join the family.

If you are interested in joining Orlando’s most exciting and interactive fresh fast casual Italian restaurant, we are looking for you! To be considered for our team please full out our online application and we’ll notify you when and where we will be holding interview.

UCF

12101 University Blvd
Orlando, FL 32817

  • Cashier

    Description:

    Provides cashier services through direct customer interaction at time of purchase. Position must be versed in all product lines including food, food combinations and all available beverages. Position also handles incoming phone calls therefore requiring Cashier to be versed on hours of operation, directions, food combinations for to-go orders and complete understanding of the computer system. - Ability to conduct a full transaction from order to payment with each guest. - Alerts management IMMEDIATELY, if there is any suspicion that a guest is intoxicated and should be refused service for their safety and the safety of others. - Strong communication skills in use of answering phones, addressing guest questions and communicating with management when assistance is needed. - Has a good working knowledge of restaurant, e.g. hours of operation, directions to the restaurant, food & beverage menu selections, general restaurant information (credit cards accepted, check policies, take-out programs, etc.) - Strong coordination skills to arrange guest’s orders as they are completed. - Able to count change back to guests and/or otherwise complete the transaction. - Attempts to resolve all guest complaints, striving for a flawless recovery to build brand loyalty. Advises management IMMEDIATELY of any guest complaint. - Notifies management of need for additional assistance as business dictates. - Proficient at the computer system ordering process, adjustments to the orders and identification of all food items on the computer system. - Acknowledge guests as they leave and invite them to come back to the restaurant. - Ensures a harassment free environment through proper personal conduct. - Upholds safety and security standards at all times. - Completes assigned weekly cleaning projects. - Maintains professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. - Complete other job duties as assigned by the Manager.

    Requirements:

    Minimum 6 months experience working as a Cashier in a similar restaurant concept. Experience with Point of Sale (POS) systems and computers (restaurant or similar) Previous experience at direct guest interaction

    Additiona lInformation:

    Lives our Core Values & Disciplines. Friendly, out-going and pleasant/smiles easily. Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Self-Disciplined. Able to remain positive and calm under stressful conditions. Strong commitment to serving others. Dependable, trustworthy. Willing to extend themselves to the guests they serve – Wanting to become friends with their guests – Hospitable. Genuinely warm and sensitive/polite. Exhibits neat, clean and professional image at all times. During a typical shift a front of the house Team Member will have intense guest contact and be involved in moderately to very stressful situations. Cashiers must work well with limited supervision within their specific position functions but must be highly interactive with other Team Members to accomplish work.

  • Line Cook

    Description:

    Maintains a clean and sanitary working environment. Completes all assigned prep work and sets up individual Cook’s station(s). Maintains product presentations, product quality, and cook time standards. Prepares and serves all items according to Spoleto recipes, plate presentations, and specifications. Maintains a clean work environment at all times. - Cleans and sanitizes the work area before, during, and after shift. - Practices sanitary and safe food handling at all times. - Sets up work station for maximum productivity and efficiency. - Prepares all food according to Spoleto recipes, plate presentations, and specifications. - Enforces all cost control requirements within his/her control. Adheres to the rule – ‘NO TICKET, NO FOOD. - Mentally prioritizes tasks to maximize use of time. - Dates, labels, and rotates all products. - Assists in the cleanliness, maintenance, and organization of all back-of-house storage areas. - Completes all assigned prep work within assigned time lines. - Completes assigned daily and weekly cleaning projects. - Ensures a harassment free environment through proper personal conduct. - Upholds safety and security standards at all times. - Maintains professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. - Complete other job duties as assigned by the Manager on Duty.

    Requirements:

    Minimum 1 year experience working as Cook in a similar restaurant concept. Maintains a Valid Serv Safe Health Card or equivalent

    Additiona lInformation:

    Lives our Core Values & Disciplines. Good reading and verbal communication skills required. Capable of using knives, slicing equipment, and other food preparation equipment safely. Able to respond in emergency situations to avoid dangers to self and others. Attention to detail. Ability to read and follow recipes in the manner in which they are written. Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Self-Disciplined. Able to remain positive and calm under stressful conditions. Dependable, trustworthy. Genuinely warm and sensitive/polite. Exhibits neat, clean and professional image at all times.

  • Jr. Culinary Shift Leader

    Description:

    This is a shift leader position that oversees the day-to-day operations of the restaurant, ensuring guest and employee satisfaction on every shift. This position is responsible for developing, directing and supervises hourly Team Members to attain sales and profit objectives while maintaining the highest standards of quality food, beverage, service, cleanliness, organization, and sanitation. - Responsible for promoting the Core Values & Disciplines of the Company. - Sets the standard for the restaurant through leadership by example. - Manages operations of the restaurant in coordination with the GM & AM. - Thorough understanding of all Company policies, procedures, safety and operating standards. - Ensures compliance with operational standards, Company policies, federal/state/local laws, and ordinances. - Supervises the quality of food prep, limited time offers (LTO’s), raw product specifications, and Company Standards. - Ensures a harassment free environment for all Team Members. - Clearly communicates Company direction to all personnel. - Resolves all guest complaints, striving for a flawless recovery to build brand loyalty. - Trains, coaches, and counsels Team Members and facilitates their development. - Upholds safety and security standards at all times. - Ensures security of the restaurant and its contents. - Monitors and maintains the cleanliness and orderliness of all restaurant areas. - Ensures building, equipment, furniture and fixtures are in good repair, clean and maintained on a regular basis. - Maintains professional restaurant and Team Member image, including restaurant cleanliness, proper uniforms, and appearance standards.

    Requirements:

    Minimum 2 years experience working in a similar restaurant concept as a Shift Leader, Lead Line Cook. Jr. kitchen manager or Sous Chef. Maintains a Valid Serv Safe Health Card or equivalent

    Additiona lInformation:

    Lives our Core Values & Disciplines. Excellent leadership and motivational skills. Excellent interpersonal/listening/communication skills. Excellent problem resolution/guest recovery skills. Attention to detail and analytical skills. Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Self-Disciplined. Able to remain positive and calm under stressful conditions. Strong commitment to serving others. Dependable, trustworthy. Willing to extend themselves to the guests they serve – Wanting to become friends with their guests – Hospitable. Genuinely warm and sensitive/polite. Exhibits neat, clean and professional image at all times. Committed to professional and personal self-development.

  • General Manager

    Description:

    Manages the day-to-day operations of a restaurant, ensuring guest and employee satisfaction. Develops, directs, and supervises hourly Team Members and Assistant Managers to attain sales and profit objectives while maintaining the highest standards of quality food, beverage, service, cleanliness, organization, and sanitation. - Responsible for promoting the Core Values & Disciplines of the Company. - Sets the standard for the restaurant through leadership by example. - Manages operations of the restaurant. - Thorough understanding of all Company policies, procedures, and operating standards. - Ensures compliance with operational standards, Company policies, federal/state/local laws, and ordinances. - Oversees and assists with the inventory, purchasing, receiving and storage of Company specified products. - Supervises the quality of food prep, limited time offers (LTO’s), raw product specifications, and Company standards. - Ensures a harassment free environment for all Team Members and Managers by communicating frequently with all team members and addressing concerns immediately. - Clearly communicates Company direction to all personnel. - Resolves all guest complaints, striving for a flawless recovery to build brand loyalty. - Trains, coaches, and counsels Team Members and facilitates their development. - Manages new hires and changes of status for Team Members to ensure accurate and timely payroll and record-keeping. All employees paid for all hours worked. - Oversees local event representation of the brand. - Oversees and assists in developing of all marketing efforts within the restaurant. - Responsible for rolling out new menus, products and promotions. - Maintains professional restaurant and Team Member image, including restaurant cleanliness, proper uniforms, and appearance standards. - Upholds safety and security standards at all times. - Hires, supervises, develops, and when necessary, terminates Team Members. - Creates management schedules, following established Company guidelines and procedures, while maintaining established budgetary guidelines. - Oversees the scheduling of Team Members, making sure there are sufficient workers present to cover peak service periods within approved budgetary guidelines, while working toward eliminating Team Member turnover and overtime. - Ensures security of the restaurant and its contents. - Monitors and maintains the cleanliness and orderliness of all restaurant areas. - Ensures building, equipment, furniture and fixtures are in good repair, clean and maintained on a regular basis. - Ensures that all operations, recipe and specifications books are current and maintained. - Overall P & L awareness and accountability.

    Requirements:

    Minimum 2 years experience working as General Manager in a similar restaurant concept or successful Assistant Manager with Spoleto. Successful completion of Management Training Program is required. Maintains a Valid Serv Safe Health Card or equivalent

    Additiona lInformation:

    Lives our Core Values & Disciplines. Excellent leadership and motivational skills. Excellent interpersonal/listening/communication skills. Excellent problem resolution/guest recovery skills. Attention to detail and analytical skills. Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Self-Disciplined. Able to remain positive and calm under stressful conditions. Experienced and proficient in the use of basic computer technology, e.g. POS systems, Microsoft Office programs, and similar. Strong commitment to serving others. Dependable, trustworthy. Willing to extend themselves to the guests they serve – Wanting to become friends with their guests – Hospitable. Genuinely warm and sensitive/polite. Exhibits neat, clean and professional image at all times. Committed to professional and personal self-development.

  • Brand Ambassador - Dinning Room Attendant

    Description:

    Provides table maintenance and re-setting of tables along with ongoing dining room and restroom cleanliness and maintenance. May also assist in the re-filling of non-alcoholic beverages and service of specified food products as needed. This position is responsible for cleaning and maintenance of specific areas of restaurant (dining room areas, building exterior and entrance areas, rest rooms, etc.). - Complete all designated cleaning/stocking/maintenance duties per established time line. - Assist Servers in bussing and re-setting of tables in assigned stations. - Maintain assigned areas of responsibility during service periods, e.g. rest rooms, restaurant entrance, service stations, building exterior, etc. - Completes any pre-shift, ‘running’ shift, and post shift set-up, prep, cleaning and stocking as outlined, and in accordance with established Company standards. - Working in a team environment, assist other Team Members as needed – THERE IS NO SUCH THING AS “THAT’S NOT MY STATION”! - Alerts management IMMEDIATELY, if there is any suspicion that a guest is intoxicated and should be refused service for their safety and the safety of others. - Has a good working knowledge of restaurant, e.g. hours of operation, directions to the restaurant, food & beverage menu selections, general restaurant information (credit cards accepted, check policies, take-out programs, etc. - Attempts to resolve all guest complaints, striving for a flawless recovery to build brand loyalty. Advises management IMMEDIATELY of any guest complaint. - Acknowledge guests as they leave and invite them to come back to the restaurant. - Ensures a harassment free environment through proper personal conduct. - Upholds safety and security standards at all times. - Completes assigned weekly cleaning projects. - Maintains professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. - Complete other job duties as assigned by the Manager.

    Requirements:

    Will Train - Experience with bussing tables and cleaning is good

    Additiona lInformation:

    Lives our Core Values & Disciplines. Friendly, easy going and pleasant/smiles easily. Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Self-Disciplined. Able to remain positive and calm under stressful conditions. Strong commitment to serving others. Dependable, trustworthy. Willing to extend themselves to the guests they serve – Wanting to become friends with their guests – Hospitable. Genuinely warm and sensitive/polite. Exhibits neat, clean and professional image at all times. During a typical shift a front of the house Team Member will have intense guest contact and be involved in moderately to very stressful situations. Team Members must work well with limited supervision within their specific position functions but must be highly interactive with other Team Members to accomplish work.

  • Dish Washer

    Description:

    Washes dishes, silverware, pots/pans, glasses and other kitchen service ware and equipment following established Company procedures. This position is also responsible for maintenance, cleanliness and upkeep of the restaurant and related equipment. Dishwasher assists with exterior building cleanliness, dining room/rest room cleanliness, trash removal, and other duties as assigned by management. - Cleans and sanitizes the work area before, during, and after shift. - Proper operation of dish machine, following equipment guidelines and Company policies and procedures. Ensures the proper stocking and use of all necessary chemicals. - Proper set-up of pot/pan washing area, ensuring proper stocking and use of all necessary chemicals. - Cleaning and sanitizing of dishes, silverware, pots/pans, glasses, and other restaurant service-ware and equipment following established Company guidelines. - Assists in re-stocking cooks and service areas with clean service-ware and equipment as necessary to help ensure efficient guest service. - Assists in cleanliness, maintenance and organization of back-of-house areas, e.g. back dock areas, employee break rooms, kitchen production areas. - Assists in the cleanliness, maintenance, and organization of all back-of-house storage areas. - Assists in putting away all product deliveries, following proper storage, labeling and rotation guidelines. - Completes all assigned prep work within assigned time lines. - Completes assigned daily and weekly cleaning projects. - Practices sanitary and safe food handling at all times. - Sets up work station for maximum productivity and efficiency. - Prepares all food according to Spoleto recipes, plate presentations, and specifications. - Mentally prioritizes tasks to maximize use of time. - Dates, labels, and rotates all products. - Ensures a harassment free environment through proper personal conduct. - Upholds safety and security standards at all times. - Maintains professional restaurant image, including restaurant cleanliness, proper uniform, and appearance standards. - Complete other job duties as assigned by the Manager.

    Requirements:

    Willing to train the right candidate. Entry level position for those looking for their first job. Experience working in similar positions within restaurant industry is a huge plus. Maintains a Valid Serv Safe Health Card or equivalent

    Additiona lInformation:

    Lives our Core Values & Disciplines. Capable of using knives, slicing equipment, and other food preparation equipment safely. Able to respond in emergency situations to avoid imminent dangers to self and others. Attention to detail. Ability to read and follow recipes in the manner in which they are written. Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Self-Disciplined. Able to remain positive and calm under stressful conditions. Dependable, trustworthy. Genuinely warm and sensitive/polite. Exhibits neat, clean and professional image at all times. Team Members must work well with limited supervision within their specific position functions but must be highly interactive with other Team Members to accomplish work.

  • Assistant Culinary Manager

    Description:

    This is a full-time floor management position that oversees the day-to-day operations of the restaurant, ensuring guest and employee satisfaction on every shift. This position is responsible for developing, directing and supervises hourly Team Members to attain sales and profit objectives while maintaining the highest standards of quality food, beverage, service, cleanliness, organization, and sanitation. - Responsible for promoting the Core Values & Disciplines of the Company, setting the standard for the restaurant through leadership by example. - Manages operations of the restaurant in coordination with the GM. - Thorough understanding of all Company policies, procedures, safety and operating standards. - Ensures compliance with operational standards, Company policies, federal/state/local laws, and ordinances. - Supervises the quality of food preparation, limited time offers (LTO’s), raw product specifications, and Company Standards. - Ensures a harassment free environment for all Team Members. - Clearly communicates Company direction to all personnel. - Resolves all guest complaints, striving for a flawless recovery to build brand loyalty. - Trains, coaches, and counsels Team Members and facilitates their development. - Upholds safety and security standards at all times. - Ensures security of the restaurant and its contents. - Monitors and maintains the cleanliness and orderliness of all restaurant areas. - Ensures building, equipment, furniture and fixtures are in good repair, clean and maintained on a regular basis. - Maintains professional restaurant and Team Member image, including restaurant cleanliness, proper uniforms, and appearance standards.

    Requirements:

    Minimum 2 years experience working in a similar restaurant concept as a Shift Leader, Lead Line Cook. Jr. kitchen manager or Sous Chef. Maintains a Valid Serv Safe Health Card or equivalent

    Additiona lInformation:

    Lives our Core Values & Disciplines. Excellent leadership and motivational skills. Excellent interpersonal/listening/communication skills. Excellent problem resolution/guest recovery skills. Attention to detail and analytical skills. Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Self-Disciplined. Able to remain positive and calm under stressful conditions. Strong commitment to serving others. Dependable, trustworthy. Willing to extend themselves to the guests they serve – Wanting to become friends with their guests – Hospitable. Genuinely warm and sensitive/polite. Exhibits neat, clean and professional image at all times. Committed to professional and personal self-development.

  • Culinary Manager

    Description:

    This is a full-time floor management position that oversees the day-to-day operations of the restaurant, ensuring guest and employee satisfaction on every shift. This position is responsible for developing, directing and supervises hourly Team Members to attain sales and profit objectives while maintaining the highest standards of quality food, beverage, service, cleanliness, organization, and sanitation.

    Requirements:

    • Responsible for promoting the Core Values & Disciplines of the Company, setting the standard for the restaurant through leadership by example. • Manages operations of the restaurant in coordination with the GM. • Thorough understanding of all Company policies, procedures, safety and operating standards. • Ensures compliance with operational standards, Company policies, federal/state/local laws, and ordinances. • Supervises the quality of food preparation, limited time offers (LTO’s), raw product specifications, and Company Standards. • Ensures a harassment free environment for all Team Members. • Clearly communicates Company direction to all personnel. • Resolves all guest complaints, striving for a flawless recovery to build brand loyalty. • Trains, coaches, and counsels Team Members and facilitates their development. • Upholds safety and security standards at all times. • Ensures security of the restaurant and its contents. • Monitors and maintains the cleanliness and orderliness of all restaurant areas. • Ensures building, equipment, furniture and fixtures are in good repair, clean and maintained on a regular basis. • Maintains professional restaurant and Team Member image, including restaurant cleanliness, proper uniforms, and appearance standards. • Able to lift and carry 30-50 pounds – may be required several times per shift. • Must have sufficient mobility to move and/or operate in various work areas. Bending, turning, twisting upper body, constant walking, reaching, etc. • Must be able to stand and exert well-paced mobility for periods up to 4 hours. • Must meet any federal, state, county or municipal regulations pertaining to the service of food and beverages. • Extreme environmental demands are few. The majority of work takes place indoors in climate controlled areas. At times back-of-house areas can become quite warm. • The only chemicals involved are those of the cleaning kind. Training is given as to the appropriate use of these chemicals.

    Additiona lInformation:

    • Lives our Core Values & Disciplines. • Exhibits: • Excellent leadership and motivational skills. • Excellent interpersonal/listening/communication skills • Excellent problem resolution/guest recovery skills. • Attention to detail and analytical skills. • Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. • Self-Disciplined. • Able to remain positive and calm under stressful conditions. • Strong commitment to serving others. • Dependable, trustworthy. • Willing to extend themselves to the guests they serve – Wanting to become friends with their guests – Hospitable. • Genuinely warm and sensitive/polite. • Exhibits neat, clean and professional image at all times. • Committed to professional and personal self-development. • Successful, motivated current Company employee with good understanding of restaurant operations.

  • Team Member ( All Positions )

    Description:

    All Positions (Cashier-Dish-Dinning-Brand Ambassador-Line Cook-Prep)

    Requirements:

    Additiona lInformation:

Florida Mall

8001 South Orange Blossom Trail, Suite 199
Orlando, FL 32809

  • Brand Ambassador - Dinning Room Attendant

    Description:

    Provides table maintenance and re-setting of tables along with ongoing dining room and restroom cleanliness and maintenance. May also assist in the re-filling of non-alcoholic beverages and service of specified food products as needed. This position is responsible for cleaning and maintenance of specific areas of restaurant (dining room areas, building exterior and entrance areas, rest rooms, etc.). - Complete all designated cleaning/stocking/maintenance duties per established time line. - Assist Servers in bussing and re-setting of tables in assigned stations. - Maintain assigned areas of responsibility during service periods, e.g. rest rooms, restaurant entrance, service stations, building exterior, etc. - Completes any pre-shift, ‘running’ shift, and post shift set-up, prep, cleaning and stocking as outlined, and in accordance with established Company standards. - Working in a team environment, assist other Team Members as needed – THERE IS NO SUCH THING AS “THAT’S NOT MY STATION”! - Alerts management IMMEDIATELY, if there is any suspicion that a guest is intoxicated and should be refused service for their safety and the safety of others. - Has a good working knowledge of restaurant, e.g. hours of operation, directions to the restaurant, food & beverage menu selections, general restaurant information (credit cards accepted, check policies, take-out programs, etc. - Attempts to resolve all guest complaints, striving for a flawless recovery to build brand loyalty. Advises management IMMEDIATELY of any guest complaint. - Acknowledge guests as they leave and invite them to come back to the restaurant. - Ensures a harassment free environment through proper personal conduct. - Upholds safety and security standards at all times. - Completes assigned weekly cleaning projects. - Maintains professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. - Complete other job duties as assigned by the Manager.

    Requirements:

    Will Train - Experience with bussing tables and cleaning is good

    Additiona lInformation:

    Lives our Core Values & Disciplines. Friendly, easy going and pleasant/smiles easily. Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Self-Disciplined. Able to remain positive and calm under stressful conditions. Strong commitment to serving others. Dependable, trustworthy. Willing to extend themselves to the guests they serve – Wanting to become friends with their guests – Hospitable. Genuinely warm and sensitive/polite. Exhibits neat, clean and professional image at all times. During a typical shift a front of the house Team Member will have intense guest contact and be involved in moderately to very stressful situations. Team Members must work well with limited supervision within their specific position functions but must be highly interactive with other Team Members to accomplish work.

  • Line Cook

    Description:

    Maintains a clean and sanitary working environment. Completes all assigned prep work and sets up individual Cook’s station(s). Maintains product presentations, product quality, and cook time standards. Prepares and serves all items according to Spoleto recipes, plate presentations, and specifications. Maintains a clean work environment at all times. - Cleans and sanitizes the work area before, during, and after shift. - Practices sanitary and safe food handling at all times. - Sets up work station for maximum productivity and efficiency. - Prepares all food according to Spoleto recipes, plate presentations, and specifications. - Enforces all cost control requirements within his/her control. Adheres to the rule – ‘NO TICKET, NO FOOD. - Mentally prioritizes tasks to maximize use of time. - Dates, labels, and rotates all products. - Assists in the cleanliness, maintenance, and organization of all back-of-house storage areas. - Completes all assigned prep work within assigned time lines. - Completes assigned daily and weekly cleaning projects. - Ensures a harassment free environment through proper personal conduct. - Upholds safety and security standards at all times. - Maintains professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. - Complete other job duties as assigned by the Manager on Duty.

    Requirements:

    Minimum 1 year experience working as Cook in a similar restaurant concept. Maintains a Valid Serv Safe Health Card or equivalent

    Additiona lInformation:

    Lives our Core Values & Disciplines. Good reading and verbal communication skills required. Capable of using knives, slicing equipment, and other food preparation equipment safely. Able to respond in emergency situations to avoid dangers to self and others. Attention to detail. Ability to read and follow recipes in the manner in which they are written. Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Self-Disciplined. Able to remain positive and calm under stressful conditions. Dependable, trustworthy. Genuinely warm and sensitive/polite. Exhibits neat, clean and professional image at all times.

  • Jr. Culinary Shift Leader

    Description:

    This is a shift leader position that oversees the day-to-day operations of the restaurant, ensuring guest and employee satisfaction on every shift. This position is responsible for developing, directing and supervises hourly Team Members to attain sales and profit objectives while maintaining the highest standards of quality food, beverage, service, cleanliness, organization, and sanitation. - Responsible for promoting the Core Values & Disciplines of the Company. - Sets the standard for the restaurant through leadership by example. - Manages operations of the restaurant in coordination with the GM & AM. - Thorough understanding of all Company policies, procedures, safety and operating standards. - Ensures compliance with operational standards, Company policies, federal/state/local laws, and ordinances. - Supervises the quality of food prep, limited time offers (LTO’s), raw product specifications, and Company Standards. - Ensures a harassment free environment for all Team Members. - Clearly communicates Company direction to all personnel. - Resolves all guest complaints, striving for a flawless recovery to build brand loyalty. - Trains, coaches, and counsels Team Members and facilitates their development. - Upholds safety and security standards at all times. - Ensures security of the restaurant and its contents. - Monitors and maintains the cleanliness and orderliness of all restaurant areas. - Ensures building, equipment, furniture and fixtures are in good repair, clean and maintained on a regular basis. - Maintains professional restaurant and Team Member image, including restaurant cleanliness, proper uniforms, and appearance standards.

    Requirements:

    Minimum 2 years experience working in a similar restaurant concept as a Shift Leader, Lead Line Cook. Jr. kitchen manager or Sous Chef. Maintains a Valid Serv Safe Health Card or equivalent

    Additiona lInformation:

    Lives our Core Values & Disciplines. Excellent leadership and motivational skills. Excellent interpersonal/listening/communication skills. Excellent problem resolution/guest recovery skills. Attention to detail and analytical skills. Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Self-Disciplined. Able to remain positive and calm under stressful conditions. Strong commitment to serving others. Dependable, trustworthy. Willing to extend themselves to the guests they serve – Wanting to become friends with their guests – Hospitable. Genuinely warm and sensitive/polite. Exhibits neat, clean and professional image at all times. Committed to professional and personal self-development.

  • Dish Washer

    Description:

    Washes dishes, silverware, pots/pans, glasses and other kitchen service ware and equipment following established Company procedures. This position is also responsible for maintenance, cleanliness and upkeep of the restaurant and related equipment. Dishwasher assists with exterior building cleanliness, dining room/rest room cleanliness, trash removal, and other duties as assigned by management. - Cleans and sanitizes the work area before, during, and after shift. - Proper operation of dish machine, following equipment guidelines and Company policies and procedures. Ensures the proper stocking and use of all necessary chemicals. - Proper set-up of pot/pan washing area, ensuring proper stocking and use of all necessary chemicals. - Cleaning and sanitizing of dishes, silverware, pots/pans, glasses, and other restaurant service-ware and equipment following established Company guidelines. - Assists in re-stocking cooks and service areas with clean service-ware and equipment as necessary to help ensure efficient guest service. - Assists in cleanliness, maintenance and organization of back-of-house areas, e.g. back dock areas, employee break rooms, kitchen production areas. - Assists in the cleanliness, maintenance, and organization of all back-of-house storage areas. - Assists in putting away all product deliveries, following proper storage, labeling and rotation guidelines. - Completes all assigned prep work within assigned time lines. - Completes assigned daily and weekly cleaning projects. - Practices sanitary and safe food handling at all times. - Sets up work station for maximum productivity and efficiency. - Prepares all food according to Spoleto recipes, plate presentations, and specifications. - Mentally prioritizes tasks to maximize use of time. - Dates, labels, and rotates all products. - Ensures a harassment free environment through proper personal conduct. - Upholds safety and security standards at all times. - Maintains professional restaurant image, including restaurant cleanliness, proper uniform, and appearance standards. - Complete other job duties as assigned by the Manager.

    Requirements:

    Willing to train the right candidate. Entry level position for those looking for their first job. Experience working in similar positions within restaurant industry is a huge plus. Maintains a Valid Serv Safe Health Card or equivalent

    Additiona lInformation:

    Lives our Core Values & Disciplines. Capable of using knives, slicing equipment, and other food preparation equipment safely. Able to respond in emergency situations to avoid imminent dangers to self and others. Attention to detail. Ability to read and follow recipes in the manner in which they are written. Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Self-Disciplined. Able to remain positive and calm under stressful conditions. Dependable, trustworthy. Genuinely warm and sensitive/polite. Exhibits neat, clean and professional image at all times. Team Members must work well with limited supervision within their specific position functions but must be highly interactive with other Team Members to accomplish work.

  • Cashier

    Description:

    Provides cashier services through direct customer interaction at time of purchase. Position must be versed in all product lines including food, food combinations and all available beverages. Position also handles incoming phone calls therefore requiring Cashier to be versed on hours of operation, directions, food combinations for to-go orders and complete understanding of the computer system. - Ability to conduct a full transaction from order to payment with each guest. - Alerts management IMMEDIATELY, if there is any suspicion that a guest is intoxicated and should be refused service for their safety and the safety of others. - Strong communication skills in use of answering phones, addressing guest questions and communicating with management when assistance is needed. - Has a good working knowledge of restaurant, e.g. hours of operation, directions to the restaurant, food & beverage menu selections, general restaurant information (credit cards accepted, check policies, take-out programs, etc.) - Strong coordination skills to arrange guest’s orders as they are completed. - Able to count change back to guests and/or otherwise complete the transaction. - Attempts to resolve all guest complaints, striving for a flawless recovery to build brand loyalty. Advises management IMMEDIATELY of any guest complaint. - Notifies management of need for additional assistance as business dictates. - Proficient at the computer system ordering process, adjustments to the orders and identification of all food items on the computer system. - Acknowledge guests as they leave and invite them to come back to the restaurant. - Ensures a harassment free environment through proper personal conduct. - Upholds safety and security standards at all times. - Completes assigned weekly cleaning projects. - Maintains professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. - Complete other job duties as assigned by the Manager.

    Requirements:

    Minimum 6 months experience working as a Cashier in a similar restaurant concept. Experience with Point of Sale (POS) systems and computers (restaurant or similar) Previous experience at direct guest interaction

    Additiona lInformation:

    Lives our Core Values & Disciplines. Friendly, out-going and pleasant/smiles easily. Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Self-Disciplined. Able to remain positive and calm under stressful conditions. Strong commitment to serving others. Dependable, trustworthy. Willing to extend themselves to the guests they serve – Wanting to become friends with their guests – Hospitable. Genuinely warm and sensitive/polite. Exhibits neat, clean and professional image at all times. During a typical shift a front of the house Team Member will have intense guest contact and be involved in moderately to very stressful situations. Cashiers must work well with limited supervision within their specific position functions but must be highly interactive with other Team Members to accomplish work.

  • General Manager

    Description:

    Manages the day-to-day operations of a restaurant, ensuring guest and employee satisfaction. Develops, directs, and supervises hourly Team Members and Assistant Managers to attain sales and profit objectives while maintaining the highest standards of quality food, beverage, service, cleanliness, organization, and sanitation. - Responsible for promoting the Core Values & Disciplines of the Company. - Sets the standard for the restaurant through leadership by example. - Manages operations of the restaurant. - Thorough understanding of all Company policies, procedures, and operating standards. - Ensures compliance with operational standards, Company policies, federal/state/local laws, and ordinances. - Oversees and assists with the inventory, purchasing, receiving and storage of Company specified products. - Supervises the quality of food prep, limited time offers (LTO’s), raw product specifications, and Company standards. - Ensures a harassment free environment for all Team Members and Managers by communicating frequently with all team members and addressing concerns immediately. - Clearly communicates Company direction to all personnel. - Resolves all guest complaints, striving for a flawless recovery to build brand loyalty. - Trains, coaches, and counsels Team Members and facilitates their development. - Manages new hires and changes of status for Team Members to ensure accurate and timely payroll and record-keeping. All employees paid for all hours worked. - Oversees local event representation of the brand. - Oversees and assists in developing of all marketing efforts within the restaurant. - Responsible for rolling out new menus, products and promotions. - Maintains professional restaurant and Team Member image, including restaurant cleanliness, proper uniforms, and appearance standards. - Upholds safety and security standards at all times. - Hires, supervises, develops, and when necessary, terminates Team Members. - Creates management schedules, following established Company guidelines and procedures, while maintaining established budgetary guidelines. - Oversees the scheduling of Team Members, making sure there are sufficient workers present to cover peak service periods within approved budgetary guidelines, while working toward eliminating Team Member turnover and overtime. - Ensures security of the restaurant and its contents. - Monitors and maintains the cleanliness and orderliness of all restaurant areas. - Ensures building, equipment, furniture and fixtures are in good repair, clean and maintained on a regular basis. - Ensures that all operations, recipe and specifications books are current and maintained. - Overall P & L awareness and accountability.

    Requirements:

    Minimum 2 years experience working as General Manager in a similar restaurant concept or successful Assistant Manager with Spoleto. Successful completion of Management Training Program is required. Maintains a Valid Serv Safe Health Card or equivalent

    Additiona lInformation:

    Lives our Core Values & Disciplines. Excellent leadership and motivational skills. Excellent interpersonal/listening/communication skills. Excellent problem resolution/guest recovery skills. Attention to detail and analytical skills. Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Self-Disciplined. Able to remain positive and calm under stressful conditions. Experienced and proficient in the use of basic computer technology, e.g. POS systems, Microsoft Office programs, and similar. Strong commitment to serving others. Dependable, trustworthy. Willing to extend themselves to the guests they serve – Wanting to become friends with their guests – Hospitable. Genuinely warm and sensitive/polite. Exhibits neat, clean and professional image at all times. Committed to professional and personal self-development.

  • Assistant Culinary Manager

    Description:

    This is a full-time floor management position that oversees the day-to-day operations of the restaurant, ensuring guest and employee satisfaction on every shift. This position is responsible for developing, directing and supervises hourly Team Members to attain sales and profit objectives while maintaining the highest standards of quality food, beverage, service, cleanliness, organization, and sanitation. - Responsible for promoting the Core Values & Disciplines of the Company, setting the standard for the restaurant through leadership by example. - Manages operations of the restaurant in coordination with the GM. - Thorough understanding of all Company policies, procedures, safety and operating standards. - Ensures compliance with operational standards, Company policies, federal/state/local laws, and ordinances. - Supervises the quality of food preparation, limited time offers (LTO’s), raw product specifications, and Company Standards. - Ensures a harassment free environment for all Team Members. - Clearly communicates Company direction to all personnel. - Resolves all guest complaints, striving for a flawless recovery to build brand loyalty. - Trains, coaches, and counsels Team Members and facilitates their development. - Upholds safety and security standards at all times. - Ensures security of the restaurant and its contents. - Monitors and maintains the cleanliness and orderliness of all restaurant areas. - Ensures building, equipment, furniture and fixtures are in good repair, clean and maintained on a regular basis. - Maintains professional restaurant and Team Member image, including restaurant cleanliness, proper uniforms, and appearance standards.

    Requirements:

    Minimum 2 years experience working in a similar restaurant concept as a Shift Leader, Lead Line Cook. Jr. kitchen manager or Sous Chef. Maintains a Valid Serv Safe Health Card or equivalent

    Additiona lInformation:

    Lives our Core Values & Disciplines. Excellent leadership and motivational skills. Excellent interpersonal/listening/communication skills. Excellent problem resolution/guest recovery skills. Attention to detail and analytical skills. Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Self-Disciplined. Able to remain positive and calm under stressful conditions. Strong commitment to serving others. Dependable, trustworthy. Willing to extend themselves to the guests they serve – Wanting to become friends with their guests – Hospitable. Genuinely warm and sensitive/polite. Exhibits neat, clean and professional image at all times. Committed to professional and personal self-development.

  • Culinary Manager

    Description:

    This is a full-time floor management position that oversees the day-to-day operations of the restaurant, ensuring guest and employee satisfaction on every shift. This position is responsible for developing, directing and supervises hourly Team Members to attain sales and profit objectives while maintaining the highest standards of quality food, beverage, service, cleanliness, organization, and sanitation.

    Requirements:

    • Responsible for promoting the Core Values & Disciplines of the Company, setting the standard for the restaurant through leadership by example. • Manages operations of the restaurant in coordination with the GM. • Thorough understanding of all Company policies, procedures, safety and operating standards. • Ensures compliance with operational standards, Company policies, federal/state/local laws, and ordinances. • Supervises the quality of food preparation, limited time offers (LTO’s), raw product specifications, and Company Standards. • Ensures a harassment free environment for all Team Members. • Clearly communicates Company direction to all personnel. • Resolves all guest complaints, striving for a flawless recovery to build brand loyalty. • Trains, coaches, and counsels Team Members and facilitates their development. • Upholds safety and security standards at all times. • Ensures security of the restaurant and its contents. • Monitors and maintains the cleanliness and orderliness of all restaurant areas. • Ensures building, equipment, furniture and fixtures are in good repair, clean and maintained on a regular basis. • Maintains professional restaurant and Team Member image, including restaurant cleanliness, proper uniforms, and appearance standards. • Able to lift and carry 30-50 pounds – may be required several times per shift. • Must have sufficient mobility to move and/or operate in various work areas. Bending, turning, twisting upper body, constant walking, reaching, etc. • Must be able to stand and exert well-paced mobility for periods up to 4 hours. • Must meet any federal, state, county or municipal regulations pertaining to the service of food and beverages. • Extreme environmental demands are few. The majority of work takes place indoors in climate controlled areas. At times back-of-house areas can become quite warm. • The only chemicals involved are those of the cleaning kind. Training is given as to the appropriate use of these chemicals.

    Additiona lInformation:

    • Lives our Core Values & Disciplines. • Exhibits: • Excellent leadership and motivational skills. • Excellent interpersonal/listening/communication skills • Excellent problem resolution/guest recovery skills. • Attention to detail and analytical skills. • Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. • Self-Disciplined. • Able to remain positive and calm under stressful conditions. • Strong commitment to serving others. • Dependable, trustworthy. • Willing to extend themselves to the guests they serve – Wanting to become friends with their guests – Hospitable. • Genuinely warm and sensitive/polite. • Exhibits neat, clean and professional image at all times. • Committed to professional and personal self-development. • Successful, motivated current Company employee with good understanding of restaurant operations.

  • Team Member ( All Positions )

    Description:

    All Positions (Cashier-Dish-Dinning-Brand Ambassador-Line Cook-Prep)

    Requirements:

    Additiona lInformation:

Winter Park

349 North Orlando Ave
Winter Park, FL 32789

  • Line Cook

    Description:

    Maintains a clean and sanitary working environment. Completes all assigned prep work and sets up individual Cook’s station(s). Maintains product presentations, product quality, and cook time standards. Prepares and serves all items according to Spoleto recipes, plate presentations, and specifications. Maintains a clean work environment at all times. - Cleans and sanitizes the work area before, during, and after shift. - Practices sanitary and safe food handling at all times. - Sets up work station for maximum productivity and efficiency. - Prepares all food according to Spoleto recipes, plate presentations, and specifications. - Enforces all cost control requirements within his/her control. Adheres to the rule – ‘NO TICKET, NO FOOD. - Mentally prioritizes tasks to maximize use of time. - Dates, labels, and rotates all products. - Assists in the cleanliness, maintenance, and organization of all back-of-house storage areas. - Completes all assigned prep work within assigned time lines. - Completes assigned daily and weekly cleaning projects. - Ensures a harassment free environment through proper personal conduct. - Upholds safety and security standards at all times. - Maintains professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. - Complete other job duties as assigned by the Manager on Duty.

    Requirements:

    Minimum 1 year experience working as Cook in a similar restaurant concept. Maintains a Valid Serv Safe Health Card or equivalent

    Additiona lInformation:

    Lives our Core Values & Disciplines. Good reading and verbal communication skills required. Capable of using knives, slicing equipment, and other food preparation equipment safely. Able to respond in emergency situations to avoid dangers to self and others. Attention to detail. Ability to read and follow recipes in the manner in which they are written. Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Self-Disciplined. Able to remain positive and calm under stressful conditions. Dependable, trustworthy. Genuinely warm and sensitive/polite. Exhibits neat, clean and professional image at all times.

  • Brand Ambassador - Dinning Room Attendant

    Description:

    Provides table maintenance and re-setting of tables along with ongoing dining room and restroom cleanliness and maintenance. May also assist in the re-filling of non-alcoholic beverages and service of specified food products as needed. This position is responsible for cleaning and maintenance of specific areas of restaurant (dining room areas, building exterior and entrance areas, rest rooms, etc.). - Complete all designated cleaning/stocking/maintenance duties per established time line. - Assist Servers in bussing and re-setting of tables in assigned stations. - Maintain assigned areas of responsibility during service periods, e.g. rest rooms, restaurant entrance, service stations, building exterior, etc. - Completes any pre-shift, ‘running’ shift, and post shift set-up, prep, cleaning and stocking as outlined, and in accordance with established Company standards. - Working in a team environment, assist other Team Members as needed – THERE IS NO SUCH THING AS “THAT’S NOT MY STATION”! - Alerts management IMMEDIATELY, if there is any suspicion that a guest is intoxicated and should be refused service for their safety and the safety of others. - Has a good working knowledge of restaurant, e.g. hours of operation, directions to the restaurant, food & beverage menu selections, general restaurant information (credit cards accepted, check policies, take-out programs, etc. - Attempts to resolve all guest complaints, striving for a flawless recovery to build brand loyalty. Advises management IMMEDIATELY of any guest complaint. - Acknowledge guests as they leave and invite them to come back to the restaurant. - Ensures a harassment free environment through proper personal conduct. - Upholds safety and security standards at all times. - Completes assigned weekly cleaning projects. - Maintains professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. - Complete other job duties as assigned by the Manager.

    Requirements:

    Will Train - Experience with bussing tables and cleaning is good

    Additiona lInformation:

    Lives our Core Values & Disciplines. Friendly, easy going and pleasant/smiles easily. Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Self-Disciplined. Able to remain positive and calm under stressful conditions. Strong commitment to serving others. Dependable, trustworthy. Willing to extend themselves to the guests they serve – Wanting to become friends with their guests – Hospitable. Genuinely warm and sensitive/polite. Exhibits neat, clean and professional image at all times. During a typical shift a front of the house Team Member will have intense guest contact and be involved in moderately to very stressful situations. Team Members must work well with limited supervision within their specific position functions but must be highly interactive with other Team Members to accomplish work.

  • Cashier

    Description:

    Provides cashier services through direct customer interaction at time of purchase. Position must be versed in all product lines including food, food combinations and all available beverages. Position also handles incoming phone calls therefore requiring Cashier to be versed on hours of operation, directions, food combinations for to-go orders and complete understanding of the computer system. - Ability to conduct a full transaction from order to payment with each guest. - Alerts management IMMEDIATELY, if there is any suspicion that a guest is intoxicated and should be refused service for their safety and the safety of others. - Strong communication skills in use of answering phones, addressing guest questions and communicating with management when assistance is needed. - Has a good working knowledge of restaurant, e.g. hours of operation, directions to the restaurant, food & beverage menu selections, general restaurant information (credit cards accepted, check policies, take-out programs, etc.) - Strong coordination skills to arrange guest’s orders as they are completed. - Able to count change back to guests and/or otherwise complete the transaction. - Attempts to resolve all guest complaints, striving for a flawless recovery to build brand loyalty. Advises management IMMEDIATELY of any guest complaint. - Notifies management of need for additional assistance as business dictates. - Proficient at the computer system ordering process, adjustments to the orders and identification of all food items on the computer system. - Acknowledge guests as they leave and invite them to come back to the restaurant. - Ensures a harassment free environment through proper personal conduct. - Upholds safety and security standards at all times. - Completes assigned weekly cleaning projects. - Maintains professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. - Complete other job duties as assigned by the Manager.

    Requirements:

    Minimum 6 months experience working as a Cashier in a similar restaurant concept. Experience with Point of Sale (POS) systems and computers (restaurant or similar) Previous experience at direct guest interaction

    Additiona lInformation:

    Lives our Core Values & Disciplines. Friendly, out-going and pleasant/smiles easily. Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Self-Disciplined. Able to remain positive and calm under stressful conditions. Strong commitment to serving others. Dependable, trustworthy. Willing to extend themselves to the guests they serve – Wanting to become friends with their guests – Hospitable. Genuinely warm and sensitive/polite. Exhibits neat, clean and professional image at all times. During a typical shift a front of the house Team Member will have intense guest contact and be involved in moderately to very stressful situations. Cashiers must work well with limited supervision within their specific position functions but must be highly interactive with other Team Members to accomplish work.

  • Assistant Culinary Manager

    Description:

    This is a full-time floor management position that oversees the day-to-day operations of the restaurant, ensuring guest and employee satisfaction on every shift. This position is responsible for developing, directing and supervises hourly Team Members to attain sales and profit objectives while maintaining the highest standards of quality food, beverage, service, cleanliness, organization, and sanitation. - Responsible for promoting the Core Values & Disciplines of the Company, setting the standard for the restaurant through leadership by example. - Manages operations of the restaurant in coordination with the GM. - Thorough understanding of all Company policies, procedures, safety and operating standards. - Ensures compliance with operational standards, Company policies, federal/state/local laws, and ordinances. - Supervises the quality of food preparation, limited time offers (LTO’s), raw product specifications, and Company Standards. - Ensures a harassment free environment for all Team Members. - Clearly communicates Company direction to all personnel. - Resolves all guest complaints, striving for a flawless recovery to build brand loyalty. - Trains, coaches, and counsels Team Members and facilitates their development. - Upholds safety and security standards at all times. - Ensures security of the restaurant and its contents. - Monitors and maintains the cleanliness and orderliness of all restaurant areas. - Ensures building, equipment, furniture and fixtures are in good repair, clean and maintained on a regular basis. - Maintains professional restaurant and Team Member image, including restaurant cleanliness, proper uniforms, and appearance standards.

    Requirements:

    Minimum 2 years experience working in a similar restaurant concept as a Shift Leader, Lead Line Cook. Jr. kitchen manager or Sous Chef. Maintains a Valid Serv Safe Health Card or equivalent

    Additiona lInformation:

    Lives our Core Values & Disciplines. Excellent leadership and motivational skills. Excellent interpersonal/listening/communication skills. Excellent problem resolution/guest recovery skills. Attention to detail and analytical skills. Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Self-Disciplined. Able to remain positive and calm under stressful conditions. Strong commitment to serving others. Dependable, trustworthy. Willing to extend themselves to the guests they serve – Wanting to become friends with their guests – Hospitable. Genuinely warm and sensitive/polite. Exhibits neat, clean and professional image at all times. Committed to professional and personal self-development.

  • Culinary Manager

    Description:

    This is a full-time floor management position that oversees the day-to-day operations of the restaurant, ensuring guest and employee satisfaction on every shift. This position is responsible for developing, directing and supervises hourly Team Members to attain sales and profit objectives while maintaining the highest standards of quality food, beverage, service, cleanliness, organization, and sanitation.

    Requirements:

    • Responsible for promoting the Core Values & Disciplines of the Company, setting the standard for the restaurant through leadership by example. • Manages operations of the restaurant in coordination with the GM. • Thorough understanding of all Company policies, procedures, safety and operating standards. • Ensures compliance with operational standards, Company policies, federal/state/local laws, and ordinances. • Supervises the quality of food preparation, limited time offers (LTO’s), raw product specifications, and Company Standards. • Ensures a harassment free environment for all Team Members. • Clearly communicates Company direction to all personnel. • Resolves all guest complaints, striving for a flawless recovery to build brand loyalty. • Trains, coaches, and counsels Team Members and facilitates their development. • Upholds safety and security standards at all times. • Ensures security of the restaurant and its contents. • Monitors and maintains the cleanliness and orderliness of all restaurant areas. • Ensures building, equipment, furniture and fixtures are in good repair, clean and maintained on a regular basis. • Maintains professional restaurant and Team Member image, including restaurant cleanliness, proper uniforms, and appearance standards. • Able to lift and carry 30-50 pounds – may be required several times per shift. • Must have sufficient mobility to move and/or operate in various work areas. Bending, turning, twisting upper body, constant walking, reaching, etc. • Must be able to stand and exert well-paced mobility for periods up to 4 hours. • Must meet any federal, state, county or municipal regulations pertaining to the service of food and beverages. • Extreme environmental demands are few. The majority of work takes place indoors in climate controlled areas. At times back-of-house areas can become quite warm. • The only chemicals involved are those of the cleaning kind. Training is given as to the appropriate use of these chemicals.

    Additiona lInformation:

    • Lives our Core Values & Disciplines. • Exhibits: • Excellent leadership and motivational skills. • Excellent interpersonal/listening/communication skills • Excellent problem resolution/guest recovery skills. • Attention to detail and analytical skills. • Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. • Self-Disciplined. • Able to remain positive and calm under stressful conditions. • Strong commitment to serving others. • Dependable, trustworthy. • Willing to extend themselves to the guests they serve – Wanting to become friends with their guests – Hospitable. • Genuinely warm and sensitive/polite. • Exhibits neat, clean and professional image at all times. • Committed to professional and personal self-development. • Successful, motivated current Company employee with good understanding of restaurant operations.

  • General Manager

    Description:

    Manages the day-to-day operations of a restaurant, ensuring guest and employee satisfaction. Develops, directs, and supervises hourly Team Members and Assistant Managers to attain sales and profit objectives while maintaining the highest standards of quality food, beverage, service, cleanliness, organization, and sanitation. - Responsible for promoting the Core Values & Disciplines of the Company. - Sets the standard for the restaurant through leadership by example. - Manages operations of the restaurant. - Thorough understanding of all Company policies, procedures, and operating standards. - Ensures compliance with operational standards, Company policies, federal/state/local laws, and ordinances. - Oversees and assists with the inventory, purchasing, receiving and storage of Company specified products. - Supervises the quality of food prep, limited time offers (LTO’s), raw product specifications, and Company standards. - Ensures a harassment free environment for all Team Members and Managers by communicating frequently with all team members and addressing concerns immediately. - Clearly communicates Company direction to all personnel. - Resolves all guest complaints, striving for a flawless recovery to build brand loyalty. - Trains, coaches, and counsels Team Members and facilitates their development. - Manages new hires and changes of status for Team Members to ensure accurate and timely payroll and record-keeping. All employees paid for all hours worked. - Oversees local event representation of the brand. - Oversees and assists in developing of all marketing efforts within the restaurant. - Responsible for rolling out new menus, products and promotions. - Maintains professional restaurant and Team Member image, including restaurant cleanliness, proper uniforms, and appearance standards. - Upholds safety and security standards at all times. - Hires, supervises, develops, and when necessary, terminates Team Members. - Creates management schedules, following established Company guidelines and procedures, while maintaining established budgetary guidelines. - Oversees the scheduling of Team Members, making sure there are sufficient workers present to cover peak service periods within approved budgetary guidelines, while working toward eliminating Team Member turnover and overtime. - Ensures security of the restaurant and its contents. - Monitors and maintains the cleanliness and orderliness of all restaurant areas. - Ensures building, equipment, furniture and fixtures are in good repair, clean and maintained on a regular basis. - Ensures that all operations, recipe and specifications books are current and maintained. - Overall P & L awareness and accountability.

    Requirements:

    Minimum 2 years experience working as General Manager in a similar restaurant concept or successful Assistant Manager with Spoleto. Successful completion of Management Training Program is required. Maintains a Valid Serv Safe Health Card or equivalent

    Additiona lInformation:

    Lives our Core Values & Disciplines. Excellent leadership and motivational skills. Excellent interpersonal/listening/communication skills. Excellent problem resolution/guest recovery skills. Attention to detail and analytical skills. Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Self-Disciplined. Able to remain positive and calm under stressful conditions. Experienced and proficient in the use of basic computer technology, e.g. POS systems, Microsoft Office programs, and similar. Strong commitment to serving others. Dependable, trustworthy. Willing to extend themselves to the guests they serve – Wanting to become friends with their guests – Hospitable. Genuinely warm and sensitive/polite. Exhibits neat, clean and professional image at all times. Committed to professional and personal self-development.

  • Jr. Culinary Shift Leader

    Description:

    This is a shift leader position that oversees the day-to-day operations of the restaurant, ensuring guest and employee satisfaction on every shift. This position is responsible for developing, directing and supervises hourly Team Members to attain sales and profit objectives while maintaining the highest standards of quality food, beverage, service, cleanliness, organization, and sanitation. - Responsible for promoting the Core Values & Disciplines of the Company. - Sets the standard for the restaurant through leadership by example. - Manages operations of the restaurant in coordination with the GM & AM. - Thorough understanding of all Company policies, procedures, safety and operating standards. - Ensures compliance with operational standards, Company policies, federal/state/local laws, and ordinances. - Supervises the quality of food prep, limited time offers (LTO’s), raw product specifications, and Company Standards. - Ensures a harassment free environment for all Team Members. - Clearly communicates Company direction to all personnel. - Resolves all guest complaints, striving for a flawless recovery to build brand loyalty. - Trains, coaches, and counsels Team Members and facilitates their development. - Upholds safety and security standards at all times. - Ensures security of the restaurant and its contents. - Monitors and maintains the cleanliness and orderliness of all restaurant areas. - Ensures building, equipment, furniture and fixtures are in good repair, clean and maintained on a regular basis. - Maintains professional restaurant and Team Member image, including restaurant cleanliness, proper uniforms, and appearance standards.

    Requirements:

    Minimum 2 years experience working in a similar restaurant concept as a Shift Leader, Lead Line Cook. Jr. kitchen manager or Sous Chef. Maintains a Valid Serv Safe Health Card or equivalent

    Additiona lInformation:

    Lives our Core Values & Disciplines. Excellent leadership and motivational skills. Excellent interpersonal/listening/communication skills. Excellent problem resolution/guest recovery skills. Attention to detail and analytical skills. Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Self-Disciplined. Able to remain positive and calm under stressful conditions. Strong commitment to serving others. Dependable, trustworthy. Willing to extend themselves to the guests they serve – Wanting to become friends with their guests – Hospitable. Genuinely warm and sensitive/polite. Exhibits neat, clean and professional image at all times. Committed to professional and personal self-development.

  • Dish Washer

    Description:

    Washes dishes, silverware, pots/pans, glasses and other kitchen service ware and equipment following established Company procedures. This position is also responsible for maintenance, cleanliness and upkeep of the restaurant and related equipment. Dishwasher assists with exterior building cleanliness, dining room/rest room cleanliness, trash removal, and other duties as assigned by management. - Cleans and sanitizes the work area before, during, and after shift. - Proper operation of dish machine, following equipment guidelines and Company policies and procedures. Ensures the proper stocking and use of all necessary chemicals. - Proper set-up of pot/pan washing area, ensuring proper stocking and use of all necessary chemicals. - Cleaning and sanitizing of dishes, silverware, pots/pans, glasses, and other restaurant service-ware and equipment following established Company guidelines. - Assists in re-stocking cooks and service areas with clean service-ware and equipment as necessary to help ensure efficient guest service. - Assists in cleanliness, maintenance and organization of back-of-house areas, e.g. back dock areas, employee break rooms, kitchen production areas. - Assists in the cleanliness, maintenance, and organization of all back-of-house storage areas. - Assists in putting away all product deliveries, following proper storage, labeling and rotation guidelines. - Completes all assigned prep work within assigned time lines. - Completes assigned daily and weekly cleaning projects. - Practices sanitary and safe food handling at all times. - Sets up work station for maximum productivity and efficiency. - Prepares all food according to Spoleto recipes, plate presentations, and specifications. - Mentally prioritizes tasks to maximize use of time. - Dates, labels, and rotates all products. - Ensures a harassment free environment through proper personal conduct. - Upholds safety and security standards at all times. - Maintains professional restaurant image, including restaurant cleanliness, proper uniform, and appearance standards. - Complete other job duties as assigned by the Manager.

    Requirements:

    Willing to train the right candidate. Entry level position for those looking for their first job. Experience working in similar positions within restaurant industry is a huge plus. Maintains a Valid Serv Safe Health Card or equivalent

    Additiona lInformation:

    Lives our Core Values & Disciplines. Capable of using knives, slicing equipment, and other food preparation equipment safely. Able to respond in emergency situations to avoid imminent dangers to self and others. Attention to detail. Ability to read and follow recipes in the manner in which they are written. Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Self-Disciplined. Able to remain positive and calm under stressful conditions. Dependable, trustworthy. Genuinely warm and sensitive/polite. Exhibits neat, clean and professional image at all times. Team Members must work well with limited supervision within their specific position functions but must be highly interactive with other Team Members to accomplish work.

  • Team Member ( All Positions )

    Description:

    All Positions (Cashier-Dish-Dinning-Brand Ambassador-Line Cook-Prep)

    Requirements:

    Additiona lInformation:

Irvine

4175 Campus Dr,
Irvine, CA 92612

  • Jr. Culinary Shift Leader

    Description:

    This is a shift leader position that oversees the day-to-day operations of the restaurant, ensuring guest and employee satisfaction on every shift. This position is responsible for developing, directing and supervises hourly Team Members to attain sales and profit objectives while maintaining the highest standards of quality food, beverage, service, cleanliness, organization, and sanitation. - Responsible for promoting the Core Values & Disciplines of the Company. - Sets the standard for the restaurant through leadership by example. - Manages operations of the restaurant in coordination with the GM & AM. - Thorough understanding of all Company policies, procedures, safety and operating standards. - Ensures compliance with operational standards, Company policies, federal/state/local laws, and ordinances. - Supervises the quality of food prep, limited time offers (LTO’s), raw product specifications, and Company Standards. - Ensures a harassment free environment for all Team Members. - Clearly communicates Company direction to all personnel. - Resolves all guest complaints, striving for a flawless recovery to build brand loyalty. - Trains, coaches, and counsels Team Members and facilitates their development. - Upholds safety and security standards at all times. - Ensures security of the restaurant and its contents. - Monitors and maintains the cleanliness and orderliness of all restaurant areas. - Ensures building, equipment, furniture and fixtures are in good repair, clean and maintained on a regular basis. - Maintains professional restaurant and Team Member image, including restaurant cleanliness, proper uniforms, and appearance standards.

    Requirements:

    Minimum 2 years experience working in a similar restaurant concept as a Shift Leader, Lead Line Cook. Jr. kitchen manager or Sous Chef. Maintains a Valid Serv Safe Health Card or equivalent

    Additiona lInformation:

    Lives our Core Values & Disciplines. Excellent leadership and motivational skills. Excellent interpersonal/listening/communication skills. Excellent problem resolution/guest recovery skills. Attention to detail and analytical skills. Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Self-Disciplined. Able to remain positive and calm under stressful conditions. Strong commitment to serving others. Dependable, trustworthy. Willing to extend themselves to the guests they serve – Wanting to become friends with their guests – Hospitable. Genuinely warm and sensitive/polite. Exhibits neat, clean and professional image at all times. Committed to professional and personal self-development.

  • Assistant Culinary Manager

    Description:

    This is a full-time floor management position that oversees the day-to-day operations of the restaurant, ensuring guest and employee satisfaction on every shift. This position is responsible for developing, directing and supervises hourly Team Members to attain sales and profit objectives while maintaining the highest standards of quality food, beverage, service, cleanliness, organization, and sanitation. - Responsible for promoting the Core Values & Disciplines of the Company, setting the standard for the restaurant through leadership by example. - Manages operations of the restaurant in coordination with the GM. - Thorough understanding of all Company policies, procedures, safety and operating standards. - Ensures compliance with operational standards, Company policies, federal/state/local laws, and ordinances. - Supervises the quality of food preparation, limited time offers (LTO’s), raw product specifications, and Company Standards. - Ensures a harassment free environment for all Team Members. - Clearly communicates Company direction to all personnel. - Resolves all guest complaints, striving for a flawless recovery to build brand loyalty. - Trains, coaches, and counsels Team Members and facilitates their development. - Upholds safety and security standards at all times. - Ensures security of the restaurant and its contents. - Monitors and maintains the cleanliness and orderliness of all restaurant areas. - Ensures building, equipment, furniture and fixtures are in good repair, clean and maintained on a regular basis. - Maintains professional restaurant and Team Member image, including restaurant cleanliness, proper uniforms, and appearance standards.

    Requirements:

    Minimum 2 years experience working in a similar restaurant concept as a Shift Leader, Lead Line Cook. Jr. kitchen manager or Sous Chef. Maintains a Valid Serv Safe Health Card or equivalent

    Additiona lInformation:

    Lives our Core Values & Disciplines. Excellent leadership and motivational skills. Excellent interpersonal/listening/communication skills. Excellent problem resolution/guest recovery skills. Attention to detail and analytical skills. Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Self-Disciplined. Able to remain positive and calm under stressful conditions. Strong commitment to serving others. Dependable, trustworthy. Willing to extend themselves to the guests they serve – Wanting to become friends with their guests – Hospitable. Genuinely warm and sensitive/polite. Exhibits neat, clean and professional image at all times. Committed to professional and personal self-development.

  • Brand Ambassador - Dinning Room Attendant

    Description:

    Provides table maintenance and re-setting of tables along with ongoing dining room and restroom cleanliness and maintenance. May also assist in the re-filling of non-alcoholic beverages and service of specified food products as needed. This position is responsible for cleaning and maintenance of specific areas of restaurant (dining room areas, building exterior and entrance areas, rest rooms, etc.). - Complete all designated cleaning/stocking/maintenance duties per established time line. - Assist Servers in bussing and re-setting of tables in assigned stations. - Maintain assigned areas of responsibility during service periods, e.g. rest rooms, restaurant entrance, service stations, building exterior, etc. - Completes any pre-shift, ‘running’ shift, and post shift set-up, prep, cleaning and stocking as outlined, and in accordance with established Company standards. - Working in a team environment, assist other Team Members as needed – THERE IS NO SUCH THING AS “THAT’S NOT MY STATION”! - Alerts management IMMEDIATELY, if there is any suspicion that a guest is intoxicated and should be refused service for their safety and the safety of others. - Has a good working knowledge of restaurant, e.g. hours of operation, directions to the restaurant, food & beverage menu selections, general restaurant information (credit cards accepted, check policies, take-out programs, etc. - Attempts to resolve all guest complaints, striving for a flawless recovery to build brand loyalty. Advises management IMMEDIATELY of any guest complaint. - Acknowledge guests as they leave and invite them to come back to the restaurant. - Ensures a harassment free environment through proper personal conduct. - Upholds safety and security standards at all times. - Completes assigned weekly cleaning projects. - Maintains professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. - Complete other job duties as assigned by the Manager.

    Requirements:

    Will Train - Experience with bussing tables and cleaning is good

    Additiona lInformation:

    Lives our Core Values & Disciplines. Friendly, easy going and pleasant/smiles easily. Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Self-Disciplined. Able to remain positive and calm under stressful conditions. Strong commitment to serving others. Dependable, trustworthy. Willing to extend themselves to the guests they serve – Wanting to become friends with their guests – Hospitable. Genuinely warm and sensitive/polite. Exhibits neat, clean and professional image at all times. During a typical shift a front of the house Team Member will have intense guest contact and be involved in moderately to very stressful situations. Team Members must work well with limited supervision within their specific position functions but must be highly interactive with other Team Members to accomplish work.

  • Prep Cook

    Description:

    Maintains a clean and sanitary working environment. Completes all assigned prep work according to daily prep guides and inventory control systems. Maintains product specifications and product quality at all times. Maintains a clean work environment while ensuring compliance with all health department regulations. - Cleans and sanitizes the work area before, during, and after shift. - Practices sanitary and safe food handling at all times. - Sets up work station for maximum productivity and efficiency. - Prepares food according to Spoleto recipes and specifications. - Enforces all cost control requirements within his/her control. - Mentally prioritizes tasks to maximize use of time. - Dates, labels, and rotates all products. - Stores, rotates and inspects deliveries as needed. - Assists in the cleanliness, maintenance, and organization of all back-of-house storage areas. - Completes all assigned prep work within assigned time lines. - Completes assigned daily and weekly cleaning projects. - Assists Line Cooks as needed. - Ensures a harassment free environment through proper personal conduct. - Upholds safety and security standards at all times. - Maintains professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. - Complete other job duties as assigned by the Manager on Duty.

    Requirements:

    Minimum 6 months experience working as Prep Cook in a similar restaurant concept. Maintains a Valid Serv Safe Health Card or equivalent

    Additiona lInformation:

    Lives our Core Values & Disciplines. Good reading and verbal communication skills required. Capable of using knives, slicing equipment, and other food preparation equipment safely. Able to respond in emergency situations to avoid dangers to self and others. Ability to read and follow recipes in the manner in which they are written. Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Self-Disciplined. Able to remain positive and calm under stressful conditions. Dependable, trustworthy. Genuinely warm and sensitive/polite. Exhibits neat, clean and professional image at all times. Team Members must work well with limited supervision within their specific position functions but must be highly interactive with other Team Members to accomplish work.

  • Line Cook

    Description:

    Maintains a clean and sanitary working environment. Completes all assigned prep work and sets up individual Cook’s station(s). Maintains product presentations, product quality, and cook time standards. Prepares and serves all items according to Spoleto recipes, plate presentations, and specifications. Maintains a clean work environment at all times. - Cleans and sanitizes the work area before, during, and after shift. - Practices sanitary and safe food handling at all times. - Sets up work station for maximum productivity and efficiency. - Prepares all food according to Spoleto recipes, plate presentations, and specifications. - Enforces all cost control requirements within his/her control. Adheres to the rule – ‘NO TICKET, NO FOOD. - Mentally prioritizes tasks to maximize use of time. - Dates, labels, and rotates all products. - Assists in the cleanliness, maintenance, and organization of all back-of-house storage areas. - Completes all assigned prep work within assigned time lines. - Completes assigned daily and weekly cleaning projects. - Ensures a harassment free environment through proper personal conduct. - Upholds safety and security standards at all times. - Maintains professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. - Complete other job duties as assigned by the Manager on Duty.

    Requirements:

    Minimum 1 year experience working as Cook in a similar restaurant concept. Maintains a Valid Serv Safe Health Card or equivalent

    Additiona lInformation:

    Lives our Core Values & Disciplines. Good reading and verbal communication skills required. Capable of using knives, slicing equipment, and other food preparation equipment safely. Able to respond in emergency situations to avoid dangers to self and others. Attention to detail. Ability to read and follow recipes in the manner in which they are written. Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Self-Disciplined. Able to remain positive and calm under stressful conditions. Dependable, trustworthy. Genuinely warm and sensitive/polite. Exhibits neat, clean and professional image at all times.

  • Cashier

    Description:

    Provides cashier services through direct customer interaction at time of purchase. Position must be versed in all product lines including food, food combinations and all available beverages. Position also handles incoming phone calls therefore requiring Cashier to be versed on hours of operation, directions, food combinations for to-go orders and complete understanding of the computer system. - Ability to conduct a full transaction from order to payment with each guest. - Alerts management IMMEDIATELY, if there is any suspicion that a guest is intoxicated and should be refused service for their safety and the safety of others. - Strong communication skills in use of answering phones, addressing guest questions and communicating with management when assistance is needed. - Has a good working knowledge of restaurant, e.g. hours of operation, directions to the restaurant, food & beverage menu selections, general restaurant information (credit cards accepted, check policies, take-out programs, etc.) - Strong coordination skills to arrange guest’s orders as they are completed. - Able to count change back to guests and/or otherwise complete the transaction. - Attempts to resolve all guest complaints, striving for a flawless recovery to build brand loyalty. Advises management IMMEDIATELY of any guest complaint. - Notifies management of need for additional assistance as business dictates. - Proficient at the computer system ordering process, adjustments to the orders and identification of all food items on the computer system. - Acknowledge guests as they leave and invite them to come back to the restaurant. - Ensures a harassment free environment through proper personal conduct. - Upholds safety and security standards at all times. - Completes assigned weekly cleaning projects. - Maintains professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. - Complete other job duties as assigned by the Manager.

    Requirements:

    Minimum 6 months experience working as a Cashier in a similar restaurant concept. Experience with Point of Sale (POS) systems and computers (restaurant or similar) Previous experience at direct guest interaction

    Additiona lInformation:

    Lives our Core Values & Disciplines. Friendly, out-going and pleasant/smiles easily. Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Self-Disciplined. Able to remain positive and calm under stressful conditions. Strong commitment to serving others. Dependable, trustworthy. Willing to extend themselves to the guests they serve – Wanting to become friends with their guests – Hospitable. Genuinely warm and sensitive/polite. Exhibits neat, clean and professional image at all times. During a typical shift a front of the house Team Member will have intense guest contact and be involved in moderately to very stressful situations. Cashiers must work well with limited supervision within their specific position functions but must be highly interactive with other Team Members to accomplish work.

  • Dish Washer

    Description:

    Washes dishes, silverware, pots/pans, glasses and other kitchen service ware and equipment following established Company procedures. This position is also responsible for maintenance, cleanliness and upkeep of the restaurant and related equipment. Dishwasher assists with exterior building cleanliness, dining room/rest room cleanliness, trash removal, and other duties as assigned by management. - Cleans and sanitizes the work area before, during, and after shift. - Proper operation of dish machine, following equipment guidelines and Company policies and procedures. Ensures the proper stocking and use of all necessary chemicals. - Proper set-up of pot/pan washing area, ensuring proper stocking and use of all necessary chemicals. - Cleaning and sanitizing of dishes, silverware, pots/pans, glasses, and other restaurant service-ware and equipment following established Company guidelines. - Assists in re-stocking cooks and service areas with clean service-ware and equipment as necessary to help ensure efficient guest service. - Assists in cleanliness, maintenance and organization of back-of-house areas, e.g. back dock areas, employee break rooms, kitchen production areas. - Assists in the cleanliness, maintenance, and organization of all back-of-house storage areas. - Assists in putting away all product deliveries, following proper storage, labeling and rotation guidelines. - Completes all assigned prep work within assigned time lines. - Completes assigned daily and weekly cleaning projects. - Practices sanitary and safe food handling at all times. - Sets up work station for maximum productivity and efficiency. - Prepares all food according to Spoleto recipes, plate presentations, and specifications. - Mentally prioritizes tasks to maximize use of time. - Dates, labels, and rotates all products. - Ensures a harassment free environment through proper personal conduct. - Upholds safety and security standards at all times. - Maintains professional restaurant image, including restaurant cleanliness, proper uniform, and appearance standards. - Complete other job duties as assigned by the Manager.

    Requirements:

    Willing to train the right candidate. Entry level position for those looking for their first job. Experience working in similar positions within restaurant industry is a huge plus. Maintains a Valid Serv Safe Health Card or equivalent

    Additiona lInformation:

    Lives our Core Values & Disciplines. Capable of using knives, slicing equipment, and other food preparation equipment safely. Able to respond in emergency situations to avoid imminent dangers to self and others. Attention to detail. Ability to read and follow recipes in the manner in which they are written. Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Self-Disciplined. Able to remain positive and calm under stressful conditions. Dependable, trustworthy. Genuinely warm and sensitive/polite. Exhibits neat, clean and professional image at all times. Team Members must work well with limited supervision within their specific position functions but must be highly interactive with other Team Members to accomplish work.

  • Culinary Manager

    Description:

    This is a full-time floor management position that oversees the day-to-day operations of the restaurant, ensuring guest and employee satisfaction on every shift. This position is responsible for developing, directing and supervises hourly Team Members to attain sales and profit objectives while maintaining the highest standards of quality food, beverage, service, cleanliness, organization, and sanitation.

    Requirements:

    • Responsible for promoting the Core Values & Disciplines of the Company, setting the standard for the restaurant through leadership by example. • Manages operations of the restaurant in coordination with the GM. • Thorough understanding of all Company policies, procedures, safety and operating standards. • Ensures compliance with operational standards, Company policies, federal/state/local laws, and ordinances. • Supervises the quality of food preparation, limited time offers (LTO’s), raw product specifications, and Company Standards. • Ensures a harassment free environment for all Team Members. • Clearly communicates Company direction to all personnel. • Resolves all guest complaints, striving for a flawless recovery to build brand loyalty. • Trains, coaches, and counsels Team Members and facilitates their development. • Upholds safety and security standards at all times. • Ensures security of the restaurant and its contents. • Monitors and maintains the cleanliness and orderliness of all restaurant areas. • Ensures building, equipment, furniture and fixtures are in good repair, clean and maintained on a regular basis. • Maintains professional restaurant and Team Member image, including restaurant cleanliness, proper uniforms, and appearance standards. • Able to lift and carry 30-50 pounds – may be required several times per shift. • Must have sufficient mobility to move and/or operate in various work areas. Bending, turning, twisting upper body, constant walking, reaching, etc. • Must be able to stand and exert well-paced mobility for periods up to 4 hours. • Must meet any federal, state, county or municipal regulations pertaining to the service of food and beverages. • Extreme environmental demands are few. The majority of work takes place indoors in climate controlled areas. At times back-of-house areas can become quite warm. • The only chemicals involved are those of the cleaning kind. Training is given as to the appropriate use of these chemicals.

    Additiona lInformation:

    • Lives our Core Values & Disciplines. • Exhibits: • Excellent leadership and motivational skills. • Excellent interpersonal/listening/communication skills • Excellent problem resolution/guest recovery skills. • Attention to detail and analytical skills. • Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. • Self-Disciplined. • Able to remain positive and calm under stressful conditions. • Strong commitment to serving others. • Dependable, trustworthy. • Willing to extend themselves to the guests they serve – Wanting to become friends with their guests – Hospitable. • Genuinely warm and sensitive/polite. • Exhibits neat, clean and professional image at all times. • Committed to professional and personal self-development. • Successful, motivated current Company employee with good understanding of restaurant operations.

  • Team Member ( All Positions )

    Description:

    All Positions (Cashier-Dish-Dinning-Brand Ambassador-Line Cook-Prep)

    Requirements:

    Additiona lInformation:

  • General Manager

    Description:

    Manages the day-to-day operations of a restaurant, ensuring guest and employee satisfaction. Develops, directs, and supervises hourly Team Members and Assistant Managers to attain sales and profit objectives while maintaining the highest standards of quality food, beverage, service, cleanliness, organization, and sanitation. - Responsible for promoting the Core Values & Disciplines of the Company. - Sets the standard for the restaurant through leadership by example. - Manages operations of the restaurant. - Thorough understanding of all Company policies, procedures, and operating standards. - Ensures compliance with operational standards, Company policies, federal/state/local laws, and ordinances. - Oversees and assists with the inventory, purchasing, receiving and storage of Company specified products. - Supervises the quality of food prep, limited time offers (LTO’s), raw product specifications, and Company standards. - Ensures a harassment free environment for all Team Members and Managers by communicating frequently with all team members and addressing concerns immediately. - Clearly communicates Company direction to all personnel. - Resolves all guest complaints, striving for a flawless recovery to build brand loyalty. - Trains, coaches, and counsels Team Members and facilitates their development. - Manages new hires and changes of status for Team Members to ensure accurate and timely payroll and record-keeping. All employees paid for all hours worked. - Oversees local event representation of the brand. - Oversees and assists in developing of all marketing efforts within the restaurant. - Responsible for rolling out new menus, products and promotions. - Maintains professional restaurant and Team Member image, including restaurant cleanliness, proper uniforms, and appearance standards. - Upholds safety and security standards at all times. - Hires, supervises, develops, and when necessary, terminates Team Members. - Creates management schedules, following established Company guidelines and procedures, while maintaining established budgetary guidelines. - Oversees the scheduling of Team Members, making sure there are sufficient workers present to cover peak service periods within approved budgetary guidelines, while working toward eliminating Team Member turnover and overtime. - Ensures security of the restaurant and its contents. - Monitors and maintains the cleanliness and orderliness of all restaurant areas. - Ensures building, equipment, furniture and fixtures are in good repair, clean and maintained on a regular basis. - Ensures that all operations, recipe and specifications books are current and maintained. - Overall P & L awareness and accountability.

    Requirements:

    Minimum 2 years experience working as General Manager in a similar restaurant concept or successful Assistant Manager with Spoleto. Successful completion of Management Training Program is required. Maintains a Valid Serv Safe Health Card or equivalent

    Additiona lInformation:

    Lives our Core Values & Disciplines. Excellent leadership and motivational skills. Excellent interpersonal/listening/communication skills. Excellent problem resolution/guest recovery skills. Attention to detail and analytical skills. Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Self-Disciplined. Able to remain positive and calm under stressful conditions. Experienced and proficient in the use of basic computer technology, e.g. POS systems, Microsoft Office programs, and similar. Strong commitment to serving others. Dependable, trustworthy. Willing to extend themselves to the guests they serve – Wanting to become friends with their guests – Hospitable. Genuinely warm and sensitive/polite. Exhibits neat, clean and professional image at all times. Committed to professional and personal self-development.

Windermere

4750 The Grove Drive, Suite 7100
Windermere , FL 34786

  • Prep Cook

    Description:

    Maintains a clean and sanitary working environment. Completes all assigned prep work according to daily prep guides and inventory control systems. Maintains product specifications and product quality at all times. Maintains a clean work environment while ensuring compliance with all health department regulations. - Cleans and sanitizes the work area before, during, and after shift. - Practices sanitary and safe food handling at all times. - Sets up work station for maximum productivity and efficiency. - Prepares food according to Spoleto recipes and specifications. - Enforces all cost control requirements within his/her control. - Mentally prioritizes tasks to maximize use of time. - Dates, labels, and rotates all products. - Stores, rotates and inspects deliveries as needed. - Assists in the cleanliness, maintenance, and organization of all back-of-house storage areas. - Completes all assigned prep work within assigned time lines. - Completes assigned daily and weekly cleaning projects. - Assists Line Cooks as needed. - Ensures a harassment free environment through proper personal conduct. - Upholds safety and security standards at all times. - Maintains professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. - Complete other job duties as assigned by the Manager on Duty.

    Requirements:

    Minimum 6 months experience working as Prep Cook in a similar restaurant concept. Maintains a Valid Serv Safe Health Card or equivalent

    Additiona lInformation:

    Lives our Core Values & Disciplines. Good reading and verbal communication skills required. Capable of using knives, slicing equipment, and other food preparation equipment safely. Able to respond in emergency situations to avoid dangers to self and others. Ability to read and follow recipes in the manner in which they are written. Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Self-Disciplined. Able to remain positive and calm under stressful conditions. Dependable, trustworthy. Genuinely warm and sensitive/polite. Exhibits neat, clean and professional image at all times. Team Members must work well with limited supervision within their specific position functions but must be highly interactive with other Team Members to accomplish work.

  • Line Cook

    Description:

    Maintains a clean and sanitary working environment. Completes all assigned prep work and sets up individual Cook’s station(s). Maintains product presentations, product quality, and cook time standards. Prepares and serves all items according to Spoleto recipes, plate presentations, and specifications. Maintains a clean work environment at all times. - Cleans and sanitizes the work area before, during, and after shift. - Practices sanitary and safe food handling at all times. - Sets up work station for maximum productivity and efficiency. - Prepares all food according to Spoleto recipes, plate presentations, and specifications. - Enforces all cost control requirements within his/her control. Adheres to the rule – ‘NO TICKET, NO FOOD. - Mentally prioritizes tasks to maximize use of time. - Dates, labels, and rotates all products. - Assists in the cleanliness, maintenance, and organization of all back-of-house storage areas. - Completes all assigned prep work within assigned time lines. - Completes assigned daily and weekly cleaning projects. - Ensures a harassment free environment through proper personal conduct. - Upholds safety and security standards at all times. - Maintains professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. - Complete other job duties as assigned by the Manager on Duty.

    Requirements:

    Minimum 1 year experience working as Cook in a similar restaurant concept. Maintains a Valid Serv Safe Health Card or equivalent

    Additiona lInformation:

    Lives our Core Values & Disciplines. Good reading and verbal communication skills required. Capable of using knives, slicing equipment, and other food preparation equipment safely. Able to respond in emergency situations to avoid dangers to self and others. Attention to detail. Ability to read and follow recipes in the manner in which they are written. Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Self-Disciplined. Able to remain positive and calm under stressful conditions. Dependable, trustworthy. Genuinely warm and sensitive/polite. Exhibits neat, clean and professional image at all times.

  • Jr. Culinary Shift Leader

    Description:

    This is a shift leader position that oversees the day-to-day operations of the restaurant, ensuring guest and employee satisfaction on every shift. This position is responsible for developing, directing and supervises hourly Team Members to attain sales and profit objectives while maintaining the highest standards of quality food, beverage, service, cleanliness, organization, and sanitation. - Responsible for promoting the Core Values & Disciplines of the Company. - Sets the standard for the restaurant through leadership by example. - Manages operations of the restaurant in coordination with the GM & AM. - Thorough understanding of all Company policies, procedures, safety and operating standards. - Ensures compliance with operational standards, Company policies, federal/state/local laws, and ordinances. - Supervises the quality of food prep, limited time offers (LTO’s), raw product specifications, and Company Standards. - Ensures a harassment free environment for all Team Members. - Clearly communicates Company direction to all personnel. - Resolves all guest complaints, striving for a flawless recovery to build brand loyalty. - Trains, coaches, and counsels Team Members and facilitates their development. - Upholds safety and security standards at all times. - Ensures security of the restaurant and its contents. - Monitors and maintains the cleanliness and orderliness of all restaurant areas. - Ensures building, equipment, furniture and fixtures are in good repair, clean and maintained on a regular basis. - Maintains professional restaurant and Team Member image, including restaurant cleanliness, proper uniforms, and appearance standards.

    Requirements:

    Minimum 2 years experience working in a similar restaurant concept as a Shift Leader, Lead Line Cook. Jr. kitchen manager or Sous Chef. Maintains a Valid Serv Safe Health Card or equivalent

    Additiona lInformation:

    Lives our Core Values & Disciplines. Excellent leadership and motivational skills. Excellent interpersonal/listening/communication skills. Excellent problem resolution/guest recovery skills. Attention to detail and analytical skills. Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Self-Disciplined. Able to remain positive and calm under stressful conditions. Strong commitment to serving others. Dependable, trustworthy. Willing to extend themselves to the guests they serve – Wanting to become friends with their guests – Hospitable. Genuinely warm and sensitive/polite. Exhibits neat, clean and professional image at all times. Committed to professional and personal self-development.

  • Culinary Manager

    Description:

    This is a full-time floor management position that oversees the day-to-day operations of the restaurant, ensuring guest and employee satisfaction on every shift. This position is responsible for developing, directing and supervises hourly Team Members to attain sales and profit objectives while maintaining the highest standards of quality food, beverage, service, cleanliness, organization, and sanitation.

    Requirements:

    • Responsible for promoting the Core Values & Disciplines of the Company, setting the standard for the restaurant through leadership by example. ��� Manages operations of the restaurant in coordination with the GM. • Thorough understanding of all Company policies, procedures, safety and operating standards. • Ensures compliance with operational standards, Company policies, federal/state/local laws, and ordinances. • Supervises the quality of food preparation, limited time offers (LTO’s), raw product specifications, and Company Standards. • Ensures a harassment free environment for all Team Members. • Clearly communicates Company direction to all personnel. • Resolves all guest complaints, striving for a flawless recovery to build brand loyalty. • Trains, coaches, and counsels Team Members and facilitates their development. • Upholds safety and security standards at all times. • Ensures security of the restaurant and its contents. • Monitors and maintains the cleanliness and orderliness of all restaurant areas. • Ensures building, equipment, furniture and fixtures are in good repair, clean and maintained on a regular basis. • Maintains professional restaurant and Team Member image, including restaurant cleanliness, proper uniforms, and appearance standards. • Able to lift and carry 30-50 pounds – may be required several times per shift. • Must have sufficient mobility to move and/or operate in various work areas. Bending, turning, twisting upper body, constant walking, reaching, etc. • Must be able to stand and exert well-paced mobility for periods up to 4 hours. • Must meet any federal, state, county or municipal regulations pertaining to the service of food and beverages. • Extreme environmental demands are few. The majority of work takes place indoors in climate controlled areas. At times back-of-house areas can become quite warm. • The only chemicals involved are those of the cleaning kind. Training is given as to the appropriate use of these chemicals.

    Additiona lInformation:

    • Lives our Core Values & Disciplines. • Exhibits: • Excellent leadership and motivational skills. • Excellent interpersonal/listening/communication skills • Excellent problem resolution/guest recovery skills. • Attention to detail and analytical skills. • Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. • Self-Disciplined. • Able to remain positive and calm under stressful conditions. • Strong commitment to serving others. • Dependable, trustworthy. • Willing to extend themselves to the guests they serve – Wanting to become friends with their guests – Hospitable. • Genuinely warm and sensitive/polite. • Exhibits neat, clean and professional image at all times. • Committed to professional and personal self-development. • Successful, motivated current Company employee with good understanding of restaurant operations.

  • Saute Cook

    Description:

    Maintains a clean and sanitary working environment. Completes all assigned prep work and sets up individual Saute station(s). Maintains product presentations, product quality and cook time standards. Prepares and serves all items according to Spoleto recipes, plate presentations, and specifications. Maintains a clean work environment at all times. - Cleans and sanitizes the work area before, during, and after shift. - Practices sanitary and safe food handling at all times. - Sets up work station for maximum productivity and efficiency. - Prepares all food according to Spoleto recipes, plate presentations, and specifications. - Enforces all cost control requirements within his/her control. Adheres to the rule – ‘NO TICKET, NO FOOD. - Mentally prioritizes tasks to maximize use of time. - Dates, labels, and rotates all products. - Assists in the cleanliness, maintenance, and organization of all back-of-house storage areas. - Completes all assigned prep work within assigned time lines. - Completes assigned daily and weekly cleaning projects. - Ensures a harassment free environment through proper personal conduct. - Upholds safety and security standards at all times. - Maintains professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. - Complete other job duties as assigned by the Manager on Duty.

    Requirements:

    Minimum 6 months of experience working as cook or Saute cook in a similar restaurant concept. Maintains a Valid Serv Safe Health Card or equivalent

    Additiona lInformation:

    Lives our Core Values & Disciplines. Good reading and verbal communication skills required. Capable of using knives, slicing equipment, and other food preparation equipment safely. Able to respond in emergency situations to avoid dangers to self and others. Attention to detail. Ability to read and follow recipes in the manner in which they are written. Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Self-Disciplined. Able to remain positive and calm under stressful conditions. Dependable, trustworthy. Genuinely warm and sensitive/polite. Exhibits neat, clean and professional image at all times. Must meet any federal, state, county or municipal regulations pertaining to the service of food and beverages. Team Members must work well with limited supervision within their specific position functions but must be highly interactive with other Team Members to accomplish work.

  • Assistant Culinary Manager

    Description:

    This is a full-time floor management position that oversees the day-to-day operations of the restaurant, ensuring guest and employee satisfaction on every shift. This position is responsible for developing, directing and supervises hourly Team Members to attain sales and profit objectives while maintaining the highest standards of quality food, beverage, service, cleanliness, organization, and sanitation. - Responsible for promoting the Core Values & Disciplines of the Company, setting the standard for the restaurant through leadership by example. - Manages operations of the restaurant in coordination with the GM. - Thorough understanding of all Company policies, procedures, safety and operating standards. - Ensures compliance with operational standards, Company policies, federal/state/local laws, and ordinances. - Supervises the quality of food preparation, limited time offers (LTO’s), raw product specifications, and Company Standards. - Ensures a harassment free environment for all Team Members. - Clearly communicates Company direction to all personnel. - Resolves all guest complaints, striving for a flawless recovery to build brand loyalty. - Trains, coaches, and counsels Team Members and facilitates their development. - Upholds safety and security standards at all times. - Ensures security of the restaurant and its contents. - Monitors and maintains the cleanliness and orderliness of all restaurant areas. - Ensures building, equipment, furniture and fixtures are in good repair, clean and maintained on a regular basis. - Maintains professional restaurant and Team Member image, including restaurant cleanliness, proper uniforms, and appearance standards.

    Requirements:

    Minimum 2 years experience working in a similar restaurant concept as a Shift Leader, Lead Line Cook. Jr. kitchen manager or Sous Chef. Maintains a Valid Serv Safe Health Card or equivalent

    Additiona lInformation:

    Lives our Core Values & Disciplines. Excellent leadership and motivational skills. Excellent interpersonal/listening/communication skills. Excellent problem resolution/guest recovery skills. Attention to detail and analytical skills. Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Self-Disciplined. Able to remain positive and calm under stressful conditions. Strong commitment to serving others. Dependable, trustworthy. Willing to extend themselves to the guests they serve – Wanting to become friends with their guests – Hospitable. Genuinely warm and sensitive/polite. Exhibits neat, clean and professional image at all times. Committed to professional and personal self-development.

  • Cashier

    Description:

    Provides cashier services through direct customer interaction at time of purchase. Position must be versed in all product lines including food, food combinations and all available beverages. Position also handles incoming phone calls therefore requiring Cashier to be versed on hours of operation, directions, food combinations for to-go orders and complete understanding of the computer system. - Ability to conduct a full transaction from order to payment with each guest. - Alerts management IMMEDIATELY, if there is any suspicion that a guest is intoxicated and should be refused service for their safety and the safety of others. - Strong communication skills in use of answering phones, addressing guest questions and communicating with management when assistance is needed. - Has a good working knowledge of restaurant, e.g. hours of operation, directions to the restaurant, food & beverage menu selections, general restaurant information (credit cards accepted, check policies, take-out programs, etc.) - Strong coordination skills to arrange guest’s orders as they are completed. - Able to count change back to guests and/or otherwise complete the transaction. - Attempts to resolve all guest complaints, striving for a flawless recovery to build brand loyalty. Advises management IMMEDIATELY of any guest complaint. - Notifies management of need for additional assistance as business dictates. - Proficient at the computer system ordering process, adjustments to the orders and identification of all food items on the computer system. - Acknowledge guests as they leave and invite them to come back to the restaurant. - Ensures a harassment free environment through proper personal conduct. - Upholds safety and security standards at all times. - Completes assigned weekly cleaning projects. - Maintains professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. - Complete other job duties as assigned by the Manager.

    Requirements:

    Minimum 6 months experience working as a Cashier in a similar restaurant concept. Experience with Point of Sale (POS) systems and computers (restaurant or similar) Previous experience at direct guest interaction

    Additiona lInformation:

    Lives our Core Values & Disciplines. Friendly, out-going and pleasant/smiles easily. Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Self-Disciplined. Able to remain positive and calm under stressful conditions. Strong commitment to serving others. Dependable, trustworthy. Willing to extend themselves to the guests they serve – Wanting to become friends with their guests – Hospitable. Genuinely warm and sensitive/polite. Exhibits neat, clean and professional image at all times. During a typical shift a front of the house Team Member will have intense guest contact and be involved in moderately to very stressful situations. Cashiers must work well with limited supervision within their specific position functions but must be highly interactive with other Team Members to accomplish work.

  • Sr Culinary Shift Leader

    Description:

    Requirements:

    Additiona lInformation:

  • Dish Washer

    Description:

    Washes dishes, silverware, pots/pans, glasses and other kitchen service ware and equipment following established Company procedures. This position is also responsible for maintenance, cleanliness and upkeep of the restaurant and related equipment. Dishwasher assists with exterior building cleanliness, dining room/rest room cleanliness, trash removal, and other duties as assigned by management. - Cleans and sanitizes the work area before, during, and after shift. - Proper operation of dish machine, following equipment guidelines and Company policies and procedures. Ensures the proper stocking and use of all necessary chemicals. - Proper set-up of pot/pan washing area, ensuring proper stocking and use of all necessary chemicals. - Cleaning and sanitizing of dishes, silverware, pots/pans, glasses, and other restaurant service-ware and equipment following established Company guidelines. - Assists in re-stocking cooks and service areas with clean service-ware and equipment as necessary to help ensure efficient guest service. - Assists in cleanliness, maintenance and organization of back-of-house areas, e.g. back dock areas, employee break rooms, kitchen production areas. - Assists in the cleanliness, maintenance, and organization of all back-of-house storage areas. - Assists in putting away all product deliveries, following proper storage, labeling and rotation guidelines. - Completes all assigned prep work within assigned time lines. - Completes assigned daily and weekly cleaning projects. - Practices sanitary and safe food handling at all times. - Sets up work station for maximum productivity and efficiency. - Prepares all food according to Spoleto recipes, plate presentations, and specifications. - Mentally prioritizes tasks to maximize use of time. - Dates, labels, and rotates all products. - Ensures a harassment free environment through proper personal conduct. - Upholds safety and security standards at all times. - Maintains professional restaurant image, including restaurant cleanliness, proper uniform, and appearance standards. - Complete other job duties as assigned by the Manager.

    Requirements:

    Willing to train the right candidate. Entry level position for those looking for their first job. Experience working in similar positions within restaurant industry is a huge plus. Maintains a Valid Serv Safe Health Card or equivalent

    Additiona lInformation:

    Lives our Core Values & Disciplines. Capable of using knives, slicing equipment, and other food preparation equipment safely. Able to respond in emergency situations to avoid imminent dangers to self and others. Attention to detail. Ability to read and follow recipes in the manner in which they are written. Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Self-Disciplined. Able to remain positive and calm under stressful conditions. Dependable, trustworthy. Genuinely warm and sensitive/polite. Exhibits neat, clean and professional image at all times. Team Members must work well with limited supervision within their specific position functions but must be highly interactive with other Team Members to accomplish work.

  • Brand Ambassador - Dinning Room Attendant

    Description:

    Provides table maintenance and re-setting of tables along with ongoing dining room and restroom cleanliness and maintenance. May also assist in the re-filling of non-alcoholic beverages and service of specified food products as needed. This position is responsible for cleaning and maintenance of specific areas of restaurant (dining room areas, building exterior and entrance areas, rest rooms, etc.). - Complete all designated cleaning/stocking/maintenance duties per established time line. - Assist Servers in bussing and re-setting of tables in assigned stations. - Maintain assigned areas of responsibility during service periods, e.g. rest rooms, restaurant entrance, service stations, building exterior, etc. - Completes any pre-shift, ‘running’ shift, and post shift set-up, prep, cleaning and stocking as outlined, and in accordance with established Company standards. - Working in a team environment, assist other Team Members as needed – THERE IS NO SUCH THING AS “THAT’S NOT MY STATION”! - Alerts management IMMEDIATELY, if there is any suspicion that a guest is intoxicated and should be refused service for their safety and the safety of others. - Has a good working knowledge of restaurant, e.g. hours of operation, directions to the restaurant, food & beverage menu selections, general restaurant information (credit cards accepted, check policies, take-out programs, etc. - Attempts to resolve all guest complaints, striving for a flawless recovery to build brand loyalty. Advises management IMMEDIATELY of any guest complaint. - Acknowledge guests as they leave and invite them to come back to the restaurant. - Ensures a harassment free environment through proper personal conduct. - Upholds safety and security standards at all times. - Completes assigned weekly cleaning projects. - Maintains professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. - Complete other job duties as assigned by the Manager.

    Requirements:

    Will Train - Experience with bussing tables and cleaning is good

    Additiona lInformation:

    Lives our Core Values & Disciplines. Friendly, easy going and pleasant/smiles easily. Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Self-Disciplined. Able to remain positive and calm under stressful conditions. Strong commitment to serving others. Dependable, trustworthy. Willing to extend themselves to the guests they serve – Wanting to become friends with their guests – Hospitable. Genuinely warm and sensitive/polite. Exhibits neat, clean and professional image at all times. During a typical shift a front of the house Team Member will have intense guest contact and be involved in moderately to very stressful situations. Team Members must work well with limited supervision within their specific position functions but must be highly interactive with other Team Members to accomplish work.

  • Team Member ( All Positions )

    Description:

    All Positions (Cashier-Dish-Dinning-Brand Ambassador-Line Cook-Prep)

    Requirements:

    Additiona lInformation:

  • General Manager

    Description:

    Manages the day-to-day operations of a restaurant, ensuring guest and employee satisfaction. Develops, directs, and supervises hourly Team Members and Assistant Managers to attain sales and profit objectives while maintaining the highest standards of quality food, beverage, service, cleanliness, organization, and sanitation. - Responsible for promoting the Core Values & Disciplines of the Company. - Sets the standard for the restaurant through leadership by example. - Manages operations of the restaurant. - Thorough understanding of all Company policies, procedures, and operating standards. - Ensures compliance with operational standards, Company policies, federal/state/local laws, and ordinances. - Oversees and assists with the inventory, purchasing, receiving and storage of Company specified products. - Supervises the quality of food prep, limited time offers (LTO’s), raw product specifications, and Company standards. - Ensures a harassment free environment for all Team Members and Managers by communicating frequently with all team members and addressing concerns immediately. - Clearly communicates Company direction to all personnel. - Resolves all guest complaints, striving for a flawless recovery to build brand loyalty. - Trains, coaches, and counsels Team Members and facilitates their development. - Manages new hires and changes of status for Team Members to ensure accurate and timely payroll and record-keeping. All employees paid for all hours worked. - Oversees local event representation of the brand. - Oversees and assists in developing of all marketing efforts within the restaurant. - Responsible for rolling out new menus, products and promotions. - Maintains professional restaurant and Team Member image, including restaurant cleanliness, proper uniforms, and appearance standards. - Upholds safety and security standards at all times. - Hires, supervises, develops, and when necessary, terminates Team Members. - Creates management schedules, following established Company guidelines and procedures, while maintaining established budgetary guidelines. - Oversees the scheduling of Team Members, making sure there are sufficient workers present to cover peak service periods within approved budgetary guidelines, while working toward eliminating Team Member turnover and overtime. - Ensures security of the restaurant and its contents. - Monitors and maintains the cleanliness and orderliness of all restaurant areas. - Ensures building, equipment, furniture and fixtures are in good repair, clean and maintained on a regular basis. - Ensures that all operations, recipe and specifications books are current and maintained. - Overall P & L awareness and accountability.

    Requirements:

    Minimum 2 years experience working as General Manager in a similar restaurant concept or successful Assistant Manager with Spoleto. Successful completion of Management Training Program is required. Maintains a Valid Serv Safe Health Card or equivalent

    Additiona lInformation:

    Lives our Core Values & Disciplines. Excellent leadership and motivational skills. Excellent interpersonal/listening/communication skills. Excellent problem resolution/guest recovery skills. Attention to detail and analytical skills. Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Self-Disciplined. Able to remain positive and calm under stressful conditions. Experienced and proficient in the use of basic computer technology, e.g. POS systems, Microsoft Office programs, and similar. Strong commitment to serving others. Dependable, trustworthy. Willing to extend themselves to the guests they serve – Wanting to become friends with their guests – Hospitable. Genuinely warm and sensitive/polite. Exhibits neat, clean and professional image at all times. Committed to professional and personal self-development.

Dadeland Mall

7535 North Kendall Drive
Miami, FL 33156

  • Prep Cook

    Description:

    Maintains a clean and sanitary working environment. Completes all assigned prep work according to daily prep guides and inventory control systems. Maintains product specifications and product quality at all times. Maintains a clean work environment while ensuring compliance with all health department regulations. - Cleans and sanitizes the work area before, during, and after shift. - Practices sanitary and safe food handling at all times. - Sets up work station for maximum productivity and efficiency. - Prepares food according to Spoleto recipes and specifications. - Enforces all cost control requirements within his/her control. - Mentally prioritizes tasks to maximize use of time. - Dates, labels, and rotates all products. - Stores, rotates and inspects deliveries as needed. - Assists in the cleanliness, maintenance, and organization of all back-of-house storage areas. - Completes all assigned prep work within assigned time lines. - Completes assigned daily and weekly cleaning projects. - Assists Line Cooks as needed. - Ensures a harassment free environment through proper personal conduct. - Upholds safety and security standards at all times. - Maintains professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. - Complete other job duties as assigned by the Manager on Duty.

    Requirements:

    Minimum 6 months experience working as Prep Cook in a similar restaurant concept. Maintains a Valid Serv Safe Health Card or equivalent

    Additiona lInformation:

    Lives our Core Values & Disciplines. Good reading and verbal communication skills required. Capable of using knives, slicing equipment, and other food preparation equipment safely. Able to respond in emergency situations to avoid dangers to self and others. Ability to read and follow recipes in the manner in which they are written. Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Self-Disciplined. Able to remain positive and calm under stressful conditions. Dependable, trustworthy. Genuinely warm and sensitive/polite. Exhibits neat, clean and professional image at all times. Team Members must work well with limited supervision within their specific position functions but must be highly interactive with other Team Members to accomplish work.

  • Cashier

    Description:

    Provides cashier services through direct customer interaction at time of purchase. Position must be versed in all product lines including food, food combinations and all available beverages. Position also handles incoming phone calls therefore requiring Cashier to be versed on hours of operation, directions, food combinations for to-go orders and complete understanding of the computer system. - Ability to conduct a full transaction from order to payment with each guest. - Alerts management IMMEDIATELY, if there is any suspicion that a guest is intoxicated and should be refused service for their safety and the safety of others. - Strong communication skills in use of answering phones, addressing guest questions and communicating with management when assistance is needed. - Has a good working knowledge of restaurant, e.g. hours of operation, directions to the restaurant, food & beverage menu selections, general restaurant information (credit cards accepted, check policies, take-out programs, etc.) - Strong coordination skills to arrange guest’s orders as they are completed. - Able to count change back to guests and/or otherwise complete the transaction. - Attempts to resolve all guest complaints, striving for a flawless recovery to build brand loyalty. Advises management IMMEDIATELY of any guest complaint. - Notifies management of need for additional assistance as business dictates. - Proficient at the computer system ordering process, adjustments to the orders and identification of all food items on the computer system. - Acknowledge guests as they leave and invite them to come back to the restaurant. - Ensures a harassment free environment through proper personal conduct. - Upholds safety and security standards at all times. - Completes assigned weekly cleaning projects. - Maintains professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. - Complete other job duties as assigned by the Manager.

    Requirements:

    Minimum 6 months experience working as a Cashier in a similar restaurant concept. Experience with Point of Sale (POS) systems and computers (restaurant or similar) Previous experience at direct guest interaction

    Additiona lInformation:

    Lives our Core Values & Disciplines. Friendly, out-going and pleasant/smiles easily. Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Self-Disciplined. Able to remain positive and calm under stressful conditions. Strong commitment to serving others. Dependable, trustworthy. Willing to extend themselves to the guests they serve – Wanting to become friends with their guests – Hospitable. Genuinely warm and sensitive/polite. Exhibits neat, clean and professional image at all times. During a typical shift a front of the house Team Member will have intense guest contact and be involved in moderately to very stressful situations. Cashiers must work well with limited supervision within their specific position functions but must be highly interactive with other Team Members to accomplish work.

  • Saute Cook

    Description:

    Maintains a clean and sanitary working environment. Completes all assigned prep work and sets up individual Saute station(s). Maintains product presentations, product quality and cook time standards. Prepares and serves all items according to Spoleto recipes, plate presentations, and specifications. Maintains a clean work environment at all times. - Cleans and sanitizes the work area before, during, and after shift. - Practices sanitary and safe food handling at all times. - Sets up work station for maximum productivity and efficiency. - Prepares all food according to Spoleto recipes, plate presentations, and specifications. - Enforces all cost control requirements within his/her control. Adheres to the rule – ‘NO TICKET, NO FOOD. - Mentally prioritizes tasks to maximize use of time. - Dates, labels, and rotates all products. - Assists in the cleanliness, maintenance, and organization of all back-of-house storage areas. - Completes all assigned prep work within assigned time lines. - Completes assigned daily and weekly cleaning projects. - Ensures a harassment free environment through proper personal conduct. - Upholds safety and security standards at all times. - Maintains professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. - Complete other job duties as assigned by the Manager on Duty.

    Requirements:

    Minimum 6 months of experience working as cook or Saute cook in a similar restaurant concept. Maintains a Valid Serv Safe Health Card or equivalent

    Additiona lInformation:

    Lives our Core Values & Disciplines. Good reading and verbal communication skills required. Capable of using knives, slicing equipment, and other food preparation equipment safely. Able to respond in emergency situations to avoid dangers to self and others. Attention to detail. Ability to read and follow recipes in the manner in which they are written. Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Self-Disciplined. Able to remain positive and calm under stressful conditions. Dependable, trustworthy. Genuinely warm and sensitive/polite. Exhibits neat, clean and professional image at all times. Must meet any federal, state, county or municipal regulations pertaining to the service of food and beverages. Team Members must work well with limited supervision within their specific position functions but must be highly interactive with other Team Members to accomplish work.

  • Culinary Manager

    Description:

    This is a full-time floor management position that oversees the day-to-day operations of the restaurant, ensuring guest and employee satisfaction on every shift. This position is responsible for developing, directing and supervises hourly Team Members to attain sales and profit objectives while maintaining the highest standards of quality food, beverage, service, cleanliness, organization, and sanitation.

    Requirements:

    • Responsible for promoting the Core Values & Disciplines of the Company, setting the standard for the restaurant through leadership by example. • Manages operations of the restaurant in coordination with the GM. • Thorough understanding of all Company policies, procedures, safety and operating standards. • Ensures compliance with operational standards, Company policies, federal/state/local laws, and ordinances. • Supervises the quality of food preparation, limited time offers (LTO’s), raw product specifications, and Company Standards. • Ensures a harassment free environment for all Team Members. • Clearly communicates Company direction to all personnel. • Resolves all guest complaints, striving for a flawless recovery to build brand loyalty. • Trains, coaches, and counsels Team Members and facilitates their development. • Upholds safety and security standards at all times. • Ensures security of the restaurant and its contents. • Monitors and maintains the cleanliness and orderliness of all restaurant areas. • Ensures building, equipment, furniture and fixtures are in good repair, clean and maintained on a regular basis. • Maintains professional restaurant and Team Member image, including restaurant cleanliness, proper uniforms, and appearance standards. • Able to lift and carry 30-50 pounds – may be required several times per shift. • Must have sufficient mobility to move and/or operate in various work areas. Bending, turning, twisting upper body, constant walking, reaching, etc. • Must be able to stand and exert well-paced mobility for periods up to 4 hours. • Must meet any federal, state, county or municipal regulations pertaining to the service of food and beverages. • Extreme environmental demands are few. The majority of work takes place indoors in climate controlled areas. At times back-of-house areas can become quite warm. • The only chemicals involved are those of the cleaning kind. Training is given as to the appropriate use of these chemicals.

    Additiona lInformation:

    • Lives our Core Values & Disciplines. • Exhibits: • Excellent leadership and motivational skills. • Excellent interpersonal/listening/communication skills • Excellent problem resolution/guest recovery skills. • Attention to detail and analytical skills. • Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. • Self-Disciplined. • Able to remain positive and calm under stressful conditions. • Strong commitment to serving others. • Dependable, trustworthy. • Willing to extend themselves to the guests they serve – Wanting to become friends with their guests – Hospitable. • Genuinely warm and sensitive/polite. • Exhibits neat, clean and professional image at all times. • Committed to professional and personal self-development. • Successful, motivated current Company employee with good understanding of restaurant operations.

  • Jr. Culinary Shift Leader

    Description:

    This is a shift leader position that oversees the day-to-day operations of the restaurant, ensuring guest and employee satisfaction on every shift. This position is responsible for developing, directing and supervises hourly Team Members to attain sales and profit objectives while maintaining the highest standards of quality food, beverage, service, cleanliness, organization, and sanitation. - Responsible for promoting the Core Values & Disciplines of the Company. - Sets the standard for the restaurant through leadership by example. - Manages operations of the restaurant in coordination with the GM & AM. - Thorough understanding of all Company policies, procedures, safety and operating standards. - Ensures compliance with operational standards, Company policies, federal/state/local laws, and ordinances. - Supervises the quality of food prep, limited time offers (LTO’s), raw product specifications, and Company Standards. - Ensures a harassment free environment for all Team Members. - Clearly communicates Company direction to all personnel. - Resolves all guest complaints, striving for a flawless recovery to build brand loyalty. - Trains, coaches, and counsels Team Members and facilitates their development. - Upholds safety and security standards at all times. - Ensures security of the restaurant and its contents. - Monitors and maintains the cleanliness and orderliness of all restaurant areas. - Ensures building, equipment, furniture and fixtures are in good repair, clean and maintained on a regular basis. - Maintains professional restaurant and Team Member image, including restaurant cleanliness, proper uniforms, and appearance standards.

    Requirements:

    Minimum 2 years experience working in a similar restaurant concept as a Shift Leader, Lead Line Cook. Jr. kitchen manager or Sous Chef. Maintains a Valid Serv Safe Health Card or equivalent

    Additiona lInformation:

    Lives our Core Values & Disciplines. Excellent leadership and motivational skills. Excellent interpersonal/listening/communication skills. Excellent problem resolution/guest recovery skills. Attention to detail and analytical skills. Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Self-Disciplined. Able to remain positive and calm under stressful conditions. Strong commitment to serving others. Dependable, trustworthy. Willing to extend themselves to the guests they serve – Wanting to become friends with their guests – Hospitable. Genuinely warm and sensitive/polite. Exhibits neat, clean and professional image at all times. Committed to professional and personal self-development.

  • Team Member ( All Positions )

    Description:

    All Positions (Cashier-Dish-Dinning-Brand Ambassador-Line Cook-Prep)

    Requirements:

    Additiona lInformation:

  • Assistant Culinary Manager

    Description:

    This is a full-time floor management position that oversees the day-to-day operations of the restaurant, ensuring guest and employee satisfaction on every shift. This position is responsible for developing, directing and supervises hourly Team Members to attain sales and profit objectives while maintaining the highest standards of quality food, beverage, service, cleanliness, organization, and sanitation. - Responsible for promoting the Core Values & Disciplines of the Company, setting the standard for the restaurant through leadership by example. - Manages operations of the restaurant in coordination with the GM. - Thorough understanding of all Company policies, procedures, safety and operating standards. - Ensures compliance with operational standards, Company policies, federal/state/local laws, and ordinances. - Supervises the quality of food preparation, limited time offers (LTO’s), raw product specifications, and Company Standards. - Ensures a harassment free environment for all Team Members. - Clearly communicates Company direction to all personnel. - Resolves all guest complaints, striving for a flawless recovery to build brand loyalty. - Trains, coaches, and counsels Team Members and facilitates their development. - Upholds safety and security standards at all times. - Ensures security of the restaurant and its contents. - Monitors and maintains the cleanliness and orderliness of all restaurant areas. - Ensures building, equipment, furniture and fixtures are in good repair, clean and maintained on a regular basis. - Maintains professional restaurant and Team Member image, including restaurant cleanliness, proper uniforms, and appearance standards.

    Requirements:

    Minimum 2 years experience working in a similar restaurant concept as a Shift Leader, Lead Line Cook. Jr. kitchen manager or Sous Chef. Maintains a Valid Serv Safe Health Card or equivalent

    Additiona lInformation:

    Lives our Core Values & Disciplines. Excellent leadership and motivational skills. Excellent interpersonal/listening/communication skills. Excellent problem resolution/guest recovery skills. Attention to detail and analytical skills. Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Self-Disciplined. Able to remain positive and calm under stressful conditions. Strong commitment to serving others. Dependable, trustworthy. Willing to extend themselves to the guests they serve – Wanting to become friends with their guests – Hospitable. Genuinely warm and sensitive/polite. Exhibits neat, clean and professional image at all times. Committed to professional and personal self-development.

  • Line Cook

    Description:

    Maintains a clean and sanitary working environment. Completes all assigned prep work and sets up individual Cook’s station(s). Maintains product presentations, product quality, and cook time standards. Prepares and serves all items according to Spoleto recipes, plate presentations, and specifications. Maintains a clean work environment at all times. - Cleans and sanitizes the work area before, during, and after shift. - Practices sanitary and safe food handling at all times. - Sets up work station for maximum productivity and efficiency. - Prepares all food according to Spoleto recipes, plate presentations, and specifications. - Enforces all cost control requirements within his/her control. Adheres to the rule – ‘NO TICKET, NO FOOD. - Mentally prioritizes tasks to maximize use of time. - Dates, labels, and rotates all products. - Assists in the cleanliness, maintenance, and organization of all back-of-house storage areas. - Completes all assigned prep work within assigned time lines. - Completes assigned daily and weekly cleaning projects. - Ensures a harassment free environment through proper personal conduct. - Upholds safety and security standards at all times. - Maintains professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. - Complete other job duties as assigned by the Manager on Duty.

    Requirements:

    Minimum 1 year experience working as Cook in a similar restaurant concept. Maintains a Valid Serv Safe Health Card or equivalent

    Additiona lInformation:

    Lives our Core Values & Disciplines. Good reading and verbal communication skills required. Capable of using knives, slicing equipment, and other food preparation equipment safely. Able to respond in emergency situations to avoid dangers to self and others. Attention to detail. Ability to read and follow recipes in the manner in which they are written. Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Self-Disciplined. Able to remain positive and calm under stressful conditions. Dependable, trustworthy. Genuinely warm and sensitive/polite. Exhibits neat, clean and professional image at all times.

  • Dish Washer

    Description:

    Washes dishes, silverware, pots/pans, glasses and other kitchen service ware and equipment following established Company procedures. This position is also responsible for maintenance, cleanliness and upkeep of the restaurant and related equipment. Dishwasher assists with exterior building cleanliness, dining room/rest room cleanliness, trash removal, and other duties as assigned by management. - Cleans and sanitizes the work area before, during, and after shift. - Proper operation of dish machine, following equipment guidelines and Company policies and procedures. Ensures the proper stocking and use of all necessary chemicals. - Proper set-up of pot/pan washing area, ensuring proper stocking and use of all necessary chemicals. - Cleaning and sanitizing of dishes, silverware, pots/pans, glasses, and other restaurant service-ware and equipment following established Company guidelines. - Assists in re-stocking cooks and service areas with clean service-ware and equipment as necessary to help ensure efficient guest service. - Assists in cleanliness, maintenance and organization of back-of-house areas, e.g. back dock areas, employee break rooms, kitchen production areas. - Assists in the cleanliness, maintenance, and organization of all back-of-house storage areas. - Assists in putting away all product deliveries, following proper storage, labeling and rotation guidelines. - Completes all assigned prep work within assigned time lines. - Completes assigned daily and weekly cleaning projects. - Practices sanitary and safe food handling at all times. - Sets up work station for maximum productivity and efficiency. - Prepares all food according to Spoleto recipes, plate presentations, and specifications. - Mentally prioritizes tasks to maximize use of time. - Dates, labels, and rotates all products. - Ensures a harassment free environment through proper personal conduct. - Upholds safety and security standards at all times. - Maintains professional restaurant image, including restaurant cleanliness, proper uniform, and appearance standards. - Complete other job duties as assigned by the Manager.

    Requirements:

    Willing to train the right candidate. Entry level position for those looking for their first job. Experience working in similar positions within restaurant industry is a huge plus. Maintains a Valid Serv Safe Health Card or equivalent

    Additiona lInformation:

    Lives our Core Values & Disciplines. Capable of using knives, slicing equipment, and other food preparation equipment safely. Able to respond in emergency situations to avoid imminent dangers to self and others. Attention to detail. Ability to read and follow recipes in the manner in which they are written. Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Self-Disciplined. Able to remain positive and calm under stressful conditions. Dependable, trustworthy. Genuinely warm and sensitive/polite. Exhibits neat, clean and professional image at all times. Team Members must work well with limited supervision within their specific position functions but must be highly interactive with other Team Members to accomplish work.

  • Brand Ambassador - Dinning Room Attendant

    Description:

    Provides table maintenance and re-setting of tables along with ongoing dining room and restroom cleanliness and maintenance. May also assist in the re-filling of non-alcoholic beverages and service of specified food products as needed. This position is responsible for cleaning and maintenance of specific areas of restaurant (dining room areas, building exterior and entrance areas, rest rooms, etc.). - Complete all designated cleaning/stocking/maintenance duties per established time line. - Assist Servers in bussing and re-setting of tables in assigned stations. - Maintain assigned areas of responsibility during service periods, e.g. rest rooms, restaurant entrance, service stations, building exterior, etc. - Completes any pre-shift, ‘running’ shift, and post shift set-up, prep, cleaning and stocking as outlined, and in accordance with established Company standards. - Working in a team environment, assist other Team Members as needed – THERE IS NO SUCH THING AS “THAT’S NOT MY STATION”! - Alerts management IMMEDIATELY, if there is any suspicion that a guest is intoxicated and should be refused service for their safety and the safety of others. - Has a good working knowledge of restaurant, e.g. hours of operation, directions to the restaurant, food & beverage menu selections, general restaurant information (credit cards accepted, check policies, take-out programs, etc. - Attempts to resolve all guest complaints, striving for a flawless recovery to build brand loyalty. Advises management IMMEDIATELY of any guest complaint. - Acknowledge guests as they leave and invite them to come back to the restaurant. - Ensures a harassment free environment through proper personal conduct. - Upholds safety and security standards at all times. - Completes assigned weekly cleaning projects. - Maintains professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. - Complete other job duties as assigned by the Manager.

    Requirements:

    Will Train - Experience with bussing tables and cleaning is good

    Additiona lInformation:

    Lives our Core Values & Disciplines. Friendly, easy going and pleasant/smiles easily. Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Self-Disciplined. Able to remain positive and calm under stressful conditions. Strong commitment to serving others. Dependable, trustworthy. Willing to extend themselves to the guests they serve – Wanting to become friends with their guests – Hospitable. Genuinely warm and sensitive/polite. Exhibits neat, clean and professional image at all times. During a typical shift a front of the house Team Member will have intense guest contact and be involved in moderately to very stressful situations. Team Members must work well with limited supervision within their specific position functions but must be highly interactive with other Team Members to accomplish work.

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