of the job asked to deliver exceptional customer service to enhance shopping experience and drive sales. This is a commission based position, and the working environment encouraged a competitive salesmanship in all employees. This includes hitting quotas for various sales categories and maintaining certain percentages for each one every week.

The job emphasized efficient inventory organization in the store's warehouse, with the expectation of restocking and recording new shipments and catalogue changes.

A required skill is the assistance of customers in product selection, providing knowledgeable recommendations and support based on conversational skills and customer needs, each sell being a unique opportunity to ensure a satisfactory transaction.