Restaurant Manager
2 weeks ago
At Sally's Apizza we have been creating New Haven Style Apizza since 1938 and are now expanding to locations across the United States. Famous for our distinctive tomato sauce and chewy, crispy crust with an iconic oven-kissed char, Sally's draws pizza fans from around the world. We hand-craft authentic pizza in custom-designed ovens, using the original recipes. Sally's mission is to make great pizza available to everyone.
With Sally's growth, comes new opportunities from management to corporate roles. We offer coaching, training and promotion within giving you a path to pursue your future career goals.
DESCRIPTION & REQUIREMENTS
We are looking for an experienced, responsible Restaurant Manager with a background in restaurant management who will support the general Manager. The ideal management candidate should be energetic, personable, engaging, and understand the technical aspects of great hospitality. Must have a flexible schedule, experience in a high-volume setting, and be willing to roll up your sleeves to get "hands-on".
- Previous restaurant management experience preferred but not required
- A minimum of 2 years of proven success in a restaurant setting
- ServeSafe Certified
- Basic understanding of the Microsoft suite of programs, Brink POS (preferred)
- English, Basic Spanish (preferred but not required)
- Full Time, In-Person
- Management must be able to be scheduled on weekdays and weekends, and holidays excluding Thanksgiving & Christmas. They may be opening, or closing.
- This hands-on restaurant manager position requires 90% of the work week to be spent actively engaged in running shifts. Must be able to work on your feet for up to 10 hours at a time and be able to lift at least 50 lbs.
- Starting at $60,000 annually depending on experience, plus bonus
- Dental Insurance
- Employee discount
- Health Insurance
- Short-term Disability
- Long-Term Disability
- Group Life
- Sick Time & Vacation Time or Paid time off
- Conduct the day-to-day restaurant operations according to company standards and policies.
- Directly responsible for managing and supervising front and back-of-house employees as well as engaging and providing hospitality for guests
- Fully understand and embody the Sally's Apizza culture and historical evolution of the brand.
- Be the direct point of contact for all front and back-of-house team members on a shift-to-shift basis.
- Mentor, teach, and train hourly line staff to perform at a high level and exceed expectations while building relationships as the restaurant manager with employees that foster loyalty and teamwork.
- As management, adhere to and coach our standard operating procedures for all front and back-of-house hourly positions.
- Help to solve all guest-related issues.
- Maintain a presence in the dining room to ensure hospitality is provided and a smooth flow of service.
- Conduct daily pre-shift meetings with the hourly staff.
- Perform end-of-shift closing duties to company standards.
- Communicate operational updates to the General Manager
- Interview and hire new hourly line staff.
- Administer progressive discipline to hourly line staff when necessary.
- Monitor staff performance and actively participate in staff performance reviews.
- Assist with the opening and closing of the restaurant when necessary.
Reports to the Restaurant General Manager.
SALLY'S CORE VALUES
Obsession for Apizza: True passion for the uncompromised quality and tradition of New Haven Apizza. Strive for excellence and bring your personal best to work every day.
Commitment to Our Guests: Demonstrate warmth and care while creating memorable moments of hospitality for all guests.
Strength of Character: Take pride in your job and use your best judgment to do what is right and fair even when no one else is looking. Actively seek to build trust with colleagues and guests.
We Are Hungry: We are a teaching company filled with people who are hungry for knowledge and growth. Our hunger is insatiable, and we crave honest feedback to strengthen our skills and hold each other accountable.
IND150
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