Overview:Why Join Our Team:Great earnings potential Full and part-time hours availableFlexible scheduling to fit your lifeMedical coverage starting at $5 per pay period, plus dental and vision Paid vacation and sick timeNo-cost Hospitality, GED and Associates Degree programsDiscounted shift meals and a 25% discount when dining in as a guestEligible for up to 50% next day pay (exclusions apply)Fortune 100 Best Companies to Work For since 2014 and PEOPLE Companies that Care since 2021 What You'll Do:Our bussers set the stage for a memorable meal, ensuring our dining rooms are sparkling clean and guests have everything they need. You'll move like lightening to get tables ready for the next guests and watch their faces light up when you bring a fresh basket of our famous brown bread and butter. You'll also support our servers by refilling drinks and clearing plates in between courses. Your Background:A can-do attitude: you tackle every task with a smileTeam player: you're always willing to give and ask for helpPrior experience as a busser in a full-service restaurant is preferred, but not requiredAble to lift up to 50 lbs and continuously bend, reach and twist; you're constantly on the moveMust be at least 18 years old Who we are:Since 1978, we've been known for our legendary cheesecakes, upscale casual hospitality, and fresh-from-scratch menu, but we're most proud of being named to the Fortune 100 Best Companies to Work For list since 2014. With 47,500 staff members across more than 300 restaurants - including The Cheesecake Factory, North Italia, Grand Lux Cafe, Social Monk and Fox Restaurant Concepts - our people-centered culture offers something for everyone.We are an E-Verify and equal opportunity employer. We are committed to creating an inclusive workplace for all. We welcome applicants from a wide variety of identities, ideas, perspectives, and experiences and encourage people from underrepresented backgrounds to apply. The Cheesecake Factory offers reasonable accommodations to job applicants with disabilities.#SoCheesecake #LifeAtCheesecake

Overview:Why Join Our Team:Great earnings potential Full and part-time hours availableFlexible scheduling to fit your lifeMedical coverage starting at $5 per pay period, plus dental and vision Paid vacation and sick timeNo-cost Hospitality, GED and Associates Degree programsDiscounted shift meals and a 25% discount when dining in as a guestEligible for up to 50% next day pay (exclusions apply)Fortune 100 Best Companies to Work For since 2014 and PEOPLE Companies that Care since 2021 What You'll Do:Our bussers set the stage for a memorable meal, ensuring our dining rooms are sparkling clean and guests have everything they need. You'll move like lightening to get tables ready for the next guests and watch their faces light up when you bring a fresh basket of our famous brown bread and butter. You'll also support our servers by refilling drinks and clearing plates in between courses. Your Background:A can-do attitude: you tackle every task with a smileTeam player: you're always willing to give and ask for helpPrior experience as a busser in a full-service restaurant is preferred, but not requiredAble to lift up to 50 lbs and continuously bend, reach and twist; you're constantly on the moveMust be at least 18 years old Who we are:Since 1978, we've been known for our legendary cheesecakes, upscale casual hospitality, and fresh-from-scratch menu, but we're most proud of being named to the Fortune 100 Best Companies to Work For list since 2014. With 47,500 staff members across more than 300 restaurants - including The Cheesecake Factory, North Italia, Grand Lux Cafe, Social Monk and Fox Restaurant Concepts - our people-centered culture offers something for everyone.We are an E-Verify and equal opportunity employer. We are committed to creating an inclusive workplace for all. We welcome applicants from a wide variety of identities, ideas, perspectives, and experiences and encourage people from underrepresented backgrounds to apply. The Cheesecake Factory offers reasonable accommodations to job applicants with disabilities.#SoCheesecake #LifeAtCheesecake

Overview:Why Join Our Team:Great earnings potential Full and part-time hours availableFlexible scheduling to fit your lifeMedical coverage starting at $5 per pay period, plus dental and vision Paid vacation and sick timeNo-cost Hospitality, GED and Associates Degree programsDiscounted shift meals and a 25% discount when dining in as a guestEligible for up to 50% next day pay (exclusions apply)Fortune 100 Best Companies to Work For since 2014 and PEOPLE Companies that Care since 2021 What You'll Do:Our bussers set the stage for a memorable meal, ensuring our dining rooms are sparkling clean and guests have everything they need. You'll move like lightening to get tables ready for the next guests and watch their faces light up when you bring a fresh basket of our famous brown bread and butter. You'll also support our servers by refilling drinks and clearing plates in between courses. Your Background:A can-do attitude: you tackle every task with a smileTeam player: you're always willing to give and ask for helpPrior experience as a busser in a full-service restaurant is preferred, but not requiredAble to lift up to 50 lbs and continuously bend, reach and twist; you're constantly on the moveMust be at least 18 years old Who we are:Since 1978, we've been known for our legendary cheesecakes, upscale casual hospitality, and fresh-from-scratch menu, but we're most proud of being named to the Fortune 100 Best Companies to Work For list since 2014. With 47,500 staff members across more than 300 restaurants - including The Cheesecake Factory, North Italia, Grand Lux Cafe, Social Monk and Fox Restaurant Concepts - our people-centered culture offers something for everyone.We are an E-Verify and equal opportunity employer. We are committed to creating an inclusive workplace for all. We welcome applicants from a wide variety of identities, ideas, perspectives, and experiences and encourage people from underrepresented backgrounds to apply. The Cheesecake Factory offers reasonable accommodations to job applicants with disabilities.#SoCheesecake #LifeAtCheesecake

Job DescriptionJob DescriptionTitle: Food and Beverage ManagerCompany: Goodstone Inn and RestaurantReport to: General ManagerThe Food and Beverage Manager at Goodstone Inn and Restaurant is crucial in ensuring the smooth and efficient operation of the Conservatory and Bistro. They oversee and coordinate the front-of-house staff, maintain impeccable service standards, and provide an exceptional dining experience for guests.Responsibilities:Service Coordination: The Food and Beverage Manager orchestrates the dining room's service flow. They coordinate with the host/hostess to manage reservations and seating arrangements, ensuring the restaurant operates at optimal capacity without compromising service quality.Staff Supervision: The Food and Beverage Manager oversees the front-of-house team, including servers, bussers, and sometimes runners. They assign duties, provide guidance, and ensure each team member is well-trained and knowledgeable about the menu, wine list, and service protocols.Guest Relations: The Food and Beverage Manager proactively ensures guests have an outstanding dining experience. They interact with guests, answer questions, take feedback, and promptly address any concerns or issues that may arise during the meal.Service Standards: Maintaining the highest service standards is paramount in fine dining. The Food and Beverage Manager sets the example for the team, ensuring that all service aspects, from table setup to food presentation, are impeccable and consistent.Wine Service: Wine service plays a crucial role in fine dining establishments. The Food and Beverage Manager should have expertise in wine, including knowledge of the wine list, proper wine service, and the ability to make appropriate wine recommendations based on guests' preferences and the menu.Menu Knowledge: The Food and Beverage Manager is well-versed in the restaurant's menu offerings. They can explain the dishes in detail, including ingredients, preparation methods, and potential allergens, enabling them to offer valuable recommendations to guests.Upselling and Specials: Encouraging guests to try seasonal specials or upgrade their dining experience through tactful upselling is often part of the Food and Beverage Manager's role. They should do so in a manner that enhances the guest's dining experience rather than being pushy.Problem Resolution: Whenever issues arise during service, the Food and Beverage Manager resolves them promptly and professionally. This might include handling dissatisfied guests, addressing kitchen delays, or coordinating with other staff to find solutions.Attention to Detail: In fine dining, every detail matters. The Food and Beverage Manager ensures that the dining room is immaculate and properly set up, with attention to table settings, lighting, and overall ambiance.Collaboration with the Kitchen: Effective front-of-house and kitchen staff communication is essential. The Floor Captain liaises with the kitchen team to ensure orders are delivered accurately and in a timely fashion.Training and Development: The Food and Beverage Manager plays a role in training new front-of-house staff, ensuring they understand the restaurant's standards, service procedures, and customer interaction best practices.Shift Management: The Food and Beverage Manager often handles opening or closing duties, which might involve managing cash registers, settling bills, or conducting shift briefings with the staff.Adherence to Regulations: The Food and Beverage Manager ensures that the restaurant complies with all health, safety, and sanitation standards, as well as any local or industry-specific regulations.Requirements:At least two years of fine dining experience or upscale restaurant settingAt least two years of experience leading a restaurant teamGreat problem solver and attention to detail requiredKnowledge of wines is requiredExperience with supervising and coordinating the front-of-the-house teamPrevious experience in the food and beverage industry is essentialCompany Perks and Benefits:Offering full benefits starting on day 61 (Medical, Dental, Vision, Short Term Disability, Long Term Disability, Life Insurance, etc.401-K Match after a yearVacation and Sick TimeEmployee Referral and Bonus PlanAdditional Duties:Please note that this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities required of the employee for this job. Duties, obligations, and activities may change at any time or without notice.Affirmative Action/EEO Statement:Goodstone Inn and Restaurant is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Goodstone Inn and Restaurant is proud to be a drug-free workplace. However, as a condition of employment or during employment, screening tests for alcohol and illegal drugs may be performed on applicants and employees.

Job DescriptionJob DescriptionJoin Our Team and Thrive as a Restaurant Manager at Uncle Julio's!Are you looking for an exciting opportunity to be part of a dynamic team in an upscale casual dining environment? Uncle Julio's is seeking experienced and passionate Restaurant Managers to join our team and help us create Mexican memories for our guests.As a Manager, you will be responsible for overseeing the smooth operation of the dining room, ensuring exceptional guest experiences, and maintaining high standards of service. You will lead the crew while on your shift, providing guidance and training to ensure exceptional guest service. You will be managing reservations, coordinating seating arrangements, and overseeing the overall flow of service. You will also handle guest inquiries and concerns, resolve any issues that arise, and maintain a positive and welcoming atmosphere in the dining area. Additionally, you will collaborate with the kitchen staff to ensure timely and efficient delivery of food and beverages, while also monitoring inventory levels and managing costs. The ideal candidate for this position is a dynamic and professional individual with strong leadership skills, a passion for hospitality, and the ability to create memorable dining experiences for our guests.Why Uncle Julio's?Pride in the brand: At Uncle Julio's, we have a heritage of using only the freshest ingredients and highest quality food in a scratch kitchen. You can take pride in serving our guests top-notch Tex-Mex cuisine made with premium ingredients, creative and innovative menu offerings, and exceptional presentation and flavor profiles.Growth opportunities: Uncle Julio's is a growth company with a management career ladder, consistently opening 2-3 restaurants each year. Join us and be part of a brand that is on the rise, offering opportunities for career advancement and professional development.Competitive salary and benefits: We value our team and offer a very competitive salary and benefits package subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions, including health insurance, retirement plans, and more.Work-life balance: As a Restaurant Manager at Uncle Julio's, you will enjoy a 5-day workweek, averaging 50 hours per week, giving you the opportunity to achieve a healthy work-life balance.Key Responsibilities:Financial:Oversee daily operations, including ordering, purchasing, receiving, storage, and preparation of food products, as well as guest relations, business flow, and service standards.Ensure accuracy of cash handling, safe management, change orders, bar banks, and tip reconciliation.Conduct inventory counts for the entire restaurant.Edit timekeeping records when necessary, addressing clock-in/out issues.Utilize inventory counts to forecast product needs.Code invoices to ensure accurate pricing and order details.Communicate with vendors regarding credits, shortages, and quality.Prepare workgroup schedules for at least one team (e.g., servers, bartenders, hosts, bussers, supervisors).Perform end-of-period inventory tasks for the entire restaurant.Contribute to the development of incentive programs, sales generation, and marketing services.Troubleshoot inventory variances and create action plans to eliminate discrepancies (subject to GM approval).Submit workgroup schedules to the General Manager for approval.Manage at least one operating account.Quality Assurance:Ensure all food products meet company recipe specifications for preparation and quality.Monitor timing standards during production (expo).Ensure compliance with health and safety regulations, including monitoring food temperatures, sanitation levels, proper storage, and conducting line checks.Inspect and approve dishes before they are served to guests, assessing ingredient quality and presentation (expo role).Daily Operations:Oversee the entire restaurant during business hours, actively engaging in all areas (front desk, bar/lounge, kitchen, main dining room) throughout the dining period.Recognize and coach crew members.Handle comps, voids, and adjustments on server/bartender guest checks.Coordinate with other managers regarding updates, sales, policies, and standards.Interact with guests at tables during each shift to build relationships, ensure return visits, and address any issues.Lead pre-shift meetings for the front-of-house (FOH) crew.Make labor management decisions each shift, adjusting staffing based on business needs.Assess the performance of subordinate FOH crew members and administer discipline as necessary.Assign specific duties to the crew members each shift.Oversee training and cross-training of hourly crew members.Identify and establish a training calendar for new crew members.Manage breaks for all FOH crew members.Complete new hire paperwork for all crew members.Lead or participate in counseling sessions and suspensions with crew members.Management:Conduct interviews and reference checks for new crew members.Set workgroup goals and provide follow-up to the General Manager regarding results, measurements, and necessary course corrections.Participate in weekly manager meetings.Participate and present topics at all crew meetings.Essential Skills:Must possess strong verbal and written communication skills to effectively interact with guests, staff, and management.Maintain comprehensive understanding of the menu, including the ingredients, preparation methods, presentation standards, and any special items.Ability to lead, guide and motivate the front-of-house crew, including the ability to delegate tasks, provide constructive feedback, and inspire teamwork.Adept at resolving guest issues and complaints, handling unexpected situations, and making operational decisions that enhance guest experience and optimize efficiency.Attention to detail to maintain high standards of cleanliness, table setup, and overall ambiance in the dining room.Exceptional guest service skills are fundamental, with the ability to be attentive, responsive, and capable of building strong relationships with guests, addressing their needs, and resolving any issues that arise.Strong understanding of financial aspects such as budgeting, cost control, and revenue managementAdaptable, flexible, and resilient, able to handle pressure and changing circumstances with a positive attitude.Knowledge of health and safety standards and ability to ensure a safe environment for guests and crew.Qualifications:At least 21 years of age.2 years of management experience.Demonstrated track record of maintaining long-term employment and stability in current and previous positions. College degree in a related field, i.e., business or hotel and restaurant management, preferred.Physical Requirements:Ability to meet the physical demands of the job, including standing for extended periods, lifting heavy objects, and performing tasks that require strength and stamina, including:Ability to lift up to 40 lbs., 10-20 is typical.Ability to carry product up to 120 feet.Ability to reach up to 6 feet, 2-4 is typical.Ability to work off counter heights of 36 - 42 inches.Ability to move through 24-inch aisles and spaces as small as 12 inches.Uncle Julio's Restaurant Group, parent to Uncle Julio's, Hacienda Colorado, and Savage Burrito, is known for made-from-scratch Mexican cuisine, using fresh ingredients and authentic recipes to create its signature taste. With a successful track record over the past 30 years and 43 restaurants in twelve states, Uncle Julio’s restaurants are defining the polished casual Mexican industry and continues to expand.Equal Employment OpportunityUncle Julio’s bases all employment decisions, including selection of employees and the job advancement of employees, on an individual’s qualifications, aptitude, and experience for the position, as well as satisfactory references. The Company does not discriminate with respect to terms and conditions of employment on the basis of a person’s race, creed, color, religion, age, gender, genetic information, national origin, sex, uniform service, veteran status, protected disability, and any other category protected under federal or state law. This policy of equal employment opportunity applies to all policies and procedures relating to recruitment and hiring, compensation, benefits, and all other terms and conditions of employment

Job DescriptionJob DescriptionJoin Our Team and Thrive as a Restaurant Manager at Uncle Julio's!Are you looking for an exciting opportunity to be part of a dynamic team in an upscale casual dining environment? Uncle Julio's is seeking experienced and passionate Restaurant Managers to join our team and help us create Mexican memories for our guests.As a Manager, you will be responsible for overseeing the smooth operation of the dining room, ensuring exceptional guest experiences, and maintaining high standards of service. You will lead the crew while on your shift, providing guidance and training to ensure exceptional guest service. You will be managing reservations, coordinating seating arrangements, and overseeing the overall flow of service. You will also handle guest inquiries and concerns, resolve any issues that arise, and maintain a positive and welcoming atmosphere in the dining area. Additionally, you will collaborate with the kitchen staff to ensure timely and efficient delivery of food and beverages, while also monitoring inventory levels and managing costs. The ideal candidate for this position is a dynamic and professional individual with strong leadership skills, a passion for hospitality, and the ability to create memorable dining experiences for our guests.Why Uncle Julio's?Pride in the brand: At Uncle Julio's, we have a heritage of using only the freshest ingredients and highest quality food in a scratch kitchen. You can take pride in serving our guests top-notch Tex-Mex cuisine made with premium ingredients, creative and innovative menu offerings, and exceptional presentation and flavor profiles.Growth opportunities: Uncle Julio's is a growth company with a management career ladder, consistently opening 2-3 restaurants each year. Join us and be part of a brand that is on the rise, offering opportunities for career advancement and professional development.Competitive salary and benefits: We value our team and offer a very competitive salary and benefits package subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions, including health insurance, retirement plans, and more.Work-life balance: As a Restaurant Manager at Uncle Julio's, you will enjoy a 5-day workweek, averaging 50 hours per week, giving you the opportunity to achieve a healthy work-life balance.Key Responsibilities:Financial:Oversee daily operations, including ordering, purchasing, receiving, storage, and preparation of food products, as well as guest relations, business flow, and service standards.Ensure accuracy of cash handling, safe management, change orders, bar banks, and tip reconciliation.Conduct inventory counts for the entire restaurant.Edit timekeeping records when necessary, addressing clock-in/out issues.Utilize inventory counts to forecast product needs.Code invoices to ensure accurate pricing and order details.Communicate with vendors regarding credits, shortages, and quality.Prepare workgroup schedules for at least one team (e.g., servers, bartenders, hosts, bussers, supervisors).Perform end-of-period inventory tasks for the entire restaurant.Contribute to the development of incentive programs, sales generation, and marketing services.Troubleshoot inventory variances and create action plans to eliminate discrepancies (subject to GM approval).Submit workgroup schedules to the General Manager for approval.Manage at least one operating account.Quality Assurance:Ensure all food products meet company recipe specifications for preparation and quality.Monitor timing standards during production (expo).Ensure compliance with health and safety regulations, including monitoring food temperatures, sanitation levels, proper storage, and conducting line checks.Inspect and approve dishes before they are served to guests, assessing ingredient quality and presentation (expo role).Daily Operations:Oversee the entire restaurant during business hours, actively engaging in all areas (front desk, bar/lounge, kitchen, main dining room) throughout the dining period.Recognize and coach crew members.Handle comps, voids, and adjustments on server/bartender guest checks.Coordinate with other managers regarding updates, sales, policies, and standards.Interact with guests at tables during each shift to build relationships, ensure return visits, and address any issues.Lead pre-shift meetings for the front-of-house (FOH) crew.Make labor management decisions each shift, adjusting staffing based on business needs.Assess the performance of subordinate FOH crew members and administer discipline as necessary.Assign specific duties to the crew members each shift.Oversee training and cross-training of hourly crew members.Identify and establish a training calendar for new crew members.Manage breaks for all FOH crew members.Complete new hire paperwork for all crew members.Lead or participate in counseling sessions and suspensions with crew members.Management:Conduct interviews and reference checks for new crew members.Set workgroup goals and provide follow-up to the General Manager regarding results, measurements, and necessary course corrections.Participate in weekly manager meetings.Participate and present topics at all crew meetings.Essential Skills:Must possess strong verbal and written communication skills to effectively interact with guests, staff, and management.Maintain comprehensive understanding of the menu, including the ingredients, preparation methods, presentation standards, and any special items.Ability to lead, guide and motivate the front-of-house crew, including the ability to delegate tasks, provide constructive feedback, and inspire teamwork.Adept at resolving guest issues and complaints, handling unexpected situations, and making operational decisions that enhance guest experience and optimize efficiency.Attention to detail to maintain high standards of cleanliness, table setup, and overall ambiance in the dining room.Exceptional guest service skills are fundamental, with the ability to be attentive, responsive, and capable of building strong relationships with guests, addressing their needs, and resolving any issues that arise.Strong understanding of financial aspects such as budgeting, cost control, and revenue managementAdaptable, flexible, and resilient, able to handle pressure and changing circumstances with a positive attitude.Knowledge of health and safety standards and ability to ensure a safe environment for guests and crew.Qualifications:At least 21 years of age.2 years of management experience.Demonstrated track record of maintaining long-term employment and stability in current and previous positions. College degree in a related field, i.e., business or hotel and restaurant management, preferred.Physical Requirements:Ability to meet the physical demands of the job, including standing for extended periods, lifting heavy objects, and performing tasks that require strength and stamina, including:Ability to lift up to 40 lbs., 10-20 is typical.Ability to carry product up to 120 feet.Ability to reach up to 6 feet, 2-4 is typical.Ability to work off counter heights of 36 - 42 inches.Ability to move through 24-inch aisles and spaces as small as 12 inches.Uncle Julio's Restaurant Group, parent to Uncle Julio's, Hacienda Colorado, and Savage Burrito, is known for made-from-scratch Mexican cuisine, using fresh ingredients and authentic recipes to create its signature taste. With a successful track record over the past 30 years and 43 restaurants in twelve states, Uncle Julio’s restaurants are defining the polished casual Mexican industry and continues to expand.Equal Employment OpportunityUncle Julio’s bases all employment decisions, including selection of employees and the job advancement of employees, on an individual’s qualifications, aptitude, and experience for the position, as well as satisfactory references. The Company does not discriminate with respect to terms and conditions of employment on the basis of a person’s race, creed, color, religion, age, gender, genetic information, national origin, sex, uniform service, veteran status, protected disability, and any other category protected under federal or state law. This policy of equal employment opportunity applies to all policies and procedures relating to recruitment and hiring, compensation, benefits, and all other terms and conditions of employment

Job DescriptionJob DescriptionJoin Our Team and Thrive as a Restaurant Manager at Uncle Julio's!Are you looking for an exciting opportunity to be part of a dynamic team in an upscale casual dining environment? Uncle Julio's is seeking experienced and passionate Restaurant Managers to join our team and help us create Mexican memories for our guests.As a Manager, you will be responsible for overseeing the smooth operation of the dining room, ensuring exceptional guest experiences, and maintaining high standards of service. You will lead the crew while on your shift, providing guidance and training to ensure exceptional guest service. You will be managing reservations, coordinating seating arrangements, and overseeing the overall flow of service. You will also handle guest inquiries and concerns, resolve any issues that arise, and maintain a positive and welcoming atmosphere in the dining area. Additionally, you will collaborate with the kitchen staff to ensure timely and efficient delivery of food and beverages, while also monitoring inventory levels and managing costs. The ideal candidate for this position is a dynamic and professional individual with strong leadership skills, a passion for hospitality, and the ability to create memorable dining experiences for our guests.Why Uncle Julio's?Pride in the brand: At Uncle Julio's, we have a heritage of using only the freshest ingredients and highest quality food in a scratch kitchen. You can take pride in serving our guests top-notch Tex-Mex cuisine made with premium ingredients, creative and innovative menu offerings, and exceptional presentation and flavor profiles.Growth opportunities: Uncle Julio's is a growth company with a management career ladder, consistently opening 2-3 restaurants each year. Join us and be part of a brand that is on the rise, offering opportunities for career advancement and professional development.Competitive salary and benefits: We value our team and offer a very competitive salary and benefits package subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions, including health insurance, retirement plans, and more.Work-life balance: As a Restaurant Manager at Uncle Julio's, you will enjoy a 5-day workweek, averaging 50 hours per week, giving you the opportunity to achieve a healthy work-life balance.Key Responsibilities:Financial:Oversee daily operations, including ordering, purchasing, receiving, storage, and preparation of food products, as well as guest relations, business flow, and service standards.Ensure accuracy of cash handling, safe management, change orders, bar banks, and tip reconciliation.Conduct inventory counts for the entire restaurant.Edit timekeeping records when necessary, addressing clock-in/out issues.Utilize inventory counts to forecast product needs.Code invoices to ensure accurate pricing and order details.Communicate with vendors regarding credits, shortages, and quality.Prepare workgroup schedules for at least one team (e.g., servers, bartenders, hosts, bussers, supervisors).Perform end-of-period inventory tasks for the entire restaurant.Contribute to the development of incentive programs, sales generation, and marketing services.Troubleshoot inventory variances and create action plans to eliminate discrepancies (subject to GM approval).Submit workgroup schedules to the General Manager for approval.Manage at least one operating account.Quality Assurance:Ensure all food products meet company recipe specifications for preparation and quality.Monitor timing standards during production (expo).Ensure compliance with health and safety regulations, including monitoring food temperatures, sanitation levels, proper storage, and conducting line checks.Inspect and approve dishes before they are served to guests, assessing ingredient quality and presentation (expo role).Daily Operations:Oversee the entire restaurant during business hours, actively engaging in all areas (front desk, bar/lounge, kitchen, main dining room) throughout the dining period.Recognize and coach crew members.Handle comps, voids, and adjustments on server/bartender guest checks.Coordinate with other managers regarding updates, sales, policies, and standards.Interact with guests at tables during each shift to build relationships, ensure return visits, and address any issues.Lead pre-shift meetings for the front-of-house (FOH) crew.Make labor management decisions each shift, adjusting staffing based on business needs.Assess the performance of subordinate FOH crew members and administer discipline as necessary.Assign specific duties to the crew members each shift.Oversee training and cross-training of hourly crew members.Identify and establish a training calendar for new crew members.Manage breaks for all FOH crew members.Complete new hire paperwork for all crew members.Lead or participate in counseling sessions and suspensions with crew members.Management:Conduct interviews and reference checks for new crew members.Set workgroup goals and provide follow-up to the General Manager regarding results, measurements, and necessary course corrections.Participate in weekly manager meetings.Participate and present topics at all crew meetings.Essential Skills:Must possess strong verbal and written communication skills to effectively interact with guests, staff, and management.Maintain comprehensive understanding of the menu, including the ingredients, preparation methods, presentation standards, and any special items.Ability to lead, guide and motivate the front-of-house crew, including the ability to delegate tasks, provide constructive feedback, and inspire teamwork.Adept at resolving guest issues and complaints, handling unexpected situations, and making operational decisions that enhance guest experience and optimize efficiency.Attention to detail to maintain high standards of cleanliness, table setup, and overall ambiance in the dining room.Exceptional guest service skills are fundamental, with the ability to be attentive, responsive, and capable of building strong relationships with guests, addressing their needs, and resolving any issues that arise.Strong understanding of financial aspects such as budgeting, cost control, and revenue managementAdaptable, flexible, and resilient, able to handle pressure and changing circumstances with a positive attitude.Knowledge of health and safety standards and ability to ensure a safe environment for guests and crew.Qualifications:At least 21 years of age.2 years of management experience.Demonstrated track record of maintaining long-term employment and stability in current and previous positions. College degree in a related field, i.e., business or hotel and restaurant management, preferred.Physical Requirements:Ability to meet the physical demands of the job, including standing for extended periods, lifting heavy objects, and performing tasks that require strength and stamina, including:Ability to lift up to 40 lbs., 10-20 is typical.Ability to carry product up to 120 feet.Ability to reach up to 6 feet, 2-4 is typical.Ability to work off counter heights of 36 - 42 inches.Ability to move through 24-inch aisles and spaces as small as 12 inches.Uncle Julio's Restaurant Group, parent to Uncle Julio's, Hacienda Colorado, and Savage Burrito, is known for made-from-scratch Mexican cuisine, using fresh ingredients and authentic recipes to create its signature taste. With a successful track record over the past 30 years and 43 restaurants in twelve states, Uncle Julio’s restaurants are defining the polished casual Mexican industry and continues to expand.Equal Employment OpportunityUncle Julio’s bases all employment decisions, including selection of employees and the job advancement of employees, on an individual’s qualifications, aptitude, and experience for the position, as well as satisfactory references. The Company does not discriminate with respect to terms and conditions of employment on the basis of a person’s race, creed, color, religion, age, gender, genetic information, national origin, sex, uniform service, veteran status, protected disability, and any other category protected under federal or state law. This policy of equal employment opportunity applies to all policies and procedures relating to recruitment and hiring, compensation, benefits, and all other terms and conditions of employment