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Careers at Aunt Bills

Aunt Bill’s is a heartwarming café specializing in authentic soul food. We pride ourselves on not just serving food, but serving experiences. Each dish comes with a history, and each customer is treated as a part of our family. 

Job Openings

A cashier is responsible for providing excellent service to guests while efficiently and accurately handling payment transactions. Exceptional interpersonal skills, attention to detail, and ability to work in a fast-paced environment are essential for success in this role.

Typical responsibilities:

  • Greet and welcome customers in a friendly and professional way, ensuring a positive first and/or last impression for the establishment.
  • Accurately process cash, credit card, and digital (tap, phone-based) payment transactions using the operation’s POS system, maintaining a high level of accuracy and attention to detail.
  • Calculate and provide customers with correct change and receipts, ensuring transparency and accountability in all financial transactions.
  • Handle customer inquiries, resolve complaints or issues promptly and courteously, and escalate matters to the supervisor or manager when necessary.
  • Maintain a clean and organized cashier station, including cash drawer and surrounding areas, to ensure a visually appealing and efficient work environment.
  • Collaborate with the kitchen and waitstaff to ensure timely and accurate order processing and communicate any special requests or modifications effectively.
  • Stay up to date with menu items, pricing, and promotions to accurately answer customer questions and make suggestions when required.
  • Adhere to all company policies and procedures, including cash handling protocols, safety and security measures, and food safety regulations.
  • Assist in other front-of-house tasks as needed, including seating guests, taking reservations, and assisting with to-go orders.
  • Continuously strive to improve customer service by seeking feedback, staying updated on industry trends and best practices.

A Catering Manager is responsible for overseeing all aspects of an operation’s catering commitments, including planning, organizing, and executing catering events. Exceptional leadership skills, attention to detail, and passion for delivering outstanding customer experiences are key to success in this role. Candidates who thrive in a fast-paced environment, possess excellent organizational abilities, and have a genuine love for food and hospitality are ideal.

Typical responsibilities:

  • Develop and execute a comprehensive catering strategy to drive sales growth and meet revenue targets.
  • Plan, organize, and coordinate all aspects of catering events, including menu selection, food preparation, staffing, equipment rental, and delivery logistics.
  • Collaborate with the restaurant management team to create appealing and innovative catering menus that align with customer preferences and dietary restrictions.
  • Maintain strong relationships with existing catering clients and actively seek new business opportunities through marketing efforts, networking, and referrals.
  • Respond to inquiries, provide quotes, negotiate contracts, and ensure timely and accurate communication with clients to meet their needs and expectations.
  • Manage the catering staff, including hiring, training, scheduling, and performance evaluation, to ensure high-quality service and exceptional customer satisfaction.
  • Oversee inventory management, order supplies, and monitor food costs to maintain profitability while meeting client expectations.
  • Ensure compliance with health and safety regulations, food handling guidelines, allergen training and licensing requirements.
  • Conduct post-event evaluations to gather feedback, identify areas for improvement, and implement necessary changes to enhance future catering services.
  • Stay informed about industry trends, competitors, and market conditions to continually improve and expand catering offerings.

The Dishwasher is a key member of the culinary team and plays a vital role in ensuring the cleanliness and efficiency of a restaurant’s operations. The primary responsibility is to maintain cleanliness in the kitchen by swiftly and effectively washing and restocking dishes, utensils, cookware, and other kitchen equipment. This position is crucial in upholding an operation’s high standards for food safety and hygiene, contributing to the overall success and smooth function of the restaurant.

Typical responsibilities:

  • Wash and sanitize dishes, glassware, flatware, and kitchen cookware efficiently and promptly, following established procedures and standards.
  • Handle and store all dishes, utensils, and equipment properly to maintain cleanliness and prevent breakage or damage.
  • Assist with the organization and stocking of clean dishes, utensils, and cookware to ensure a smooth flow of operations in the kitchen.
  • Collaborate with the kitchen staff to ensure a clean and organized work environment, promptly addressing any potential safety hazards.
  • Maintain cleanliness and orderliness of the dishwashing area, including sweeping, squeegeeing, mopping, and emptying trash as needed.
  • Adhere to food safety and sanitation regulations, including proper handling and disposal of waste, and assist in maintaining kitchen hygiene standards.
  • Assist in other areas of the restaurant when necessary, such as food preparation, plating, or general cleaning duties, to contribute to the overall success of the team.

Useful qualifications:

  • Previous experience as a Dishwasher or a similar role is preferred but not mandatory.
  • Basic knowledge of proper food handling and sanitation practices.
  • Physical stamina and the ability to work in a fast-paced environment.

A restaurant Expediter ensures the smooth and efficient flow of food orders from the kitchen to guests, acting as a liaison between the kitchen staff, servers, and management to ensure that orders are accurately prepared, plated, garnished, and delivered in a timely manner. Attention to detail, strong communication skills, and ability to multitask contribute to the overall success of this role.

Typical responsibilities:

  • Receive and review food orders from servers or kitchen staff.
  • Verify accuracy and completeness of orders, ensuring all special requests or dietary restrictions are noted.
  • Communicate any modifications or special instructions to the kitchen staff.
  • Prioritize orders based on their designated sequence and customer preferences.
  • Maintain constant communication with the kitchen staff to monitor the progress of food preparation.
  • Coordinate the plating and presentation of dishes, ensuring adherence to established quality and presentation standards.
  • Ensure all necessary garnishes, condiments, or additional items are properly included with each order.
  • Monitor entire party’s order readiness and coordinate with servers to ensure prompt delivery to customers.
  • Conduct frequent quality checks on food items to ensure they meet the restaurant’s standards and specifications.
  • Address any issues or discrepancies with kitchen staff and request necessary corrections.
  • Ensure food is served at the correct temperature and that all items on the order are complete and accurate.
  • Foster effective communication and collaboration between kitchen staff, servers, and management and communicate delays, changes, or challenges promptly to all relevant parties.
  • Relay customer feedback, concerns, or special requests to the appropriate personnel.
  • Collaborate with servers to address any questions or concerns related to the orders.
  • Maintain a clean and organized expediting station, ensuring it is stocked with necessary supplies.
  • Adhere to food handling and safety and sanitation standards in the expediting area.

The Front End Manager plays a pivotal role in ensuring the smooth and efficient operation of the restaurant’s front-of-house service, overseeing the service staff, managing customer interactions, and working closely with other managers to maintain exceptional service standards. Responsibilities encompass staff supervision, training, customer satisfaction, and operational efficiency.

Typical responsibilities:

  • Recruit, hire, and train service staff, including hosts, servers, and bartenders.
  • MUST LOVE PEOPLE
  • Create staff schedules, ensuring adequate coverage during peak and off-peak hours.
  • Conduct performance evaluations, provide constructive feedback, and address performance issues.
  • Train staff on service standards, product knowledge, and proper serving techniques.
  • Foster a positive, inclusive work environment and encourage teamwork and professionalism.
  • Ensure a high level of customer satisfaction by monitoring service quality and addressing any concerns or complaints.
  • Interact with customers, provide personalized service, and handle special requests or VIP guests.
  • Train staff on customer service techniques, upselling, and handling difficult situations.
  • Maintain a welcoming and friendly atmosphere, creating a positive dining experience for customers.
  • Collaborate with the kitchen staff to ensure smooth coordination between the front and back of the house.
  • Oversee table reservations, seating arrangements, and waitlist management.
  • Monitor and maintain cleanliness, organization, and appearance of the dining area, including tables, chairs, and overall ambiance.
  • Manage inventory for front-of-house supplies, such as glassware, utensils, and linens, and coordinate with relevant vendors.
  • Ensure adherence to health and safety regulations, including food handling and sanitation practices.
  • Stay informed about industry trends and implement best practices to continually improve service standards.

A Fry Cook’s primary responsibility is to prepare and cook a variety of fried dishes in a professional kitchen setting, working closely with the culinary team to ensure that high-quality food is consistently delivered to customers.

Typical responsibilities:

  • Prepare and assemble ingredients required for frying items. This may involve seasoning meats and fries with provided ingredients according to established recipes or Chef’s instructions.
  • Operate fryers and other cooking equipment to prepare food items accurately and efficiently. Maintain proper cooking temperatures and adjust cooking times as needed to ensure the desired texture and flavor of the dishes.
  • Follow established recipes and portion sizes to maintain consistency in food quality. Adhere to standardized cooking methods and techniques while ensuring that all dishes are cooked and presented in a timely manner.
  • Monitor food quality throughout the cooking process to ensure that dishes meet the established standards. Conduct taste tests and visual inspections to ensure proper seasoning, doneness, and presentation.
  • Understand the lifecycle of frying oil and the signs of deterioration on foods. Know when to polish/filter/change deep fryer oil supply to maintain desired food quality.
  • Adhere to all food safety and sanitation guidelines to maintain a clean and organized work environment. Follow proper handling procedures for raw and cooked food items, ensuring food is stored at the appropriate temperatures.
  • Work closely with other kitchen staff members, such as Chefs, Line Cooks, and Dishwashers, to ensure smooth operation and timely service. Coordinate with the kitchen team to prioritize tasks and communicate any special requests or dietary restrictions.
  • Clean and maintain deep fryers and other cooking equipment regularly to ensure they are in good working condition. Report any malfunctioning equipment or maintenance needs to the appropriate personnel.
  • Assist in monitoring inventory levels of frying oil and other ingredients and supplies, notifying the Chef or Management when supplies need to be replenished. Minimize waste by practicing proper portion control and using ingredients efficiently.

The General Manager of a fullservice restaurant is responsible for overseeing all aspects of the restaurant’s operations. The primary function is to ensure exceptional customer service, maintain high-quality standards, and drive profitability. The G.M. leads a team of employees, implements operational strategies, manages financial aspects, and fosters a positive, inclusive work environment. Strong leadership skills, industry knowledge, and business acumen contribute to this role’s success.

Typical responsibilities:

  • Conduct regular staff meetings to communicate goals, policies, and operational updates.
  • Oversee day-to-day operations to ensure the smooth functioning of the restaurant.
  • Maintain a clean, safe, and welcoming environment for both employees and guests.
  • Monitor inventory levels, track food costs, and implement cost-control measures to maximize profitability.
  • Collaborate with the kitchen staff to ensure timely food preparation and quality control.
  • Maintain a strong focus on providing exceptional customer service and ensuring guest satisfaction.
  • Handle customer feedback, complaints, and resolve any issues promptly and professionally. Train in de-escalation.
  • Regularly interact with guests, build relationships, and address their needs and concerns.
  • Monitor financial performance, review financial statements, and implement strategies to improve profitability.
  • Implement effective pricing strategies and promotions to increase revenue.
  • Ensure compliance with health and safety regulations, food handling guidelines, and sanitation standards.
  • Conduct regular inspections to maintain cleanliness and hygiene throughout the restaurant.
  • Train staff on proper safety procedures and maintain documentation for health inspections.

Useful qualifications:

  • Proven experience as a G.M. or in a similar leadership role within the restaurant industry.
  • In-depth knowledge of restaurant operations, including front-of-house and back-of-house functions.
  • Strong leadership skills with the ability to motivate and inspire a diverse team.
  • Excellent customer service and problem-solving abilities.
  • Proficient in financial management, budgeting, and cost-control techniques.
  • Outstanding communication and interpersonal skills.
  • Attention to detail and ability to multitask in a fast-paced environment.
  • Knowledge of health and safety regulations and compliance standards.
  • Flexibility to work evenings, weekends, and holidays.
 
 
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A Host is the first point of contact for guests and is responsible for creating a warm and welcoming atmosphere. A friendly demeanor, exceptional customer service skills, and the ability to multitask contribute to the overall success of this position.

Typical responsibilities:

  • Greet and welcome guests as they arrive at the restaurant with a genuine smile and positive attitude and a “WELCOME FAMILY.”
  • MUST LOVE PEOPLE
  • Manage the flow of guests by taking reservations, assigning tables, and ensuring efficient seating.
  • Learn how to calculate and provide accurate wait times and keep guests informed of the status of their table.
  • Maintain a clean and organized front-of-house area, including the host/hostess station and waiting area.
  • Communicate with servers and kitchen staff to ensure a smooth, coordinated, and fair seating process to ensure servers are not overwhelmed or underseated.
  • Escort guests to their assigned tables, present menus, and assist with seating arrangements. Accommodate special seating requests if possible.
  • Engage with guests, anticipate their needs, and respond promptly to any inquiries or concerns.
  • MUST LOVE PEOPLE
  • Maintain knowledge of the menu, daily specials, and restaurant promotions to provide accurate information to guests.
  • Handle guest complaints or issues professionally or bring them to the manager when necessary.
  • Assist in coordinating reservations and managing the wait list.
  • Collaborate with the restaurant team to ensure exceptional customer service and satisfaction.
  • Monitor and manage seating to ensure an efficient table turnover.
  • Maintain a professional and polished appearance, adhering to the restaurant’s grooming and dress code standards.

A Kitchen Manager is responsible for overseeing all kitchen operations, ensuring the efficient and smooth functioning of the culinary department in a restaurant. The primary focus is to maintain high-quality standards, manage a team of kitchen staff, and collaborate with other departments to deliver exceptional culinary experiences to customers.

Typical responsibilities:

  • Supervise, train, and motivate kitchen staff, including chefs, cooks, and assistants.
  • Schedule and organize shifts to ensure adequate coverage and optimal productivity.
  • Promote effective communication and teamwork among kitchen staff and other departments.
  • Collaborate with the executive chef or head chef to develop and update menus based on customer preferences, seasonal availability, and cost considerations.
  • Ensure adherence to standardized recipes, portion sizes, and food preparation techniques to maintain consistent food quality.
  • Monitor food inventory levels, place orders, and manage food costs to maximize profitability.
  • Conduct regular inspections of food products, equipment, and storage areas to maintain cleanliness, safety, and hygiene standards.
  • Oversee food preparation, cooking, and presentation processes to meet customer expectations and maintain timely service.
  • Coordinate with the front-of-house staff to ensure smooth flow of food orders and resolve any issues or delays.
  • Monitor kitchen equipment functionality, arrange repairs or replacements as needed, and maintain model information and maintenance records.
  • Implement and enforce health and safety regulations, including food handling, sanitation, and workplace safety protocols.
  • Assist in developing annual budgets, forecasting expenses, and managing costs within the kitchen department.
  • Analyze food and labor costs, identify areas for improvement, and implement cost-saving measures without compromising quality.

A Line Cook plays a vital role in preparing and executing a variety and often the majority of an operation’s dishes with precision and efficiency. Culinary expertise, attention to detail, ability to multitask and work quickly under pressure contribute to the success of this position.

Typical responsibilities:

  • Prepare and execute a variety of menu items, including appetizers, entrees, and sides, following established recipes and guidelines.
  • Cook and sauté items according to specified cooking methods, temperatures, and portion sizes, ensuring optimal taste, texture, and presentation.
  • Adhere to strict food safety and sanitation standards, including proper handling, storage, and labeling of ingredients (following safe thawing and cooling protocols), cooking foods to food-safe temperatures, and maintaining a clean and organized work area.
  • Set up and stock stations with all necessary supplies and ingredients before the start of each shift, ensuring a smooth and efficient service.
  • Monitor and manage cooking times to ensure that each dish is prepared and served in a timely manner, coordinating with other kitchen staff to maintain a consistent flow of orders.
  • Ensure that all dishes leaving the kitchen meet the restaurant’s quality standards in terms of taste, appearance, and portion size.
  • Work closely with the kitchen team, including chefs and other line cooks, to coordinate orders, communicate special requests or dietary restrictions, and maintain a harmonious and efficient working environment.
  • Assist in monitoring and controlling inventory levels, notifying the kitchen manager or supervisor of any shortages or discrepancies.
  • Participate in cleaning and maintenance tasks, including equipment cleaning, dishwashing, and kitchen organization, to uphold cleanliness standards and ensure a safe working environment.

A Server’s primary responsibility is to ensure exceptional dining experiences for guests. You will be the face of the restaurant, interacting directly with customers to take orders, provide menu recommendations, and deliver food and beverages promptly and accurately. A friendly and professional demeanor, attention to detail, and ability to multitask will contribute to the overall success of the establishment.

Typical responsibilities:

  • Welcome guests with a warm and friendly demeanor.
  • Assist in seating guests and providing them with menus.
  • Get them settled with waters, drinks, bread, etc.
  • Communicate any specials or promotions.
  • Explain menu items, ingredients, and preparation methods to guests. Ask about food allergies.
  • Take accurate food and beverage orders from guests and enter them into the POS system.
  • Make recommendations based on guests’ preferences and dietary restrictions.
  • Answer any questions regarding the menu, including allergies or special requests.
  • Coordinate with the kitchen staff to ensure all of the table’s orders are prepared and delivered on time and together.

• Serve food and beverages promptly and efficiently, ensuring accuracy and good presentation, and timed so the entire table is served within a reasonable time frame.
• Check on guests during their meals to ensure satisfaction and address requests/concerns.
• Refill drinks, clear plates, and reset tables to maintain a clean and organized dining area.
• Provide attentive and personalized service, anticipating guests’ needs.
• Handle guest complaints or concerns professionally and bring issues to management when necessary.
• Collaborate with fellow servers, hosts, and kitchen staff to ensure smooth service.
• Present bills to guests and handle payment transactions accurately and quickly.
• Communicate effectively with team members to facilitate a positive working environment.
• Assist colleagues during busy periods or when needed.
• Participate in pre-shift meetings and training sessions as required.

Useful qualifications:
• Previous experience in a restaurant or customer service role is preferred.
• Excellent communication and interpersonal skills.
• Positive attitude, enjoyment of the hospitality industry.
• Ability to work in a fast-paced environment while maintaining composure.
• Strong multitasking and time management abilities.
• Attention to detail, ensuring accurate order-taking and payment processing.
• Knowledge of food and beverage menus, including dietary restrictions and allergies.
• Basic math skills for handling payments and calculating tips.
• Flexibility to work in shifts, including evenings, weekends, and holidays.
• Physical stamina to stand, walk, and carry trays for extended periods.

A To-Go Specialist’s primary responsibility is to efficiently and accurately handle all aspects of the restaurant’s takeout and delivery business to ensure a seamless experience for customers. Exceptional customer service skills, attention to detail, and ability to work in a fast-paced environment are crucial for success in this role.

Typical responsibilities:

  • Receive, process, and manage takeout and delivery orders from various platforms, including phone calls, online orders, and 3rd-party delivery services.
  • MUST LOVE PEOPLE
  • Provide excellent customer service by answering inquiries, offering menu recommendations, and addressing any concerns or issues that arise.
  • Accurately input orders into the restaurant’s point-of-sale (POS) system and verify order details to ensure correct items, quantities, and special requests. Coordinate with the kitchen staff to ensure timely order preparation and packaging.
  • Carefully assemble and package orders to maintain food quality and presentation standards. Pay attention to proper packaging techniques to avoid spills, leaks, or damage during transportation.
  • Coordinate with delivery drivers or third-party delivery services to ensure prompt and efficient order deliveries. Provide accurate delivery instructions and address any issues that may arise during the delivery process.
  • Process payments for takeout orders, including cash, credit/debit cards, and digital (tap, phone) payment methods. Ensure accurate cash handling and proper reconciliation of sales at the end of each shift.
  • Maintain a clean and organized work area, including the takeout counter, packaging station, and storage areas. Adhere to food safety and hygiene standards.
  • Stay updated on the restaurant’s menu items, ingredients, and specials to effectively communicate with customers and provide accurate information and recommendations.
  • Identify opportunities to upsell additional menu items, beverages, or promotions to increase sales and enhance the customer experience.

Here are a few of the qualifications we look for:

  • Excellent customer service skills.
  • Strong love and understanding of people from various backgrounds.
  • Ability to adapt to changes swiftly and manage challenging situations.
  • Ability to work in a fast-paced environment.
  • Effective communication skills, both verbal and written.

Please submit your resume today for consideration:

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aunt bills soul food cafe

Faith.family. food.

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Opening Hours

  • Wed.-Thurs. 12 pm -7:30pm
    Online & Counter Service Only
  • Sun. 12 pm - 7:30 pm
    Dining Room Service Only

© Aunt Bill's Soul Food Cafe 2024