Lou & Mickey's Jobs (4)

Located across the street from the San Diego Convention Center and nestled underneath the iconic entrance to the Gaslamp Quarter, Lou & Mickey’s has been Downtown San Diego’s favorite steakhouse for over a decade.

The restaurant was recently renovated, yet still magically transports you to another time.

Part Time & Full Time Bartenders average between $500 - $1,900 / week. You will be paid $16.30 / hour, plus tips as provided by the guests.

The advertised expected range is an estimate, only, and is based on current take home averages. It is based on schedule flexibility & availability is not guaranteed.

We keep it reel! Premium benefits, an amazing array of craft cocktails, growth opportunities, and more! Are you hooked yet?

What do we bring to the table?

• Growth Opportunities
• Great training and commitment to promotions from within!
• Teamwork / Flexible Hours
• Education Reimbursement
• Generous Dining Discount
• Professionalism
• Productive Environment
• Strong company culture
• Delicious food in a beautiful restaurant!

We are looking for seasoned Bartenders who seek career growth in the restaurant industry and who possess a passion for food and beverage.

All crewmembers provide friendly, helpful and knowledgeable guest service that goes above and beyond at all times. Each crew member contributes and excels in a team service environment.

All crew members are responsible for understanding the duties of their position and following all company standards and guidelines.

ESSENTIAL QUALIFICATIONS :

• Minimum of 21 years of age to serve alcoholic beverages.
• 5 Years’ experience as a restaurant bartender in a similar level of volume with a craft / classic cocktail program.
• High school graduate, some college.
• Current CA Food Handler’s Card.
• Ability to satisfactorily communicate verbal and written English with Guests, management and co-workers.
• Ability to compute basic mathematical calculations.
• Ability to maintain complete knowledge of the bartender steps of service and KSC standards.

ESSENTIAL JOB FUNCTIONS :

• Complete opening duties as assigned.
• Take Guests' food and beverage orders, utilizing suggestive selling techniques.
• Input orders into point-of-sale system. Legibly document orders when point of sale system is inoperative and communicate with expeditor.
• Make and serve alcoholic beverage items at bar and serve to Guests and servers.
• Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.
• Open wine / champagne bottles for Guests as well as wine by the glass selections.
• Make all varieties of coffee in accordance with restaurant standards.
• Serve all food courses and non-alcoholic beverage items to Guests.
• Acknowledge all guests, anticipate Guests’ needs, and respond promptly to guests however busy.
• Interact in courteous and professional manner with Guests, management and co-workers.
• Ensure proper bar-top maintenance throughout the meal and the bar-top is wiped and clean for next Guest.
• Wash and stock all bar glassware throughout shift.
• Present guest checks and process payments adhering to cash handling and credit policies.
• Clean and wipe down bar immediately after Guest departs.
• Collect and report tips at the end of the assigned shift.
• Complete closing duties as assigned.
• Complete bartender checkout and all closing reports as assigned, leave duty after reporting to Manager.

Equal Opportunity Employer

Located across the street from the San Diego Convention Center and nestled underneath the iconic entrance to the Gaslamp Quarter, Lou & Mickey’s has been Downtown San Diego’s favorite steakhouse for over a decade.

The restaurant was recently renovated, yet still magically transports you to another time.

Here's What We'll Bring To The Table for Executive Chef / Chef :

• Competitive Salary : $90,000 - $110,000 based on experience + realized bonus paid out by period
• Paid Vacation and Sick Days
• Dining Discount for you and up to 5 guests
• 401k with a Match
• Education Reimbursement
• Medical insurance, Dental insurance, Vision insurance, Life insurance, and Pet Healthcare Savings Account

Our Chefs are held at a high standard with clear expectations to be the leader of the restaurant, the ambassadors of our product and the executor of our hospitality.

As the Executive Chef, you will be partnered with the General Manager and serve as an integral member of our leadership team.

You will be the expert on kitchen operations from ordering, to troubleshooting variances, to developing the line cooks, prep cooks, and dishwashers.

You will be responsible for maintaining our high quality product, the integrity of our kitchen systems, and the financial well-being of the back of the house.

Once hired, you will be joining a stable company that has a proven track record of developing successful operators over the past 30 plus years.

You will be fully trained in financial acumen, quality assurance, daily operations, and leadership. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts.

Your career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire.

A successful Chef with us is standards-driven and vigilant, showing a high-level of integrity in their work. They always interact with crewmembers and Guests in a professional manner and take a positive approach to resolving issues.

Essential Responsibilities :

• Complete opening and closing duties as assigned to set up the day for success.
• Creating prep lists for all kitchen crew.
• Support the preparation of all food items for meal period and next service.
• Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.
• Trouble shoot any deficiencies of food items and / or any maintenance needs or safety hazards.
• Develop all kitchen crew for cross training and promotion.
• Lead all roll out programs to the menu, seasonal items, and recipe changes.
• Write / Approve the schedule for Kitchen crew by forecasting business trends, outside elements, performance measures
• Monthly End of Period inventory (all kitchen)
• Interface and communicate with RCP / GM on financial responsibilities and results
• Ensures that all food products meet company recipe specifications for preparation and quality.
• Inspects and approve dishes before they go to guest tables. Examine and assess the quality of ingredients and presentation.
• Interface and communicate with RCP / GM on recipe adherence
• Creates and is responsible for execution of corrective action plans for kitchen.
• Interviews and selects new kitchen crew
• Conducts annual performance reviews on kitchen crew and Sous Chef
• Interacts with Guests - table visits, complaints, special requests
• Leads and is responsible for MIT training (classroom)
• Leads all kitchen crew meeting

Essential Skills / Experience :

• Minimum of 21 years of age.
• 4 years kitchen management experience in a high-volume, full service, restaurant (annual sales over $8M)
• High school graduate.
• Culinary training.
• Ability to analyze financial reports.
• Ability to communicate verbal and written English with Guests, management and co-workers.
• Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items.
• Ability to maintain complete knowledge of all menu and special items, their preparation method / time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation.
• Ability to lift up to 40 lbs., 10-20 is typical
• Ability to carry up to 120 feet
• Ability to reach up to 6 feet, 4 is typical
• Ability to work off counter heights of 36 - 42 inches
• Ability to move through 24 inch aisles and spaces as small as 12 inches

Located across the street from the San Diego Convention Center and nestled underneath the iconic entrance to the Gaslamp Quarter, Lou & Mickey’s has been Downtown San Diego’s favorite steakhouse for over a decade.

The restaurant was recently renovated, yet still magically transports you to another time.

Part Time & Full Time Host / Hostess / Front Desk crewmembers average pay is $500 - $800 / week.

This is $17.30 / hour, plus tipshare. The advertised expected range is an estimate, only, and is based on current take home averages.

It is based on schedule flexibility & availability is not guaranteed.

We keep it reel! Premium benefits, an amazing company culture, growth opportunities, and more! Are you hooked yet?

What do we bring to the table?

• Growth Opportunities
• Great training and commitment to promotions from within!
• Teamwork / Flexible Hours
• Education Reimbursement
• Generous Dining Discount
• Professionalism
• Productive Environment
• Strong company culture
• Delicious food in a beautiful restaurant!

The Front Desk crewmembers set the stage for our guests' experience. They are the first and last impression to all of our guests and ultimately orchestrate the flow of the restaurant.

If you are someone who likes to multitask and keep busy by talking with guests, answering questions, and positively impacting the energy of the restaurant, then this is the position for you.

Once hired, you will be trained on Open Table to better assist with the guest experience, you will have hands-on training with certified trainers, and you will become an ambassador of our culture.

You will contribute in a team service environment and have opportunities to grow with us.

ESSENTIAL QUALIFICATIONS

• Minimum of 18 years of age to serve alcoholic beverages with food.
• High school education.
• Current CA Food Handler’s Card.
• Ability to communicate in a satisfactory manner, both verbal and written English.
• Ability to compute basic mathematical calculations.
• Ability to maintain complete knowledge of the front desk standards
• Any previous experience in Guest relations or providing Guest service.

ESSENTIAL JOB FUNCTIONS

• Complete opening duties as assigned.
• Answer phone promptly, taking reservations and taking messages recording all information correctly and legibly.
• Seat Guests as reserved or on a walk-in basis, promptly and courteously, accommodating special requests.
• Carry all Guest drinks on a tray when showing Guests to their table.
• Ensure the transfer of guest checks from bartender and cocktail servers to dining room servers.
• Keep accurate account of table status throughout restaurant.
• Anticipate Guests' needs, respond promptly and acknowledge all Guests, however busy.
• Interact in courteous and professional manner with Guests, management and co-workers.
• Monitor and maintain cleanliness, sanitation and organization of and Guest restrooms.
• Guide the activities of the assigned assistants to ensure optimum service to Guests.
• Complete all closing reports as assigned and leave duty after reporting to manager.

Equal Opportunity Employer

Located across the street from the San Diego Convention Center and nestled underneath the iconic entrance to the Gaslamp Quarter, Lou & Mickey’s has been Downtown San Diego’s favorite steakhouse for over a decade.

The restaurant was recently renovated, yet still magically transports you to another time.

Server / Waiter / Waitress can average between $500 - $1,700 / week.

This is $16.30 per hour, plus tips. The advertised expected range is an estimate, only, and is based on current take home averages.

It is based on schedule flexibility & availability is not guaranteed.

We keep it reel! Premium benefits, an amazing company culture, growth opportunities, and more! Are you hooked yet?

What do we bring to the table?

• Growth Opportunities
• Great training and commitment to promotions from within!
• Teamwork / Flexible Hours
• Education Reimbursement
• Generous Dining Discount
• Professionalism
• Productive Environment
• Strong company culture
• Delicious food in a beautiful restaurant!

We are looking for Servers to guide each guest through an experience that will exceed their expectations by introducing them to seasonal dishes, regional favorites, and specialty drinks.

We are looking for those that exhibit strong work ethic, service orientation, and an enjoyment of great food. We believe that every position interacts with the guest experience however, the server is the most impactful throughout their time dining with us.

With that said, we invest in your training up front to ensure you are taught everything you need to know to be an ambassador of seafood, oysters, steak, wine, beer and craft cocktails.

Your knowledge and commitment to our service standards will ensure the guests return.

Once hired, you will be trained to provide friendly, helpful and knowledgeable service. You will contribute in a team environment and will be responsible for understanding the duties of your position and following all company standards and guidelines.

ESSENTIAL QUALIFICATIONS

• Minimum of 18 years of age to serve alcoholic beverages with food.
• Minimum 1 year service experience
• Some wine / cocktail knowledge
• High school graduate, some college.
• Current CA Food Handler’s Card.
• Ability to satisfactorily communicate verbal and written English with Guests, management and co-workers.
• Ability to compute basic mathematical calculations.
• Ability to maintain complete knowledge of the service standards

ESSENTIAL JOB FUNCTIONS

• Complete opening duties as assigned.
• Take Guests' food and beverage orders, utilizing suggestive selling techniques.
• Input orders into point-of-sale system.
• Legibly document orders when point of sale system is inoperative and communicate with expeditor.
• Retrieve all alcoholic beverage items from bar and serve to Guest.
• Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.
• Open wine / champagne bottles for Guests at table.
• Serve all food courses and non-alcoholic beverage items to Guest utilizing correct coursing procedure.
• Acknowledge all guests, anticipate Guests’ needs, and respond promptly to guests however busy.
• Interact in courteous and professional manner with Guests, management and co-workers.
• Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.
• Ensure proper table maintenance and removal of soiled wares throughout the meal.
• Collect and process payments in accordance to restaurant standards.
• Support table resets, validating completion and accuracy.
• Complete server close out per restaurant standards and report tips at the end of each shift.
• Complete closing duties as assigned.

Equal Opportunity Employer