work with us

Want to Join Our Team?

 

At Fajita Kings, we aim to delight every one of our customers, and we achieve this by having talented, hardworking, and passionate individuals on our team. Although we are in the early stages of our journey, we have already made a name for ourselves and proven the quality of our dishes and customer care. Fajita Kings has shown huge growth potential, and our expansion will create many job opportunities in the near future. That’s why we are now offering a wide range of career opportunities — if you believe in great food and service, we want you to join the Fajita Kings family!

As an expanding brand, we strive to offer our employees the opportunity to grow with us. I began my hospitality career as a busboy but slowly rose through the ranks through hard work and dedication. Over the years, I went from busboy to server, from server to manager, and from manager to general manager. At Fajita Kings, we believe anyone can achieve the same success if they’re willing to put in the time and effort. This is the perfect time to join our team and begin developing your professional career!

Fernando Suarez

CEO

Fajita Kings

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Career Opportunities

Busser, Runner, Server, Bartender, Cook, Dishwasher

  • Crew LeaderResponsible for supervising the kitchen crew and their tasks, including but not limited to, supervising opening and closing tasks, training kitchen staff, food rotation, overseeing food quality, and managing 3-5 employees during store operation. Must be familiar with and understand all kitchen-related positions, from grill cook and line cook to dishwasher and prep staff.

  • Shift Leader – Responsible for supervising all front-of-house staff during store operation and directly overseeing 5-10 employees throughout their shifts, including bussers, food runners, and bartenders. Shift leaders must know and understand all front staff-related positions to be able to guide the front-of-house team. Shift leaders are multitaskers, with responsibilities ranging from ensuring the cleanliness of the restaurant to answering phone calls, supervising the team, packing delivery orders, inspecting the inventory delivered by distributors, working the drive-thru, and training new staff members.

  • Assistant Manager – Responsible for supervising the entire kitchen, including kitchen staff, kitchen inventory, ensuring all duties and tasks are completed by the kitchen team, improvising on schedules, morning, and/or night shift kitchen schedules, and hiring kitchen staff. The assistant manager is accountable for the daily operations of the kitchen, including but not limited to portion control, food waste, food rotation, and kitchen cleanliness. Additionally, assistant managers are tasked with overseeing 3-5 employees during business operations and 5-10 employees under their schedule. Assistant Manager is directly responsible for choosing, hiring, and training crew leaders and kitchen staff.

  • Manager – Responsible for supervising shift leaders, servers, bussers, runners, bartenders, overseeing the bar and the entire front-of-house store operation, including but not limited to, front-of-house inventory, creating the front staff morning and/or night shift schedules, managing 15 to 25 employees under their schedule and 5-10 during store operations. Managers must know and understand all front staff-related positions to be able to guide the front-of-house team. Managers are multitaskers, with responsibilities ranging from ensuring the cleanliness of the restaurant to answering phone calls, supervising the team, working shifts as needed, improvising on schedules, packing delivery orders, inspecting the inventory delivered by distributors, working the drive-thru, and training new staff members. Managers are directly responsible for selecting, hiring, and training shift leaders and front-of-house staff.

  • General Manager Responsible for overseeing the daily operations of the entire restaurant, supervising managers and directly overseeing the entire staff which can consist of 40-50 employees. General managers work both day shifts and night shifts, as needed, and can be found working in both the kitchen and the front-of-house area of the restaurant. Their duties can range from hands-on work such as food preparation, and serving customers to managerial duties such as calculating labor percentages, marketing, bookkeeping, bringing new ideas and managing expenses. General managers must be able to perform every duty in the restaurant and both supervise and support operations as necessary. 

Those submitting applications are also encouraged to stop by the location at which they wish to work and introduce themselves.

**You must be at least 16 years of age to be employed by Fajita Kings.