Quality Fresca LLC
Overview
Brand:
Moe's Southwest Grill Position status:
Full Time Description:
Summary: Responsible for leading and managing a restaurant with a sales volume of $650,000 to $2.5M. Responsible for the day to day leadership of people and financial management in order to achieve a return on investment. Responsible for maintaining restaurant standards to include the quality of food, friendliness of service, cleanliness and safety of employee and guests.
Responsibilities Staff the restaurant with “A” Players. Attract, select and retain quality employees and hourly management for restaurant operations. Implement effective local recruitment techniques to properly staff the restaurant. Onboard and train employees to brand standards. Coach, provide feedback and develop employees and management to build a quality team. Develop schedules and position employees. Facilitate employee meetings periodically. Ensure team members and management abide by company policies, procedures and federal, state and local laws. Communicate employee matters to leadership.
Drive Radical Hospitality for guests. Maintain standards of excellence in the restaurant to meet or exceed brand standards in every aspect. Ensure employees follow all recipes, procedures and policies. Drive guest satisfaction and local store marketing programs. Lead investigation and resolution of guest complaints and feedback. Ensure equipment is operating efficiently and the facility is maintained to company standards.
Manage Local Store Marketing efforts with the marketing team. Build and maintain relationships with the community. Lead and manage catering sales for the store.
Hit food cost and labor cost standards. Drive the financial results of the unit to achieve a return on investment. Grow sales year over year. Forecast sales and adjust as needed. Maximize profitability by controlling cost of sales, labor, payroll, and other controllable costs. Ensure adherence to operational systems and procedures and product availability. Prepare daily, weekly and periodic financial reports. Review and analyze profit and loss statements to identify opportunities and implement action plans with leadership.
Maintain restaurant facility and equipment in working order.
Demonstrate company values and perform other tasks as directed by the leadership team to represent Moe’s and Quality Fresca, LLC professionally.
Other duties as assigned.
Education and Work Experience Education: High school diploma or equivalent required. Associate degree in business or related field preferred or equivalent experience in restaurant operations. Must be ServSafe certified.
Professional Experience: At least 2 years restaurant management experience required.
Required Knowledge, Skills, and Abilities Quality Restaurant Operations
Quality communication and facilitation skills to multiple audiences
Financial acumen
Marketing techniques
Organizational skills
Computer skills
Excellent conflict resolution skills
Safe driving skills
Excellent leadership and management
Ability to quickly develop positive working relationships
Ability to multi-task
Ability to effectively lead a restaurant team to achieve company goals
Ability to serve in a self-directed role
Adherence to company core values – Quality Way
Physical and Cognitive Requirements
When performing duties, employee must communicate clearly, move, and remain in a stationary position as needed. May regularly transport and/or move up to 50 pounds. Ability to detect, perceive, identify, recognize, judge, inspect, estimate, observe, and assess items and information in a restaurant environment.
Work Environment
The noise level in the work environment is usually moderate.
Location: Jacksonville, FL
#J-18808-Ljbffr
Brand:
Moe's Southwest Grill Position status:
Full Time Description:
Summary: Responsible for leading and managing a restaurant with a sales volume of $650,000 to $2.5M. Responsible for the day to day leadership of people and financial management in order to achieve a return on investment. Responsible for maintaining restaurant standards to include the quality of food, friendliness of service, cleanliness and safety of employee and guests.
Responsibilities Staff the restaurant with “A” Players. Attract, select and retain quality employees and hourly management for restaurant operations. Implement effective local recruitment techniques to properly staff the restaurant. Onboard and train employees to brand standards. Coach, provide feedback and develop employees and management to build a quality team. Develop schedules and position employees. Facilitate employee meetings periodically. Ensure team members and management abide by company policies, procedures and federal, state and local laws. Communicate employee matters to leadership.
Drive Radical Hospitality for guests. Maintain standards of excellence in the restaurant to meet or exceed brand standards in every aspect. Ensure employees follow all recipes, procedures and policies. Drive guest satisfaction and local store marketing programs. Lead investigation and resolution of guest complaints and feedback. Ensure equipment is operating efficiently and the facility is maintained to company standards.
Manage Local Store Marketing efforts with the marketing team. Build and maintain relationships with the community. Lead and manage catering sales for the store.
Hit food cost and labor cost standards. Drive the financial results of the unit to achieve a return on investment. Grow sales year over year. Forecast sales and adjust as needed. Maximize profitability by controlling cost of sales, labor, payroll, and other controllable costs. Ensure adherence to operational systems and procedures and product availability. Prepare daily, weekly and periodic financial reports. Review and analyze profit and loss statements to identify opportunities and implement action plans with leadership.
Maintain restaurant facility and equipment in working order.
Demonstrate company values and perform other tasks as directed by the leadership team to represent Moe’s and Quality Fresca, LLC professionally.
Other duties as assigned.
Education and Work Experience Education: High school diploma or equivalent required. Associate degree in business or related field preferred or equivalent experience in restaurant operations. Must be ServSafe certified.
Professional Experience: At least 2 years restaurant management experience required.
Required Knowledge, Skills, and Abilities Quality Restaurant Operations
Quality communication and facilitation skills to multiple audiences
Financial acumen
Marketing techniques
Organizational skills
Computer skills
Excellent conflict resolution skills
Safe driving skills
Excellent leadership and management
Ability to quickly develop positive working relationships
Ability to multi-task
Ability to effectively lead a restaurant team to achieve company goals
Ability to serve in a self-directed role
Adherence to company core values – Quality Way
Physical and Cognitive Requirements
When performing duties, employee must communicate clearly, move, and remain in a stationary position as needed. May regularly transport and/or move up to 50 pounds. Ability to detect, perceive, identify, recognize, judge, inspect, estimate, observe, and assess items and information in a restaurant environment.
Work Environment
The noise level in the work environment is usually moderate.
Location: Jacksonville, FL
#J-18808-Ljbffr