Long-awaited modern Southern restaurant Olamaie is gearing up for a "mid-summer" opening, and the sure-to-be-hot spot posted a help wanted ad to its Facebook page this morning:
Olamaie is now accepting applications for all front-of-house and back-of-house positions in anticipation for a mid-summer opening. We are a dinner-only restaurant with services from Tuesday through Saturday ...
It is preferred that applicants be available to work all days of service and have previous restaurant experience, as well as a professional attitude. Attention to detail, a good work ethic, willingness to learn, and desire to be part of a team are the most important attributes of an applicant.
We will be conducting interviews in the upcoming weeks please send a cover letter and resume, including references, to firstname.lastname@example.org
Olamaie has been building anticipation for nearly a year now with a series of pop-up dinners held not only locally at places like Lenoir, ASTI and FINO but also in Dallas. The restaurant, which is going into the old Sagra space downtown, is brought to you by co-executive chefs Michael Fojtasek and Grae Nonas and general manager Ben Hickerson, a trio whose combined experience includes stints at acclaimed restaurants Son of a Gun in Los Angeles and NYC's Lincoln.