- Advise and supervise restaurant team members.
- Attract, develop, 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.
- Decisive Judgment - Make good decisions in a timely and confident manner.
- Adapting to Change - Adapt to changing situations and restructure tasks and priorities as changes occur within the business and organization.
- Planning & Organizing - Effectively organize and plan work according to organizational needs by defining objectives and anticipating needs and priorities.
- Driving for Results - Challenge and push the organization and yourself to excel and achieve.
- Guest Service - Recognize and understand guest needs, and deliver in a manner that exceeds guest expectations.
- Managing Others - Direct and lead others to accomplish organizational goals and objectives.
- Coaching & Developing Team Members - Advise, assist, mentor and provide feedback to others to encourage and inspire the development of work-related competencies and long-term growth.
- Resilience - Promote and maintain high standards of quality of work in the restaurant.
- Teamwork & Collaboration - Effectively work and collaborate toward a common goal.
- Policies, Processes & Procedures - Follow organizational plans and guidelines so that objectives can be accomplished the right way. Encourage others to follow rules, and set a good example by consistently adhering to appropriate work guidelines.
- Functional Acumen - Have the skills, knowledge and abilities necessary to be effective in the specific functional content of the job.
- 5 years restaurant operations, and 3 years churrasco and churrascaria cuisine knowledge preferred.
- High School Diploma or equivalent is required. Bachelor's degree in hotel/restaurant management is desirable. Combination of experience and education will be considered.
- Proficient in food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
- Occasional travel required.
- Proficient in Microsoft Office (required)
- Aloha Point of Sale (preferred)
- Hotschedules (preferred)
- Workday (preferred)
- GuestBridge (preferred)
- MenuLink (preferred)
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Assistant Manager BOH - Bellevue, United States - Fogo de Chão
Description
Fogo de Chão is a leading Brazilian steakhouse, or Churrascaria, which has specialized for nearly 40 years in fire-roasting high-quality meats utilizing the centuries-old Southern Brazilian cooking technique of churrasco. Here at Fogo, we complement our extraordinary service with extraordinary people.It's fun to work in a company where people truly BELIEVE in what they're doing
We're committed to bringing a passion and customer focus to the business.
Now Hiring / Immediately Hiring:
Restaurant Assistant Manager - Back of House
In this role you will:
The employee must frequently lift and/or move up to 25 pounds. Must have a high level of endurance and mental acuity and toughness to manage conflict and deal successfully with high stress situations.
Medical, Dental and Vision insurance is available for full-time, employees on the first of the month following start date.
Fogo de Chão is an Equal Opportunity & E Verify Employer
This position has a pay range that starts at 60,000.00 and goes up to 80, Your rate is dependent upon your relevant work experience.
