Explore 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.