Joint Venture Partner

Carrabba's Italian Grill•Stuart, FL

About The Position

At Carrabba’s Italian Grill, we value having fun and creating memories that last a lifetime. Our atmosphere and hospitality for our guests are old-world Italian with a new world feel. We provide our team members with a place to gain valuable experience, career growth and a sense of pride. Our goal is to allow your passion for food, family, and hospitality to create memorable experiences for all our guests. As a Joint Venture Partner (Multi-Unit Leader), you will drive operational excellence, financial results, market presence, market growth, and development of talent in multiple units within a specified market. The Joint Venture Partner is also responsible for: Ensuring each restaurant operates successfully, validating performance metrics at each location. Identifying management for each restaurant and developing them into top performers. Executing the brand’s food, beverage, and service standards. Assuming complete P&L responsibility for locations in the market. Working with all Carrabbamicos to maintain high employment quality standards, consistent with the Carrabba’s Italian Grill Brand

Requirements

Minimum of 10 years’ experience in the restaurant industry or a related environment, with at least 3 years of complete P&L responsibility, multiple unit experience preferred.
Full Casual Dining or Casual Plus environment, preferred
Ability to deliver outstanding guest service and handle guest complaints professionally
Exceptional financial acumen and the capability to increase sales & traffic through same-store growth and effective external marketing strategies, while fostering shared accountability for achieving results.
Proven track record of coaching, effectively resolving conflicts, and the ability to quickly develop positive working relationships.
Ensure policies and procedures are followed to ensure compliance and consistency across multiple locations
Availability to work a flexible schedule (nights & weekends)
Computer proficiency (particularly MS Office Suite and Outlook) preferred
Entrepreneurial and visionary leadership qualities with the ability to translate and influence a positive company culture a must.
Proficient in coordinating regional resources including but not limited to: HR, Training, and Operations.
Excellent written and verbal communication skills to multiple audiences including executive managers, external markets, and company partners.
Highly organized, detail-oriented, and able to delegate responsibility as needed.
Extraordinary conflict resolution skills.
Up to 75% travel required, including overnight stays.

Nice To Haves

Ability to relocate, a strong plus
Bachelor’s degree in Business Administration, Restaurant Management, Hospitality, or related field, preferred.

Responsibilities

Responsible for all aspects of operations for the multi-unit region of restaurants providing leadership, ongoing development, counsel, and supervision while fostering a success-oriented, accountable environment within the company.
Ensures that each restaurant is fully staffed, trained, engaged, and prepared. Effectively utilizes all staffing and cost control tools to monitor, plan and maintain proper management and hourly staffing levels. Ensures all hiring practices are followed.
Responsible for selecting, training, and developing management teams. Proactively planning for succession, ensuring a strong bench of top talent in each restaurant.
Leads the implementation of new and existing practices, initiatives, and promotions; communicating information in a clear, concise, detailed, and timely manner.
Fosters diversity and inclusion, creating an environment of acceptance and open-mindedness.
Ensures each restaurant has an immaculate environment, with all disciplines practiced, and standards met.
Subject matter expert in the use of all guest experience measurement tools using the data to drive operational excellence and guest satisfaction.
Ensures high food and beverage quality in each restaurant by validating recipe adherence, proper food rotation, storage, ordering, handling and sanitation standards. Pursues lower food waste through monitoring high waste items.
Collaborates with Marketing to execute the annual marketing plan and drives the region level of local and grassroots marketing.