Fogo de Chão
Base pay range
$60,000.00/yr - $75,000.00/yr
Responsibilities
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 Judgmen t – Make good decisions in a timely and confident manner
Adapting to Chang e – Adapt to changing situations and restructure tasks and priorities as changes occur within the business and organization
Planning & Organizin g – Effectively organize and plan work according to organizational needs by defining objectives and anticipating needs and priorities
Driving for Result s – Challenge and push the organization and yourself to excel and achieve
Guest Servic e – Recognize and understand guest needs, and deliver in a manner that exceeds guest expectations
Managing Other s – Direct and lead others to accomplish organizational goals and objectives
Coaching & Developing Team Member s – Advise, assist, mentor and provide feedback to others to encourage and inspire the development of work‑related competencies and long‑term growth
Resilienc e – Promote and maintain high standards of quality of work in the restaurant
Teamwork & Collaboratio n – Effectively work and collaborate toward a common goal
Policies, Processes & Procedure s – 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 Acume n – Have the skills, knowledge and abilities necessary to be effective in the specific functional content of the job
Education, Experience & Travel Requir
5 years restaurant operations, and 3 years churrasco and churrascaria cuisine knowledge preferre
High School Diploma or equivalent is required. Bachelor’s degree in hotel/restaurant management is desirable. Combination of experience and education will be considera
Proficient in food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of report
Computer Skills
Proficient in Microsoft Office (required)
Aloha Point of Sale (preferred)
Workday (preferred)
GuestBridge (preferred)
MenuLink (preferred)
Physical Demands 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.
Seniority level Mid‑Senior level
Employment type Full‑time
Job function Customer Service and Management
Industries Hospitality
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Responsibilities
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 Judgmen t – Make good decisions in a timely and confident manner
Adapting to Chang e – Adapt to changing situations and restructure tasks and priorities as changes occur within the business and organization
Planning & Organizin g – Effectively organize and plan work according to organizational needs by defining objectives and anticipating needs and priorities
Driving for Result s – Challenge and push the organization and yourself to excel and achieve
Guest Servic e – Recognize and understand guest needs, and deliver in a manner that exceeds guest expectations
Managing Other s – Direct and lead others to accomplish organizational goals and objectives
Coaching & Developing Team Member s – Advise, assist, mentor and provide feedback to others to encourage and inspire the development of work‑related competencies and long‑term growth
Resilienc e – Promote and maintain high standards of quality of work in the restaurant
Teamwork & Collaboratio n – Effectively work and collaborate toward a common goal
Policies, Processes & Procedure s – 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 Acume n – Have the skills, knowledge and abilities necessary to be effective in the specific functional content of the job
Education, Experience & Travel Requir
5 years restaurant operations, and 3 years churrasco and churrascaria cuisine knowledge preferre
High School Diploma or equivalent is required. Bachelor’s degree in hotel/restaurant management is desirable. Combination of experience and education will be considera
Proficient in food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of report
Computer Skills
Proficient in Microsoft Office (required)
Aloha Point of Sale (preferred)
Workday (preferred)
GuestBridge (preferred)
MenuLink (preferred)
Physical Demands 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.
Seniority level Mid‑Senior level
Employment type Full‑time
Job function Customer Service and Management
Industries Hospitality
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