Careers

Restaurant Leader

Reports To Director of Operations

Summary

  • To oversee the overall operation of the Restaurant.

Core Competencies

  • Work with the Assistant Restaurant Leader and Kitchen Leader to ensure that all areas of the restaurant are running smoothly.
  • Ensure customer satisfaction during each visit.
  • Be aware operationally of all activities of the restaurant.
  • Ensure cleanliness of the restaurant at all times.
  • Supervision of all staff both front and back of house.

Job Duties

  • Have knowledge of all Smitty’s programs.
  • Understand all Smitty’s portions and standards.
  • Understand the steps to ensuring quality products.
  • Dealing with guest relations and handling any difficult situations.
  • Practice “AAA” service.
  • Understand and teach effective tools of suggestive sell and up sell.
  • Maintain the highest standards of personal hygiene of all staff.
  • Lead by example.
  • Understand all cleanliness expectations for the front and back of house.
  • Ensure that the kitchen is completing cleaning schedules, temperature checklists and any other systems.
  • Treat all objects with respect and care, thus avoiding breakage, loss and waste.
  • Establish a team rapport and promote team spirit to ensure superior guest service and a motivating and happy work environment.
  • Perform the necessary duties required for the efficient maintenance and day-to-day operations.
  • Obtain knowledge of all services and facilities, as well as any special events.
  • This position requires you to work an average of 40 hours per week, with a schedule that will vary as dictated by the Director of Operations.

Line Cook

Reports To Restaurant Leader | Assistant Restaurant Leader | Kitchen Leader

Summary

To prepare for our guests Smitty’s specified food, using safe food handling.

Core Competencies

To prepare all menu items according to Smitty’s specifications.
Keep work area well stocked following the FIFO principal.
Understand all systems for food safety, quality, and cleanliness.
Other duties and responsibilities.
Proper cleaning of all equipment.

Job Duties

Knows how to prepare all Smitty’s menu items accurately according to all portion controls.
Understand the importance of using fresh product to keep our food safe.
At all times demonstrates the importance of keeping hot food hot and cold food cold, avoiding temperature danger zones.
Ensure and check for any out-of-stock item prior to placing orders.
Clean as you go/consistently keep area clean and sanitized.
Maintains highest standards of personal hygiene.
Proper use and handling of tools.
Ensure all orders are prepared promptly.
Follow modifiers to avoid remakes.
Complete cleaning schedules, temperature checklists and any other systems handed down by the Kitchen Leader/Restaurant Leader.
Treat all objects with respect and care, thus avoiding breakage, loss and waste.
Establish a team rapport and promote team spirit to ensure superior guest service and a motivating and happy work environment.
Perform the necessary duties required for the efficient maintenance and day-to-day operations.
Obtain knowledge of all services and facilities, as well as any special events.

This position requires you to work an average of 32-40 hours per week, with a schedule that will vary as dictated by the Kitchen Leader/Restaurant Leader.

Assistant Restaurant Leader

Reports To Restaurant Leader

Summary

To assist in the overall operation of the Restaurant.

Core Competencies

Work with the Restaurant Leader and Kitchen Leader to ensure that all areas of the restaurant are running smoothly.
Ensure customer satisfaction during each visit.
Be aware operationally of all activities of the restaurant.
Ensure cleanliness of the restaurant at all times.
Supervision of all staff both front and back of house.

Job Duties

Have knowledge of all Smitty’s programs.
Understand all Smitty’s portions and standards.
Understand the steps to ensuring quality products.
Dealing with guest relations and handling any difficult situations.
Practice “AAA” service.
Understand and teach effective tools of suggestive sell and up sell.
Maintain the highest standards of personal hygiene of all staff.
Lead by example.
Understand all cleanliness expectations for the front and back of house.
Ensure that the kitchen is completing cleaning schedules, temperature checklists and any other systems.
Treat all objects with respect and care, thus avoiding breakage, loss and waste.
Establish a team rapport and promote team spirit to ensure superior guest service and a motivating and happy work environment.
Perform the necessary duties required for the efficient maintenance and day-to-day operations.
Obtain knowledge of all services and facilities, as well as any special events.

This position requires you to work an average of 40 hours per week, with a schedule that will vary as dictated by the Director of Operations.

Bartender

Reports To Restaurant Leader | Assistant Restaurant Leader | Shift Leader

Summary

The Bartender prepares alcoholic drinks for patrons of Smitty’s Restaurants and Smitty’s Lounges. The bartender's main job is to know the standard drink recipes and be able to mix them quickly and accurately. Customers may have their own preferences or recipes for the bartender to follow. Bartenders also check the identification of customers to ensure that they meet the minimum drinking age. Bartenders take drink orders, serve drinks, and collect money for drinks. Bartenders fill drink orders placed by waitresses for customers to be served. He/she arranges bottles and barware, washes glasses, and cleans the bar. The Bartenders also removes empty bottles and trash and replaces empty beer kegs. Bartenders stock the bar by bringing liquor bottles, mixed drink ingredients, and other bar supplies from the storeroom to the bar. He/she keeps track of wines, beers, liquors, and other supplies, and ordering bar supplies.

Core Competencies

Customer Focus
Communication
Energy & Stress
Team Work
Quality Orientation
Problem Solving
Accountability and Dependability
Operating Equipment
Ethics and Integrity

Job Duties

Mix ingredients to prepare cocktails and other drinks.
Wash glassware and utensils after each use.
Pour wine and beer.
Collect payment and operate cash register.
Serve food to customers seated at the bar.
Check identification of customers to make sure they meet age requirements for purchase of alcohol and tobacco products.
Determine when a customer has had too much alcohol, stop serving and ensure a safe ride home is arranged.
Clean up after customers and clean work area.
Order and maintain liquor and bar supplies.
Arrange bottles and glasses to make attractive displays.
Serve customers in a friendly and helpful manner.
Handle and move objects, such as glasses and bottles, using hands and arms.
Order supplies from outside vendors.
Monitor and maintain an inventory of supplies.
Mix ingredients according to drink recipes.
Perform physical activities such as lifting and stooping.
Refusing service, arranging a taxi or even calling the police if necessary.
Arrange bottles and glasses to make attractive display;
Slice and pit fruit for garnishing drinks.
Prepare appetizers, such as pickles, cheese, and cold meats.
Other duties as required.

High-School Diploma, G.E.D. or equivalent
Completed Bartending classes preferred.
Minimum (1) year Bartending.
Must have Pro Serve certification
Knowledge of drink recipes.
Ability to handle large crowds.
Demonstrated time management and organizational skills.
Must be able to work a flexible schedule including days, nights, weekends and holidays.
Excellent communication, interpersonal and presentation skills.
Experience in all aspects of customer service and people management

Will be exposed to extreme temperatures.
Ability to work evenings and weekends.
Ability to lift 50lb required
Manual dexterity required to use desktop computer and peripherals
Overtime as required
High stress, fast paced environment

Busser

Reports To Restaurant Leader | Assistant Restaurant Leader | Shift Leader

Summary

The Busser will be responsible for providing consistently high-levels of customer service to all guests by providing prompt service, setting tables, cleaning tables, restocking plates and serving food and beverages to guests as runners. He or she will perform these duties in a friendly and professional manner at all times, and ensure that patrons have an enjoyable dining experience. Other duties will include general cleaning duties, removing used dishes and other place settings, and complying with all hotel/restaurant policies and procedures. Other duties may be assigned as required.

Core Competencies

  • Customer Focus
  • Communication
  • Energy and Stress
  • Team Work
  • Quality Orientation
  • Problem Solving
  • Accountability and Dependability
  • Operating Equipment
  • Ethics and Integrity

Job Duties

  • Clean agreed designated areas, in accordance with laid-down procedures, morning/evening routines and hygiene requirements.
  • Change table linen as required and ensure dirty or damaged linen is counted and exchanged for clean, usable items.
  • Clean and refill cruet and condiment sets, order branded sauces and chutneys to ensure consistent supply.
  • Ensure that flowers and table decorations are fresh and comply with agreed standards.
  • Set tables to laid-down standards, ensuring that all items used are clean, undamaged and in a good state of repair.
  • Ensure sideboards on stations are adequately stocked with replacement cutlery, linen or other established needs, be they food or equipment.
  • Ensure that tables are cleaned as soon as it is apparent that customers have finished their food or drink with an acceptable balance between speed, yet allowing customers to finish their meal without feeling rushed.
  • Be aware of and practise good customer relations at all times, assisting the guest in any way which does not adversely affect other customers.
  • Attend to customer complaints satisfactorily.
  • Report any suspicious packages or parcels to management without delay.
  • Take part in any fire or evacuation drills and ensure complete familiarisation with all exits, including those normally used by customers, as well as fire escapes.
  • Carry out on-the-job training to ensure subordinate staff can carry out their duties effectively.
  • Be continually aware of, and maintain, the highest standards of personal hygiene and dress.
  • Attend meetings and training courses as required.
  • High school diploma or GED preferred.
  • Strong customer service and troubleshooting skills.
  • (1) year of restaurant service experience an asset.
  • Highly flexible, with solid interpersonal skills that allow one to work effectively in a diverse working environment.
  • Able to effectively communicate both verbally and in writing.
  • Able to work well under pressure.
  • Strong attention to detail.
  • Able to deal with people sensitively, tactfully, diplomatically, and professionally at all times.
  • Professional appearance and manners.
  • Strong work ethic and positive team attitude.
  • Overtime as required.
  • Lifting or moving up to 25lbs may be required.
  • Exposure to extremes of cold and heat.
  • Dealing with the general public, possibly irate customers.

Dish Washer

Reports To Kitchen Leader

Summary

The role of the Dish Washer is to provide fast and effective cleaning of all kitchen utensils, dishware, glassware and pots, and to maintain the kitchen area ensuring cleanliness and tidiness. Ability to do some food prep and heavy lifting may be required. The Dish Washer must be capable of working effectively both unsupervised and within a team environment.  The Dish Washer will be responsible for providing guests and employees with clean and sanitized utensils, dishes, glassware, pots, pans and equipment.

Core Competencies

Customer Focus
Communication
Energy & Stress
Team Work
Quality Orientation
Problem Solving
Accountability and Dependability
Operating Equipment
Ethics and Integrity

Job Duties

Ensure that all dishes, pots, pans and cutlery, etc. are clean and sanitized.
Pre-soak cutlery and coffee cups in solution and load them into the dishwasher.
Use proper chemicals to sanitize items.
Wash all pots, pans, inserts, etc. and clean kitchen equipment when called upon and as per cleaning schedule.
Put dishes back in proper places throughout the kitchen and server areas.
Keep the kitchen area floors swept, cleaned and washed at all times.
Assist with prep work under direction and supervision of qualified cook.
Clean and organize all related work equipment and areas.
Assist in other duties as directed by shift supervisor or manager.
Keep sanitation solution up to company codes at all times.
Set up dish machine in the AM and closes down machine in the PM according to company procedures.
Maintain daily cleanliness and maintenance of dish machine.
Clean and sanitize throughout the shift.
Complete assigned prep work and beautification duties.
Trouble-shoot dishwasher machine malfunctions.
Keep immediate supervisor promptly and fully informed of all problems or unusual matters of significance and takes prompt corrective action where necessary or suggests alternative courses of action which may be taken.
Perform shift change and/or closing duties.
Attend shift meetings and monthly meetings on time.
Attend monthly cleaning crews to maintain restaurant cleanliness.
Perform all duties and responsibilities in a timely and effective manner in accordance with established company policies to achieve the overall objectives of the position.
Maintain a favorable working relationship with all other company employees and guests to foster and promote a working environment that maximizes morale, productivity and efficiency.

Grade 12 education preferred
Previous experience in a customer service environment preferred
Food Safe certification preferred
WHIMIS certificate an asset
Ability to lift up to 70 pounds
Outgoing and professional with strong people skills
Must be a team player who works well with others
Good organizational skills
Must arrange your own transportation
Ability to communicate effectively both verbally and in writing

Must be neatly dressed and well groomed in a clean and approved company dress code
Stands and walks during 6-8 hour shift.
Reaches, bends, stoops and wipes.
Must be able to hear well in a loud environment in order to respond to employee or guest needs
Lifts and carries supplies and equipment up to 70 lbs., throughout entire shift
Hazards include, but are not limited to: cuts from broken glass, metal cans, burns, slipping, and tripping.
Frequently immerses hands in water.
Works frequently in a hot and damp environment

Food & Beverage Server

Reports To Assistant Restaurant Leader

Summary

To provide efficient, friendly and courteous food and beverage service to our guests in a clean, warm and inviting environment.

Core Competencies

Greet guests, take and fill orders, complete guest service while meeting the Smitty’s commitment to presentation, service and product.
Maintain friendliness and cleanliness to ensure our guests enjoy their dining experience and will return in the future.
At all times be aware of the needs of our guests and fellow employees.
Know about all products and their preparation.
Know about and adhere to all company policies, cash procedures and regulations.
Treat co-workers as they would our guests.

Job Duties

Demonstrate salesmanship on all food and beverage orders.
Acquire and maintain extensive knowledge of all food and beverage menu items utilized on premises.
Prepare for your shift with the appropriate uniform, note pads, pens.
Ensure and check for any out-of-stock item prior to placing orders.
Utilize the POS efficiently, accurately and effectively at all times when placing orders.
Recommend beverages, desserts, or other up sell items which complement our guests’ meals.
Inquire at the appropriate intervals if the guest is satisfied with the quality of products and act expediently to correct all shortcomings.
Relay all guests’ comments to management, as well as any special requests.
Ensure tables are cleaned promptly and reset discreetly in accordance with service standards.
Treat all objects with respect and care, thus avoiding breakage, loss and waste.
Establish a team rapport and promote team spirit to ensure superior guest service and a motivating and happy work environment.
Perform the necessary duties required for the efficient maintenance and day-to-day operations.
Obtain knowledge of all services and facilities, as well as any special events.

Food & Beverage Servers do not have any formal educational requirements; however experience is an asset in this industry.

This position requires you to work an average of 40 hours per week, with a schedule that will vary as dictated by the Restaurant Leader and pays between $9.05 and $9.95 an hour.

Host / Hostess

Reports To Restaurant Leader | Assistant Restaurant Leader | Shift Leader

Summary

The Host / Hostess will be responsible for providing consistently high-levels of customer service to all restaurant patrons by providing prompt service, and maintaining a strong working knowledge of all menu items and daily specials.  The Host / Hostess shall perform these customer service duties in a friendly and professional manner at all times, and ensure that the patron has an enjoyable dining experience.  Other responsibilities will include the proper setting of tables, removing used dishes and place settings, assisting with cleaning duties, and ensuring compliance with all restaurant policies and procedures.

Core Competencies

Customer Focus
Communication
Energy & Stress
Team Work
Quality Orientation
Problem Solving
Accountability and Dependability
Operating Equipment
Ethics and Integrity

Job Duties

Receive and record patrons' reservations and assign tables
Greet patrons at entrance of dining room, restaurant, or lounge and escort them to tables or other seating areas
Maintain familiarity with the composition of all menu items.
Speak with patrons to ensure satisfaction with food and service, and attend to complaints
Order necessary dining room supplies and equipment
Inspect dining and serving areas and equipment
Supervise and co-ordinate activities of food and beverage servers and other serving staff
Accept payment from patrons for food and beverage
Maintain financial statements and records and ensure safe-keeping
Prepare work schedules and payrolls
Interview candidates for food and beverage server positions and train new employees
May be responsible for marketing and advertising the dining establishment.
Clean agreed designated areas, in accordance with laid-down procedures, morning/evening routines and hygiene requirements.
Change table linen as required and ensure dirty or damaged linen is counted and exchanged for clean, usable items.
At all times to be aware of and practise good customer relations, assisting the guest in any way which does not adversely affect other customers.
Attend to customer complaints satisfactorily.
Report any suspicious packages or parcels to management without delay.
Take part in any fire or evacuation drills and ensure complete familiarisation with all exits, including those normally used by customers, as well as fire escapes.
Carry out on-the-job training to ensure subordinate staff can carry out their duties effectively.
Be continually aware of, and maintain, the highest standards of personal hygiene and dress.
Ensure that any subordinate staff adhere to, and maintain, the highest possible standards of personal hygiene and dress.
Attend meetings and training courses as required.

High school diploma or GED preferred
Strong customer service and troubleshooting skills
(1) year of restaurant service experience preferred
Exceptional conflict resolution, negotiation, and objection handling skills
Highly flexible, with solid interpersonal skills that allow one to work effectively in a diverse working environment
Able to effectively communicate both verbally and in writing
Able to work well under pressure
Strong attention to detail
Able to deal with people sensitively, tactfully, diplomatically, and professionally at all times
Computer literate, including effective working skills of MS Word, Excel and e-mail
Professional appearance and manners
Strong work ethic and positive team attitude

Overtime as required
Lifting or moving up to 20lbs may be required

Kitchen Leader

Reports To Restaurant Leader

Summary

Day to day shift management including scheduling and supervision of staff, administration, ordering, purchasing and maintaining the inventory.

Core Competencies

To prepare all menu items according to Lavtor’s specifications.
Heart of the house productivity
Maintaining targets for food cost and labour costs
Developing and implementing corrective measures to address variances including training, inventory, purchasing and ordering.
Setting par levels for inventory
Following up on temperature checklists
Timing standards of Lavtor
Holding regular kitchen staff meetings
Keep work area well stocked following the FIFO principal.
Understand all systems for food safety, quality, and cleanliness.
Proper cleaning of all equipment and BOH areas
Other responsibilities specific to the restaurant and circumstances
Maintain the BOH log book
Meet standards of Government organizations such as AGLC, OH&S and Capital Health

Job Duties

Employee Development

Assist in the recruitment and selection of employees which meet the requirement
Assist in the delivery of training programs of employees to improve technical, service and leadership skills
Follow up on hourly staff improvement, via one on one performance reviews and defining areas of responsibility
Coach employees to improve performance
Deal with employee performance issues, consulting with leadership team where appropriate

Guest Service

Assist in looking for ways to improve the business and service to the guest
Identify “hotspots” during rush periods and assist where appropriate
Interact professionally with guests, and follow up with concerns

Financial/Business Planning

Participate in the development and follow through of plans including cost controls
Participate in setting priorities and action plans based on operating statistics and variances from any operational standards

Standards/Brand integrity
Follow up to ensure standards for cleanliness, food safety and food preparation are known and practiced.

Employee Relations

Contribute to positive/fun atmosphere in which to work
Maintain open communication with all staff and follow up with team leader when necessary
Adhere to and promote government regulations which increase awareness for a risk free environment

Promotion/Marketing

Implement and or follow up on marketing programs

Leadership/Self Development

Be appropriately dressed/groomed
Conduct him/herself professionally at all times
Participate in self improvement using internal and external opportunities
Be visible, establish a sense of urgency and have a leadership presence in the work place

Areas of Specialty

Knows how to prepare all Lavtor’s menu items accurately according to all portion controls.
Understand the importance of using fresh product to keep our food safe.
At all times demonstrates the importance of keeping hot food hot and cold food cold, avoiding temperature danger zones.
Ensure and check for any out-of-stock item prior to placing orders.
Clean as you go/consistently keep area clean and sanitized.
Maintains highest standards of personal hygiene.
Proper use and handling of tools.
Ensure all orders are prepared promptly.
Follow modifiers to avoid remakes.
Complete cleaning schedules, temperature checklists and any other systems handed down by the Kitchen Leader/Restaurant Leader.
Treat all objects with respect and care, thus avoiding breakage, loss and waste.
Create and maintain a daily waste form
Establish a team rapport and promote team spirit to ensure superior guest service and a motivating and happy work environment.
Perform the necessary duties required for the efficient maintenance and day-to-day operations.
Obtain knowledge of all services and facilities, as well as any special events.

Previous experience in the hospitality industry or 2 years of related experience
Conceptual understanding of restaurant controls and financial statements
A disposition that is conducive to training, developing a team, and guest service
Excellent communication and interpersonal skills
A winning attitude
Commitment to continuous learning
Completion of the training program
Certified in WHMIS, Food Safe 1 & 2 and First Aid 1 & 2

This position requires you to work an average of 44 - 55 hours per week, with a schedule that will vary dependant on the operation of the location, and as dictated by the Restaurant Leader.

Shift Leader

Reports To Restaurant Leader

Summary

To assist with the overall operation of the Restaurant.

Core Competencies

Work with the Restaurant Leader and to ensure that all areas of the restaurant / kitchen are running smoothly.
Ensure customer satisfaction during each visit.
Be aware operationally of all activities of the restaurant/kitchen.
Ensure cleanliness of the restaurant/kitchen at all times.
Supervision of all staff both front and back of house.

Job Duties

Have knowledge of all Smitty’s programs.
Understand all Smitty’s portions and standards.
Understand the steps to ensuring quality products.
Dealing with guest relations and handling any difficult situations.
Practice “AAA” service.
Understand and teach effective tools of suggestive sell and up sell.
Maintain the highest standards of personal hygiene of all staff.
Lead by example.
Understand all cleanliness expectations for the front and back of house.
Ensure that the kitchen is completing cleaning schedules, temperature checklists and any other systems.
Treat all objects with respect and care, thus avoiding breakage, loss and waste.
Establish a team rapport and promote team spirit to ensure superior guest service and a motivating and happy work environment.
Perform the necessary duties required for the efficient maintenance and day-to-day operations.
Obtain knowledge of all services and facilities, as well as any special events.
Report daily activities to the Restaurant Leader.

This position requires you to work an average of 40 hours per week, with a schedule that will vary as dictated by the Restaurant Leader / Director of Operations.

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100% Satisfaction Guarantee

Rob SrokaMy name is Rob Sroka, and my family and I own and operate the 9 Smitty's Family Restaurants in Edmonton, Sherwood Park, and Spruce Grove as well as Tyson's Grill in the Travelodge East. I understand how important it is to get full value for your hard-earned dollar, and for that reason, I am offering a 100% Satisfaction Guarantee on your experience at Smitty's Family Restaurants in Edmonton, Spruce Grove and Sherwood Park as well as Tyson’s Grill. If you are not 100% satisfied with your Smitty's experience, I want you to contact me directly at This email address is being protected from spambots. You need JavaScript enabled to view it. or call my direct line at 780-408-2045.

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Click here for a FREE BREAKFAST. Sign up to our Royalty Reward Loyalty program either online or in person and you will receive a coupon in the mail for a free breakfast valued up to $12.99. As a Royalty Reward member you will also receive free rewards on your birthday, half birthday and anniversary. You will also earn points on every purchase that will be redeemed for valuable coupons as well as other exclusive offers available only to members. And the best part of all of this is that it is absolutely FREE, so if you are not already a member join today. To watch a short video explaining the benefits of the program click here. Valid at Edmonton, Sherwood Park and Spruce Grove locations only.

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