Market Area Manager – Graziano’s Full Time

A cultural match (passionate, caring, people-focused, top-line driven while / balancing operational initiatives). A few things you should know about us. We are serious about creating a productive working environment for our staff and proving our customers with the highest levels of quality, service, and attention.

• We believe in the following values, and we expect the same of our employees
• We believe that good enough, isn’t.
• We believe in doing business in a professional and friendly manner.
• We believe in honesty and integrity. We believe in providing a legendary
• hospitality, it is through our high standards that we develop guest loyalty.
• We believe that only a happy and professional staff con give the level of personal service we demand.
• We believe in the ongoing training and development of our staff, we see it as a worth investment in the future of Graziano’s.
• We believe that everyone should be a team player.

About Us

We are serious about our food. We have been widely recognized as the best Argentine steakhouse in Miami. Saveur.com even called us “the gold standard for Argentine steak in the Miami area.”

It all starts with the ingredients. Everything is homemade from the freshest, highest- quality ingredients, locally sourced whenever possible, and prepared in traditional Argentine ways with a Miami flair.

We pay attention to every detail. Our wide variety of meats is chosen with great care. Our breads and pastries are hand-made by bakers who learned the craft in traditional Argentine towns. Anything that isn’t baked on our premises is brought in each day fromby local producers. Our extensive wine list is one of most distinguished in South Florida, with each wine selected individually from small producers, largely from family-owned vineyards.

Our History

We’re proud to say that not only do we offer the best Argentine food in Miami, but we were among the first to introduce the cuisine to the region. We got our start in Miami in 1990, in an Argentine market we opened on Coral Way. We soon learned that people wanted more than a market – they wanted traditional Argentine grilled meat. So, we started cooking. On weekends we set up wooden tables in the parking lot with Coca- Cola crates for chairs, we set up our grill outside, and people came. That’s when we first knew that Miami wanted what we had to offer.

Our immediate success in this country was no fluke – we came here with decades of experience. Fifty years ago, in Buenos Aires, Mario Graziano established a traditional butcher shop. After almost three decades in business, he decided to try his luck in the United States, and he moved to Miami with his wife, Maria, and their children. Maria and the children worked with Mario – the kids grew up in the business, working on weekends when they were in school, then graduating to careers in Graziano’s Group.

They’re still working at Graziano’s now, and so are many of Mario’s grandchildren. We’ve grown since our days serving grilled meat in the parking lot, but our ideals and traditions are still the same – the best cuts of meat, prepared in traditional Argentine ways, from our family to you.

Position Summary

Directly oversee and coordinates the planning, organizing, training and leadership necessary to achieve financial and operational objectives for Multiple Markets. Understands and implements Company policies, procedures, standards, specifications, guidelines and training programs. Assist in developing new market policies and procedures as directed.

Key Responsibilities

Ensure all Market responsible units are making guests feel welcome and are given responsive, friendly and courteous service at all times. Communicate in a polite and professional manner with our guests and coworkers, while Creating a positive and productive working environment.

• Responsible for maintaining food production standards as per the Graziano’s manual and specifications.
• Holds team accountable to expected results.
• Closely work with HR and GMs in recruiting and developing team members, as well as providing supervision and professional development, conducting counseling, performance evaluations and delivering recognition and reward.
• Achieve company objectives in sales, service, safety, quality and appearance of restaurant. Partnering with Director of Market Operations to develop and implement marketing and up- selling initiatives to promote restaurant food and beverage and services and to maximize overall revenue. Monitor and assess product and service and satisfaction trends, evaluate and address issues and make improvements accordingly.
• Ensure minimization of costs including food, beverage, supply, utility and labor costs. Making every attempt to limit waste, always concerned with food preparation and consistency.
• Ensure cash handling procedures in accordance with market policies.
• Oversee all required paperwork, including forms, reports, schedules are organized and completed in timely manner.
• Review each location scheduled labor to ensure alignment with company’s objectives and ensure market’s manager anticipates business activity while ensuring that all positions are staffed as needed and labor cost objectives are met.
• Knowledgeable of market policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules and procedures.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
• Fill in where needed to ensure guest service standards and efficient operations

Qualifications & Experience

• College degree required. Bachelor of Science degree in hotel/restaurant management is desirable; A a combination of experience in fine dining and education will be considered as an alternative.
• Must have self-disciplined, initiative and leadership abilities.
• Works well under pressure.
• Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities
• Ability to supervise and train employees, including organizing, prioritizing, and scheduling work assignments.
• Ability to communicate thoughts clearly and lead by example.
• Strong knowledge of profit and loss reports, supplies, equipment and inventory control.
• Proficient in Word and Excel.
• Must be able to work in a standing/walking position for 10+ hours.
• Wine Knowledge required
• Above-average cocktail knowledge
• Florida Sanitation Certification
• Food Handler Certification Required
• Local candidates only:Miami Area, FL
• Leadership experience specifics: multi-unit management, new location launches, etc
• Technical systems: pos, inventory software, etc
• REQUIRED QUALIFICATIONS
• 5 years of leadership position in high volume Gourmet Markets or similar volume, full-service Multi-unit chain
• Experience on training Staff staff on in company’s procedures and industry best practices a must.
• Other Requirements:
• Must have a valid Florida Driver License
• Travel to multiples locations within South Florida
• Must own reliable transportation
• Required language: bi-lingual (English/Spanish)

Compensation

Competitive salary based on experience and expertise.