Restaurant Operations Leader - Guest Experience & Profit

moe; Jacksonville (FL); On-site; USD 36,000 - 56,000; Full time

Job summary

Moe’s Southwest Grill is seeking an Assistant Manager to oversee daily restaurant operations in a busy, customer-focused environment. You will lead the team, ensure quality food and service, and uphold company standards in daily operations.

You will interview, train, schedule, and coach staff, manage costs and profitability, and ensure food safety and brand compliance. A ServSafe certification and restaurant experience are required, with a strong emphasis on guest satisfaction.

Qualifications

• High school diploma or equivalent required.
• Associate degree in business or related field preferred or equivalent.
• Must be ServSafe certified.
• 1-year restaurant management experience required.
• Strong guest services, communication and leadership capabilities.
• Ability to multi-task and lead a team in a fast-paced environment.

Responsibilities

• Interview team members for restaurant operations.
• Train staff for prepping, cooking, packaging and serving.
• Ensure food safety and brand standards are met.
• Manage food flow, ordering, receiving, storing and service.
• Deploy schedules and position employees.
• Coach team on standards and take corrective action as needed.
• Maximize profitability by controlling costs and waste.
• Ensure compliance with systems, procedures, and security.
• Complete administrative duties and reports timely.
• Maintain a professional image and greet guests with Welcome to Moe’s!

Skills

Guest services

Team leadership

Interviewing

Training

Operational oversight

Food safety

Cost control

Communication

Education

High school diploma or equivalent

Associate degree in business or related field preferred

ServSafe certified

Tools

Computer skills

Driving skills

Job description

Moe’s Southwest Grill is seeking an Assistant Manager to oversee daily restaurant operations in a busy, customer-focused environment. You will lead the team, ensure quality food and service, and uphold company standards in daily operations.

You will interview, train, schedule, and coach staff, manage costs and profitability, and ensure food safety and brand compliance. A ServSafe certification and restaurant experience are required, with a strong emphasis on guest satisfaction.