Co-Manager at Sbarro, Inc. – Lanse, Michigan

As a Co-Manager, you will be responsible for:
• Supporting GM in all efforts to meet or exceed the sales forecast and profit objectives for each period, while maintaining food and labor costs.
• Follows Sbarro Cash Control Policy to effectively control cash receipts, daily deposits and make petty cash expenditures.
• Prepares the payroll information from time cards or POS system and forwards to the Payroll Department for processing in the absence of the GM.
• Ensures food quality and 100% customer satisfaction through positive guest relations and ensuring products are consistent with Sbarro's quality standards
• Supervises team to attract Guests in a welcoming manner.
• Supervises team in all food preparations, strictly adhering to Sbarro recipes, methods and procedures.
• Assists team to prepare food and serve Guests.
• Ensures that all food quality and health/safety requirements are met in accordance with federal, state, local and Company standards.
• Conducts inventory of food items and supplies.
• Regularly inspects all areas of the unit and reports all substandard safety, security or equipment conditions to the GM.
• Responds to customer inquiries, complaints and incidents in a positive manner,
• Assists the GM in recruiting crew positions.
• Trains and develops crew members in their respective positions.
• Maintains the Sbarro appearance and dress code standards for all crew members.
• Reports all employee issues or concerns immediately to the GM.
• Promotes a positive work environment through teamwork.
• Other duties as assigned by the GM.

MINIMUM POSITION REQUIREMENTS:
Education: High School Diploma or GED

Experience: Six (6) months as an Assistant Manager with Sbarro
or
One (1) year experience as an Assistant Manager in a QSR or Fast Food environment

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.

Working Conditions:
Hands-on activities in a compact restaurant environment
Forty to Fifty (40-50) hour work week is standard, depending on sales 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