General Manager at Sbarro, Inc. – Lanse, Michigan

As a General Manager, you will be responsible for:
• Managing all activities of a Sbarro restaurant to achieve maximum sales, profits and customer satisfaction.
• Attract, train, develop and retain winning teams of employees.
• Maintains food cost at or below budget for each period.
• Controls and maintains labor cost at or below budget for each period
• Prepares payroll information from time cards or POS system and forwards to the Payroll Department for processing.
• Follows Sbarro Cash Control Policy to effectively control cash receipts, daily deposits and make petty cash expenditures.
• Ensures food quality and 100% customer satisfaction through positive guest relations and ensuring products are consistent with Sbarro's quality standards
• Ensures that all food quality and health/safety requirements are met in accordance with federal, state, local and Company standards.
• Conducts employee appraisals.
• Conducts inventory of food items and supplies
• Supervises team in all food preparations, strictly adhering to Sbarro recipes, methods and procedures.
• Assists team to prepare food and serve Guests.
• Responds to customer inquiries, complaints and incidents in a positive manner.
• Prepares the work schedule for the unit staff.
• Regularly inspects all areas of the unit and reports all substandard safety, security or equipment conditions to the Director of Operations.
• Maintains the Sbarro appearance and dress code standards for all staff members.
• Handles all issues regarding staff motivation, promotions, disciplinary matters and recommendations for termination in accordance with Company policy.
• Additional duties as assigned by the Director of Operations.

MINIMUM POSITION REQUIREMENTS:
Education: High School Diploma or GED

Experience: One (1) year of experience as a Co-Manager with Sbarro
or
Two (2) years of experience as a General Manager in a QSR environment
or
Three (3) years of experience as a General Manager of a fast food restaurant

Skills and Knowledge:
• Hands-on food preparation
• Recipe cooking, Pizza making and Italian cuisine cooking
• Kitchen management background
• Adequate command of the English language to include understanding, speaking, reading and writing
• Effective interpersonal skills
• Organization, planning, and leadership skills

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 environment
Fifty to Fifty-six (56) hour work week is standard, depending on unit volume.

Physical/Mental Requirements:
• Prolonged periods of standing, walking, bending and stooping
• Able to lift 50 pounds
• Able to effectively and safely use kitchen knives
• Ability to concentrate and manage multiple tasks
• Basic mathematical skills
• Interest and willingness to serve the public in a positive manner
• Exhibits high energy, enthusiastic and passionate: Speaks and acts with conviction
• Displays professional and appropriate image and appearance
• Self accountable, high integrity and dependable

Equipment Operated:
Telephone, POS register, cash register, computer terminal, calculator, facsimile machine, dough mixers, ovens and steamers