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Form of workExplore Career Opportunities at Mi Cocina
HIRING FOR ASSISTANT GENERAL MANAGERS TO JOIN OUR MI COCINA FAMILIA!
Come grow your career with M Crowd! One of the many reasons M Crowd is unlike other restaurant companies is because most of our leaders are promoted from within.
M Crowd Restaurant Group is a collection of boutique restaurants, searching for talented individuals who want to help build a legacy one great restaurant at a time.
Our first restaurant concept, Mi Cocina, opened in 1991 with a modest 12 table space in the Preston Forest neighborhood of Dallas, TX. Mi Cocina was a pioneer in upscale Tex-Mex cuisine with a focus on serving families the highest quality ingredients with warm, respectful service. The result? People lined up out the door daily, and a Mexican restaurant legend was born.
Following a passion for creating innovative dining concepts, M Crowd Restaurant Group opened its second Mexican food sensation, Taco Diner, and then a fine dining restaurant named The Mercury.
From our humble beginning of one restaurant with a handful of employees to multiple brands and thousands of team members today, we welcome you to explore career opportunities at M Crowd.
Summary of Position:
Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
Duties & Responsibilities:
- 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. Understanding of payroll, new hire orientation/documents, invoicing, Aloha reports, punch edits. Etc.
- 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.
