Amparo Fondita takes the best of Mexican cooking and improves on it. It is somewhere you can make your own, be cared for and always feel welcome. Whether you’re a proud Washingtonian or a guest in our capital city, you’ll unwind in complete comfort throughout your time with us. However, that comfort is never at the expense of a style that is unique to Amparo Fondita: beyond the expected, but never over the top.
This is our home and we want our guests to treat it like theirs. Whether an international business traveler or the local dropping by for some brunch—if we’re doing our job right—Amparo Fondita should feel like you are with family.
We are looking for Servers and Bar Staff that are quietly confident, approachable, calm under pressure, authentic, understand the concept of extreme ownership, and always looking to go above and beyond. Someone that knows the city and in their free time loves to explore and try new places. We consider Amparo Fondita to be the heart of the neighborhood.
The ideal candidate has extraordinary attention to detail, exacting focus, and strong kitchen management experience. This role requires dedication, passion, creativity, and the ability to persevere through challenging services while constantly striving to maintain the standards of Amparo and our leaders.
Our culture is entrepreneurial, diverse, equitable, inclusive, team-oriented, creative, and unparalleled hospitality experiences underpins all that we do. We believe passion, a clear vision and best-in-class talent leads to extraordinary results.
Our ideal colleague thrives in a non-stop environment, has an open mind, a great sense of humor, loves finding solutions, working with a team, and proactively creating positive outcomes.
The ability to be adaptable, calm under pressure, resourceful and efficient is in your DNA.
As a member of our in-house team, Servers and Bar Staff are expected to create and maintain a caring and supportive environment at Amparo Fondita, while pushing our team to achieve greatness daily. In conjunction with the Service Director, they are responsible for executing service, training colleagues, and upkeeping a specific level of service in the restaurant and bar. Support Staff assist the Front of House Team in delivering the best service possible to our guests and works directly with the Service Director and the Assistant Service Director.
Please have solid references and a history of achievement in the restaurant and hospitality industry. Weekends are required.
Ability to speak Spanish is not required but is a plus. Teamwork and leadership are key values of our management.
We are a second chance employer and our team must be on board with promoting the inclusion of inexperienced staff. As a 2nd chance employer, part of our restaurant's mission is to create economic opportunity for individuals with a history of conviction, immigrant inequity, and other social issues facing our local community with an emphasis on front- and back-of-house employment. We take pride in our diverse and hardworking team.
TEAMWORK, COMMUNICATION AND TIMING
Maintain an understanding of the flow of service.
Exhibit effective communication techniques with both teammates and Sous Chefs before, during and after service.
Understands the ticketing and call-back system.
Understand timing of service and are able to put food up in tandem with other stations.
CONSTANT COMMAND OF STATION AND STATION RESPONSIBILITIES
Stay up to date on menu knowledge and mise-en-place for the station. Show knowledge of recipes and station set-up for stations assigned during service.
Ensure all mise-en-place is of the highest quality.
Consistently execute preparation of all items for the station with speed and accuracy. Practice proper seasoning techniques.
Ability to perform consistently during service and prepare each dish to the standards of Muchas Gracias.
Demonstrate cleanliness on station both before, during and after service.
MISE EN PLACE AND STATION MAINTENANCE
Act as part of the team to maintain the high standards of cleanliness and appearance throughout all areas of the kitchen both before, during and after service.
Reliably complete all assigned mise-en-place and tasks in a timely manner.
Demonstrate knowledge of Department of Health (DOH) standards.
Exhibit knowledge and use of FIFO (First in, First Out).
Properly label all food items in keeping with DOH standards
Hospitality Humans Culture:
Mission:
To be a leading center for exploring and realizing human potential through experience,
education, and research. Work toward the realization of a more just, creative, equitable and
sustainable world, searching for answers to questions unlikely to be explored by traditional
hospitality structures.
Supporting initiatives and offering personal, professional, and social transformation
programs for hospitality workers.
Vision:
We envision a world where Hospitality Humans is a major catalyst in the transformation of hospitality professionals, working with individuals and establishments to integrate body, mind, heart, spirit, and community in a nurturing relationship with our working environments.
We value:
Transformation
Connection
Curiosity
Service
Diversity