OUR CONCEPT

Melrose on Adelaide is an intimate cocktail bar with a relaxed vibe, small share plates and charcuterie. Located in the heart of the Entertainment District, we pride ourselves on offering the warm style of service you expect from an independently owned neighbourhood spot while competing with the best food and drinks in the area. Come for the food, stay for the company.
Piccolo Caffe e Vino is a bodega and casual coffee shop by day that swings into a full-service bar and restaurant in the evening. Come in for those early morning pastries plus latte art and return after work when the lights are dimmed for a drink and some great share plates.
*Wage mentioned in post is not inclusive of Tip-out for each member of the BOH team, based off sales and hours worked. This is electronically paid out weekly.

CORE ACCOUNTABILITIES

Customer Service

• Ensure guests are receiving consistent products and service as laid out in our training program, while accommodating for guest needs and special requests
• Demonstrate a strong knowledge of our menu, plate presentation, and can explain it in a way that shows passion for our food and beverage programs
• Show great teamwork and communicates positively and professionally with all departments to ensure our guest needs are being met at all times
• Communicates negative feedback to the appropriate managers
• F​oster positive relationships with employees, guests, suppliers and community at large
• Help identify areas for improvement regarding our growth objectives and goals

Our Back of House team will contribute to the delivery of exceptional food and the best service we can offer our guests. They have a strong work ethic, are driven and passionate about creating and food.
Our Back of House is attentive to all kitchen functions, quality food standards, equipment, sanitation, cleanliness, and safety. They want to learn and grow, participate in our training programs and community events and act in accordance with the company’s brand and values.

How do we support you in this?

• Maintain and create an environment where all staff are properly supported and trained
• Regularly praising your achievements and successes
• Keeping our staff informed and educated on current and venue developments
• Reviewing and improving your performance and overall job satisfaction
• Staff outings by and/or to vineyards, breweries, and distillers for training