Las Vegas Petroleum
Job Summary
The General Manager is responsible for overseeing the daily operations of the Sbarro location, ensuring a high-quality guest experience while driving operational efficiency. This includes managing a team, maintaining food quality, controlling costs, adhering to safety standards, and contributing to the profitability and success of the restaurant.
Key Responsibilities
Operations Management
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.
Staff Management
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.
Customer Service
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.
Financial Performance
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.
Food Quality & Safety
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.
Marketing & Community Engagement
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.
Compliance
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.
Physical Requirements
Ability to lift up to 40 lbs.
Ability to stand or walk for long periods of time.
Must be able to work in varying temperatures, including hot kitchens.
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Key Responsibilities
Operations Management
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.
Staff Management
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.
Customer Service
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.
Financial Performance
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.
Food Quality & Safety
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.
Marketing & Community Engagement
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.
Compliance
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.
Physical Requirements
Ability to lift up to 40 lbs.
Ability to stand or walk for long periods of time.
Must be able to work in varying temperatures, including hot kitchens.
#J-18808-Ljbffr