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Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Benefits
Medical insurance
Dental Insurance
Vision Insurance
401K Matching
Paid vacation
Wellness Program
Employee assistance program
Job Description
M Crowd Restaurant Group is a renowned collective of boutique restaurants that has built a legacy of delivering exceptional dining experiences across various culinary concepts. Established with the opening of Mi Cocina in 1991, a pioneer in upscale Tex-Mex cuisine located in the Preston Forest neighborhood of Dallas, TX, the company has expanded to include multiple brands such as The Mercury, which offers seasonal New American cuisine with Mediterranean, Asian, and French influences, Sushi at the Mercury, and Vaqueros Texas BBQ, known for its vibrant Texas barbecue with a Mexican twist. Over the years, M Crowd Restaurant Group has grown... Show More
Job Requirements
- Be 21 years of age
- Manager’s Food Service Certification and Alcohol Server Certification
- Strong communication and leadership skills
- At least three years of experience in front-of-the-house operations and/or assistant management positions
- Excellent basic math skills and POS system operation ability
- Basic computer skills including Word and Outlook
- Ability to work on feet for extended periods
- Ability to lift up to 30 pounds frequently
- Ability to work approximately 55 hours per week
- Must be able to comply with federal, state, and local employment laws and regulations
Job Qualifications
- Be 21 years of age
- Manager’s Food Service Certification and Alcohol Server Certification
- Strong communication and leadership skills
- Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions
- Possess excellent basic math skills and have the ability to operate a cash register or POS system
- Basic computer skills, Word, Outlook
- Be able to work in a standing position for long periods of time (up to 8 hours)
- Be able to reach, bend, stoop and frequently lift up to 30 pounds
- Must have the stamina to work an average of 55 hours per week depending on business needs
Job Duties
- Understand completely all policies, procedures, standards, specifications, guidelines and training programs
- Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times
- Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards
- Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment
- Trained and certified in all FOH positions including Expo
- Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures
- Make employment and termination decisions consistent with Restaurant Director Guidelines for approval or review
- Fill in where needed to ensure guest service standards and efficient operations
- Continually strive to develop your staff in all areas of managerial and professional development
- Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner
- Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs
- Maintain clean FOH and BOH work areas to prevent potential hazards
- Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures
- Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis
- Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met
- Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures
- Understanding of store operations financials such as Alcohol Sales Percentage/Controls, Labor Percentage, Cost of Goods, Inventory Control, Waste Percentage, etc.
- Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests
- Provide advice and suggestions to Restaurant Director as needed
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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