Why Join Our Team:

Opportunity for growth and advancement within the company.

Learn valuable skills in the food and beverage industry, including customer service, teamwork, and time management.

Join a supportive and inclusive team that values your contribution and encourages your professional development.

Competitive wages and potential for tips.

Enjoy a fun and dynamic work environment where no two days are the same.

Additional benefits may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions:

Medical, Dental, Vision, and Telemedicine

401(k)

Schedule / Expected Work Hours:

Average pay is based on schedule availability & flexibility and is an estimate based on recent data. Varying schedule that includes weekends and most holidays

Job Summary

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.

Essential Job Functions

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.

Participate in weekly inventory counts for the entire restaurant.

Management and control of Actual vs Theoretical food and beverage cost to stay within the company's accepted variance

Edit timekeeping records when necessary, addressing clock-in/out issues.

Utilize inventory counts to forecast product needs.

Process 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).

Troubleshoot inventory variances and create action plans to eliminate discrepancies (subject to GM approval).

Submit workgroup schedules to the General Manager for approval.

Quality Assurance:

Ensure all food and beverage 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 (host stand, bar/cocktail, kitchen, main dining room and patio) 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.

Lead or participate in counseling sessions and suspensions with crew members.

Management:

Conduct interviews 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 team meetings.

Participate and present topics at all crew meetings.

Participate in MIT (Manager-in-Training) training sessions.

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

Company Overview

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 continue to expand.

Equal Employment Opportunity Uncle 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.

This franchise is independently owned and operated by Sun Holdings. Your application will go directly to Sun Holdings, and all hiring decisions will be made by the management of this location. All inquiries about employment at this location should be made directly to Sun Holdings, and not to Uncle Julio's Corporate.