Work With Us!
We'd love to have you join our team! Please use the form below to apply. Feel free to send in your resume even if you don't see the position you're looking for listed.
Yes, we have re-opened indoor and outdoor dining! Per Maryland state regulations 6 guest maximum per table. No co-mingling please.
Guests are required to wear face masks until they are seated at their table, if at any time a guest needs to leave their table they are required to wear a face mask.
La Palapa Too has established multiple safety measures. Under new guidelines all employees go through daily wellness checks prior to clocking in and will be sent home if they exhibit elevated body temperature and or flu like symptoms. For the well-being of guests and staff sanitation stations have been placed at the entrances and throughout the restaurant; we will use disposable one-time-use menus; and staff will wear face masks at all times; among other precautions.
Diners can still order food for curbside pick-up online at LaPalapatoo.com or by calling 410-465-0070. Orders can also be delivered via DoorDash, Postmates, Grubhub and Uber eats.
In many ways, this is like opening an entirely new restaurant, and we hope diners will be understanding as we all learn this "new normal." There is going to be a learning curve for everyone, including staff and diners, but our priority is making the restaurant and the dining experience as safe as possible for all. We thank everyone who has been ordering food for curbside pick-up and delivery – your support has been amazing. We look forward to seeing guests at the tables once again!
We'd love to have you join our team! Please use the form below to apply. Feel free to send in your resume even if you don't see the position you're looking for listed.
Sets up cooking stations (cold side, broil, sauté, deep-fry, pasta, etc.) with product, supplies, utensils and equipment; portions, cooks (cold assembly, broil, sauté, fry etc.) and plates and garnishes meals for delivery to the customers.
Graciously greets guests immediately as they enter the restaurant, and either directs them to the bar or promptly leads guests to the requested and/or prearranged table and distributes menus; equally distributes the parties throughout the restaurant; assists with the duties of servers and bus persons as appropriate; takes incoming calls and answers questions about restaurant operations and transfers calls to other departments; prepare menus, reservation book and seating arrangements; maintains constant communication with management and other service personnel as to availability of seating; acts as a liaison between the guests and management and in this capacity functions as a public relations agent.
Following standardized recipes, chops, dices, slices and otherwise prepares recipe ingredients to recipe specifications.
Greets guests (within one minute) with a cordial greeting and salutation. Informs the guests of food and drink specials, takes guests drink and food orders and ring orders into computer system. Serves food and drinks to customers and attends to customers' needs throughout their visit; processes payment from the guest and acting as a liaison for management, thank the guest for coming to the restaurant. Coordinates entire station and communicate with front-and back-of the house personnel to meet or exceed customers expectations.
Stocks service areas at the outset of service; busses and resets tables in dining rooms; assists table serves with service and restocks throughout service.
Cleans and sets up food, pick-up soup and beverage stations in the kitchen, stocking these areas with product, supplies and equipment; assists with the assembly, garnishing and quality check of dishes to be served to the dining rooms; uses a tray to deliver dishes of food and places dishes on the tables in the dining room; inquires about customer satisfaction and either fills or relays to the server any requests for additional product; cleans and restocks work areas throughout the shift, and at the end of shift, breaks down, cleans and restocks the stations.
For more info please call (410) 465-0070.
Opens, closes and manages the operation during business hours; staffs the restaurant with FOH personnel, monitoring and directing the service guests receive from FOH and BOH personnel; works "hands on" in the dining rooms providing service to the customers and promoting the restaurant and its product through direct customer relations; inspects and maintains the facility and its ambiance on a daily basis; interviews, hires, trains and develops FOH departments; assists in the monitoring and controlling costs, payroll and expenses and promoting sales.