MANAGER

ManagerPOSITION PURPOSE:
Responsible for supporting the General Manager in all activities of a Sbarro restaurant to achieve maximum sales, profits and customer satisfaction.
REPRESENTATIVE DUTIES:
Supports General Manager in all efforts to meet or exceed the sales forecast for each period.Supports General Manager in all efforts to maintain food cost at or below budget for each period.Supports General Manager in all efforts to control and maintain labor cost at or below budget for each period.Supports General Manager in all efforts to meet or exceed profit objectives for each financial period.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.
Operations:
Supervises, strictly adhering to Sbarro recipes, methods and procedures, all food preparations. Participates as necessary in the preparation and cooking of food.Ensures that food is presented in a manner to generate the utmost eye appeal. Food is to be presented on a ?just in time? basis.Assists counter servers and food production workers during rush periods.Assures proper sanitation and cleanliness of the unit in order to fulfill health requirements and to enhance the atmosphere for customers.Regularly inspects all areas of the unit and reports all substandard safety, security or equipment conditions to the General Manager.Responds, in a positive manner, to customer inquiries, complaints and incidents.
Human Resources Management:
Assists the General Manager 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, immediately, to the General Manager all employee issues or concerns.Promotes a positive work environment through teamwork.
Additional Duties:As assigned by the General Manager.
LEADERSHIP RESPONSIBILITIES:
The Co-Manager supervises the Assistant Manager and Crew Personnel.
REQUIREMENTS
MINIMUM POSITION REQUIREMENTS:
Education:High School Diploma or GED
Experience:Six (6) months as an Assistant Manager with SbarroorOne (1) year experience as an Assistant Manager in a QSR or Fast Food environment
Skills and Knowledge:Hands-on food preparationRecipe cookingPizza making and Italian cuisine cookingKitchen management backgroundAdequate command of the English language to include understanding, speaking, reading and writing
Special Licenses and Certification:
Appropriate state or local health certification.
Working Conditions:Hands-on activities in a compact restaurant environmentFifty-six (56) hour work week is standard
Physical/Mental Requirements:Prolonged periods of standing, walking, bending and stoopingAble to lift 50 poundsAble to effectively and safely use kitchen knivesAbility to concentrateAbility to manage multiple tasksBasic mathematical skillsInterest and willingness to serve the public in a positive manner
Equipment Operated:Telephone, POS register, cash register, computer terminal, calculator, facsimile machine, dough mixers, ovens and steamers