Restaurant Leadership

Fiorella's Jack Stack BBQ•Overland Park, KS

25d

About The Position

Jack Stack is looking for our future leaders in one of our six restaurants located across the Kansas City Metro area. The MIT has a best-in-class established training program gaining a working knowledge of all aspects of restaurant operations. Develops and maintains a food preparation, service and management philosophy that is supported by Jack Stack’s core values.

Requirements

2+ years of Front and/or Back of the house management experience in a high-volume, full-service food environment preferred but not required.
Possess ServSafe certification.
Cannot be convicted of a felony.
Ability to compute basic mathematical calculations.
Possess basic accounting and computer skills.
Ability to perform job functions with attention to detail, speed, and accuracy.
Familiarity with food and labor cost controls.
Ability to manage in a positive manner.
Ability to be self-motivated and take initiative.
Possess good communication skills to deal with customers and staff.
Ability to ascertain staff training needs and provide such training.
Ability to direct performance of staff and follow up with correction where needed.
Ability to motivate staff and maintain a cohesive team.
Ability to enforce restaurant’s standards, policies, and procedures.
Ability to prioritize and organize work assignments, delegate work.
Ability to be a clear thinker, analyze and resolve problems exercising good judgment.
Ability to maintain a neat and clean appearance and convey self-confidence.
Ability to maintain good health and stamina necessary to meet the demands of the job.
Ability to promote positive work relationships with management and staff.
Ability to operate, clean and maintain all equipment required in job.
Able to stand or walk constantly, 100% of shift
Able to lift up to 50 pounds, bend, lift, push and pull materials throughout shift

Responsibilities

Complete the MIT manual as scheduled.
Pass all required quizzes and tests.
Complete all assigned objectives, projects, reviews and summaries
Meet weekly with the General Manager to review training progress.
Communicate development needs to the General Manager or Director of Training.
Responsible for daily operations of the restaurant as they are learned.
Learn methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared to specification.
Learn service and hospitality expectations to ensure 100% guest satisfaction.
Establish and maintain strong working relations with management and staff.
Motivate employees to work as a cohesive team to ensure food and service meet appropriate standards.
Assist other team members in completing their assigned duties and tasks.
Enforce restaurant standards, policies and procedures with all restaurant personnel.
Obtain thorough knowledge of POS and computer systems.
Enforce BOH cleanliness and sanitation standards according to code.
Address repairs and maintenance issues as they are noted.
Establish and maintain strong business relations with purveyors and vendors.
Obtain complete knowledge and strictly abide by health and safety standards.
Promote proper business practices, etiquette, and ethics.
Understand and support our core values, principles, and beliefs.
Additional duties may be assigned as the needs arise.