General Manager; Sbarro

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.

• 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.

• 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.

• 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.