Auto Generated UID (For Official Use Only):
25-02-20583517863
O*NET Job Zone:
Job Zone 2
O*NET Job Code:
35-1012.00
Work Days Per Week:
Monday, Tuesday, Wednesday, Thursday, Friday
Work Hours Per Week:
40
Estimated Work Hours Per Day:
8
Hourly Work Schedule Per Day:
Monday - Friday 8am - 5pm
Are Hours Per Day Flexible?:
N/A
Payment Frequency:
Bi-Weekly
Estimated Annual Salary (If value is 0, employer did not provide):
0
Opening Date of Announcement:
02/20/2025
Closing Date of Announcement:
03/22/2025
Anticipated Start Date of Employment:
00/00/0000
Anticipated Closing Date of Employment:
00/00/0000
Number of Job Openings:
1
Job Location:
Saipan
Job Location Address:
Brigida Street, Chalan Kanoa Saipan MP 96950
FLSA Covered?:
No
DOD or VEVRAA Related?:
No
Overtime Available?:
Not Available
Payroll Deductions:
Federal Income Tax, State Income Tax, Social Security (FICA), Other Payroll Withholdings
Job Qualification Requirements:
• Highschool/GED (may be foreign equivalent)
• 24 months of experience as Restaurant Worker
Additional Job Information: Benefits, Required Tools, Supplies, etc.:
N/A
Job Posting Type:
New
Visa Type:
PERM
H-1A/H-2A/H-2B Related?:
Not Applicable
Staff Notes (For Official Use Only):
Confirmed 2/20/2025 JMU.
Directly supervise and coordinate activities of workers engaged in preparing and serving food. Train workers in food preparation, and in service, sanitation, and safety procedures. Compile and balance cash receipts at the end of the day or shift. Perform various financial activities such as cash handling, deposit preparation, and payroll. Supervise and participate in kitchen and dining area cleaning activities. Resolve customer complaints regarding food service. Control inventories of food, equipment, small ware, and liquor, and report shortages to designated personnel. Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services. Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups. In-charge of making a weekly schedule, control labor hours (Front of the House and back of the House), Expense control, Monthly Inventory, analyzing any discrepancies Food & Beverage costing and knowledge of calculation. Familiar with Excel file especially making new excel sheets with formulas. Perform as a model of all staff. Can work as a Server, host, expo, cashier, and bartender, too. Train all the staff at all sections. Schedule parties and take reservations. Perform other related duties as assigned
