Assistant Manager BOH - Friendswood, TX

Fogo de Chão; Town of Texas (WI); On-site; USD 45,000 - 75,000; Full time

Job summary

An established industry player in the restaurant sector is seeking a dedicated and passionate individual to join their team. This role is pivotal in overseeing restaurant operations, ensuring guest satisfaction, and developing team members to thrive in a dynamic environment. The ideal candidate will bring extensive experience in restaurant management, especially in churrasco cuisine, and possess strong leadership skills. With a commitment to excellence and a focus on teamwork, this position offers the opportunity to make a significant impact while working in a vibrant and rewarding atmosphere.

Benefits

Medical Insurance

Dental Insurance

Vision Insurance

Qualifications

• 5 years of restaurant operations experience required.
• Knowledge of churrasco and churrascaria cuisine preferred.
• Proficient in food planning and personnel management.

Responsibilities

• Advise and supervise restaurant team members.
• Ensure guest satisfaction and resolve guest concerns.
• Promote a Culture of Recognition and safety policies.

Skills

Guest Service

Teamwork & Collaboration

Decisive Judgment

Coaching & Developing Team Members

Planning & Organizing

Adapting to Change

Driving for Results

Functional Acumen

Education

High School Diploma

Bachelor’s Degree in Hotel/Restaurant Management

Tools

Microsoft Office

Aloha Point of Sale

Workday

GuestBridge

MenuLink

Job 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 :

In this role you will :

• 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.

Education, Experience & Travel Required

• 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.

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.

Medical, Dental and Vision insurance is available for full-time, employees on the first of the month following start date.