On The Border is a leader in the Mexican food industry. I have enjoyed my eight years with On The Border. I am looking to expand my influence and share my experience through a Multi Unit position. My day is fast paced and attention to detail is a must. Waking up the unit, prep, checklists, team member assignments, ordering, receiving, inventory and guest relations are part of a normal day. Weekly conference calls, manager one on ones and manager development are also part of my week.
Line Cook (Former Employee) – Kansas City, MO 64151 – August 2, 2016
A typical day working was entering at 5.00p.m preparing tacos, salad, burritos, etc. I learn to prepare mexican cusine and mangament I sometime see the boss most of the time working with the managers. Co- workers didnt help me that much I have to figure out, The hardest part of the job is cleaning the fryers because we do not have proper equipment and can be dangerous. The mos enjoyable part of the job is that we get out of the restaurant by 12.00p.m. of the night.
They offer full time benefiets, healthcare and vacations.
I'm a hostess. I host guests to their seats based on rotation of what waiter/tress is placed in certain sections of the restaurant and everyone's sections are evenly occupied. I gather all unused menus, take them back to the hostess stand to wipe clean for new guests to use. Roll silverware if silverware bin is low/out of silverware. Make sure bathrooms are clean and also take out trash.
management is great, good environment, fast-paced at times during lunch/dinner rush
Flexible scheduling, fast pace, and caring management
Server/bartender (Former Employee) – Wichita, KS – June 6, 2016
I worked for On the border for about 7 years and I loved it. The co-workers were awesome, cooks were friendly, and management actually cared about you and your tenure with the company. The worst parts about On the Border was the abundant amount of side work while only being paid $2.13 hourly. Over my time with On the border I made a lot of friends both co-workers and guest alike. I was able to sharpen my service skills and customer relations.
Flexible schedule, fast pace, fun work enviroment
Not enough pay for the amount of side work you have to do as a server.
Server (Current Employee) – Grandville, MI – May 26, 2016
Overall On the Border is a great place to work. I have increased my knowledge on time management greatly working here. My co-workers, servers, bartenders, cooks, hosts are generally amazing people who all work together as a team. The hardest and most enjoyable part of the job are the same, keeping a smile on your face even when you may not want to.
Server (Former Employee) – Charlotte, NC – May 10, 2016
Just wasn't fun to work at because of the management system and its inefficiencies.I learned how to help customers and how to serve tables. The hardest part was running out of ingredients and having to improvise with meals. The most enjoyable part was the people.
Catering Director (Current Employee) – Plano, TX – April 8, 2016
I was promoted from within the company. I was a server and now I am the head of my catering department. It has given me a chance to experience the business world. On a daily basis, I am building relationships which is something I am very good at. I am thankful for my current position because it has given me the courage to use my sales and communication skills in my future career.
Server (Former Employee) – Rockwall, TX – March 24, 2016
A typical work day at On The Border could best be described as enjoyable. I went to work every day knowing that I was going to make money, but also be surrounded by very positive and fun coworkers as well managers. I have learned that customer service comes very natural to me and I enjoy being around people and serving them as well. The hardest part about the job is when you get in the weeds and you start freaking out. I have noticed when you freak out because you are busy, the guest notice that and it could effect your tip or even there experience. The most enjoyable part of the job is when you are making good money and having fun at the same time. The management at On The Border was good. I liked all of my managers and got along with all of them very well.
Kitchen Manager (Former Employee) – Grand Rapids, MI – March 14, 2016
§ Accountable for controlling labor costs, food costs, and daily operations. § Fostered an environment in which guests enjoyed high levels of service. § Motivated team members to meet high performance goals.
Waitress (Former Employee) – Jonesboro, AR – March 8, 2016
good place to work loved the people and the atmosphere. My typical day at work started around 4pm and thru dinner time. Learned to work more as a team. Management was good. Co-workers were great people. Hardest part was getting off so late at night. And the most enjoyable part of my job was meeting new faces everyday.