Job Description
Job Location: Monarch Restaurant - DALLAS, TX 75202
Salary Range: $60,000.00 - $70,000.00Join Maple Hospitality Group, where culinary excellence meets unparalleled service. Led by renowned restaurateur Jim Lasky and two-Michelin-starred Chef Danny Grant, known for his innovative approach to fine dining, we're building a team of passionate food lovers dedicated to creating iconic destinations.
We believe success hinges on impeccable food, world-class service, and one-of-a-kind dining experiences. As we expand across Chicago, Scottsdale, Dallas, Santa Barbara, Miami and Boston, you'll find endless opportunities for growth, travel, and continuing education.
Our culture is built on four core principles:
- Generosity: Always give more, exceed expectations.
- Excellence: Deliver exceptional work with unmatched expertise.
- Fun: Love what you do, laugh often, and enjoy the journey.
- Fail Fast: Learn from mistakes, adapt, and keep improving.
What You Will Do:
- Accomplish company goals by owning assigned tasks and exploring opportunities to add value to the position
- Oversee the line and ensure the execution of exceptional food in a timely manner
- Work on the sushi line during service, while occasionally engaging with guests
- Collaborate with the Chef de Cuisine to maintain corporate-mandated food and labor costs
- Oversee and participate in daily food purchasing and prep production
- Maintain proper inventory practices and reporting
- Create menu specials, as requested by the Chef de Cuisine
- Schedule, mentor and manage staff to build a strong kitchen and dish team
- Recruit exceptional hourly staff members and ensure they’re properly trained to execute their job duties
- Actively prepare for and participate in manager meetings
- Work with the front-of-house team to ensure excellent customer satisfaction by auditing menu items and paying attention to guest reviews
- Maintain a safe, secure, and healthy work environment by establishing and enforcing sanitation standards, complying with health and legal regulations and maintaining security systems
- Communicate effectively and genuinely with staff members, guests and all departments
- Maintain a friendly, caring and professional demeanor at all times in a fast-paced environment
- Respond quickly to guest and staff complaints and requests in a friendly and professional manner
- Report to the Chef de Cuisine and General Manager on operational wins, losses and areas in need of improvement
- Focus on hospitality goals and continue to drive generosity within the operation
