Part-time

STK Steakhouse is the global leader in Vibe Dining. Withenergetic, high-end restaurants and bars in cities like Las Vegas, New York,Miami, London, and many more we take pride in our ability to execute anunforgettable experience for our guests no matter the occasion!

Apply now to join the world of VIBE DINING as a key part of theguest experience!

We are always looking for individuals that are looking to Growand Develop as new opportunities continue to be available in this expandingcompany.

Job description

We strive for a premier culture that encompasses teamwork,collaboration, and values. There is a passion in everything we do, and we arelooking for people with similar attributes.

Get started on a career path as weare always looking for individuals that are looking to grow and develop as newopportunities continue to be available in this expanding company.

RESTAURANTMANAGER POSITION OVERVIEW :

Weare looking for a Restaurant Manager to lead all aspects of our business. Youwill deliver a high-quality menu and motivate our staff to provide excellentcustomer service.

Restaurant manager responsibilities include maintaining therestaurant’s revenue, profitability and quality goals. You will ensureefficient restaurant operation, as well as maintain high production,productivity, quality, and customer-service standards.

To be successful in thisrole, you’ll need management skills and experience in both front and back ofthe house. We want you to know how to oversee the dining room, check-in withcustomers and balance seating capacity.

Back of the house management experienceis essential, as you’ll hire qualified Cooks and Wait Staff, set workschedules, oversee food prep and make sure we comply with health and safetyrestaurant regulations.

We’ll expect you to lead by example and uplift ourstaff during busy moments in our fast-paced environment. Ultimately, you willensure our restaurant runs smoothly and customers have pleasant diningexperiences.

Responsibilities

  • Coordinate daily Front of the House and Back of the House restaurant operations
  • Deliver superior service and maximize customer satisfaction
  • Respond efficiently and accurately to customer complaints
  • Regularly review product quality and research new vendors
  • Organize and supervise shifts
  • Appraise staff performance and provide feedback to improve productivity
  • Estimate future needs for goods, kitchen utensils and cleaning products
  • Ensure compliance with sanitation and safety regulations
  • Manage restaurant’s good image and suggest ways to improve it
  • Control operational costs and identify measures to cut waste
  • Create detailed reports on weekly, monthly and annual revenues and expenses
  • Promote the brand in the local community through word-of-mouth and restaurant events
  • Recommend ways to reach a broader audience (e.g. discounts and social media ads)
  • Train new and current employees on proper customer service practices
  • Implement policies and protocols that will maintain future restaurant operations

Skills

  • Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar role
  • Proven customer service experience as a manager
  • Extensive food and beverage knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff
  • Familiarity with restaurant management software, like OpenTable and Avero
  • Strong leadership, motivational and people skills
  • Acute financial management skills
  • BSc degree in Business Administration; hospitality management or culinary schooling is a plus

Thecompany offer the following Insurance benefits to all full time and variablebenefit eligible employees (waiting period applies)

  • Medical
  • Dental
  • Vision
  • Group Life and Disability
  • Group Accident Insurance
  • Group Hospital Indemnity Insurance
  • Group Critical Illness Insurance

Thecompany offer the following benefits to all employees regardless ofposition or status

  • Employee Assistance Program (EAP)
  • Dependent Care Benefit
  • Employee Dining Discounts and / or complementarymeals onsite
  • Traditional and Roth 401K Plan
  • Commuter Benefits
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STK Steakhouse is the global leader in Vibe Dining. Withenergetic, high-end restaurants and bars in cities like Las Vegas, New York,Miami, London, and many more we take pride in our ability to execute anunforgettable experience for our guests no matter the occasion!

Apply now to join the world of VIBE DINING as a key part of theguest experience!

We are always looking for individuals that are looking to Growand Develop as new opportunities continue to be available in this expandingcompany.

Job description

We strive for a premier culture that encompasses teamwork,collaboration, and values. There is a passion in everything we do, and we arelooking for people with similar attributes.

Get started on a career path as weare always looking for individuals that are looking to grow and develop as newopportunities continue to be available in this expanding company.

RESTAURANTMANAGER POSITION OVERVIEW :

Weare looking for a Restaurant Manager to lead all aspects of our business. Youwill deliver a high-quality menu and motivate our staff to provide excellentcustomer service.

Restaurant manager responsibilities include maintaining therestaurant’s revenue, profitability and quality goals. You will ensureefficient restaurant operation, as well as maintain high production,productivity, quality, and customer-service standards.

To be successful in thisrole, you’ll need management skills and experience in both front and back ofthe house. We want you to know how to oversee the dining room, check-in withcustomers and balance seating capacity.

Back of the house management experienceis essential, as you’ll hire qualified Cooks and Wait Staff, set workschedules, oversee food prep and make sure we comply with health and safetyrestaurant regulations.

We’ll expect you to lead by example and uplift ourstaff during busy moments in our fast-paced environment. Ultimately, you willensure our restaurant runs smoothly and customers have pleasant diningexperiences.

Responsibilities

  • Coordinate daily Front of the House and Back of the House restaurant operations
  • Deliver superior service and maximize customer satisfaction
  • Respond efficiently and accurately to customer complaints
  • Regularly review product quality and research new vendors
  • Organize and supervise shifts
  • Appraise staff performance and provide feedback to improve productivity
  • Estimate future needs for goods, kitchen utensils and cleaning products
  • Ensure compliance with sanitation and safety regulations
  • Manage restaurant’s good image and suggest ways to improve it
  • Control operational costs and identify measures to cut waste
  • Create detailed reports on weekly, monthly and annual revenues and expenses
  • Promote the brand in the local community through word-of-mouth and restaurant events
  • Recommend ways to reach a broader audience (e.g. discounts and social media ads)
  • Train new and current employees on proper customer service practices
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Thecompany offer the following benefits to all employees regardless ofposition or status

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Do you relish the opportunity to create lifelong memories with customers? Can you add that extra special ingredient to our staff of high-performing leaders?

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You will also understand that effectively delegating tasks is the key to meeting our overall goal of providing quality food and service to our guests.

At the heart of Portillo’s, we value Family, Greatness, Energy and Fun. Igniting the senses with unrivaled food and experiences, it all comes together to create lifelong memories for our guests.

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Below our a listing of some of our Awards & Accolades :

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Directs and organizes day-to-day shift activities to maximize profits through outstanding customer service and consistent food & beverage quality.

Responsible for all day-to-day shift operations of established financial performance, team oversight & development, beverage & food quality, reporting and physical plant maintenance.

Manage a professional environment leveraging the Good Eats Group culture standard of excellence.

ESSENTIAL FUNCTION

  • Ensure operational excellence to maximize profitability, manage cost controls and achieve established business growth and marketing objectives utilizing the Good Eats Group culture standards.
  • Manage daily shift functions of the restaurant operations to train, supervise, schedule, and participate in activities for all areas of the operations to meet the daily needs of the location in accordance with Good Eats Group quality standards.
  • Listen actively and communicate clearly while interacting with guests and team members to promote food & beverage products.

Direct staff activities for service excellence. Analyze feedback from guests, social media outlets and team members, communicate ideas and suggestions for improvement.

Maintain working rapport with all team members for efficient operation and service to the guests. Organize Pre-Shift meetings inclusive of all team member to convey all necessary shift information.

Monitor team performance, product quality and production flow; foster continuous improvement where necessary.

  • Leverage strong communication channels with General Manager to foster a collaborative environment that generates and implement new menus and menu items for monthly, weekly and seasonal offerings that included current food and regional tastes / trends.
  • Participate in sales initiatives to cultivate special catering events, themes and parties both in-house and off premise in accordance with guest’s budgetary guides and expectations.

Handle Special projects and assignments for continuous improvement and development throughout the restaurants

Audit storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements.

Enforce safety procedures and cleanliness standards throughout restaurants.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

  • Assist GM in managing shift operations to meet estimate budget forecasts
  • Observe the latest trends in food & service presentation / pricing and menu offerings
  • Monitor food & beverage preparation, plate presentation, sanitation and guest

service during peak periods to oversee restaurant operations

  • Maintain team member schedule for proper staffing
  • Repair or report any equipment in need of repair or replacement
  • Perform other duties as requested, such as special events, catering, parties and

team meeting meetings

Participate in continuous development and professional growth

PHYSICAL REQUIREMENTS :

Frequency Key : Rare, Occasional, Frequent, Constant for lifting enter estimated lbs. at 10, 25, 50, 50+

Physical Activity Frequency

Sitting Frequent

Walking, climbing stairs Frequent Crouching / Bending / Stooping Occasional

Reaching Occasional

Grasping Occasional

Pushing / Pulling Rare

Near Vision Constant

Far Vision Frequent

Hearing Constant

Talking Constant

Smell Constant

Lifting / Carrying (# lbs.) Occasional 50+lbs

Travel Rare

OTHER DUTIES

Assimilate into the Good Eats Group culture through understanding, supporting and participating in all elements management training and guidance.

Demonstrate working knowledge of the service standards.

Regular attendance in conformance with the standards, which may be established by Good Eats Group from time to time, is essential to the successful performance of this position.

SAFETY REQUIREMENTS

OSHA laws require the use of the following Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety :

  • Safety Shoes (slip resistant)
  • Use of gloves / mitts (latex, vinyl, plastic, fabric. metal)
  • Back belts for heavy lifting
  • Aprons

Team members will be trained in the proper use and care of assigned ServSafe and Food Service Sanitation Certification. It is your responsibility to report defective, damaged or lost equipment that does not fit properly to your General Manager.

ORGANIZATIONAL RELATIONSHIPS

Positions directly reporting to this position (titles) :

  • Assistance KM / Sous Chef
  • Supervisors
  • Servers
  • Hostess
  • Server Assistance
  • Line Cooks
  • Prep Cooks
  • Dishwasher

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

Considerable knowledge of mathematics addition / subtraction / multiplication / division) to create an interpret reports, input data and manage team schedules utilizing forecasting tools.

  • Knowledge of menu development, insight into marketing, cost and wage control.
  • Knowledge of food products, standard recipes, and proper preparation.
  • Ability to analyze, forecast, and make judgments to ensure operational efficiencies and production control.
  • Ability to read, write, speak English to comprehend and communicate job functions.
  • Ability to safely operate complex restaurant machinery.
  • Ability to work in confined spaces
  • Ability to supervise a large staff and accomplish goals on a timely basis.
  • Ability to work in an environment with extreme temperature ranges (hot and cold).
  • Effectively conduct meetings, menu briefings, and maintain communication lines between team members and management personnel.
  • Ability to stand, walk, and or sit continuously to perform the essential functions of job for extended periods of time.
  • Ability to effectively deal with external and internal guests, some of whom will require high levels of patience, tact, and diplomacy.

Ability to collect accurate information from these guests to resolve conflicts.

  • Hearing and visual ability to observe and detect signs of emergency situations, distinguish product taste, texture, and quality, and evaluate presentation and preparation.
  • Artistic ability to create theme menus, decorations, catering offerings, etc.

QUALIFICATION STANDARDS EDUCATION

Four year college degree in related field preferred.

EXPERIENCE

At least three years in a related field preferred. Minimum of two years in management preferably in a similarly sized operation.

LICENSES OR CERTIFICATES

Must be able to obtain state health department certificate for food safety, sanitation. BASSET certified or able to receive certification within 30 days of hire.

Hold a current ServSafe Certification. CPR / First Aid certification required.

GROOMING

All team members must maintain a neat, clean and well-groomed appearance (specific standards available).

OTHER

Additional language ability is strongly preferred.

NOTICE :

The hospitality business functions seven (7) days a week, twenty-four hours a day. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all time

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We are a stable and fast-growing food service company operating in North America (US & Canada), and we offer our employees the following :

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  • Excellent training & career advancement opportunities
  • Continuous learning & development
  • Strong family values & culture
  • Employee Benefits :
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  • 401 (k) Match
  • Job growth opportunities
  • Paid Leaves
  • Paid Life Insurance
  • Employee Discounts
  • Meal Privileges
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Recipient of two (2) Global Employer Excellence Awards

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The successful candidate will assist the Restaurant General Manager / Store Management Team in the achievement of the Store Business Goals thru effective implementation of specific operations support activities in the following areas, as assigned :

  • Implement assigned Product / Service Quality or Cleanliness & Sanitation (C&S) Program
  • Implement assigned Crew Management activity.
  • Implement assigned Cost Management activity
  • Manage operations of assigned Packaged Program

Job Requirements :

  • Completed at least High school education.
  • At least 1-year experience as a Team Leader in a food or retail industry or any equivalent combination of education and experience from which comparable knowledge, skills, and abilities have been achieved.
  • High energy level; must be able to work in varying work schedules and workweek / days including holidays
  • Good communication and interpersonal skills
  • Results-oriented, self-driven, fast learner & adaptable
  • Computer literate in MS Office : Excel, Word, Powerpoint, Outlook

THIS JOB IS FOR IMMEDIATE PLACEMENT.

APPLICANTS MUST BE AUTHORIZED TO WORK IN THE USA.

This Company is an Equal Opportunity Employer.

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