Assistant General Manager; Sbarro

Key Responsibilities:1. Operations Management:

• Assist the General Manager in overseeing daily restaurant operations, ensuring smooth and efficient service.
• Maintain and enforce company policies, procedures, and standards for food quality, service, cleanliness, and safety.
• Ensure all areas of the restaurant are clean and organized, including dining, kitchen, and back-of-house areas.
• Monitor food preparation to ensure that meals are prepared according to Sbarro’s standards for quality and presentation.
• Assist in managing restaurant opening and closing procedures.

• Help recruit, train, and onboard new employees, ensuring they are properly trained in their roles and company policies.
• Supervise and motivate restaurant staff, providing guidance and support during shifts.
• Delegate tasks effectively to team members, ensuring that work is completed in a timely and efficient manner.
• Conduct regular performance evaluations and provide feedback to employees to promote growth and improvement.
• Maintain a positive work environment, fostering teamwork, communication, and collaboration.

• Ensure a high level of customer satisfaction by monitoring the quality of food, service, and guest experiences.
• Handle customer complaints and concerns in a professional and timely manner, ensuring issues are resolved to the customer’s satisfaction.
• Lead by example in delivering exceptional customer service, demonstrating professionalism and a friendly attitude.
• Monitor customer feedback and implement strategies to improve guest experiences.

• Assist in managing the restaurant’s budget, including monitoring expenses, labor costs, and food inventory to maximize profitability.
• Help track sales, expenses, and daily financial records.
• Assist with payroll processing and ensure that labor costs are within budget.
• Help with inventory control, including ordering supplies and ingredients, and managing stock to minimize waste.

• Ensure compliance with all local, state, and federal health and safety regulations, including food handling, sanitation, and workplace safety.
• Implement and enforce cleaning and food safety procedures for staff.
• Oversee regular cleaning and maintenance of kitchen equipment and restaurant facilities.

• Assist with local marketing efforts and promotions to increase awareness and drive sales.
• Help execute promotional campaigns and ensure they are well communicated to customers.
• Support initiatives that attract new customers and retain loyal ones.

• Regularly report to the General Manager regarding operational issues, staff performance, and financial status.
• Provide feedback on restaurant performance and recommend strategies for improvement.
• Maintain open communication with team members to ensure all goals and objectives are clearly understood.

• Education: High school diploma or equivalent (required); a degree in hospitality management, business, or related field is preferred.
• Experience: At least 2-3 years of experience in a supervisory or management role in the food service industry.
• Leadership
  
  Skills:
  
  Strong leadership and interpersonal skills, with the ability to motivate and manage a team effectively.
• Customer Service: Exceptional customer service skills with the ability to handle difficult situations in a calm and professional manner.
• Financial Acumen: Experience managing budgets, controlling costs, and maximizing profitability.
• Time Management: Ability to prioritize tasks and manage time effectively in a fast-paced environment.
• Communication: Strong verbal and written communication skills.
• Problem-Solving: Ability to think on your feet and make quick, effective decisions.
• Attention to Detail: High attention to detail in managing operations, food quality, and staff performance.

• Ability to stand and walk for long periods of time.
• Ability to lift up to 50 pounds.
• Ability to work in a fast-paced, sometimes stressful environment.
• Ability to work flexible hours, including nights, weekends, and holidays.