General Manager

Job Description

Job Description

Sbarro

1155 St. Louis Galleria St., Space FC04, St. Louis, MO 63117

Benefits

• Paid Vacation
• Paid Sick
• Employee Meal Perks!

If Full-Time,

• Employer paid Short-Term Disability, Long-Term Disability, Accidental Death, and Life Insurance
• Dental insurance
• Health insurance
• Vision insurance
• Critical Illness

Summary

Responsible for achieving restaurant objectives. Assigns, directs and follows up on activities of subordinate employees including managers and team members. Ensures compliance with all Company policies and procedures, federal, state and local laws and Company business standards. This position must be able to work and communicate effectively with the restaurant management team and the team members in order to drive sales and profits.

Supervisory Responsibility

Provides direct supervision to others. Provides functional guidance to team members including delegating assignments, instruction and follow up. Carries out opening and closing procedures and has authority to hire, discipline or terminate employees.

Essential Functions

To perform this job successfully, an individual must be able to perform each essential function

satisfactorily. The requirements listed below are representative of the accountabilities, knowledge, skill,

and ability required. Reasonable accommodations may be made to enable individuals with disabilities to

perform the essential functions which include:

• Come to work promptly and regularly

• Take direction from supervisors

• Provide leadership and direction and work well with others

• Work in a fast-paced environment

• Accomplish multiple tasks within established timeframes

• Interact positively with Customers

• Stand much of the work day

• Concentrate and perform duties accurately

• Perform the Accountabilities listed below

• Perform as stated in the Work Requirements and Physical Demands section below

Accountabilities

1. Trains, monitors and reinforces food safety procedures to subordinate managers and team.

members. Ensures all Company food safety procedures are followed. Ensures that all health, safety

and sanitation requirements are met in accordance with federal, state and local standards;

2. Maintains safe working conditions by following and enforcing all Company safety, security and

maintenance policies and procedures.

3. Hires, develops, evaluates, coaches and counsels Managers and Team Members in accordance with

Company Human Resources policies and procedures. Monitors tasks performed to ensure

achievement of Company goals and objectives.

4. Responsible for entire store operations including, but not limited to, systems usage, recipe

adherence, payroll and timekeeping procedures, and guest interactions. Takes corrective action as

necessary.

5. Responsible for profit and loss management through cash control / security policies and

procedures, maintaining inventory, food cost, managing labor and reviewing financial reports.

Takes corrective action as necessary.

6. Takes inventory and orders / purchases food and supplies while applying appropriate cost control

measures.

7. Generates Manager and Team Member schedules ensuring coverage appropriate to drive sales and

profits.

8. Engages in local restaurant marketing (LSM) efforts.

9. Performs other job related duties as may be assigned or required.

Work Requirements and Physical Demands

• Able to work a variety of schedules in accordance with business needs and customary scheduling

requirements

• May be required to transfer from one location to another as business needs dictate

• Prolonged periods of standing, walking, bending and stooping

• Able to lift 50 pounds

• Able to effectively and safely use kitchen equipment

• Possess basic mathematical skills

• Displays professional and appropriate image and appearance

Other Requirements

• Must be certified with appropriate state or local health department

• Must be in possession of appropriate license and permit to sell alcoholic beverages (where

applicable)

• Any additional duties as assigned

Minimum Qualifications

• 18 years of age, minimum

• High School Diploma or GED, preferred

• 3-5 years of restaurant or supervisory experience, preferred

ABOUT SBARRO

In 1956, Carmela and Gennaro Sbarro opened the doors to their Italian salumeria in Brooklyn. Carmela “Mama” Sbarro made pizza slices for shift workers looking for a quick meal. Her slices were so popular that they soon opened a second location focused solely on pizza. Since then, Sbarro has brought the best pasta, salad, and of course the XL NY slice to 630 eateries across 28 countries. You’re welcome, world.