![]() Customer Service: Customer service is the provision of service to customers before, during and after a purchase.Helping guests choose menu items or guiding them through drink options. Bartending: Mixing, garnishing and serving alcoholic and non-alcoholic drinks according to company specifications.What Skills Does a person Need at Rhein Haus Seattle?Īt Rhein Haus Seattle, specify the abilities and skills that a person needs in order to carry out the specified job duties.Įach competency has five to ten behavioral assertions that can be observed,Įach with a corresponding performance level (from one to five) that is required for a particular job. Molly has worked at Rhein Haus since 2013 and has 15+ years experience managing restaurants. She books and oversees all corporate and social events that take place year-round at Rhein Haus Seattle. Molly Pluger is the Event Manager at Rhein Haus Seattle and oversees operations at both Rhein Haus Seattle and Rhein Haus Tacoma. He is a life-long Cowboys fan and has been memorialized forever with his own bobblehead. Originally from Louisiana, Jeremy has worked in the hospitality industry for 12 years as a restaurant manager at Applebee's and General Manager at Boom Noodle in Capitol Hill. He hosts the weekly Meat Raffle Monday and loves to get on the mic during all live events and getting to know the Rhein Haus regulars. Jeremy Walcott has worked at Rhein Haus Seattle since it's opening in 2013. ![]() ![]() He has appeared on the Cooking Channel's Unique Eats, Top Chef Season 15 "Now That's a Lot of Schnitzel," and Travel Channel's Food Paradise Season 11, Episode 4 "Brew-Haha". In 2015 Fjosne opened Rhein Haus Denver, and in 2017 opened the 3rd Rhein Haus in Tacoma, WA. Fjosne's hearty sausage program makes 150 to 250 pounds of all-natural, classic Bavarian sausages each day along with weekly small-batch specials. Fjosne headed off to Germany for a 2 months of researching sausages, sauerkraut, pretzels, and all things Bavarian. In the fall of 2012, Bastille's owners, James Weimann and Deming Maclise, offered Fjosne the job as executive chef of Rhein Haus, their new German-style beer hall with indoor bocce ball. ![]() In 2010, Fjosne joined the team at Bastille Café & Bar as sous chef under Jason Stoneburner. ![]()
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