History of Tony Roma’s

Tony Roma’s is a casual theme restaurant chain with almost 200 restaurant locations in 17 states, 33 countries and six continents – from Miami to Los Angeles, Orlando to Edmonton, and Tokyo to Madrid. Tony Roma’s offers its signature ribs, world famous onion loaf, and other steak, chicken and seafood entrees. It was in the year 1972 when Tony Roma’s was first opened in North Miami, Florida. Then, the second restaurant was opened in Broward County, Florida in 1976 and in December of that year the first West Coast restaurant opened in Beverly Hills. Then more openings of the same restaurant followed in the succeeding years until it brings out franchising as a business concept.

Job Description/Wage Averages

Bartender: This person is responsible in the bar area; primarily, he prepares the beverages and other orders of the guests; he keeps the liquor cost and inventory control; ensure that bar area and storeroom are clean and organized; make sure that there is enough stocks in the bar; must be knowledgeable about the company’s procedures and alcohol serving policy; work safely and comply beverage and alcohol standards.

Busser: This person is in charge in maintaining the dining area clean and organized; he makes sure there is enough stock of glassware, dishware; stock restaurant with needed utensils; ensure clean linen; fill in ice bins with ice; carry bus tubs to dishwasher; clean up spills.

Server: This position deals with the guests’ needs like their orders and other inquiries about the menu. He/She helps the cashier in processing customers’ bills and accurately calculates checks.   He/She must ensure that guests will be offered with a clean, comfortable environment for their unique dining experience; and makes sure that every guest is thanked and invited to return.

Cook : The cook   is in charge in preparing the foods. Cooks have to be skilled in attractive serving of food and must ensure that all the items in the menu have to be cooked well and according to standards. Cooks have to maintain a high sense of hygiene in the kitchen as well as personally.

General Manager: The General Manager oversees all restaurant operations, develops and coaches team members, builds sales and profit while maintaining high operating standards.   He/She ensures that employees will follow guidelines, policies and procedures of the company.   Other tasks of the position include: supervising and directing the team, hiring, training, evaluating, disciplining, terminating and scheduling employees, ensuring guest satisfaction and food quality, and safety and security within the restaurant.

Benefits

The benefit package offered by the company varies from one position to another; hence, you may contact the location near you and the company’s website for more information.

How to Apply

You may be interested with the positions in the company; you can apply online through http://www.tonyromas.com/careers.