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.