A Memphis institution for 46 years, Paulette’s fine dining restaurant seeks restaurant manager, kitchen manager, line cooks, dishwashers, servers, bartenders, and hosts to elevate our team and maintain our excellent service experience.
Hours are flexible.
Experience preferred.
How to Apply
Download Application PDF, print and fill out the form.
Bring your completed application to Paulette’s Restaurant at 50 Harbor Town Square, Memphis, TN 38103, anytime for an immediate interview.
Job Requirements:
Reports to General Manager and completes assigned duties.
Job Description:
Ensures restaurant is optimally staffed and employees are fully trained, and duties properly delegated in all aspects of current job.
Completes required documents for new hires and terminations, disciplinary forms, and evaluations.
Demonstrates a positive cooperative attitude with the front and back of house staff, and Paulette’s and Terrace personnel.
Leads staff with respect and professionalism.
Refrains from the use of profanity.
Has complete knowledge of policies and procedures.
Food Quality/Cost Control/Menus:
Ensures that all menu items are made according to recipe and presented according to pictures.
Any changes to the traditional recipes/plating must be approved by management.
Adheres to the operational basics and standards such as Prep Lists, line checks, testing, training, orientation, current recipe adherence, window management, cook times, plating presentations, and table visits.
Creates the weekly Monday Night $23.
95 menu.
The Monday Night menu must be written 2 weeks in advance.
Changes lunch, brunch, bar, and dessert menus every quarter using fresh, local, and seasonal ingredients.
Revise the following banquet menus as needed: Reception, Snacks, Lunch, Dinner, Brunch (plated and buffet), and Dessert.
Adheres to company standards and service levels to increases sales and minimize costs, including food, labor, supply, utility, and labor costs.
Adjust schedules to meet budgeted labor cost.
Oversees food orders, and orders with purveyors within established guidelines.
Obtains weekly competitive pricing from vendors.
Researches and establishes relationships with local vendors.
Establishes par levels and uses Food Order Forms to ensure adequate product is on hand.
Completes daily count of high-cost proteins such as Filets, Rack of Lamb, Crabmeat, Lobster, etc.
Compare actual usage to Micros and ensure there is no loss of product.
Use of the Daily Meat Count form is required.
Completes Monthly Inventory on the last day of each month.
Cleaning and Sanitation:
Ensures sanitary practices and maintenance of the entire kitchen.
Writes and enforces daily/weekly cleaning schedules.
Ensures compliance with operational standards, company policies, federal/state/local laws, and ordinances; ensures all health inspections meet required state standards.
Maintain a minimum score of 90.
Keeps walk-in cooler and dry storage areas organized.
Other Responsibilities:
Meets with the restaurant and catering managers weekly to discuss and plan banquet menus and execution.
Attend weekly manager meetings.
Meet with front of house staff at nightly pre-shift meeting at least twice a week.
Background Check Required
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