Benefits:
- Employee meal while on shift
- 401(k)
- Competitive salary
- Dental insurance
- Flexible schedule
- Health insurance
- Opportunity for advancement
- Paid time off
- Vision insurance
Overview: As a Floor Manager in our dynamic restaurant environment, you will play a crucial role in ensuring the smooth operation of daily activities. You will be responsible for overseeing the front-of-house operations, managing staff, and ensuring exceptional customer service. The ideal candidate must be eager to learn hospitality, learn excellent leadership skills, and have a passion for delivering a memorable dining experience.
Works a minimum of 45-55 hours per week – 5 days per week.
Performs other related duties as assigned, Supervisory Responsibilities: · Assures daily, and monthly cleaning cycles are managed by all managers and support staff. · Ensuring that the physical property of the operation is clean, neat, up to standard, and well maintained including daily side work, cleaning, and other maintenance schedules/lists are maintained. · The cleaning process and progress of the operation. · Ensuring a safe and clean dining environment for customers and staff. · Will notify upper management whenever swapping shifts with other employees so the company can properly engage in day-to-day business without unnecessary interruptions. · Effective crisis management and response protocols. Food knowledge, overall food menu knowledge. · Recognition for quality, authenticity, and commitment to excellence. HM/GM/FM Positive word-of-mouth marketing. · Fill in temporarily on active shifts when the restaurant is missing key management or any other positions. · Any other duties as requested by upper management or Ownership team. · Any other issues of concern to the Management and or Ownership team. Provide immediate input to Management or Ownership team relating to any business matter that endangers or threatens the business operations reputation-wise, physically, or financially. · Priority one is the cleanliness of the operation and all staff in all areas of the operations have full understanding and commitment to the cleaning standards of the operations always. · Details as to the appearance of operation daily, prior, during, and post-closing meet and exceed all standards for operations · Priority one is the cleanliness of the operation and all staff in all areas of the operations have full understanding and commitment to the cleaning standards of the operations always. · Food knowledge, overall food menu knowledge. · Beverage knowledge and understanding are the focus of all staff. · Logistics and operations knowledge of staff as it relates to systems and timing.
Minimum Requirements:
· Some restaurant/Management experience, 1 - 3 years.
· Work on their feet for 8-10 hours standing, good physical condition.
· Point of Sales System experience (Toast preferred)
Compensation: $60,000.00 - $65,000.00 per year
Born into a family with 15 children, Jose Ramirez was "lucky number 7." He started his pursuit of this dream as a 13-year-old bagboy at a grocery store in what is known as The Highlands area of Denver. He later worked as a server at Las Palmas, working 60-70 hours per week, eventually becoming the server manager. He would work so much that he would oftentimes sleep in his car while providing for his wife, Martha, and his two sons, Luis and Daniel. Jose saved up enough money to open up the first Los Dos Potrillos location in Centennial in 2002. Jose opened this first location of Los Dos with just $5.18 left in his bank account. Having sunk everything he had into his restaurant, Jose would tell these first customers of Los Dos that if they didn't like the food, he'd buy it for them. Now with four locations in Centennial (the original location), Littleton, Highlands Ranch, and Parker, Los Dos Potrillos provide customers in the South Metro area with "Real Mexican Food" while maintaining a family-friendly, "hole-in-the-wall" experience thanks to years of hard work by Jose Ramirez and his family.