Restaurant Operations Leader in Training

Pollo Tropical; Florida; Sur place; USD 45 000 - 60 000; Plein temps

Résumé du poste

Pollo Tropical is seeking a Manager in Training (MIT) to prepare for future leadership roles in restaurant operations. This role involves overseeing daily management, ensuring food quality and guest service, and leading a team of over 25 employees.

The ideal candidate will have 3–5 years of restaurant experience, including supervisory roles, and will hold a high school diploma or GED. Responsibilities include team development, scheduling, and maintaining high operational standards.

Qualifications

• 3–5 years of experience in the restaurant industry with 2 years in a supervisory role.
• Strong verbal and written communication skills in English.

Responsabilités

• Oversee day-to-day restaurant operations and food quality.
• Supervise and lead a team of 25+ employees.
• Participate in hiring, onboarding, and training new team members.

Connaissances

Leadership ability

Team development

Guest service

Communication skills

Proficiency with technology

Formation

High school diploma or GED

ServSafe Certification

Outils

Excel

Description du poste

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Overview

The Manager in Training (MIT) position is designed to prepare individuals for future leadership roles by providing comprehensive, hands-on experience in restaurant operations. The MIT supports all aspects of daily management, including food safety, guest service, labor management, and team development. Through partnership with the Training General Manager, Field Training Manager and leadership team, the MIT will learn to foster a high-performance culture, maintain operational excellence, and lead a team of up to 25+ employees.

Qualities And Responsibilities

• Oversee day-to-day restaurant operations, ensuring food quality, safety, cleanliness, and consistent service and presentation.
• Support a high-performing team culture through ongoing coaching, engagement, and accountability.
• Model and coach hourly team members and managers in delivering exceptional guest service and addressing guest concerns with urgency and care.
• Supervise and assist in leading a team of 25+ employees, ensuring adherence to company and regulatory standards.
• Conduct daily pre-shift meetings (huddles) to align teams on goals, service standards, and operational updates.
• Assist in scheduling, inventory, ordering, payroll, fund handling, and reconciliation processes.
• Participate in hiring, onboarding, training, and developing both hourly team members and future leaders.
• Monitor labor and financial performance, and help drive achievement of key targets (sales, labor, transactions, and EBITDA).
• Maintain facility cleanliness and equipment functionality; report any issues promptly.
• Ensure timely and accurate incident reporting, compliance with all safety protocols, and maintenance of a safe, inclusive work environment.
• Support the implementation of guest experience initiatives to improve customer satisfaction and social review performance.
• Embrace change with a positive attitude and adaptability in a dynamic environment.
• Make sound decisions under pressure and help navigate operational challenges.
• Perform other duties as assigned in alignment with company policies and procedures.
  
  

Education, Experience And Additional Skills

• High school diploma or GED required.
• 3–5 years of experience in the restaurant industry, with at least 2 years in a supervisory or leadership role.
• ServSafe Certification required.
• Proficiency with technology systems, including HRIS platforms, Outlook, and internal company tools.
• Strong verbal and written communication skills in English.
• Proven leadership ability, team development experience, and a passion for operational excellence.
  
  

Computer Skills

• Basic computer skills
• Excel knowledge preferred
  
  

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

While performing the duties of this job, the employee is regularly required to sit, talk, or hear. The employee frequently is required to use hands to handle or feel, and also to reach with hands and arms. The employee is occasionally required to stand and walk.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Temperature controlled restaurant.
• The noise level in the work environment is low to moderate.
  
  

Equipment Used

Computer, fax, calculator, copier, phone.

We are an equal opportunity employer and value diversity at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.

If you are a current employee, please apply using the internal application process. Reach out to your manager for more information