Management Opportunities - South & East Sides of Indianapolis, IN
Job Summary and Scope
Great Careers Start Here at Fazoli’s. We are now hiring hourly and salaried managers for the Indianapolis Market.
If you have a passion for the restaurant business give Fazoli’s a try. We offer excellent growth opportunities
· Shift Leader---Associate Manager---Assistant Manager---Assistant General Manager---General Manager
Primary Duties and Responsibilites
Ability to communicate effectively, both verbally and in writing, to an array of diverse internal and external clients. Ability to listen effectively, process information quickly and accurately, and transfer knowledge in a variety of settings, including one-on-one, small groups and meetings. Ability to get things done with and through other people.
Possesses thorough knowledge and understanding of general business and financial principles, including but not limited to profit and loss statements, controllable profit, drop-through, revenue generation, asset depreciation, budgeting, amortization and allocations. Ability to visualize and apply innovative solutions to current and anticipated business opportunities.
Ability to plan, prioritize, anticipate, analyze and implement multiple projects and tasks simultaneously within budget and on schedule.
Ability to work independently with minimal supervision. Calls upon experience and leadership skills to assess opportunities and risks, validate assumptions and take swift, appropriate actions.
Ability to adapt to, and manage, change. Demonstrates flexibility and mental agility when assessing and responding to various routine and non-routine situations. Ability to act decisively with or without sufficient information.
Recommended Minimum Job Qualifications
Education: High school diploma or G.E.D. equivalent.
Experience and Training:
External Candidates: 3+ years previous experience as successful “lead” or General Manager of a food service operation (QSR or casual dining) generating annual sales of at least $800,000, managing a staff of 25+.
Additional Information
Those interested in receiving consideration, send your resume highlighting your qualifications to
Management Opportunities - Des Moines, Ankeny & Ames, IA
Job Summary and Scope
Directs, leads, controls and evaluates an assigned Fazoli’s Restaurant in accordance with all established policies, procedures, standards, Company values, and applicable federal, state and local laws. Ensures continued growth and prosperity through consistent operational excellence, valid assessment of, and reaction to, local market conditions, execution of local/national product and brand marketing programs, and the successful; recruitment, selection, training, development and retention of a productive, motivated, satisfied and Guest-focused team.
Primary Duties and Responsibilites
Manages his/her assigned restaurant to defined levels of excellence (CORE Excellence) in accordance with all established Company policies, procedures and standards (as outlined in the Operations Manual and Administrative Policies and Procedures Manual), Company values and applicable federal, state and local laws.
Assesses the current performance and future potential of his/her business and identifies trends / issues that impede performance before recommending and initiating corrective actions to resolve. Employs approved operational and administrative business processes, tools and systems to maximize sales and profit performance and deliver desired results.
Identifies and solidifies sales leads in support of Company catering objective. Leads the restaurant team and assists the area management teams in building sales through participation of, but not limited to scheduled catering and fundraiser events, etc.
Develops, recommends, implements and executes short- and long-term business plans and budgets that promote strategic sales and profit growth. Assesses local and regional trade area and market conditions and reacts quickly and appropriately to gain or maintain competitive advantage and build brand equity and awareness.
Attracts, recruits, selects, trains, develops, motivates and retains the quality and quantity of human resources necessary to achieve desired business outcomes in accordance with the Company’s values and C.O.R.E. philosophy.
Develops future GM bench strength utilizing the Company’s internal development processes and systems to ensure operational standards, team performance and corresponding financial goals and needs of the organization are met.
Routinely evaluates all aspects of his/her business and consults with his/her Area Supervisor and appropriate Support Center resources to ensure necessary resources are brought to bear against issues and/or opportunities affecting the business. Communicates the Company’s mission, vision and values to his/her Team and ensures all Team Members understand, accept, and successfully implement and execute all brand marketing, conceptual, procedural, administrative and/or product changes and updates.
Maximizes restaurant profitability by instituting, maintaining, utilizing and enforcing effective management practices, policies, controls, tools and systems that enhance efficiency and productivity, minimize waste and loss, and promote a safe, secure work environment for Associates and Guests alike.
Maintains the physical facility, grounds and equipment in accordance with Company standards through implementation of scheduled preventative maintenance and timely general upkeep and repairs. Ensures all equipment, tools and resources needed to meet or exceed desired results are readily available at all times.
Administers all aspects of the business with impeccable integrity. Ensures all employees are aware of, understand, share and practice the Company’s values and operating philosophies through role modeling and ongoing education. Enforces and complies with all federal, state and local laws governing the employer-employee relationship, including but not limited to those pertaining to employment, harassment /discrimination, wage and hour, breaks, disabilities, termination of employment, worker’s compensation, unemployment compensation, etc.
Builds professional business relationships and partnerships within the community and parlays such relationships into mutually beneficial business opportunities. Participates in community affairs that build brand awareness and reflect favorably on the Company as a corporate neighbor and citizen.
Conducts a variety of administrative duties that enhance both the restaurant’s and the organization’s ability to plan, forecast, schedule, budget, analyze, manage and control business processes, systems and results. Possesses moderate computer skills (can access, organize and review reports and spreadsheets) and is proficient with various software programs, including Outlook and Menulink
Performs miscellaneous projects and duties as assigned.
Recommended Minimum Job Qualifications
Ability to communicate effectively, both verbally and in writing, to an array of diverse internal and external clients. Ability to listen effectively, process information quickly and accurately, and transfer knowledge in a variety of settings, including one-on-one, small groups and meetings. Ability to get things done with and through other people.
Ability to recruit, select, supervise, coach, develop, motivate and retain talented Associates. Ability to build an effective team and establish esprit de corps across generational and multicultural lines. Ability to establish, maintain and enforce consistently high performance standards.
Possesses thorough knowledge and understanding of general business and financial principles, including but not limited to profit and loss statements, controllable profit, drop-through, revenue generation, asset depreciation, budgeting, amortization and allocations. Ability to visualize and apply innovative solutions to current and anticipated business opportunities.
Ability to plan, prioritize, anticipate, analyze and implement multiple projects and tasks simultaneously within budget and on schedule.
Ability to work independently with minimal supervision. Calls upon experience and leadership skills to assess opportunities and risks, validate assumptions and take swift, appropriate actions.
Ability to adapt to, and manage, change. Demonstrates flexibility and mental agility when assessing and responding to various routine and non-routine situations. Ability to act decisively with or without sufficient information.
Possesses an entrepreneurial spirit, competitive nature and contagious enthusiasm that drive team performance to achieve desired results.
Qualifications
Education: High school diploma or G.E.D. equivalent.
Experience and Training:
3+ years previous experience as successful “lead” or General Manager of a food service operation (QSR or casual dining) generating annual sales of at least $800,000, managing a staff of 25+. Successful completion of Phase I, II, and III.
Miscellaneous:
Must be at least 18 years of age or older.
Must be available to work all hours of restaurant operations.
Must possess and maintain a valid driver’s license and be able to provide proof of automobile insurance upon request.
Must successfully clear routine and periodic background and reference checking processes.
Proven interest and career advancement potential.
Additional Information
Qualified candidates can send their resume to
General Manager
Job Summary and Scope
Directs, leads, controls and evaluates an assigned Fazoli’s Restaurant in accordance with all established policies, procedures, standards, Company values, and applicable federal, state and local laws. Ensures continued growth and prosperity through consistent operational excellence, valid assessment of, and reaction to, local market conditions, execution of local/national product and brand marketing programs, and the successful; recruitment, selection, training, development and retention of a productive, motivated, satisfied and Guest-focused team.
Primary Duties and Responsibilites
Manages his/her assigned restaurant to defined levels of excellence (CORE Excellence) in accordance with all established Company policies, procedures and standards (as outlined in the Operations Manual and Administrative Policies and Procedures Manual), Company values and applicable federal, state and local laws.
Assesses the current performance and future potential of his/her business and identifies trends / issues that impede performance before recommending and initiating corrective actions to resolve. Employs approved operational and administrative business processes, tools and systems to maximize sales and profit performance and deliver desired results.
Identifies and solidifies sales leads in support of Company catering objective. Leads the restaurant team and assists the area management teams in building sales through participation of, but not limited to scheduled catering and fundraiser events, etc.
Develops, recommends, implements and executes short- and long-term business plans and budgets that promote strategic sales and profit growth. Assesses local and regional trade area and market conditions and reacts quickly and appropriately to gain or maintain competitive advantage and build brand equity and awareness.
Attracts, recruits, selects, trains, develops, motivates and retains the quality and quantity of human resources necessary to achieve desired business outcomes in accordance with the Company’s values and C.O.R.E. philosophy.
Develops future GM bench strength utilizing the Company’s internal development processes and systems to ensure operational standards, team performance and corresponding financial goals and needs of the organization are met.
Routinely evaluates all aspects of his/her business and consults with his/her Area Supervisor and appropriate Support Center resources to ensure necessary resources are brought to bear against issues and/or opportunities affecting the business. Communicates the Company’s mission, vision and values to his/her Team and ensures all Team Members understand, accept, and successfully implement and execute all brand marketing, conceptual, procedural, administrative and/or product changes and updates.
Maximizes restaurant profitability by instituting, maintaining, utilizing and enforcing effective management practices, policies, controls, tools and systems that enhance efficiency and productivity, minimize waste and loss, and promote a safe, secure work environment for Associates and Guests alike.
Maintains the physical facility, grounds and equipment in accordance with Company standards through implementation of scheduled preventative maintenance and timely general upkeep and repairs. Ensures all equipment, tools and resources needed to meet or exceed desired results are readily available at all times.
Administers all aspects of the business with impeccable integrity. Ensures all employees are aware of, understand, share and practice the Company’s values and operating philosophies through role modeling and ongoing education. Enforces and complies with all federal, state and local laws governing the employer-employee relationship, including but not limited to those pertaining to employment, harassment /discrimination, wage and hour, breaks, disabilities, termination of employment, worker’s compensation, unemployment compensation, etc.
Builds professional business relationships and partnerships within the community and parlays such relationships into mutually beneficial business opportunities. Participates in community affairs that build brand awareness and reflect favorably on the Company as a corporate neighbor and citizen.
Conducts a variety of administrative duties that enhance both the restaurant’s and the organization’s ability to plan, forecast, schedule, budget, analyze, manage and control business processes, systems and results. Possesses moderate computer skills (can access, organize and review reports and spreadsheets) and is proficient with various software programs, including Outlook and Menu link
Performs miscellaneous projects and duties as assigned.
Recommended Minimum Job Qualifications
Ability to communicate effectively, both verbally and in writing, to an array of diverse internal and external clients. Ability to listen effectively, process information quickly and accurately, and transfer knowledge in a variety of settings, including one-on-one, small groups and meetings. Ability to get things done with and through other people.
Ability to recruit, select, supervise, coach, develop, motivate and retain talented Associates. Ability to build an effective team and establish esprit de corps across generational and multicultural lines. Ability to establish, maintain and enforce consistently high performance standards.
Possesses thorough knowledge and understanding of general business and financial principles, including but not limited to profit and loss statements, controllable profit, drop-through, revenue generation, asset depreciation, budgeting, amortization and allocations. Ability to visualize and apply innovative solutions to current and anticipated business opportunities.
Ability to plan, prioritize, anticipate, analyze and implement multiple projects and tasks simultaneously within budget and on schedule.
Ability to work independently with minimal supervision. Calls upon experience and leadership skills to assess opportunities and risks, validate assumptions and take swift, appropriate actions.
Ability to adapt to, and manage, change. Demonstrates flexibility and mental agility when assessing and responding to various routine and non-routine situations. Ability to act decisively with or without sufficient information.
Possesses an entrepreneurial spirit, competitive nature and contagious enthusiasm that drive team performance to achieve desired results.
Qualifications
Education: High school diploma or G.E.D. equivalent.
Experience and Training:
External Candidates: 3+ years previous experience as successful General Manager of a food service operation (QSR or casual dining) generating annual sales of at least $800,000, managing a staff of 25+. Meets or exceeds minimum standards (C) on Fazoli’s Management New Hire Risk Assessment. Completion of management Phase I and II and Home Restaurant Orientation. Successfully pass GM Review Board. Completion of General Manager certification checklist, completion of GM POWR School and ServSafe certification 6 months post-hire and completion of AGMSU modules 1 year post-hire.
Miscellaneous:
Must be at least 18 years of age or older.
Must have a legal right to work in the United States.
Must successfully clear routine and periodic background and reference checking processes.
Must possess and maintain a valid driver’s license and be able to provide proof of automobile insurance upon request.
Must be available to work all hours of restaurant operations.
Additional Information
Qualified Candidates should respond to
Catering Delivery Drivers
Job Summary and Scope
Position Summary: The Catering Delivery Driver is responsible for delivery of Fazoli’s product from the restaurant to the guest requested destination. The driver will be responsible for ensuring the product is prepared properly and all items are delivered on time. The delivery driver will possess a professional image at all times and interact with our guests in a professional manner.
JOB DUTIES AND RESPONSIBILITIES
· Makes on-time deliveries within a set delivery time window.
· Provides friendly service and the highest level of hospitality to our guests, including answering Guests questions and retrieving payment as needed.
· Responsible for the set up at the client location as needed and/or requested.
· Ensures a high quality and accuracy of the food order, starting at the restaurant through the delivery.
· Checks and validates the order.
· Loads all delivery orders.
· Takes part in local store marketing efforts, including flyer handouts, business cards, and food sampling.
Primary Duties and Responsibilites
Experience: Previous restaurant experience preferred, but not mandatory.
Minimum Age: 18
Miscellaneous:
Must work well independently with minimal supervision.
Must have reliable transportation to make deliveries. Vehicle must meet vehicle safety requirements as set on the vehicle inspection form.
Personal cell phone required.
Must be able to meet the requirements of the Fazoli’s Motor Vehicle Report Policy.
Must posses and maintain a valid driver’s license and proof of insurance, specifically for the vehicle you will be delivering orders in.
Additional Information
This is an on-call position. Lets us work around your current schedule with this part-time opportunity.
Hourly Associate
Job Summary and Scope
Each Associate is responsible for helping ensure the successful operation of a Fazoli’s Restaurant. Success is measured against Company standards of quality, guest service and cleanliness.
Primary Duties and Responsibilites
Food Preparation
• Assists in receiving, rotating, and storing products in a manner that ensures product quality is maintained.
• Utilizes date dot system to ensure freshness of all products.
• Prepares all products in strict accordance with Fazoli’s recipe cards.
• Utilizes timer(s) to track cooking and holding time(s) on all specified products.
• Maintains clean, organized work area by utilizing “clean as you go” system.
• Refers to “Prep List” when determining appropriate products to prepare for each meal period.
• Advises management whenever business demands indicate product overages or shortages may be occurring.
• Utilizes all safety equipment provided to minimize risk of injury to self and others.
• Demonstrates Company values of trust, respect and commitment to excellence in all dealings with Guests, fellow associates, and managers.
• Works with and through fellow Associates and Managers to ensure complete Guest satisfaction.
Steam Table Operator
• Dishes all orders quickly, accurately and neatly. Ensures proper plate presentation for all orders.
• Ensures quality of all products served by utilizing proper baking, heating, holding, storing, portioning, and serving standards established for each product.
• Maintains clean, organized work area by utilizing “clean as you go” system.
• Sets up and/or tears down steamtable as needed.
• Strives to achieve service times 100% of the time.
• Utilizes all safety and sanitation equipment provided to minimize risk of injury and product contamination.
• Utilizes timer(s) to track cooking and holding time(s) on specified products.
• Advises management whenever business demands indicate product overages or shortages may be occurring.
• Demonstrates Company values of trust, respect and commitment to excellence in all dealings with Guests, fellow associates, and managers.
• Works with and through fellow Associates and Managers to ensure complete Guest satisfaction.
Oven Coordinator
• Monitors the flow of business (dine-in and drive-thru) and ensures appropriate amounts of product are always immediately available.
• Ensures quality of all products served by utilizing proper baking, heating, holding, storing, portioning, and serving standards for each product.
• Delivers all oven-cooked foods to appropriate holding or serving platforms quickly and safely.
• Keeps steamtable and reach-in cooler fully stocked during rush periods.
• Advises management whenever business demands indicate product overages or shortages may be occurring.
• Demonstrates Company values of trust, respect and commitment to excellence in all dealings with Guests, fellow associates and managers.
• Works with and through fellow Associates and Managers to ensure complete Guest satisfaction.
• Possess knowledge of restaurant cleanliness and sanitation procedures.
Cashier/Coordinator/Drive-thru Operator
• Greets each Guest with enthusiasm, sincerity, and genuine appreciation within 10 seconds of their arrival.
• Takes orders correctly, using appropriate suggestive selling techniques on each order.
• Keys all transactions into the cash register and handles all transactions per Company policy.
• Assembles each order correctly and ensures accuracy by checking each order against the register screen.
• Maintains cash balance at + .15 per $100 in sales.
• Visually ensures quality and presentation of all orders before serving.
• Works with and through fellow Associates and Managers to ensure complete Guest satisfaction.
• Possess knowledge of restaurant cleanliness and sanitation procedures.
• Prioritizes actions according to Guest needs, restaurant needs and business flow.
Expeditor
• Coordinates Guest flow, ensuring all orders are filled quickly and accurately, including carry-out and “hold” orders.
• Thanks each Guest and directs them to the condiment stand.
• Notifies each Guest about breadstick requests.
• Works with and through fellow Associates and Managers to ensure complete Guest satisfaction.
• Possess knowledge of restaurant cleanliness and sanitation procedures.
• Prioritizes actions according to Guest needs, restaurant needs and business flow.
Sandwich Maker
• Possesses expert knowledge of all sandwich receipts, preparation and assembly procedures, product cooking and holding temperatures and times, product portion sizes and presentation, food safety and sanitation procedures.
• Prepares sandwich station products accurately and efficiently as they appear on the sandwich station monitor and/or printer to standards.
• Works with and through fellow Associates and Managers to ensure complete Guest satisfaction.
• Possess knowledge of restaurant cleanliness and sanitation procedures.
The above statements are intended to describe the general nature, type and level of work being performed by the Employee(s) functioning in this job. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified nor should they be construed as limiting the Company’s right to modify the duties of the job.
Qualifications
Education:
N/A
Experience:
Previous restaurant experience preferred, but not mandatory.
Minimum Age:
16
Miscellaneous:
- Must successfully complete the required Bravo! Modules.
- Basic knowledge and understanding of Fazoli’s operations, products, prices, food preparation and presentation processes and ability to apply knowledge to exceed Guest expectations.
- Must successfully complete Hazard Communication training and certification process.
- Must complete all applicable food handling and safety training.
- Must work well independently with minimal supervision.
Work Conditions
The physical demands described herein are representative of those that must be met by an employee to successfully perform the essential function of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The work is typically performed in a restaurant environment, with moderate noise. While performing the duties of this job, the employee is regularly required to stand, walk, sit, bend, and talk and/or hear. The employee frequently is required to use hands to finger, handle or feel and reach with hands and arms. The employee must regularly lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
Hazards
The hazards are only those present in a normal restaurant setting or while traveling by car.
Shift Leaders - Indianapolis, IN
Job Summary and Scope
Provides in-restaurant shift leadership and supervision on assigned shifts (typically opening and/or closing shifts) in the absence of restaurant management, directing and controlling all aspects of shift operations in accordance with established policies, procedures, standards, Company values and all applicable federal, state and local laws. Ensures standards of excellence relative to Guest service, product quality, sanitation and cleanliness are maintained at all times. Participates in discussions and decisions affecting their assigned restaurant and supports the goals, plans and priorities of the General Manager.
Primary Duties and Responsibilites
Provides effective shift leadership and supervision and performs assigned duties timely and efficiently in accordance with all established Company policies, procedures and standards (as outlined in the Operations Manual and Administrative Policies and Procedures Manual), Company values and applicable federal, state and local laws.
Informs and consults with management personnel on a timely basis regarding situations or circumstances of an unusual, non-routine and/or serious nature for follow-up and resolution.
Uses sound judgment and makes appropriate decisions to ensure standards of operational excellence and Guest service are maintained at all times throughout assigned shifts.
Assists the management team in maintaining and enforcing established safety and security processes and systems to promote a safe, secure work environment for Associates and Guests alike. Advises management timely of related issues and opportunities.
Assists the management team in maintaining the physical facility, grounds and equipment in accordance with Company standards. Conducts scheduled preventative maintenance and timely general upkeep and repairs, advising management timely of related issues and opportunities.
Administers all aspects of the business with impeccable integrity. In the absence of management, supervises staff and provides effective leadership throughout his/her assigned shifts. Observes and enforces all Company standards of conduct and performance, policies, procedures and applicable federal, state and local laws.
Conducts assigned administrative duties, including, but not limited to those related to restaurant opening, closing and cash handling.
Performs miscellaneous projects and duties as assigned.
Recommended Minimum Job Qualifications
Ability to communicate effectively, both verbally and in writing. Ability to get things done with and through other people.
Ability to supervise, coach, lead and motivate Associates. Ability to maintain and enforce consistently high performance standards on assigned shifts.
Ability to prioritize and organize multiple tasks.
Ability to work independently with normal supervision.
Adapts quickly and effectively to changing conditions. Acts decisively with or without sufficient information or facts.
Reliable and dependable. Can be counted on to deliver on commitments.
Qualifications
Must be at least 18 years of age or older.
Must have a legal right to work in the United States.
Education: High school diploma or G.E.D. equivalent.
Experience and Training:
6+ months restaurant shift leader experience.
Completion of BRAVO! Training Program and all Shift Leader pre-certification training and certification checklist.