Position Description: Alexandria Restaurant Partners (ARP) owns and operates ten unique full-service restaurants across Orlando, FL, and Alexandria, VA, with a hyper-local strategy that capitalizes on community ties, its guest base, and dedicated team members. With a portfolio of multi-million-dollar restaurants, strong profitability, and minimal debt, ARP aims to be the best in the nationnot the biggestby achieving operational excellence, leading with integrity, and maintaining transparency. Position Responsibilities: Key Accountabilities:

• Manage adherence to ARPs quality standards, operating systems/procedures, and food sanitation & safety regulations/requirements.
• Actively develop the hourly Back of the House team to support the organizations talent pipeline and drive growth.
• Coach and mentor all team members by providing well-rounded training programs with opportunities to cross-train positions and advance their scope of responsibilities.
• Hands-on management style, with the ability to effectively manage and motivate a diverse team by clearly communicating objectives and expectations.
• Well-developed conflict resolution skills and strong interpersonal skills.
• Write accurate prep sheets.
• Represent, support, and protect the ARP brand.

Knowledge, Skills and Abilities: Qualifications -

• Minimum 1-year experience as a Back of House manager in a high-volume restaurant or minimum 6 months experience in Back of House with ARP
• High-level organizational skills with multi-tasking capabilities.
• Culinary school background a plus.
• Ability to speak and understand English.
• Ability to speak and understand Spanish is a plus.
• Communicates effectively.
• Dependable, reliable, and highly motivated.
• Excellent interpersonal and relationship-building skills.
• Detail orientated.
• Adaptable, able to change priorities and manage workloads with minimum direction.

Physical Requirements:

• Able to work 10-hour plus shifts.
• Able to stand, sit, or walk for extended periods.
• Able to grasp, lift, and/or carry up to 50 lbs. as needed.
• Able to withstand changes in temperature, occasional smoke, steam, and heat.
• Finger/hand dexterity to operate kitchen machinery and knives.
• Able to work in a confined area.
• Must possess hearing, visual, and sensory abilities to observe and detect emergencies; and to distinguish product, taste, texture, temperature, presentation, and preparation.