Rico Aragon, Flor Aragon and Yoon Terry are the co-owners of Wild Taco. These three experienced industry veterans have capitalized on their love of Mexican food with a twist, maximizing on its popularity and potential for the future. Terry, originally from South Korea is well-known in Denver for working with great restaurateurs on multiple popular projects. The Aragon brother and sister team originally from Chihuahua, Mexico, have both the back and front of the house expertise creating the opportunity for maximum success and a steady flow of customers that want to experience the wildest tacos in Denver. This teams proven track record is symbolized by the other venues they have developed. They wanted to create the ultimate Mexican restaurant-bar-patio experience with friendly service, creative menu, exquisite libations and great atmosphere.

EXPECTATIONS

Help to oversee, direct 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 in the restaurant.

Promote, work, and act in a manner consistent with our vision of providing genuine hospitality while inspiring to have a fun and safe working environment.

• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on a timely basis.
• Investigate and resolve complaints regarding food quality, service or accommodations
• Learn all items on the menu as well as all allergens associated with them.
• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
• Assign duties, responsibilities, and workstations to employees in accordance with work requirements.
• Perform personnel actions such as hiring talented people, employee orientation and training, terminating staff appropriately and following procedure
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Continue to mentor and develop staff in all areas of managerial and professional development.
• Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
• Attend all scheduled employee meetings and offer suggestions for improvement.
• 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.
• Perform various financial activities, such as cash handling, deposit preparation, and payroll preparation for General Manager
• Fully understand and comply with all federal and state regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
• 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.
• 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.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Assist to Control Costs by completing monthly inventory and order supplies as needed.

Minimum Qualifications

• Be 21 years of age or older
• 3 or more years for front-of-house operations and/or 1 year experience as an assistant general manager in the service or food and beverage industry.
• Able to lead and coach managers.
• Able to understand and speak using the predominant language(s) of guests
• Excellent basic mathematical skills
• Able to work in a standing position for long periods of time (up to 9 hours)
• Able to reach, bend, stoop and frequently lift up to 50 pounds
• Stamina and availability to work 50 to 60 hours per week

Job Type: Full-time

Pay: $58,000.00 - $62,000.00 per year

Benefits:

• Dental insurance
• Vision insurance
• Health insurance
• Employee discount
• Flexible schedule
• Paid time off
• Paid training
• 401k

Experience level:

• 2 years

Restaurant type:

• Casual dining restaurant

Shift:

• Day shift
• Night shift

Weekly day range:

• Monday to Friday
• Weekend availability