Be a Part of the Fiesta...Come Join The Pollo Nation!You will need an email account click here to create one if you do not currently have one: Create Email AccountWhen you click 'Apply', you will need to click on 'Create Account'. By creating an account, you will be able toview your applications and their statuses. Your password must contain 1 upper case letter, 1 number, and 1 special characterJOB TITLE:General ManagerSUMMARY:Responsible for achieving the restaurants annual sales and profit plan. Directs the daily operation and maintenance of a single assigned restaurant in accordance with established policies and procedures. Operates in accordance with prescribed policies and practices. Recruits and trains staff.In accordance with the goals of the company, they are responsible for managing all aspects of their restaurant including, but not limited to: restaurant operations, financial performance, management/staff development, customer satisfaction, quality standards, sales & marketing, and general communications with employees, vendors, customers, and corporate support staff.ESSENTIAL DUTIES AND RESPONSIBILITIES:Ensures the restaurant is accountable for the successful execution of all quality operating systems.Evaluates the performance and submits wage increases for hourly team members. Reviews the evaluations submitted by Assistant Manager. Initiates disciplinary action and/or termination for hourly team members; responsible for reviewing discipline issued by Assistant Manager for consistency and legal compliance. Initiates disciplinary action and makes recommendation for termination of assistant managers. Responsible for store Profit and Loss statement.Supervise and direct subordinate staff (Assistant Manager and hourly team members) to assure guests are treated promptly and courteously; products are prepared as specified in both quality and quantity and the restaurant is maintained properly. Adherence to all standards for food safety and sanitation and make sure restaurant is maintained in clean and attractive manner.Responsible for the recruitment, hiring, orientation and training for Assistant Manager, Shift/Team Leaders as well as all hourly team members. Establish and maintain staffing levels through effective planning, which will help ensure the efficient operation of the restaurant in accordance with company policy and the respective state and federal laws.Ensures proper execution of all accounting functions and complies with internal audit guidelines (i.e. checks signed on a timely basis, proper invoice coding, coupons and voids, deposit procedures, etc.).Achieves all budgeted sales and EBITDA restaurant objectives.Conducts frequent evaluation updates and a formal, annual performance review for all managers and staff outlining strengths, opportunity areas, and merit recommendations.Responsible for execution of company marketing programs. Ensures all procedures are communicated to Assistant Manager and hourly team members for procedures related to all marketing programs.Maintains restaurant equipment and facility per company guidelines; contacts Division Leaders and Service Techs for needed repairs.Performs regular administrative tasks including: new hire paperwork, all actions related to payroll (terminations, leave of absence, transfers, etc.), inventory ordering, register and safe audits, deposit of company funds, proper accounting of restaurant funds, hourly employee schedules, management schedules, reporting all guest and employee accidents. Responds, investigates and resolves guest and employee complaints.Attend regularly scheduled store, market and company meetings, training sessions and stay current with all federal, state and local certifications (alcohol, food safety, etc.). Responsible for tracking of alcohol, food safety and other certifications. Schedules assistants for market and company meetings and training sessions and reviews upon their return.Responsible for weekly, monthly and quarterly inventory, and research of store profit and loss statement. Responsible for teaching Assistant Managers how to read, research and investigate issues on the restaurant Profit and Loss statements and reacts to any discrepancies and does proper research.Plans, coordinates and implements local store marketing activities to promote products and services.Maintains proper follow through and execution of all Human Resources administration and legal compliance including, but not limited to: proper orientation, interviewing and hiring, new hire documentation, counseling, performance reviews, HR audits, etc.Other duties as assigned.SUPERVISORY RESPONSIBILITIES:Will supervise restaurant staff of more than 15 team membersWill supervise management team of 1-2 managers (2 or more for higher volume restaurants)QUALIFICATIONS:An individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge skill and / or ability.EDUCATION and/or SKILS and EXPERIENCE:Associates degree or Bachelors degree in Business Administration or Hospitality preferred. High School degree or equivalent required.Capable of adapting to business needs and solving problems quickly and efficiently.Ability to prioritize multiple tasks and exercise sound judgment.Ability to fluently understand Profit & Loss statements, costs controls, and restaurant operations.Focuses on over the top guest service experiences.Demonstrates highly motivated, energetic, and engaging characteristics.MINIMUM REQUIREMENTS:Minimum 5 years working in a restaurant environment, showing career progression and verifiable results.Minimum 3 years as a General Manager of a quick casual or quick serve environment.Intermediate knowledge of Word, Excel, and back of house restaurant systems such as labor schedulers, inventory tracking systems, ordering, etc.Ability to comfortably speak, write, and comprehend English in a business setting.LANGUAGE SKILLS:Must have good written and oral communication skills.Must have good customer service skills.Must be able to perceive and react to the needs of others.Must be organized, flexible and able to deal with various personalities.COMPUTER SKILLS:Basic computer skillsExcel knowledge preferredPHYSICAL DEMANDS:The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.While performing the duties of this job, the employee is regularly required to sit, talk, or hear. The employee frequently is required to use hands to handle or feel, and also to reach with hands and arms. The employee is occasionally required to stand and walk.WORK ENVIRONMENT:The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals wit
Jul 05, 2020
Full time
Be a Part of the Fiesta...Come Join The Pollo Nation!You will need an email account click here to create one if you do not currently have one: Create Email AccountWhen you click 'Apply', you will need to click on 'Create Account'. By creating an account, you will be able toview your applications and their statuses. Your password must contain 1 upper case letter, 1 number, and 1 special characterJOB TITLE:General ManagerSUMMARY:Responsible for achieving the restaurants annual sales and profit plan. Directs the daily operation and maintenance of a single assigned restaurant in accordance with established policies and procedures. Operates in accordance with prescribed policies and practices. Recruits and trains staff.In accordance with the goals of the company, they are responsible for managing all aspects of their restaurant including, but not limited to: restaurant operations, financial performance, management/staff development, customer satisfaction, quality standards, sales & marketing, and general communications with employees, vendors, customers, and corporate support staff.ESSENTIAL DUTIES AND RESPONSIBILITIES:Ensures the restaurant is accountable for the successful execution of all quality operating systems.Evaluates the performance and submits wage increases for hourly team members. Reviews the evaluations submitted by Assistant Manager. Initiates disciplinary action and/or termination for hourly team members; responsible for reviewing discipline issued by Assistant Manager for consistency and legal compliance. Initiates disciplinary action and makes recommendation for termination of assistant managers. Responsible for store Profit and Loss statement.Supervise and direct subordinate staff (Assistant Manager and hourly team members) to assure guests are treated promptly and courteously; products are prepared as specified in both quality and quantity and the restaurant is maintained properly. Adherence to all standards for food safety and sanitation and make sure restaurant is maintained in clean and attractive manner.Responsible for the recruitment, hiring, orientation and training for Assistant Manager, Shift/Team Leaders as well as all hourly team members. Establish and maintain staffing levels through effective planning, which will help ensure the efficient operation of the restaurant in accordance with company policy and the respective state and federal laws.Ensures proper execution of all accounting functions and complies with internal audit guidelines (i.e. checks signed on a timely basis, proper invoice coding, coupons and voids, deposit procedures, etc.).Achieves all budgeted sales and EBITDA restaurant objectives.Conducts frequent evaluation updates and a formal, annual performance review for all managers and staff outlining strengths, opportunity areas, and merit recommendations.Responsible for execution of company marketing programs. Ensures all procedures are communicated to Assistant Manager and hourly team members for procedures related to all marketing programs.Maintains restaurant equipment and facility per company guidelines; contacts Division Leaders and Service Techs for needed repairs.Performs regular administrative tasks including: new hire paperwork, all actions related to payroll (terminations, leave of absence, transfers, etc.), inventory ordering, register and safe audits, deposit of company funds, proper accounting of restaurant funds, hourly employee schedules, management schedules, reporting all guest and employee accidents. Responds, investigates and resolves guest and employee complaints.Attend regularly scheduled store, market and company meetings, training sessions and stay current with all federal, state and local certifications (alcohol, food safety, etc.). Responsible for tracking of alcohol, food safety and other certifications. Schedules assistants for market and company meetings and training sessions and reviews upon their return.Responsible for weekly, monthly and quarterly inventory, and research of store profit and loss statement. Responsible for teaching Assistant Managers how to read, research and investigate issues on the restaurant Profit and Loss statements and reacts to any discrepancies and does proper research.Plans, coordinates and implements local store marketing activities to promote products and services.Maintains proper follow through and execution of all Human Resources administration and legal compliance including, but not limited to: proper orientation, interviewing and hiring, new hire documentation, counseling, performance reviews, HR audits, etc.Other duties as assigned.SUPERVISORY RESPONSIBILITIES:Will supervise restaurant staff of more than 15 team membersWill supervise management team of 1-2 managers (2 or more for higher volume restaurants)QUALIFICATIONS:An individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge skill and / or ability.EDUCATION and/or SKILS and EXPERIENCE:Associates degree or Bachelors degree in Business Administration or Hospitality preferred. High School degree or equivalent required.Capable of adapting to business needs and solving problems quickly and efficiently.Ability to prioritize multiple tasks and exercise sound judgment.Ability to fluently understand Profit & Loss statements, costs controls, and restaurant operations.Focuses on over the top guest service experiences.Demonstrates highly motivated, energetic, and engaging characteristics.MINIMUM REQUIREMENTS:Minimum 5 years working in a restaurant environment, showing career progression and verifiable results.Minimum 3 years as a General Manager of a quick casual or quick serve environment.Intermediate knowledge of Word, Excel, and back of house restaurant systems such as labor schedulers, inventory tracking systems, ordering, etc.Ability to comfortably speak, write, and comprehend English in a business setting.LANGUAGE SKILLS:Must have good written and oral communication skills.Must have good customer service skills.Must be able to perceive and react to the needs of others.Must be organized, flexible and able to deal with various personalities.COMPUTER SKILLS:Basic computer skillsExcel knowledge preferredPHYSICAL DEMANDS:The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.While performing the duties of this job, the employee is regularly required to sit, talk, or hear. The employee frequently is required to use hands to handle or feel, and also to reach with hands and arms. The employee is occasionally required to stand and walk.WORK ENVIRONMENT:The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals wit
Be a Part of the Fiesta...Come Join The Pollo Nation!You will need an email account click here to create one if you do not currently have one: Create Email AccountWhen you click 'Apply', you will need to click on 'Create Account'. By creating an account, you will be able to view your applications and their statuses. Your password must contain 1 upper case letter, 1 number, and 1 special characterSUMMARY:Responsible for achieving the restaurants annual sales and profit plan. Directs the daily operation and maintenance of a single assigned restaurant in accordance with established policies and procedures. Operates in accordance with prescribed policies and practices. Recruits and trains staff.In accordance with the goals of the company, they are responsible for managing all aspects of their restaurant including, but not limited to: restaurant operations, financial performance, management/staff development, customer satisfaction, quality standards, sales & marketing, and general communications with employees, vendors, customers, and corporate support staff.ESSENTIAL DUTIES AND RESPONSIBILITIES:Ensures the restaurant is accountable for the successful execution of all quality operating systems.Evaluates the performance and submits wage increases for hourly team members. Reviews the evaluations submitted by Assistant Manager. Initiates disciplinary action and/or termination for hourly team members; responsible for reviewing discipline issued by Assistant Manager for consistency and legal compliance. Initiates disciplinary action and makes recommendation for termination of assistant managers. Responsible for store Profit and Loss statement.Supervise and direct subordinate staff (Assistant Manager and hourly team members) to assure guests are treated promptly and courteously; products are prepared as specified in both quality and quantity and the restaurant is maintained properly. Adherence to all standards for food safety and sanitation and make sure restaurant is maintained in clean and attractive manner.Responsible for the recruitment, hiring, orientation and training for Assistant Manager, Shift/Team Leaders as well as all hourly team members. Establish and maintain staffing levels through effective planning, which will help ensure the efficient operation of the restaurant in accordance with company policy and the respective state and federal laws.Ensures proper execution of all accounting functions and complies with internal audit guidelines (i.e. checks signed on a timely basis, proper invoice coding, coupons and voids, deposit procedures, etc.).Achieves all budgeted sales and EBITDA restaurant objectives.Conducts frequent evaluation updates and a formal, annual performance review for all managers and staff outlining strengths, opportunity areas, and merit recommendations.Responsible for execution of company marketing programs. Ensures all procedures are communicated to Assistant Manager and hourly team members for procedures related to all marketing programs.Maintains restaurant equipment and facility per company guidelines; contacts Division Leaders and Service Techs for needed repairs.Performs regular administrative tasks including: new hire paperwork, all actions related to payroll (terminations, leave of absence, transfers, etc.), inventory ordering, register and safe audits, deposit of company funds, proper accounting of restaurant funds, hourly employee schedules, management schedules, reporting all guest and employee accidents. Responds, investigates and resolves guest and employee complaints.Attend regularly scheduled store, market and company meetings, training sessions and stay current with all federal, state and local certifications (alcohol, food safety, etc.). Responsible for tracking of alcohol, food safety and other certifications. Schedules assistants for market and company meetings and training sessions and reviews upon their return.Responsible for weekly, monthly and quarterly inventory, and research of store profit and loss statement. Responsible for teaching Assistant Managers how to read, research and investigate issues on the restaurant Profit and Loss statements and reacts to any discrepancies and does proper research.Plans, coordinates and implements local store marketing activities to promote products and services.Maintains proper follow through and execution of all Human Resources administration and legal compliance including, but not limited to: proper orientation, interviewing and hiring, new hire documentation, counseling, performance reviews, HR audits, etc.Other duties as assigned.SUPERVISORY RESPONSIBILITIES:Will supervise restaurant staff of more than 15 team membersWill supervise management team of 1-2 managers (2 or more for higher volume restaurants)QUALIFICATIONS:An individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge skill and / or ability.EDUCATION and/or SKILLS and EXPERIENCE:Associates degree or Bachelors degree in Business Administration or Hospitality preferred. High School degree or equivalent required.Capable of adapting to business needs and solving problems quickly and efficiently.Ability to prioritize multiple tasks and exercise sound judgment.Ability to fluently understand Profit & Loss statements, costs controls, and restaurant operations.Focuses on over the top guest service experiences.Demonstrates highly motivated, energetic, and engaging characteristics.MINIMUM REQUIREMENTS:Minimum 5 years working in a restaurant environment, showing career progression and verifiable results.Minimum 3 years as a General Manager of a quick casual or quick serve environment.Intermediate knowledge of Word, Excel, and back of house restaurant systems such as labor schedulers, inventory tracking systems, ordering, etc.Ability to comfortably speak, write, and comprehend English in a business setting.LANGUAGE SKILLS:Must have good written and oral communication skills.Must have good customer service skills.Must be able to perceive and react to the needs of others.Must be organized, flexible and able to deal with various personalities.COMPUTER SKILLS:Basic computer skillsExcel knowledge preferredPHYSICAL DEMANDS:The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.While performing the duties of this job, the employee is regularly required to sit, talk, or hear. The employee frequently is required to use hands to handle or feel, and also to reach with hands and arms. The employee is occasionally required to stand and walk.WORK ENVIRONMENT:The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this
Jul 05, 2020
Full time
Be a Part of the Fiesta...Come Join The Pollo Nation!You will need an email account click here to create one if you do not currently have one: Create Email AccountWhen you click 'Apply', you will need to click on 'Create Account'. By creating an account, you will be able to view your applications and their statuses. Your password must contain 1 upper case letter, 1 number, and 1 special characterSUMMARY:Responsible for achieving the restaurants annual sales and profit plan. Directs the daily operation and maintenance of a single assigned restaurant in accordance with established policies and procedures. Operates in accordance with prescribed policies and practices. Recruits and trains staff.In accordance with the goals of the company, they are responsible for managing all aspects of their restaurant including, but not limited to: restaurant operations, financial performance, management/staff development, customer satisfaction, quality standards, sales & marketing, and general communications with employees, vendors, customers, and corporate support staff.ESSENTIAL DUTIES AND RESPONSIBILITIES:Ensures the restaurant is accountable for the successful execution of all quality operating systems.Evaluates the performance and submits wage increases for hourly team members. Reviews the evaluations submitted by Assistant Manager. Initiates disciplinary action and/or termination for hourly team members; responsible for reviewing discipline issued by Assistant Manager for consistency and legal compliance. Initiates disciplinary action and makes recommendation for termination of assistant managers. Responsible for store Profit and Loss statement.Supervise and direct subordinate staff (Assistant Manager and hourly team members) to assure guests are treated promptly and courteously; products are prepared as specified in both quality and quantity and the restaurant is maintained properly. Adherence to all standards for food safety and sanitation and make sure restaurant is maintained in clean and attractive manner.Responsible for the recruitment, hiring, orientation and training for Assistant Manager, Shift/Team Leaders as well as all hourly team members. Establish and maintain staffing levels through effective planning, which will help ensure the efficient operation of the restaurant in accordance with company policy and the respective state and federal laws.Ensures proper execution of all accounting functions and complies with internal audit guidelines (i.e. checks signed on a timely basis, proper invoice coding, coupons and voids, deposit procedures, etc.).Achieves all budgeted sales and EBITDA restaurant objectives.Conducts frequent evaluation updates and a formal, annual performance review for all managers and staff outlining strengths, opportunity areas, and merit recommendations.Responsible for execution of company marketing programs. Ensures all procedures are communicated to Assistant Manager and hourly team members for procedures related to all marketing programs.Maintains restaurant equipment and facility per company guidelines; contacts Division Leaders and Service Techs for needed repairs.Performs regular administrative tasks including: new hire paperwork, all actions related to payroll (terminations, leave of absence, transfers, etc.), inventory ordering, register and safe audits, deposit of company funds, proper accounting of restaurant funds, hourly employee schedules, management schedules, reporting all guest and employee accidents. Responds, investigates and resolves guest and employee complaints.Attend regularly scheduled store, market and company meetings, training sessions and stay current with all federal, state and local certifications (alcohol, food safety, etc.). Responsible for tracking of alcohol, food safety and other certifications. Schedules assistants for market and company meetings and training sessions and reviews upon their return.Responsible for weekly, monthly and quarterly inventory, and research of store profit and loss statement. Responsible for teaching Assistant Managers how to read, research and investigate issues on the restaurant Profit and Loss statements and reacts to any discrepancies and does proper research.Plans, coordinates and implements local store marketing activities to promote products and services.Maintains proper follow through and execution of all Human Resources administration and legal compliance including, but not limited to: proper orientation, interviewing and hiring, new hire documentation, counseling, performance reviews, HR audits, etc.Other duties as assigned.SUPERVISORY RESPONSIBILITIES:Will supervise restaurant staff of more than 15 team membersWill supervise management team of 1-2 managers (2 or more for higher volume restaurants)QUALIFICATIONS:An individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge skill and / or ability.EDUCATION and/or SKILLS and EXPERIENCE:Associates degree or Bachelors degree in Business Administration or Hospitality preferred. High School degree or equivalent required.Capable of adapting to business needs and solving problems quickly and efficiently.Ability to prioritize multiple tasks and exercise sound judgment.Ability to fluently understand Profit & Loss statements, costs controls, and restaurant operations.Focuses on over the top guest service experiences.Demonstrates highly motivated, energetic, and engaging characteristics.MINIMUM REQUIREMENTS:Minimum 5 years working in a restaurant environment, showing career progression and verifiable results.Minimum 3 years as a General Manager of a quick casual or quick serve environment.Intermediate knowledge of Word, Excel, and back of house restaurant systems such as labor schedulers, inventory tracking systems, ordering, etc.Ability to comfortably speak, write, and comprehend English in a business setting.LANGUAGE SKILLS:Must have good written and oral communication skills.Must have good customer service skills.Must be able to perceive and react to the needs of others.Must be organized, flexible and able to deal with various personalities.COMPUTER SKILLS:Basic computer skillsExcel knowledge preferredPHYSICAL DEMANDS:The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.While performing the duties of this job, the employee is regularly required to sit, talk, or hear. The employee frequently is required to use hands to handle or feel, and also to reach with hands and arms. The employee is occasionally required to stand and walk.WORK ENVIRONMENT:The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this
Fast Food Franchisee of Favorite National Brand20+ locations and growing -looking for Assistants looking to grow their earnings seeking to grow earnings and their CAREERS!Assistant Restaurant Manager ResponsibilitiesMaintains a High Level of Guest SatisfactionDemonstrates and leads with a STRONG WORK ETHIC Demonstrates the ability to be a PROBLEM SOLVERAssistant Restaurant Manager QualificationsMinimum of 1 year of leadership in a fast-paced restaurantThe ability to assist by working shoulder to shoulder with the teamSuperior guest service skillsPeople Person - motivate and care for their staff Assistant Restaurant Manager BenefitsHealth benefits2 weeks of paid vacationAttainable bonus structureAssistant Restaurant Manager ResponsibilitiesMaintain a High Level of Guest SatisfactionDemonstrates and leads with a STRONG WORK ETHIC Demonstrates the ability to be a PROBLEM SOLVERAssistant Restaurant Manager QualificationsMinimum of 1 year of leadership in a fast-paced restaurantThe ability to assist by working shoulder to shoulder with the teamSuperior guest service skillsPeople Person - motivate and care for their staff Assistant Restaurant Manager BenefitsHealth benefits2 weeks of paid vacationAttainable bonus structure
Jul 05, 2020
Full time
Fast Food Franchisee of Favorite National Brand20+ locations and growing -looking for Assistants looking to grow their earnings seeking to grow earnings and their CAREERS!Assistant Restaurant Manager ResponsibilitiesMaintains a High Level of Guest SatisfactionDemonstrates and leads with a STRONG WORK ETHIC Demonstrates the ability to be a PROBLEM SOLVERAssistant Restaurant Manager QualificationsMinimum of 1 year of leadership in a fast-paced restaurantThe ability to assist by working shoulder to shoulder with the teamSuperior guest service skillsPeople Person - motivate and care for their staff Assistant Restaurant Manager BenefitsHealth benefits2 weeks of paid vacationAttainable bonus structureAssistant Restaurant Manager ResponsibilitiesMaintain a High Level of Guest SatisfactionDemonstrates and leads with a STRONG WORK ETHIC Demonstrates the ability to be a PROBLEM SOLVERAssistant Restaurant Manager QualificationsMinimum of 1 year of leadership in a fast-paced restaurantThe ability to assist by working shoulder to shoulder with the teamSuperior guest service skillsPeople Person - motivate and care for their staff Assistant Restaurant Manager BenefitsHealth benefits2 weeks of paid vacationAttainable bonus structure
Fast Food Franchisee of Favorite National Brand10+ locations and growing -looking for Assistants looking to grow their earnings seeking to grow earnings and their CAREERS!Assistant Restaurant Manager ResponsibilitiesMaintains a High Level of Guest SatisfactionDemonstrates and leads with a STRONG WORK ETHIC Demonstrates the ability to be a PROBLEM SOLVERAssistant Restaurant Manager QualificationsMinimum of 1 year of leadership in a fast-paced restaurantThe ability to assist by working shoulder to shoulder with the teamSuperior guest service skillsPeople Person - motivate and care for their staff Assistant Restaurant Manager BenefitsHealth benefits2 weeks of paid vacationAttainable bonus structure
Jul 05, 2020
Full time
Fast Food Franchisee of Favorite National Brand10+ locations and growing -looking for Assistants looking to grow their earnings seeking to grow earnings and their CAREERS!Assistant Restaurant Manager ResponsibilitiesMaintains a High Level of Guest SatisfactionDemonstrates and leads with a STRONG WORK ETHIC Demonstrates the ability to be a PROBLEM SOLVERAssistant Restaurant Manager QualificationsMinimum of 1 year of leadership in a fast-paced restaurantThe ability to assist by working shoulder to shoulder with the teamSuperior guest service skillsPeople Person - motivate and care for their staff Assistant Restaurant Manager BenefitsHealth benefits2 weeks of paid vacationAttainable bonus structure
Fast Food Franchisee of Favorite National Brand10+ locations and growing -looking for Assistants looking to grow their earnings seeking to grow earnings and their CAREERS!Assistant Restaurant Manager ResponsibilitiesMaintains a High Level of Guest SatisfactionDemonstrates and leads with a STRONG WORK ETHIC Demonstrates the ability to be a PROBLEM SOLVERAssistant Restaurant Manager QualificationsMinimum of 1 year of leadership in a fast-paced restaurantThe ability to assist by working shoulder to shoulder with the teamSuperior guest service skillsPeople Person - motivate and care for their staff Assistant Restaurant Manager BenefitsHealth benefits2 weeks of paid vacationAttainable bonus structure
Jul 05, 2020
Full time
Fast Food Franchisee of Favorite National Brand10+ locations and growing -looking for Assistants looking to grow their earnings seeking to grow earnings and their CAREERS!Assistant Restaurant Manager ResponsibilitiesMaintains a High Level of Guest SatisfactionDemonstrates and leads with a STRONG WORK ETHIC Demonstrates the ability to be a PROBLEM SOLVERAssistant Restaurant Manager QualificationsMinimum of 1 year of leadership in a fast-paced restaurantThe ability to assist by working shoulder to shoulder with the teamSuperior guest service skillsPeople Person - motivate and care for their staff Assistant Restaurant Manager BenefitsHealth benefits2 weeks of paid vacationAttainable bonus structure
Fast Food Franchisee of Favorite National Brand10+ locations and growing -looking for Assistants looking to grow their earnings seeking to grow earnings and their CAREERS!Assistant Restaurant Manager ResponsibilitiesMaintains a High Level of Guest SatisfactionDemonstrates and leads with a STRONG WORK ETHIC Demonstrates the ability to be a PROBLEM SOLVERAssistant Restaurant Manager QualificationsMinimum of 1 year of leadership in a fast-paced restaurantThe ability to assist by working shoulder to shoulder with the teamSuperior guest service skillsPeople Person - motivate and care for their staff Assistant Restaurant Manager BenefitsHealth benefits2 weeks of paid vacationAttainable bonus structure
Jul 05, 2020
Full time
Fast Food Franchisee of Favorite National Brand10+ locations and growing -looking for Assistants looking to grow their earnings seeking to grow earnings and their CAREERS!Assistant Restaurant Manager ResponsibilitiesMaintains a High Level of Guest SatisfactionDemonstrates and leads with a STRONG WORK ETHIC Demonstrates the ability to be a PROBLEM SOLVERAssistant Restaurant Manager QualificationsMinimum of 1 year of leadership in a fast-paced restaurantThe ability to assist by working shoulder to shoulder with the teamSuperior guest service skillsPeople Person - motivate and care for their staff Assistant Restaurant Manager BenefitsHealth benefits2 weeks of paid vacationAttainable bonus structure
Currently, we have a need for a talented Human Resources Manager. The ideal candidate will have a solid career progression in Human Resource Management: administrative, benefits, payroll, employee relations, and recruiting. The following individual should also have strong interpersonal and great communication skills to help connect executives with employees, build our brand, improve employee engagement, and build strategic talent resource plans. This role will be crucial in helping us to achieve our short- and long-term goals.Who we are is a company of restaurants internationally bound, bringing the world together through dining and culture. Financially sound, with dozens of amazing brands we have a company culture that places people first, it is at our tables is where happiness meets .Human Resource Manager Responsibilities:Determine and recommend best practices for positive employee relations that maintain high company moraleAdministrative HR functions including benefits, payroll, employee relations, recruiting, personnel file managementVisit restaurants to offer support, guidance, and insightExtensive verbal interaction with management and employeesHuman Resource Manager Qualifications: 5 years progressive HR Manager (preferably in the restaurant and hospitality industry) experience in employee relations, training, and developmentKnowledge of Hawaii and Federal labor lawsStrong interpersonal and great listening skillsWell developed and organized administrative skills including Microsoft OfficeHuman Resource Manager Benefits:Competitive SalaryEmployer-paid benefitsCareer GrowthPTO and Vacation pay
Jul 05, 2020
Full time
Currently, we have a need for a talented Human Resources Manager. The ideal candidate will have a solid career progression in Human Resource Management: administrative, benefits, payroll, employee relations, and recruiting. The following individual should also have strong interpersonal and great communication skills to help connect executives with employees, build our brand, improve employee engagement, and build strategic talent resource plans. This role will be crucial in helping us to achieve our short- and long-term goals.Who we are is a company of restaurants internationally bound, bringing the world together through dining and culture. Financially sound, with dozens of amazing brands we have a company culture that places people first, it is at our tables is where happiness meets .Human Resource Manager Responsibilities:Determine and recommend best practices for positive employee relations that maintain high company moraleAdministrative HR functions including benefits, payroll, employee relations, recruiting, personnel file managementVisit restaurants to offer support, guidance, and insightExtensive verbal interaction with management and employeesHuman Resource Manager Qualifications: 5 years progressive HR Manager (preferably in the restaurant and hospitality industry) experience in employee relations, training, and developmentKnowledge of Hawaii and Federal labor lawsStrong interpersonal and great listening skillsWell developed and organized administrative skills including Microsoft OfficeHuman Resource Manager Benefits:Competitive SalaryEmployer-paid benefitsCareer GrowthPTO and Vacation pay
Department RESIDENTIAL PROGRAMS & SERV (BA-RPAS-IUBLA) Job Summary Manages and oversees all culinary operations for one or more catering facilities or programs with a concentration on the "hot" side of kitchen. Leads the culinary team to provide culinary excellence, training, recipe, and menu development. Acts as the leader of development and execution of new and seasonal menus. Provides day-to-day direction and supervision of culinary staff and culinary operations. Coordinates efforts to successfully deliver services to a diverse clientele. Provides training and development for the staff, keeping them current with culinary skills and procedures to meet and exceed expectations. Participates in sales efforts with customer interaction. Provides tastings as appropriate. Establishes and accelerates changes to menus, recipes and cooking methods; and consistently leads to improve food quality, attractiveness and efficient preparation. Oversees menu, food preparation, presentation, portioning and plating design. Ensures overall consistency and quality; develops and oversees adherence to standards, policies and procedures in order to provide quality food products and services. Works in conjunction with the executive chef to improve and standardize recipes, as well as to develop new recipes. Remains current and fluent in IU Dining catering and food management software systems. Remains current with industry trends and participates in the development of new concepts; demonstrates a high level of knowledge in regional, international and ethnic cuisines. Examines food, vegetables, meats and supplies received to assure quality, freshness and appearance. Meets with guests to ensure that their dining requirements and expectations are met or exceeded. Responds to questions, comments, and suggestions from students, faculty, staff and clients regarding menu and food quality. Assists the executive chef and managers in developing projects and strategies to enhance the dining experience for guests. Plans and coordinates food preparation for catering and special events. Assists in cooking and preparing food as necessary. Understands and enforces all alcohol policies. Exercises administrative supervision over chef leads, chefs, chef assistants, cooks, bakers, and other food service staff including student employees engaged in culinary operations. Serves as a leader for employees while fostering teamwork, employee morale, motivation and open communication. Coaches and develops employees using a consistent approachable demeanor and clearly articulating expectations. Makes recommendations regarding personnel matters including hiring, training, performance reviews, promotions and disciplinary action up to and including termination. Communicates all recipes, guidelines and facts to employees during pre-shift/event meetings and training. Manages, schedules and trains culinary staff to ensure that excellent service is provided to guests and food is prepared and presented in an appetizing manner. Ensures that the minimum level of labor is used to perform the required level of service without impacting service standards. In collaboration with the executive chef, trains the culinary staff in cooking and serving methods, presentation and portion control; exhibits a hands-on approach to training and development, working alongside employees while demonstrating a commitment to their individual growth. Participates in hiring and promoting culinary staff, including evaluation and testing for culinary hiring and promotional opportunities. Enforces all appearance and uniform guidelines. Required Qualifications Bachelor's degree in hotel restaurant industry, dietetics, nutrition, or business management and five years of related experience. Chef's Certification from American Federation of Culinary Arts. Combinations of education and related experience may be considered. Experience and comprehensive knowledge of culinary techniques, menu planning, recipe and menu development, dining trends, food ordering, budget management, use of general and commercial kitchen equipment, preparation, presentation, and supervision of kitchen personnel. Knowledge of regional, international and ethnic cuisines. Outstanding ability to lead, train, develop, supervise, and motivate a diverse team. Strong organizational and logistical skills with the ability to work effectively and collaboratively with a diverse team. Ability to effectively communicate and exchange information. Customer service skills. Knowledge of basic computer applications such as word processing, spreadsheet, email and the Internet. Ability to use menu management and productions system. Working Conditions / Demands Able to maintain a static position for extended periods of time while preparing food, move throughout the kitchen and dining hall as needed, and move and transport objects weighing 25 - 30 pounds. Work Location Bloomington, Indiana Job Classification Salary Plan: PAE Salary Grade: 3AX FLSA: Exempt Job Function: Operations Posting Disclaimer Due to the COVID-19 pandemic, there may be differences in the working conditions as advertised in our standard job postings (e.g., the ability to travel from one campus to another, etc.). If you are invited for an interview, please discuss your questions or concerns regarding the working conditions at that time. This posting is scheduled to close at 11:59 pm EST on the advertised Close Date. This posting may be closed at any time at the discretion of the University, but will remain open for a minimum of 5 business days. To guarantee full consideration, please submit your application within 5 business days of the Posted Date. If you wish to include a cover letter, you may include it with your resume when uploading attachments. Equal Employment Opportunity Indiana University is an equal employment and affirmative action employer and a provider of ADA services. All qualified applicants will receive consideration for employment without regard to age, ethnicity, color, race, religion, sex, sexual orientation, gender identity or expression, genetic information, marital status, national origin, disability status or protected veteran status. Indiana University does not discriminate on the basis of sex in its educational programs and activities, including employment and admission, as required by Title IX. Questions or complaints regarding Title IX may be referred to the U.S. Department of Education Office for Civil Rights or the university Title IX Coordinator. See Indiana University's Notice of Non-Discrimination here which includes contact information . Campus Safety and Security The Annual Security and Fire Safety Report, containing policy statements, crime and fire statistics for all Indiana University campuses, is available online . You may also request a physical copy by emailing IU Public Safety at or by visiting IUPD. Contact Us Request Support Telephone: Job Requirements:
Jul 01, 2020
Full time
Department RESIDENTIAL PROGRAMS & SERV (BA-RPAS-IUBLA) Job Summary Manages and oversees all culinary operations for one or more catering facilities or programs with a concentration on the "hot" side of kitchen. Leads the culinary team to provide culinary excellence, training, recipe, and menu development. Acts as the leader of development and execution of new and seasonal menus. Provides day-to-day direction and supervision of culinary staff and culinary operations. Coordinates efforts to successfully deliver services to a diverse clientele. Provides training and development for the staff, keeping them current with culinary skills and procedures to meet and exceed expectations. Participates in sales efforts with customer interaction. Provides tastings as appropriate. Establishes and accelerates changes to menus, recipes and cooking methods; and consistently leads to improve food quality, attractiveness and efficient preparation. Oversees menu, food preparation, presentation, portioning and plating design. Ensures overall consistency and quality; develops and oversees adherence to standards, policies and procedures in order to provide quality food products and services. Works in conjunction with the executive chef to improve and standardize recipes, as well as to develop new recipes. Remains current and fluent in IU Dining catering and food management software systems. Remains current with industry trends and participates in the development of new concepts; demonstrates a high level of knowledge in regional, international and ethnic cuisines. Examines food, vegetables, meats and supplies received to assure quality, freshness and appearance. Meets with guests to ensure that their dining requirements and expectations are met or exceeded. Responds to questions, comments, and suggestions from students, faculty, staff and clients regarding menu and food quality. Assists the executive chef and managers in developing projects and strategies to enhance the dining experience for guests. Plans and coordinates food preparation for catering and special events. Assists in cooking and preparing food as necessary. Understands and enforces all alcohol policies. Exercises administrative supervision over chef leads, chefs, chef assistants, cooks, bakers, and other food service staff including student employees engaged in culinary operations. Serves as a leader for employees while fostering teamwork, employee morale, motivation and open communication. Coaches and develops employees using a consistent approachable demeanor and clearly articulating expectations. Makes recommendations regarding personnel matters including hiring, training, performance reviews, promotions and disciplinary action up to and including termination. Communicates all recipes, guidelines and facts to employees during pre-shift/event meetings and training. Manages, schedules and trains culinary staff to ensure that excellent service is provided to guests and food is prepared and presented in an appetizing manner. Ensures that the minimum level of labor is used to perform the required level of service without impacting service standards. In collaboration with the executive chef, trains the culinary staff in cooking and serving methods, presentation and portion control; exhibits a hands-on approach to training and development, working alongside employees while demonstrating a commitment to their individual growth. Participates in hiring and promoting culinary staff, including evaluation and testing for culinary hiring and promotional opportunities. Enforces all appearance and uniform guidelines. Required Qualifications Bachelor's degree in hotel restaurant industry, dietetics, nutrition, or business management and five years of related experience. Chef's Certification from American Federation of Culinary Arts. Combinations of education and related experience may be considered. Experience and comprehensive knowledge of culinary techniques, menu planning, recipe and menu development, dining trends, food ordering, budget management, use of general and commercial kitchen equipment, preparation, presentation, and supervision of kitchen personnel. Knowledge of regional, international and ethnic cuisines. Outstanding ability to lead, train, develop, supervise, and motivate a diverse team. Strong organizational and logistical skills with the ability to work effectively and collaboratively with a diverse team. Ability to effectively communicate and exchange information. Customer service skills. Knowledge of basic computer applications such as word processing, spreadsheet, email and the Internet. Ability to use menu management and productions system. Working Conditions / Demands Able to maintain a static position for extended periods of time while preparing food, move throughout the kitchen and dining hall as needed, and move and transport objects weighing 25 - 30 pounds. Work Location Bloomington, Indiana Job Classification Salary Plan: PAE Salary Grade: 3AX FLSA: Exempt Job Function: Operations Posting Disclaimer Due to the COVID-19 pandemic, there may be differences in the working conditions as advertised in our standard job postings (e.g., the ability to travel from one campus to another, etc.). If you are invited for an interview, please discuss your questions or concerns regarding the working conditions at that time. This posting is scheduled to close at 11:59 pm EST on the advertised Close Date. This posting may be closed at any time at the discretion of the University, but will remain open for a minimum of 5 business days. To guarantee full consideration, please submit your application within 5 business days of the Posted Date. If you wish to include a cover letter, you may include it with your resume when uploading attachments. Equal Employment Opportunity Indiana University is an equal employment and affirmative action employer and a provider of ADA services. All qualified applicants will receive consideration for employment without regard to age, ethnicity, color, race, religion, sex, sexual orientation, gender identity or expression, genetic information, marital status, national origin, disability status or protected veteran status. Indiana University does not discriminate on the basis of sex in its educational programs and activities, including employment and admission, as required by Title IX. Questions or complaints regarding Title IX may be referred to the U.S. Department of Education Office for Civil Rights or the university Title IX Coordinator. See Indiana University's Notice of Non-Discrimination here which includes contact information . Campus Safety and Security The Annual Security and Fire Safety Report, containing policy statements, crime and fire statistics for all Indiana University campuses, is available online . You may also request a physical copy by emailing IU Public Safety at or by visiting IUPD. Contact Us Request Support Telephone: Job Requirements:
