JOB DESCRIPTIONJob Title: Assistant ManagerReports ToRestaurant ManagerJob Summary Oversee, direct, and coordinate the planning, organizing, training, and leadership of restaurant staff necessary toachieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanlinessand sanitation.Activities & ResponsibilitiesPrimary• Promote, work, and act in a manner consistent with the mission of Barbacoa: Redefine fire dining by craftingauthentic dishes that ignite the senses creating an unforgettable experience.• Inspect and clean, and maintain food preparation areas, such as equipment• Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis.• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordancewith restaurant policies and procedures.• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.• 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.• Estimate ingredients and supplies required to prepare a recipe.• Investigate and resolve complaints regarding food quality, service, or accommodations.• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.• Control inventories of food, equipment, smallware, and liquor, and report shortages.• Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.• Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.• Specify food portions and courses, production and time sequences, and workstation and equipmentarrangements• Forecast staff, equipment, and supply requirements, based on a master menu.• Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health,safety and labor requirements of the restaurant, employees and guests.Page 1 of 2

Greet and welcome guests with a warm and friendly demeanor, ensuring a positive first impression of the restaurant.Manage reservations and seating arrangements efficiently, maximizing the use of dining space while minimizing guest wait times.Provide guests with menus and inform them of daily specials, creating an engaging dining experience from the start.Monitor the dining room for open tables and assist in clearing and resetting tables to maintain a smooth flow of service.Communicate effectively with the waitstaff and kitchen to relay guest preferences and special requests accurately.Handle guest inquiries and complaints with professionalism, striving to resolve issues promptly and to the guest's satisfaction.Maintain cleanliness and organization at the host stand, ensuring menus and promotional materials are up-to-date.Assist in managing the restaurant’s ambiance by adjusting lighting and music volume as needed to enhance the dining experience.Utilize guest feedback to improve service and create memorable dining experiences that encourage return visits.Participate in team meetings and training sessions to stay informed about menu changes, promotions, and service techniques.

JOB DESCRIPTIONJob Title: Line CookReports ToChefJob SummaryCook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior tocooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing ofcooked items and preparing appropriate garnishes for all hot menu item plates.Activities & ResponsibilitiesPrimary• Promote, work, and act in a manner consistent with the mission of Barbacoa: Redefine fire dining by craftingauthentic dishes that ignite the senses creating an unforgettable experience.• Inspect and clean, and maintain food preparation areas, such as equipment and work surfaces, or servingareas to ensure safe and sanitary food-handling practices.• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills,fryers, roasters, and other kitchen equipment.• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, androtating stock.• Knows and complies consistently with the restaurant’s standard portion sizes, cooking methods, qualitystandards and kitchen rules, policies and procedures. • Responsible for the quality of products served.• Stocks and maintains sufficient levels of food products at line stations to support a smooth service period.• Handles, stores, and rotates all food products and supplies according to restaurant policies and procedures.• Turn or stir foods to ensure even cooking.• Season and cook food according to recipes or personal judgment and experience.• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchenutensils and equipment.• Portion, arrange, and garnish food, according to standard portion sizes and recipe specifications and servefood to servers or guests.• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting,smelling, or piercing them with utensils.• Follow proper plate presentation and garnish set up for all dishes.• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.• Carve and trim meats and poultry such as beef, lamb and chicken for hot or cold service, or for sandwiches.• Assists in food prep assignments during off-peak periods as needed.• Substitute for or assist other cooks during emergencies or rush periods.• Closes the kitchen following the closing checklist for kitchen stations and assists others in closing the kitchen.• Attend all scheduled employee meetings and offers suggestions for improvement.• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.Page 1 of 2 JOB DESCRIPTIONJob Title: Line CookActivities & ResponsibilitiesSupplemental• Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special eventneeds.• Keep records and accounts.• Coordinate and supervise work of kitchen staff. • Prepare relishes and hors d'oeuvres.• Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.• Butcher and dress animals, fowl, or shellfish,