General Manager

About the Role

Manages one restaurant in a given territory. Responsible for day-to-day operations, hiring, promoting, and developing employees to achieve the mission statement: To Profitably Provide Consistently Good Food and Great Service. Leads by example to ensure all employees maintain brand and image standards through knowledge, abilities, and a positive attitude.

Responsibilities

Operations

• Ensure all operational procedures and standards (e.g., portion control, dough, and product rotation) are followed according to the operations manual.
• Maintain service standards as outlined in the operations manual.
• Keep the restaurant clean and well-maintained.
• Achieve 85% or higher on audits, including QSC and safety audits.
• Perform other duties as assigned.

Sales

• Understand, support, and train staff on all promotions communicated by the Marketing department.
• Ensure each guest receives outstanding customer service by fostering a friendly environment, greeting guests, and maintaining product knowledge.
• Review sales results daily, weekly, and monthly; coach management to improve performance.
• Project weekly sales based on prior-year trends and promotions.
• Follow up on all customer service complaints within 48 hours of receipt.

Financial Systems

• Understand profit and loss statements, including debits, credits, and variances to identify issues and opportunities.
• Communicate with finance and accounting regarding monthly P&L and budgets.
• Ensure 100% compliance with cash control procedures and variances.
• Use effective scheduling to control labor costs.
• Monitor food costs and sales goals each shift to meet budgeted cash flow for the period, quarter, and year.

People

• Interview and select new employees.
• Provide leadership through effective communication, coaching, training, and development.
• Ensure proper staffing for projected sales.
• Assign daily work tasks and follow up for peak performance.
• Hold employees accountable to brand and image standards through company policies.
• Develop staff using training programs.
• Complete and submit employee paperwork (e.g., NOE, I-9, W-4, PCFs) as needed.

Requirements

• High School Graduate or GED; College Degree is a plus.
• One to two years of related experience; Godfather’s Pizza experience preferred.
• Must be over 18 to operate and clean certain equipment.
• May require a food handlers (ServSafe) permit, liquor card, and/or CPR/First Aid certification.
• Proficient computer skills, including Microsoft Excel and Word; point-of-sale experience.
• Ability to work an average of 48 hours per week, including nights and weekends during peak periods.
• Must work 55%–60% of business revenue hours, including Friday and/or Saturday peak evenings.
• Must work one closing shift per week.
• Responsible for ending inventory on Sundays.
• Proven ability to motivate teams, train staff, and build relationships.
• Passion for the restaurant/pizza industry with a strong work ethic.
• Ability to work in a fast-paced environment and manage stress.
• Complete all Informant training for operational areas (e.g., cashier, dough, make-table, delivery).
• Pass the Manager Certification exam with a minimum score of 90%.
• Must participate in crew functions during busy periods.
• Must have access to an insured vehicle, a valid driver’s license, and auto insurance to drive for company business.

Schedule

Average of 48 hours per week, including nights and weekends during peak revenue periods. Must work 55%–60% of business revenue hours, including Friday and/or Saturday peak evenings. One closing shift per week is required.