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MAGGIANO’S LITTLE ITALY
www.maggianos.com
Locations:
Maggiano’s Little Italy, with 17 locations throughout the U.S.,
brings the true taste of Southern Italy to America. Reminiscent of
New York city’s “Little Italy, “ Maggiano’s
transports guests from the hustle and bustle of today to the comforts
and traditions of home. The 17 locations include; Costa Mesa, Los
Angeles & Woodland Hills, CA – Denver, CO – Dallas
& Houston, TX – Chicago, Schaumburg, Oakbrook & Skokie,
IL – Tampa, FL – Atlanta, GA – McLean, VA - King
of Prussia & Philadelphia, PA, Boston, MA – Washington,
D.C.
History/Company Profile:
Introduced to Chicago in 1991 by Lettuce Entertain You as a re-creation
of a pre-World War II Italian dinner house. Now part of Brinker International,
a leading, multi-concept NYSE-traded restaurant company, Maggiano’s
has selectively expanding at a pace of 3-4 restaurants per year, with
opportunities in major markets nationwide. Average store volume exceeding
9 million per unit including on site banquet facilities. Commitment
to a structured training program including all facets of FOH and BOH
operations. Strong commitment and passion for scratch Southern Italian
dishes with American influences. Home style cooking with robust flavors.
The interior of Maggiano’s welcomes guests with its richly polished
oak wainscoting and warm colors, while the buzzing atmosphere and
inviting aromas envelop them in a warmth that is unique to the restaurant.
Checkered linen tablecloths and fresh flowers add to the charm of
the dining room, encouraging guests to mingle over conversation and
food with family and friends. The main bar boasts an old world feel
that is perfect for sipping a glass of wine or that after dinner Cognac
or Grappa. During the summer season, Maggiano’s patio beckons
guests to sit outside in the shade and enjoy a light lunch, hearty
dinner or just relax with a cup of cappuccino and Maggiano’s
not-to-be missed lemon cookies.
Maggiano’s Little Italy is great for parties of any size, especially
for groups to dine together, family-style or a la carte, for both
lunch and dinner. Whether dining out for a special occasion or grabbing
a dinner before the ball game, Maggiano’s provides the ideal
backdrop for both casual get-togethers or formal gatherings. The restaurant
is also home to several elegantly appointed banquet rooms. These versatile
spaces can accommodate both small and large parties for weddings,
bar-mitzvahs and business functions.
Maggiano’s Little Italy has been applauded time and time again
for its uncanny combination of food quality and true value. The restaurant,
known for its heaping platters and bowls, is widely recognized for
its family-style approach to dining.
Maggiano’s Little Italy is open seven days a week for lunch
and dinner throughout the year, with the exception of Thanksgiving
Day & Christmas Day.
Benefits:
Vacation, medical, dental, vision, life insurance, and 401K.
Detailed information to come
Manager and Chef Benefits Package
• Salaries positioned at the top 25% of the industry
• Annual Stock options disbursements
• Attainable and lucrative quarterly bonuses
• One week vacation after 6 months, 2 weeks after one year
• Managing Partner Plan for our key GM’s and Executive
Chefs
• 401K Savings Plan
• Several medical, dental, vision, life, and disability insurance
plans to fit your budget and lifestyle. Eligibility begins the first
of the month after your date of hire.
• Tuition and health club reimbursement
• Dining discount card for all Brinker concepts
• Adoption and Legal assistance
• Relocation assistance
Management Profile:
Our Management and Culinary structure lets each manager/chef focus
on one main area of the restaurant operations. Once a manager/chef
has mastered a specific area of responsibility, then he/she will have
the opportunity to move on to the next area.
As a Manager, you will start your career with us in one of these three
key positions:
• Restaurant Manager
You will be responsible for overseeing all day to day Front of House
operations including dining room, bar, and carryout operations. Additionally,
as a member of the management team, you could be involved with: interviewing,
selection, training, scheduling, and motivating all Front of House
staff; purchasing of all supplies and liquor; managing the wine program;
inventory and cost containment; and marketing and sales promotion.
Customer interaction encompasses a large portion of your daily responsibilities
including table visits, problem resolution, and the overall promotion
of Maggiano’s goodwill through developing on-going relationships
with our guests.
• Banquet Operations Manager
You will be responsible for overseeing all aspects of our in-house
banquet facilities, which typically accommodate up to 1000 guests
amongst 5 separate rooms. You will have a direct impact on the interviewing,
selecting, training, and motivating of all banquet staff. You will
manage the daily operations of all banquet functions, coordinate all
function activity with the banquet sales and banquet sous chef teams,
and oversee maintenance of the banquet facilities.
• Kitchen Operations Manager
You will be responsible for the day to day management of kitchen operations.
Your responsibilities will include: ordering and receiving of food
product, inventory and storage of all product, cost containment, daily
prep sheets and pars, sanitation, and equipment repair and maintenance.
You will also assist the Executive Chef with food quality, menu development,
and product sourcing. In addition, you will assist with interviewing,
selecting, training, scheduling, and motivating of all Back of House
employees.
As a Sous Chef, you’ll start your career with us in one of these
two key positions:
• Prep Sous Chef
As a culinary professional, your main focus will center on the quality,
daily inventory, production, and storage of all food prep for the
entire restaurant operation. This includes assigning production duties
to your prep staff, product ordering, performing daily line checks
and walkthroughs, and assisting with daily meal preparation. You could
also be involved with: interviewing, selecting, training, scheduling,
and monitoring all kitchen staff; conducting daily shift meetings;
monitoring kitchen sanitation; supervising proper food handling procedures;
and equipment maintenance. You will be expected to contribute to the
creation of daily lunch and dinner specials, to menu changes, and
to preparation of employee meals.
• Banquet Sous Chef
Your main focus will center on the successful execution of banquet
kitchen operations. This includes menu development, production and
staffing needs, product quality and ordering, and meal service supervision
at all private functions. Additionally, you will monitor banquet kitchen
sanitation and food handling procedures, as well as repair and maintenance
needs. You will also assist with daily meal preparation; interviewing,
selecting, training, scheduling, and motivating all kitchen staff;
and conducting daily shift meetings. You will be expected to contribute
to the creation of daily lunch and dinner specials, to menu changes,
and to preparation of employee meals.
Growth:
3-4 openings a year
