GENERAL MANAGER

General ManagerPOSITION PURPOSE:
Responsible for managing all activities of a Sbarro restaurant to achieve maximum sales, profits and customer satisfaction.
REPRESENTATIVE DUTIES:Drives sales to meet or exceed the forecast for each period.Maintains food cost at or below budget for each period.Controls and maintains labor cost at or below budget for each period.Meets or exceeds profit objectives for each financial Follows Sbarro Cash Control Policy to effectively control cash receipts, daily deposits and make petty cash expenditures.Prepares the payroll information from time cards or POS system and forwards to the Payroll Department for processing.
Operations:
Supervises, strictly adhering to Sbarro recipes, methods and procedures, all food preparations. Participates as necessary in the preparation and cooking of food.Ensures that food is presented in a manner to generate the utmost eye appeal. Food is to be presented on a ?just in time? basis.Assists counter servers and food production workers during rush periods.Assures proper sanitation and cleanliness of the unit in order to fulfill health requirements and to enhance the atmosphere for customers.Prepares the work schedule for the unit staff in accordance with all operational guidelines. General Manager must be present during high volume or peak times. A separate work schedule is maintained for minors.Regularly inspects all areas of the unit and reports all substandard safety, security or equipment conditions to the Director of Operations.Monitors customer buying trends and makes relevant decisions for daily specials, product additions and deletions and proper mix of food offerings.Conducts inventory of food items and supplies on at least a weekly basis; more frequent as needed.Orders all raw food, cleaning products and paper products. Accountable for receipt, storage and proper handling to minimize loss from waste or theft.Responds, in a positive manner, to customer inquiries, complaints and incidents.Communicates to Director of Operations all relevant information, deviations from normal activity, substandard conditions, personnel issues and guest incidents.
Human Resources Management:
Recruits and hires all staff positions in the unit.Prepares Co-Manager(s) and Assistant Manager(s) to assume respective promotions.Trains and develops all staff members in their respective positions; Co-Manager and Assistant Manager also assist in training.Conducts employee appraisals in a timely manner.Handles all issues regarding staff motivation, promotions, disciplinary matters and recommendations for termination. All terminations must have the approval of the Director of Operations and Human Resources in advance.Strictly adheres to all Human Resources policies including, but not limited to:Immigration Reform and Control ActMinimum Wage and Overtime ComplianceChild Labor LawsHarassment in the WorkplaceFamily and Medical LeaveCorrective ActionCompensation GuidelinesMaintains the Sbarro appearance and dress code standards for all staff members.Promotes a positive work environment through teamwork.
Additional Duties:As assigned by the Director of Operations.
LEADERSHIP RESPONSIBILITIES:The General Manager directly supervises the Co-Manager, Assistant Manager and Crew Personnel.
REQUIREMENTS
Education:High School Diploma or GED
Experience:One (1) year of experience as a Co-Manager with SbarroorTwo (2) years of experience as a General Manager in a QSR environmentorThree (3) years of experience as a General Manager of a fast food restaurant
Skills and Knowledge:General knowledge of interpreting financial data Hands-on food preparationRecipe cookingPizza making and Italian cuisine cookingKitchen management backgroundAdequate command of the English language to include understanding, speaking, reading and writing
Special Licenses and Certification:Appropriate state or local health certification.Appropriate license and permit to sell alcoholic beverages (where applicable).
Working Conditions:Hands-on activities in a compact restaurant environmentFifty-six (56) hour work week is standard
b>Physical/Mental Requirements:Prolonged periods of standing, walking, bending and stoopingAble to lift 50 poundsAble to effectively and safely use kitchen knivesAbility to concentrateAbility to manage multiple tasksBasic mathematical skillsInterest and willingness to serve the public in a positive manner
Equipment Operated:Telephone, POS register, cash register, computer terminal, calculator, facsimile machine, dough mixers, ovens and steamers