The responsibility of our kitchen team members is to produce the highest quality food with precision and accuracy, continually observing and implementing the proper quality-assurance and food-safety procedures to satisfy restaurant demand and exceed customers’ expectations.
The Front of House Team Member, Cashier’s responsibility is to provide an unforgettable experience for our customers thru guiding them around the menu and supporting them in completing an order that fits their needs and expectations.
The General manager leads the restaurant to ensure a customer centric high performance and agile operation that promotes customer loyalty. Represents Campero as the local face of the brand. Responsible of the ins and outs of running a successful Campero restaurant.
Actively participate in Strategic Sourcing activities for one or more spending categories, with the goal of achieving significant initial cost reductions, ensuring supply, and maintaining/improving product quality and supplier service levels.
Work closely with key stakeholders in member organizations and corporate functions to develop effective cost reduction strategies and implementation plans.
The Shift Manger plays an important role in training, developing and leading the crew. Serves as a critical part of the leadership team, helping the restaurant serve the most flavorful chicken and coordinates a smooth end to end operation to provide an exceptional Customer Experience.
The responsibility of our kitchen team members is to produce the highest quality food with precision and accuracy, continually observing and implementing the proper quality-assurance and food-safety procedures to satisfy restaurant demand and exceed customers’ expectations.
The Front of House Team Member, Cashier’s responsibility is to provide an unforgettable experience for our customers thru guiding them around the menu and supporting them in completing an order that fits their needs and expectations.
The responsibility of our kitchen team members is to produce the highest quality food with precision and accuracy, continually observing and implementing the proper quality-assurance and food-safety procedures and exceed customer expectations.
The Shift Manger plays an important role in training, developing and leading the crew. Serves as a critical part of the leadership team, helping the restaurant serve the most flavorful chicken and coordinates a smooth end to end operation to provide an exceptional Customer Experience.
The Shift Manger plays an important role in training, developing and leading the crew. Serves as a critical part of the leadership team, helping the restaurant serve the most flavorful chicken and coordinates a smooth end to end operation to provide an exceptional Customer Experience.
The Shift Manger plays an important role in training, developing and leading the crew. Serves as a critical part of the leadership team, helping the restaurant serve the most flavorful chicken and coordinates a smooth end to end operation to provide an exceptional Customer Experience.
The responsibility of our kitchen team members is to produce the highest quality food with precision and accuracy, continually observing and implementing the proper quality-assurance and food-safety procedures and exceed customer expectations.
The Expediter, Front of House Team Member's, is an energetic team player and liaison between the FOH and BOH, His/her responsibility is to fulfill order with care in a timely, precise manner and with the highest standards to provide an unforgettable experience for our guest.
The responsibility of our Dishwasher, BOH team member, is to ensure that the restaurant has a steady supply of clean tableware and cookware, as well as, continually observing and implementing the proper quality-assurance and food-safety procedures.
The responsibility of our kitchen team members is to produce the highest quality food with precision and accuracy, continually observing and implementing the proper quality-assurance and food-safety procedures to satisfy restaurant demand and exceed customers’ expectations.
The Front of House Team Member, Cashier’s responsibility is to provide an unforgettable experience for our customers thru guiding them around the menu and supporting them in completing an order that fits their needs and expectations.
The responsibility of our kitchen team members is to produce the highest quality food with precision and accuracy, continually observing and implementing the proper quality-assurance and food-safety procedures to satisfy restaurant demand and exceed customers’ expectations.
The Front of House Team Member, Cashier’s responsibility is to provide an unforgettable experience for our customers thru guiding them around the menu and supporting them in completing an order that fits their needs and expectations.
The responsibility of our kitchen team members is to produce the highest quality food with precision and accuracy, continually observing and implementing the proper quality-assurance and food-safety procedures and exceed customer expectations.
The Lobby (Attendant) ensures a fluent and pleasant experience for the customer while in the restaurant.
The Expediter, Front of House Team Member's, is an energetic team player and liaison between the FOH and BOH, His/her responsibility is to fulfill order with care in a timely, precise manner and with the highest standards to provide an unforgettable experience for our guest.
The responsibility of our Dishwasher, BOH team member, is to ensure that the restaurant has a steady supply of clean tableware and cookware, as well as, continually observing and implementing the proper quality-assurance and food-safety procedures.
The responsibility of our kitchen team members is to produce the highest quality food with precision and accuracy, continually observing and implementing the proper quality-assurance and food-safety procedures to satisfy restaurant demand and exceed customers’ expectations.
The Front of House Team Member, Cashier’s responsibility is to provide an unforgettable experience for our customers thru guiding them around the menu and supporting them in completing an order that fits their needs and expectations.
The Expediter, Front of House Team Member's, is an energetic team player and liaison between the FOH and BOH, His/her responsibility is to fulfill order with care in a timely, precise manner and with the highest standards to provide an unforgettable experience for our guest.
The Shift Manger plays an important role in training, developing and leading the crew. Serves as a critical part of the leadership team, helping the restaurant serve the most flavorful chicken and coordinates a smooth end to end operation to provide an exceptional Customer Experience.
The Front of House Team Member, Cashier’s responsibility is to provide an unforgettable experience for our customers thru guiding them around the menu and supporting them in completing an order that fits their needs and expectations.
The Front of House Team Member, Cashier’s responsibility is to provide an unforgettable experience for our customers thru guiding them around the menu and supporting them in completing an order that fits their needs and expectations.
The Shift Manger plays an important role in training, developing and leading the crew. Serves as a critical part of the leadership team, helping the restaurant serve the most flavorful chicken and coordinates a smooth end to end operation to provide an exceptional Customer Experience.
The General manager leads the restaurant to ensure a customer centric high performance and agile operation that promotes customer loyalty. Represents Campero as the local face of the brand. Responsible of the ins and outs of running a successful Campero restaurant.
The Shift Manger plays an important role in training, developing and leading the crew. Serves as a critical part of the leadership team, helping the restaurant serve the most flavorful chicken and coordinates a smooth end to end operation to provide an exceptional Customer Experience.
The responsibility of our kitchen team members is to produce the highest quality food with precision and accuracy, continually observing and implementing the proper quality-assurance and food-safety procedures to satisfy restaurant demand and exceed customers’ expectations.
*THIS POSITION IS GOING TO BE FOR THE NEW STORE LOCATED IN: 630 BUFORD DR. LAWRENCEVILLE, GA 30046
The responsibility of our kitchen team members is to produce the highest quality food with precision and accuracy, continually observing and implementing the proper quality-assurance and food-safety procedures to satisfy restaurant demand and exceed customers’ expectations.
The responsibility of our kitchen team members is to produce the highest quality food with precision and accuracy, continually observing and implementing the proper quality-assurance and food-safety procedures to satisfy restaurant demand and exceed customers’ expectations.
The responsibility of our kitchen team members is to produce the highest quality food with precision and accuracy, continually observing and implementing the proper quality-assurance and food-safety procedures to satisfy restaurant demand and exceed customers’ expectations.
The responsibility of our kitchen team members is to produce the highest quality food with precision and accuracy, continually observing and implementing the proper quality-assurance and food-safety procedures and exceed customer expectations.
Summary of Job Description & Key Responsibilities
The Area Manager will directly manage company owned restaurant operations and personnel for a specific region. The primary role is to uphold the standards and reputation of the brand while enhancing guest satisfaction and profitability. The position is to create growth opportunities through effective business planning, drive restaurant excellence with continual evaluations, coaching and building effective relationships through mutual trust and respect.
Summary of Job Description & Key Responsibilities
The Area Manager will directly manage company owned restaurant operations and personnel for a specific region. The primary role is to uphold the standards and reputation of the brand while enhancing guest satisfaction and profitability. The position is to create growth opportunities through effective business planning, drive restaurant excellence with continual evaluations, coaching and building effective relationships through mutual trust and respect.
The Front of House Team Member, Cashier’s responsibility is to provide an unforgettable experience for our customers thru guiding them around the menu and supporting them in completing an order that fits their needs and expectations.
The responsibility of our kitchen team members is to produce the highest quality food with precision and accuracy, continually observing and implementing the proper quality-assurance and food-safety procedures to satisfy restaurant demand and exceed customers’ expectations.
The responsibility of our Dishwasher, BOH team member, is to ensure that the restaurant has a steady supply of clean tableware and cookware, as well as, continually observing and implementing the proper quality-assurance and food-safety procedures.
The Expediter, Front of House Team Member's, is an energetic team player and liaison between the FOH and BOH, His/her responsibility is to fulfill order with care in a timely, precise manner and with the highest standards to provide an unforgettable experience for our guest.
The Facilities Coordinator is responsible for assisting in the management of maintaining restaurants Facilities, from turnover from construction to a fully operational restaurant. Problem solver. Daily responsibility for maintaining Reports and action items for Facilities Team for existing locations and New Restaurant Openings (NRO’s) for Facility related issues. Maintaining the CMMS system and producing the reports needed to be sent out as well as PowerPoint presentations.
Responsible for the implementation and validation of tools, systems, services and procedures that achieve the goal of exceeding our guest's expectations by constantly improving Pollo Campero Restaurant Operations.
The Front of House Team Member, Cashier’s responsibility is to provide an unforgettable experience for our customers thru guiding them around the menu and supporting them in completing an order that fits their needs and expectations.
The Sr. Field Trainer is primarily responsible for training crew and management team members at new restaurant openings and current restaurants for any training needs. This role primary supports the Operations, Marketing and support areas to stay current on company’s product launchings and business developments in order to guarantee consistency and clarity on messages to convey.
Summary of Job Description & Key Responsibilities
The Area Manager will directly manage company owned restaurant operations and personnel for a specific region. The primary role is to uphold the standards and reputation of the brand while enhancing guest satisfaction and profitability. The position is to create growth opportunities through effective business planning, drive restaurant excellence with continual evaluations, coaching and building effective relationships through mutual trust and respect.
The responsibility of our Dishwasher, BOH team member, is to ensure that the restaurant has a steady supply of clean tableware and cookware, as well as, continually observing and implementing the proper quality-assurance and food-safety procedures.
The responsibility of our kitchen team members is to produce the highest quality food with precision and accuracy, continually observing and implementing the proper quality-assurance and food-safety procedures to satisfy restaurant demand and exceed customers’ expectations.
The Quality Assurance (QA) Supplier Specialist oversees the quality metrics for CUSA suppliers.The role includes assessing supplier performance, developing, and executing action plans, following up on customer complaints, detecting and correcting reported deviations, and preparing weekly supplier reports. The Specialist plays a crucial role in establishing, maintaining, and enhancing quality assurance and food safety programs to ensure that Campero's standards of quality and service are consistently met across the entire supply chain.