Kitchen Server (Food Runner) at Mamani

Mamani, the newest restaurant from the Dallas-based hospitality group FLHO, features French cuisine with an Italian accent from Executive Chef Christophe De Lellis. The cooking is at once approachable, celebrates simplicity, clarity of flavor, and the excellence of the ingredients. The founders drew inspiration for the project from their French-born grandmother, whom they fondly call “Mamani.” Paris-born chef De Lellis brings inspiration from his food-loving grandparents as well; all four are Italian. Mamani is the flagship restaurant for the new Quad development in Uptown.  

We are dedicated to offering opportunities to learn, grow, and develop as we build our team, which is focused on genuine hospitality, teamwork, and mutual support.  

Kitchen Server Summary 

A Kitchen Server’s primary focus is to deliver food from the pass to the table and communicate to the guest what is being served. Kitchen Servers will be expected to organize dishes according to table numbers and position numbers. They should have an in-depth knowledge of the entirety of Mamani’s menu, a general understanding of cookery and technique, and be comfortable articulating the approach of the culinary team to our guests. 

Daily Responsibilities and Expectations 

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  Work under the direction of the Chef and Expeditor to ensure communication between each dining room and the culinary team is timely and efficient. 

  
  

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  Understand and execute to the standard of Mamani’s service manual. 

  
  

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  Always maintain a clean and organized pass.  

  
  

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  Preemptively anticipate the needs of the culinary team by working with urgency and ensuring plates are polished and replenished before getting too low. 

  
  

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  Complete all side work associated with the pass prior to lineup to ensure a prepared station prior to opening.  

  
  

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  Assist with new member training by leading by example and positively reinforcing progress and respectfully correcting when mistakes are made to prevent them in the future. 

  
  

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  Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.  

  
  

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  All other duties as assigned.