Restaurant Leadership Trainee

Fiesta Restaurant Group; Fort Myers (FL); On-site; USD 42,000 - 54,000; Full time

Job summary

Fiesta Restaurant Group is seeking a Manager in Training (MIT) for Pollo Tropical in Fort Myers, FL. The MIT will gain hands-on experience in operations, guest service, and team development while supporting a leadership team in a high‑performance culture.

The role covers coaching, scheduling, inventory, payroll, and onboarding of hourly staff, with focus on maintaining food safety and financial targets within a low‑to‑moderate noise restaurant environment.

Qualifications

• High school diploma or GED required.
• 3–5 years in restaurant industry with supervisory or leadership experience.
• ServSafe Certification required.
• Proficiency with HRIS platforms and Outlook.
• Strong verbal and written English communication.

Responsibilities

• Oversee day-to-day restaurant operations with focus on food safety, service, cleanliness and presentation.
• Coach and engage a high-performing team culture at all levels.
• Lead 25+ employees, ensuring adherence to standards and procedures.
• Conduct daily pre‑shift huddles to align teams on goals and updates.
• Assist in scheduling, inventory, payroll, and loss prevention processes.
• Participate in hiring, onboarding, and developing hourly team members and future leaders.
• Monitor labor and financial performance to drive sales, payroll, and EBITDA.
• Maintain clean facilities and report issues promptly.
• Support guest experience initiatives to enhance satisfaction and reviews.

Skills

English comms

Leadership

Team development

Education

High school diploma or GED

ServSafe Certification

Tools

HRIS platforms

Outlook

Internal tools

Job description

Fiesta Restaurant Group is seeking a Manager in Training (MIT) for Pollo Tropical in Fort Myers, FL. The MIT will gain hands-on experience in operations, guest service, and team development while supporting a leadership team in a high‑performance culture.

The role covers coaching, scheduling, inventory, payroll, and onboarding of hourly staff, with focus on maintaining food safety and financial targets within a low‑to‑moderate noise restaurant environment.