General Manager (Sbarro)

Key Responsibilities

• Oversee day-to-day operations, ensuring efficient and smooth restaurant functioning.
• Implement company policies and procedures, ensuring compliance with health, safety, and sanitation regulations.
• Maintain inventory control and ensure products are stored and handled correctly.
• Manage opening and closing procedures.
• Recruit, hire, train, and supervise staff members, ensuring they adhere to operational and company standards.
• Create and manage employee schedules and shift assignments.
• Foster a positive, motivated, and productive work environment.
• Provide ongoing coaching, training, and performance evaluations for staff.
• Ensure that customers receive exceptional service and a positive dining experience.
• Resolve customer complaints and issues in a timely and professional manner.
• Continuously evaluate and improve customer service standards.
• Manage budgets and control costs, including labor, food, and supplies.
• Achieve financial targets, including sales growth, profitability, and reducing waste.
• Monitor daily sales, inventory, and food costs, ensuring appropriate stock levels.
• Complete financial reports and make recommendations for operational improvements.
• Ensure food is prepared and served to Sbarro's high-quality standards.
• Monitor food handling and hygiene practices, ensuring a clean and safe environment.
• Ensure all food safety and sanitation standards are met consistently.
• Implement marketing strategies to increase sales and brand awareness.
• Build and maintain relationships with local customers, businesses, and the community.
• Oversee the promotion of special offers, events, and loyalty programs.
• Ensure compliance with all local, state, and federal laws, including labor, health, and safety regulations.
• Monitor and enforce company policies on cash handling, food safety, and employee conduct.

Qualifications

• Proven experience in a restaurant management role (3+ years preferred).
• Strong leadership, communication, and organizational skills.
• Ability to manage multiple tasks in a fast-paced environment.
• Knowledge of financial management and budgeting.
• Ability to resolve customer issues and conflicts.
• High school diploma or equivalent required; a college degree or culinary training is a plus.
• Flexibility to work evenings, weekends, and holidays as needed.