Join Our Team
Nico Romo Hospitality Group has three restaurants under our current umbrella with the possibility for growth in the future. If you are interested in a career with opportunities for advancement, click on your preferred job below to get in touch with us.
Weekly paycheck
2-day “weekend”
Paid Time Off (32hrs+)
Medical/Dental/Vision Insurance (32hrs+)
Competitive pay, based on experience.
Employee discounts.
Opportunity for advancement.
401K match after 1 year of employment.
Management and Salary Positions
General Manager
The General Manager is part of our Executive Team and is responsible for managing all daily Front of the House (FOH) restaurant operations. Our General Managers are involved in the selection, development, and performance management of FOH employees and are ambassadors of our restaurants, ensuring each and every guest has a memorable experience. In addition to guest experience, the general manager ensures strategic goals are met by maintaining budgets, labor costs, inventory, and monitoring payroll. Good candidates are adept leaders, who possess strong communication and organizational skills, are highly guest-oriented, and computer savvy.
Assistant General Manager
The Assistant General Manager oversees and manages the daily Front of the House (FOH) operations. Our Assistant General Managers work to manage and train staff to ensure customer satisfaction in all aspects of the restaurant. They assist the General Manager in maintaining budgets, labor costs and inventory and are the acting General Manager when the GM is not in. Good candidates possess strong communication and conflict resolution skills, are guest-oriented, and are computer savvy.
Assistant Manager
The Assistant Manager oversees and manages the daily Front of the House (FOH) operations. Our Assistant Managers work to manage and train staff to ensure customer satisfaction in all aspects of the restaurant. Good candidates possess strong communication and conflict resolution skills, are guest-oriented, and computer savvy.
Executive Chef
The Executive Chef is part of our Executive Team and responsible for managing all restaurant Back of the House operations. Our Executive Chefs are involved in the selection, development, and performance management of employees as well as ensure strategic goals are met by creating and setting operational policies, maintaining budgets and inventory, and monitoring payroll. Good candidates are adept leaders who possess strong problem-solving and communication skills, and are guest-oriented.
Sous Chef
To be a Sous Chef requires 2 or more years of culinary management experience. A Sous supervises and coordinates day-to-day operations and directs the training of the Chef de Partie, Cooks, and other kitchen personnel engaged in the preparing and cooking of foods, and sanitation, to ensure an efficient, consistent, and profitable operation. Sous Chefs must have the ability to apply common sense, maintain professionalism, and problem-solve in a changing environment. As will all employees, our Sous Chef must follow safety and sanitary protocols and have reliable transportation to and from work.
Chef de Partie
The Chef de Partie is directly under the Sous Chef and manages food quality and execution, and sets an example for Line Cooks. This job requires professionalism, integrity, the ability to communicate and problem-solve. In addition, the Chef de Partie is expected to execute a variety of cooking and preparatory tasks set forth by the Sous Chef, and/or Execute Chef. As with all NRHG employees, our Chef de Partie must meet and exceed standards and follow safety and sanitary protocols.
Hourly and Tipped Positions
Bartender
Bartenders are expected to be knowledgeable of all restaurant standard drink recipes and be attentive to our guest’s needs, making them feel welcome, comfortable, important, and relaxed. Provide timely and accurate service, while providing an extensive knowledge of all aspects of beverage service as well as menu items. A sense of urgency is required for this position.
Server
Through extensive menu and beverage knowledge, Servers educate and guide our guests through a memorable dining experience. At all times, Servers are expected to be attentive to our guests’ needs, making them feel welcome, comfortable, important, and relaxed. A sense of urgency, situational awareness, and the ability to read the guest’s needs are requirements for this position.
Food Runner / Server Assistant
Food Runners / Server Assistants provide a necessary line of connection between the FOH and BOH that ensures the timeliness of service and continuity of individual dish presentation to our guests. Food Runners / Server Assistants are also responsible for nightly setup and resetting tables per the seating plan. This position requires attention to detail, follow through, and the ability to multitask and prioritize needs while maintaining composure, focus, and productivity.
Host
A Host presents a positive first impression of the establishment’s friendliness, excellent service, and high standards. The Host also greets guests upon arrival, informs guests of their wait time, monitors the reservation list, enters names into the reservation platform, and interacts with guests upon arrival and exit.
Line Cook
This job requires professionalism, integrity, and the ability to adapt to a changing environment. Line Cooks are expected to execute a variety of cooking and preparatory tasks set forth by the Chef de Partie, Sous Chef, and/or Execute Chef. As with all NRHG employees, a Line Cook must meet and exceed standards and follow safety and sanitary protocols.
Prep Cook
Performs all a variety of food preparation tasks with a sense of urgency, ensuring consistency of product in a timely manner. Prep Cooks must have good knife skills and follow safety and sanitary protocols. This job requires the ability to problem-solve, apply common sense to all situations, and carry-out written and/or oral instruction.
Dishwasher
Dishwashers are responsible for maintaining cleanliness and sanitation standards for china, glassware, tableware, cooking utensils, etc., using machine and manual cleaning methods. This position also ensures the dishwashing area is maintained as a clean, safe, and sanitary facility.