Job Description

Responsibilities of the General Manager include:

• Oversee all aspects of the restaurant's operations, including kitchen, coffee service, and customer service.
• Provide leadership and guidance to the team, ensuring a positive and productive work environment.
• Manage and schedule staff, including hiring, training, and performance evaluations.
• Develop and implement strategies to improve customer satisfaction and increase sales
• Monitor inventory levels and ensure proper stock management.
• Maintain high standards of food quality, cleanliness, and safety.
• Collaborate with the culinary team to create and update menus.
• Handle customer complaints and resolve issues in a timely manner.
• Stay updated on industry trends and implement best practices.

Qualifications

Some of the qualifications and skills a General Manager are:

• Proven experience in a leadership role within the food service industry.
• Strong knowledge of kitchen operations and culinary techniques.
• Excellent communication and interpersonal skills.
• Ability to effectively manage a team and delegate tasks.
• Experience in interviewing, hiring, and training staff members.
• Knowledge of food service management principles and practices.
• Ability to work in a fast-paced environment and handle multiple responsibilities.
• Flexibility to work evenings, weekends, and holidays as needed.

This job description is intended to provide a general overview of the position. It is not an exhaustive list of all responsibilities, duties, skills, or qualifications required.

Additional Information

• Benefits - All team members are eligible for benefits (eligibility for certain benefits dependent on approximate hours worked per week)
• Perks - Discounts on menu items, a safe work environment, and opportunities for Career growth and advancement
• Schedule - Flexible scheduling and opportunities for overtime.

All your information will be kept confidential according to EEO guidelines.

PHYSICAL REQUIREMENTS , including, but not limited to the following:

Standing

• Most tasks are performed from a standing position. Walking surfaces include ceramic tile "bricks" with linoleum in some food process areas. Height of work surfaces is between 36" and 48".

Walking

• For short distances for short durations
• Delivery personnel must travel between the store and delivery vehicle and from the delivery vehicle to the customer's location.

Sitting

• Paperwork is normally completed in an office at a desk or table

Lifting

• Bulk product deliveries are made twice a week or more and are unloaded by the team member using a hand truck.
• Deliveries may include cases of ingredients and supplies weighing up to 50 pounds with dimensions of up to 3' x 1.5'.
• Cases are usually lifted from floor and stacked onto shelves up to 72" high.

Carrying

• Large cans, weighing 3 pounds, 7 ounces, are carried from the workstation to storage shelves.
• Occasionally, pizza sauce weighing 30 pounds is carried from the storage room to the front of the store.
• Trays of pizza dough are carried three at a time over short distances, and weigh approximately 12 pounds per tray.
• During delivery, carry pizzas and beverages while performing "walking" and "climbing" duties.

Pushing

• To move trays which are placed on dollies.
• A stack of trays on a dolly is approximately 24" - 30" and requires a force of up to 7.5 pounds to push.
• Trays may also be pulled.

Climbing

• Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, perform maintenance.
• During delivery of product, navigation of five or more flights of stairs may be required.

Stooping/Bending

• Forward bending at the waist is necessary at the pizza assembly station.
• Toe room is present, but workers are unable to flex their knees while standing at this station.
• Duration of this position is approximately 30 - 45 seconds at one time, repeated continuously during the day.
• Forward bending is also present at the front counter and when stocking ingredients.

Crouching/Squatting

• Performed occasionally to stock shelves and to clean low areas.

Reaching

• Reaching is performed continuously; up, down and forward.
• Workers reach above 72" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves.
• Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes.
• Workers reach forward when obtaining topping ingredients, cleaning work surfaces, or answering phones.

Machines, Tools, Equipment, Work Aids

• Team Members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel.

Machines, Tools, Equipment, Work Aids

• Team Members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel.

Driving Specific Job Duties

• Deliver pizzas within a designated delivery area. A Team Member may make several deliveries per shift.
• Deliver product by car and then to door of customer.
• Deliver flyers and door hangers.