Fogo de Chão
Restaurant
AssistantManagerFOH
“Assistant Manager FOH at Fogo de Chão. Skills: restaurant operations, churrasco and churrascaria cuisine knowledge, food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, preparation of reports, inventory, forecasting, setting targets, EcoSure program management and action plan, safety policies and procedures, Microsoft Office. Advise and supervise restaurant team members. Attract, develop, and retain all restaurant ”
What You'll Achieve.
Ensure guest satisfaction; Achieve targets
Industry & Context.
Decisive Judgment; Adapting to Change
Occasional travel required, lift and/or move up to 25 pounds, high level of endurance and mental acuity and toughness to manage conflict and deal successfully with high stress situations
What They're Looking For.
Must Have
5 years restaurant operations, High School Diploma or equivalent, Proficient in food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports, Proficient in Microsoft Office
Nice to Have
3 years churrasco and churrascaria cuisine knowledge, Bachelor’s degree in hotel/restaurant management, Aloha Point of Sale, Hotschedules, Workday, GuestBridge, MenuLink
What You'll Do.
Advise and supervise restaurant team members
and retain all restaurant team members
Utilize GuestBridge/OpenTable to manage guest reservations and wait times
Ensure all employees have completed and hold unexpired food handler certifications
Promote a Culture of Recognition (OZ Principle)
Ensure guest satisfaction and resolve guest concerns
Responsible for inventory
forecasting and setting targets
Promote EcoSure program management and action plan
Ensure safety policies and procedures are communicated and adhered to
Ensure guest and team member safety
Ensure guest satisfaction with experience
How You'll Work.
Team & Collaboration
Advise and supervise restaurant team members; Attract, develop, and retain all restaurant team members; Teamwork & Collaboration; Coaching & Developing Team Members
Communication Scope
Policies, Processes & Procedures
Process & Methodology
Planning & Organizing
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