Mi Cocina Service Manager (44113)

M CROWD RESTAURANT GROUP•Southlake, TX

160d•Onsite

About The 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. 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 Tex-Mex restaurant legend was born. Driven by a passion for creating unique dining experiences, M Crowd Restaurant Group also includes The Mercury, a refined destination offering seasonal New American cuisine with touches of Mediterranean, Asian, and French flavors, Sushi at the Mercury, and Vaqueros Texas BBQ, a vibrant take on Texas barbecue with a Mexican twist. 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.

Requirements

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.

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.
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.