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.
Purpose: Provide Back of House leadership at the restaurant level. Direct and support the Back of House team to ensure the consistent execution of Alexandria Restaurant Partners (ARP) quality standards, operating systems, procedures, principles, values, mission, core values, and culture. 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: Q -

• 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-oriented.
• Adaptable, able to change priorities and manage workloads with minimal 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.