Company Description
Boca Restaurant Group is home to four distinct concepts - Boca | Sotto | Nada | Domo with locations in Ohio, Indiana, Tennessee, and Maryland. Here at BRG, we live and breathe for the idea of BPA — Blowing People Away. It’s what’s at the core of our organization and we are seeking highly motivated individuals with an absolute passion for high quality food, detailed service, and unwavering hospitality. Our focus is to be a world class restaurant group and offer our employees a place to grow, while focusing on family. We are seeking leaders that align with our core values:
Generosity: We give without expectation
Humility: We act in modesty and think of others first
Be a Joy to Work With: We create happiness and live in positivity
Do the Right Thing: We act conscientiously, just like mom taught us
Get Sh!t Done: We work hard and never cut corners
Never Stop Learning: We strive to always improve
Spirit of Hospitality: We treat our guests like family
Nada: Craveable Mexican cuisine made from scratch with unique twists on the classics with an emphasis on quality. We want our guests to escape the ordinary with a bright, bold, and hip space where friends can meet to enjoy tacos, small plates, and more with a menu designed for sharing or sampling different flavors on your own.
Expo Responsibilities
+ Thorough understanding of company’s recipes, line builds, and plating techniques to ensure food is delivered to the guest in line with our standards and guest requested modifications
+ Liaison between FOH and BOH employees regarding verbal requests, preparation of, and delivery of food to the guests
+ Control pace of ticket times and effectively communicate expectations and standards on execution with BOH team members
+ Delegate food running needs with FOH team members to ensure the dishes leave the kitchen in a timely manner
+ Keep a clean and organized expo window and fully stocked
+ Follow Health Department regulations. Practice applicable health, safety, and sanitation procedures
+ After completing a comprehensive training program, expos will be expected to maintain detailed food knowledge, assist in garnishing dishes, and enforce strict quality assurance
