General Manager
4 hours ago
ESSENTIAL DUTIES & RESPONSIBILITIES
Financial
- Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs
- Responsible for ensuring that all financial and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
- Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen
- Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
- Responsible for ensuring consistent high quality of food preparation and service.
- Maintain professional restaurant image, including proper uniforms, and appearance standards.
- Supervise portion control and quantities of preparation to minimize waste.
- Estimate food needs and cost, place orders with distributors, and schedule the delivery of fresh food and supplies.
- Ensure that proper security procedures are in place to protect employees, guests, and company assets.
- Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly if a guest or employee is injured.
- Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
- Maintains fast, accurate service, positive guest experiences, and ensures products are consistent with company quality standards.
- Resolves all guest complaints through BLAST and honoring the guarantee
- Develops, oversees, and assists in local store marketing efforts while maintaining brand standards.
- Ensures building, equipment, furniture, and fixtures are in good repair, clean and maintained on a regular basis.
- Provide direction to employees regarding operational and procedural issues.
- Develop employees by providing ongoing feedback, establish performance expectations, conduct performance reviews and, when necessary, terminate Team Members
- Maintain an accurate and up-to-date plan of store staffing needs.
- Prepare schedules and ensure that the restaurant is staffed for all shifts.
- Interview Team Members, conduct orientation, explain Topper’s Core Values, and oversee the training of new Team Members
- Inspires cooperation and teamwork through the Toppers Pizza basics, self-confidence, positive attitude, and enthusiasm.
- Assistant Managers
- Shift Leaders
- Team Members
- Must be legally eligible to work in the United States
- Must be 18 years of age.
- A high school diploma or equivalent GED is required
- Background check
- Must have a source of reliable transportation
- Must be ServSafe certified and will uphold all ServSafe guidelines.
- 2 years of restaurant or retail management experience or successful completion of Manager in Training (MIT) Program.
- Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
- Knowledge of computers (MS Word, Excel).
- Hours may vary by week; must fill in for Team Members or if emergencies arise (typical work week 45-50 hours)
- High noise levels due to operations, customers, and overhead music
- Will work near moving or mechanical parts
- Varied weather conditions are expected during delivery driving or curbside walk out, including heat, cold, rain and snow
- Must be able to work in both warm and cool environments, indoors (95%) and outdoors (5%).
Ability to meet the following physical requirements with or without reasonable accommodation:
- Be able to lift and carry up to 50 pounds multiples times per shift
- Ability to continually perform repetitive tasks and full range of motion, Bending, turning, twisting, reaching, etc.
- Ability to carry, push and pull objects related to the preparation and serving of food
- Must be able to stand and exert well-paced mobility for duration of shift
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