COME JOIN THE UCCELLO’S FAMILY!

Uccello’s Hospitality Group is a West Michigan staple, locally and family owned, founded on Italian family values. UHG operates 8 restaurants in the Greater Grand Rapids area and strives to save a place for everyone at its table. Faro Uccello, Founder of UHG, opened the first Uccello’s Ristorante in 1996. Uccello’s has since grown into 6 successful locations. In 2016, UHG launched a fast-casual concept, Herb & Fire Pizzeria, and has since added a second location. UHG has operated successfully for more than two decades and is proud to offer Team Members opportunities to grow their culinary and hospitality careers. UHG also offers competitive wages, great benefits, flexible scheduling and more!

Our Core Values:

• Resilient: Adaptable and flexible, grace under fire, create positive change
• Committed: Give more than expected, never compromise on our Quality and Reputation
• Humbly Confident: Open and honest, balanced ego, no arrogance, doing good while being good
• Hospitality Driven: We care for each other, we care for our Guests, we care for our community, we care for our vendors. In that order.
• Always Seek First to Understand: empathic listening, think Win/Win
• Do the Right Thing: Trust, respect, and integrity in all of our relationships.

The Position: Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, team member retention, guest service and satisfaction, food quality, cleanliness and sanitation.

Duties & Responsibilities: (Including but not limited to)

• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of team members and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Help make employment and termination decisions consistent with General Manager’s approval or review.
• Fill in where needed to ensure guest service standards and efficient operations.
• Continually strive to develop your team in all areas of development.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Oversee and ensure that restaurant policies on team member performance appraisals are followed and completed on a timely basis.
• Schedule labor as required by Sales Forecasts provided by the General Manager while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Use Performance Agreements consistently for documentation and as a tool to coach and counsel team members
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, team members and guests.
• Provide advice and suggestions to the General Manager as needed to improve overall operations.