Host Meso Maya Comida Y Copas 4800 W Park Blvd, Plano, TX 75093
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View distance
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Starting at $10/hr + tip share
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Weekdays
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Full-time, Part-time
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Any experience welcomed
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Hires 18+
Job Description
As host, you'll be the conductor of the orchestra that is service. You are the first impression of the restaurant and set the tone for guests' experiences. You will answer phones, take reservations, and be responsible for seating guests according to server availability. Your attention to detail and communication are critically important. You are also the last note of the experience, and will wish guests farewell and invite them to come back.
Responsibilities
- ・ Greet all guests with a smile upon arrival
- ・ Seat guests and accommodate special requests
- ・ Manage the wait list: record guest names and number in party, and provide estimated waiting time
- ・ Answer phones and manage the restaurant reservation system
- ・ Inspect tables for proper presentation and completeness
About this location
About Meso Maya Comida Y Copas
Meso Maya: a culinary adventure into the FRESH, BOLD and EARTHY flavors of authentic, interior Mexico.
Think of our menu as our homage to Mexican and Mayan food, techniques, and methods: an adventure into the FRESH, BOLD & EARTHY flavors of authentic interior Mexico.
From the herbs and spices we use for homemade adobos and salsas, to our hand-ground tortillas, to the entrees and sauces we create from scratch, every dish is prepared with a reverence to the states of Mexico—glorious places like Yucatan, Vera Cruz, and Chiapas.
And authenticity is the main ingredient in everything we serve.
The chocolate used in our mole sauce is made from specialty cocoa beans we grind in house.
The garlic in the camaron al mojo de ajo is peeled from whole cloves.
The skillet-baked blueberries in the pastel de mora are always fresh picked.
The tomatoes in our salsa are cooked on a wood-burning grill.
Yes, Chef Nico Sanchez is a stickler for precision and detail, and Meso Maya offers a menu unparalleled in the city. From the heart-shaped leaves of the hoja santa, which we use to wrap tamales, to the particular paring of cochinita pibil (pork) and achiote (spice), the fare here is unrelentingly faithful to the dishes you’ll find throughout the regions of Central and Southern Mexico. And the tortillas? Baked daily from hand-ground corn!
