FOH General/Server (SUP Noodle Bar - Irvine, CA) in Irvine, California at Kei Concepts

Company: SUP Noodle Bar - part of Kei Concepts
Location: 14370 Culver Dr Unit 2H, Irvine, CA 92604
Compensation: $17.00/hour + tips

Pay varies by position
Interview Type: In-Person Interview

Host/Hostess: Must have a minimum 3 days a week both mornings and nights

Once your application is received, your resume will be reviewed by our hiring team. If selected, you will receive an interview invitation by email to schedule an in-person interview.

Please check your junk or spam folder if you do not see an interview invitation in your inbox.

The review and scheduling process may take approximately 1–3 days.

• Provide friendly, attentive, and responsive service to create an exceptional dining experience for every guest.
• Greet guests promptly, provide water, and assist with seating-related service needs.
• Explain menu items, specials, and menu changes, and provide recommendations based on guest preferences.
• Answer questions regarding food, beverages, ingredients, and restaurant services.
• Accurately deliver food and beverages from the kitchen to guests in a timely manner.
• Monitor each guest’s dining experience and respond promptly and courteously to requests or concerns.
• Prepare and present guest checks, process payments, handle cash, and complete credit card transactions accurately.
• Assist with takeout orders, including receiving, organizing, packaging, and preparing orders for pickup.
• Support the expo station by organizing tickets, coordinating orders, and maintaining a clean and sanitary work area.
• Perform assigned opening, closing, and side-work duties.
• Maintain clean and organized service areas throughout the shift.
• Clear and reset tables between courses and after guests leave, including removing tableware and returning dishes, silverware, and glassware to designated areas.
• Clean tabletops, chairs, booths, and surrounding floor areas as needed and properly reset tables for incoming guests.
• Assist bussers, servers, and other team members with clearing tables, resetting tables, replenishing water, serving beverages, and other service needs.
• Answer incoming restaurant calls and provide appropriate assistance to guests.
• Attend scheduled employee meetings and contribute suggestions for improving service and restaurant operations.
• Work collaboratively with the team and assist in other areas as needed to support smooth and efficient restaurant operations.
• Assist with food preparation or other additional duties as assigned by the Manager on Duty.

• Previous customer service or food service experience preferred; approximately 1 year preferred.
• Strong communication and interpersonal skills with a guest-focused approach.
• Ability to provide professional, friendly, and attentive customer service.
• Strong attention to detail and commitment to cleanliness and sanitation.
• Ability to work efficiently in a fast-paced restaurant environment while managing multiple responsibilities.
• Strong organizational and time-management skills.
• Ability to work both independently and collaboratively as part of a team.
• Ability to remain flexible and adapt to changing business and operational needs.
• Availability to work a flexible schedule, including evenings, weekends, and holidays.
• Basic knowledge of dining room service procedures and restaurant operations.
• Knowledge of basic sanitation requirements, proper food handling practices, and food safety standards.
• Ability to comply with applicable health and sanitation requirements.
• Basic math skills with the ability to accurately handle cash and operate a point-of-sale (POS) system.
• Ability to effectively communicate with guests, coworkers, and management.
• Ability to safely use restaurant equipment and utensils and carry trays as required.
• Strong coordination and multitasking abilities.
• Must maintain a professional, customer-oriented approach throughout the guest experience.
• Food Handler Card certification required; training hours will be provided if needed.