Opened in 1911, Cossetta’s has been known for its award-winning pizza, homemade sauces, handmade Italian sausages and welcoming staff. With our “Alimentari” expansion of the highly successful Cossetta’s, retail market, eatery and “Eventi” Catering, we added a Pasticceria, rooftop restaurant “Louis Ristorante & Bar” and “Frank’s Levee Tavern”. We are searching for an experienced person to grow with our exciting company.

Job Purpose:

Accountable for the general management and profitable growth of the corporation, the development and attainment of company objectives, and the execution of the corporate mission statement.

Job Functions:

The Cossetta Brand represents a Multi-Unit Concept of Revenue Operations in one location. A diverse background with experience in Grocery/Retail, Catering, Full Service Restaurant, Bar, Pastry/Dessert, Quick Service, and Pizzeria is necessary to be prepared for this opportunity.

You will assist and oversee the following functions for 6 different departments with approximately 175 - 200 hourly employees and a team of 20 - 25 Managers/Supervisors:

• Scheduling & Labor Budget
• Inventory & Ordering Processes
• Product Preparation and Quality
• Service Execution and Quality
• Facility Maintenance

Job Tasks and Responsibilities:

I. Leadership

1. Controls, leads, directs, develops, and coaches all operations employees, promoting Cossetta company culture.

2. Provides clear direction; establishes performance expectations and accountability to achieve continuous improvement and increased productivity.

3. Directs and controls the overall employment process to ensure the selection of the best quality workforce.

4. Directs and monitors the management of employee performance including evaluation, recognition, and performance correction.

II. Service/Quality

1. Provides and requires from all Cossetta employees a world-class level of customer service and satisfaction.

2. Ensures the total quality process of preparation and presentation including all food, beverage, and market products.

3. Responds to and promptly resolves all customer concerns or issues.

4. Ensures the overall facility's appearance, equipment and maintenance conforms to company standards.

III. Finance/Administration

1. Drives the development of revenue producing/cost controlling methods and merchandising techniques.

2. Provides ongoing analysis of sales, labor, food costs and other operating expenses.

3. Leads and coordinates the planning and execution of special events and various committees (e.g. new product, annual marketing plan, menu development etc.)

4. Supervises and conducts physical inventory; troubleshoots discrepancies and variances, provides reports to departments for correction.

IV. Operations

1. Instructs and directs department management in the attainment of company goals and objectives; controls, coordinates, and monitors all product and service activity.

2. Develops, recommends, and enforces all work rules, safety regulations and company policies/procedures.

3. Utilizes sales/cost data analysis to make and implement strategic and tactical operational decisions.

4. Reviews, approves, and recommends adjustments to work schedules and staffing levels.

V. Communication

1. Works with management to communicate department goals and objectives in order to achieve the Company mission.

2. Establishes and maintains frequent, timely and constructive communication with all managers, departments, and employees, including conducting/attending regular management and employee meetings.

Required Qualifications

• Minimum five years management experience in the hospitality industry
• Night and Weekend Availability

Benefits / Compensation

• Closed six major holidays each year
• Paid Time Off
• Medical Insurance
• 401(k) (upon qualifications)

Job Type: Full-time

Pay: $80,000.00 - $100,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Flexible schedule
• Paid training
• Vision insurance

Experience level:

• 5 years

Restaurant type:

• Bakery
• Casual dining restaurant
• Fast casual restaurant
• Fine dining restaurant

Work Location: In person