Assistant Manager FOH - Peabody, MA

Fogo de Chão•Peabody, MA

18h•Onsite

About The Position

At Fogo de Chão, the mission is to ignite fire and joy to care for the team, guests, and communities, striving to give guests an unforgettable dining experience of discovery while showcasing the Culinary Art of Churrasco. The company believes in feeding a purposeful future by offering fulfilling job opportunities and professional and personal growth. Fogo de Chão operates on values of teamwork, integrity, excellence, humility, and Deixa Comigo (we’ve got you!). This role is for a Restaurant Assistant Manager.

Requirements

5 years restaurant operations.
High School Diploma or equivalent is required.
Proficient in food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
Proficient in Microsoft Office.

Nice To Haves

3 years churrasco and churrascaria cuisine knowledge preferred.
Bachelor’s degree in hotel/restaurant management is desirable.
Aloha Point of Sale (preferred).
Hotschedules (preferred).
Workday (preferred).
GuestBridge (preferred).
MenuLink (preferred).

Responsibilities

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.
Make good decisions in a timely and confident manner (Decisive Judgment).
Adapt to changing situations and restructure tasks and priorities as changes occur within the business and organization (Adapting to Change).
Effectively organize and plan work according to organizational needs by defining objectives and anticipating needs and priorities (Planning & Organizing).
Challenge and push the organization and yourself to excel and achieve (Driving for Results).
Recognize and understand guest needs, and deliver in a manner that exceeds guest expectations (Guest Service).
Direct and lead others to accomplish organizational goals and objectives (Managing Others).
Advise, assist, mentor and provide feedback to others to encourage and inspire the development of work-related competencies and long-term growth (Coaching & Developing Team Members).
Promote and maintain high standards of quality of work in the restaurant (Resilience).
Effectively work and collaborate toward a common goal (Teamwork & Collaboration).
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 (Policies, Processes & Procedures).
Have the skills, knowledge and abilities necessary to be effective in the specific functional content of the job (Functional Acumen).