General Manager

The General Manager (GM) oversees the daily operations of a Toppers store location, including the selection, development, and performance management of Team Members. In addition, they oversee the inventory and ordering of food and supplies, optimize profits, and ensure that guests are satisfied with their experience. The GM promotes Topper’s Mission, Core Values and sets the standard for the restaurant through leading by example. Minimum Qualifications / Education Must be legally eligible to work in the United States Must be 18 years of age. A high school diploma or equivalent GED is required Background check Must have a source of reliable transportation Must be ServSafe certified and will uphold all ServSafe guidelines. 2 years of restaurant or retail management experience or successful completion of a Manager in Training (MIT) Program. Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports. Knowledge of computers (MS Word, Excel). Work Conditions / Environmental Factors Hours may vary by week; must fill in for Team Members or if emergencies arise (typical work week 45-50 hours) High noise levels due to operations, customers, and overhead music Will work near moving or mechanical parts Varied weather conditions are expected during delivery driving or curbside walk out, including heat, cold, rain and snow Must be able to work in both warm and cool environments, indoors (95%) and outdoors (5%) Physical Requirements Be able to lift and carry up to 50 pounds multiples times per shift Ability to continually perform repetitive tasks and full range of motion, bending, turning, twisting, reaching, etc. Ability to carry, push and pull objects related to the preparation and serving of food Must be able to stand and exert well‑paced mobility for the duration of shift Essential Duties & Responsibilities Financial Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs Responsible for ensuring that all financial and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures. Food Safety & Planning Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances. Responsible for ensuring consistent high quality of food preparation and service. Maintain professional restaurant image, including proper uniforms, and appearance standards. Supervise portion control and quantities of preparation to minimize waste. Estimate food needs and cost, place orders with distributors, and schedule the delivery of fresh food and supplies. Operational Ensure that proper security procedures are in place to protect employees, guests, and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly if a guest or employee is injured. Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness. Maintains fast, accurate service, positive guest experiences, and ensures products are consistent with company quality standards. Resolves all guest complaints through BLAST and honoring the guarantee. Develops, oversees, and assists in local store marketing efforts while maintaining brand standards. Ensures building, equipment, furniture, and fixtures are in good repair, clean and maintained on a regular basis. Personnel Provide direction to employees regarding operational and procedural issues. Develop employees by providing ongoing feedback, establish performance expectations, conduct performance reviews and, when necessary, terminate Team Members. Maintain an accurate and up‑to‑date plan of store staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts. Interview Team Members, conduct orientation, explain Topper’s Core Values, and oversee the training of new Team Members. Inspires cooperation and teamwork through the Toppers Pizza basics, self‑confidence, positive attitude, and enthusiasm. Supervisory Responsibilities Assistant Managers Shift Leaders Team Members This job posting is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee. Toppers Pizza Fort Mill is committed to creating a diverse work environment and is proud to be an equal opportunity employer. Toppers Pizza Fort Mill recruits, hires, trains, promotes, compensates, and administers all personnel actions without regard to race, color, religion, sex, sex stereotyping, pregnancy (which includes pregnancy, childbirth, and medical conditions related to pregnancy, childbirth or breastfeeding), gender, gender identity, gender expression, national origin, age, mental or physical disability, ancestry, medical condition, marital status, military or veteran status, citizenship status, sexual orientation, genetic information, or any other status protected by applicable law. #J-18808-Ljbffr ZippyApp - Recruitment Marketing