General Manager

Ever consider running a multi-million dollar business? Fazoli’s is looking for qualified General Managers to do just that!

Are you a natural leader with a passion for pasta, pizza, and creating a fun, fast-paced environment? Do you thrive in a place where the pasta is always hot, the breadsticks are always fresh, and the team is ready to roll? If you said "yes," then we want YOU to join our team as a General Manager at Fazoli’s!

Benefits

• Medical, Dental & Vision
• Bonus Potential
• Free Meals while Working*
• Tuition Reimbursement/ GED Assistance
• Life Insurance
• Short & Long Term Disability
• Direct Deposit
• Referral Bonus
• Tenure Recognition
• Holiday Pay (Thanksgiving & Christmas)
• Opportunity for Advancement
• Sick Pay
• Uniforms
• Vacation
• Company Match 401k
• Employee Assistance Program (ComPsych)
• Unity Care
• Company Chaplain

Our managers enjoy a stable environment and flexible schedules that give them the quality of life they deserve. We are currently hiring General Managers who are motivated individuals with excellent interpersonal skills, and the ability to build a team that works well together, increase profits, and provide superior service. If you have prior restaurant experience, you may qualify!

This Fazoli’s location is a part of Manna Inc. Manna Inc. is an affiliate of several restaurant concepts founded in 1988 and based out of Louisville, KY. Each Manna affiliate is a minority owned company that focuses and dedicates itself to fostering an environment of diversity and inclusion.

We established the Unity Care Fund, a charity funded by Manna and its employees to provide aid to employees in times of crisis.

Manna’s Women in Leadership Council is built on a set of core values and guiding principles that support our commitment to the ongoing development and growth of the women in our companies.

Job Description: General Manager at Fazoli's

Position Title: General Manager

Reports To: District Manager

Position Overview

The General Manager (GM) at Fazoli's is responsible for overseeing all aspects of the restaurant’s operations, ensuring the highest levels of guest satisfaction, operational efficiency, and financial performance. As the leader of the restaurant, the GM is responsible for managing staff, driving sales, maintaining food quality and safety standards, and fostering a positive and productive work environment. The General Manager plays a key role in setting and executing the restaurant’s strategic goals and ensuring the business operates smoothly, meeting company expectations for profitability, growth, and customer service.

Key Responsibilities

Leadership & Team Management

• Lead, develop, and motivate the management team and staff to achieve performance goals, ensure high standards of service, and create a positive work culture.
• Recruit, hire, train, and onboard new employees, ensuring they are prepared to succeed in their roles.
• Conduct performance evaluations, provide regular feedback, and coach team members to improve performance and foster career development.
• Create and manage work schedules for both management and hourly employees to ensure the restaurant is properly staffed at all times.

Operational Oversight

• Oversee the day‑to‑day operations of the restaurant, ensuring the efficient flow of tasks, from food preparation to guest service, to maintain smooth operations.
• Ensure food and beverage quality, including adherence to Fazoli's recipes, portioning, and plating standards, while maintaining a consistent customer experience.
• Monitor and manage all aspects of service, including guest interactions, to ensure a friendly, courteous, and efficient dining experience.
• Ensure that all restaurant operations comply with company policies, local regulations, and health and safety standards, including food safety, cleanliness, and sanitation.
• Maintain and manage restaurant equipment and facilities, ensuring they are safe, operational, and compliant with safety standards.

Financial Management & Profitability

• Manage and control restaurant costs, including labor, food, and inventory expenses, while maximizing profitability.
• Develop and monitor budgetary guidelines, operational targets, and key performance indicators (KPIs) to achieve financial goals.
• Track and analyze sales trends, labor costs, inventory, and profit margins to implement strategies that drive sales, reduce waste, and increase profitability.
• Oversee cash handling, including deposits, balancing registers, and financial reporting to ensure accuracy and accountability.

Customer Service Excellence

• Ensure the restaurant provides exceptional customer service by setting and maintaining high standards of service and guest relations.
• Resolve customer complaints or concerns promptly, ensuring guests leave with a positive experience.
• Monitor customer satisfaction through direct feedback, surveys, and online reviews, making improvements as necessary.
• Ensure that all team members are consistently delivering excellent guest service.

Marketing & Community Engagement

• Implement and support local marketing strategies to drive sales, attract new guests, and retain existing customers.
• Foster relationships with the local community, participate in events, and promote the brand.
• Work closely with corporate marketing teams to execute national promotions and in‑store events.

Inventory & Supply Management

• Oversee inventory control, including ordering supplies, tracking usage, and managing stock levels to minimize waste and ensure availability.
• Ensure proper storage, handling, and rotation of all food products to maintain freshness and compliance with health regulations.
• Manage vendor relationships and negotiate pricing for food, beverage, and supplies to ensure cost control.

Health & Safety Compliance

• Ensure that the restaurant is fully compliant with all food safety regulations, local health codes, and company standards.
• Conduct regular inspections of food preparation areas, dining areas, and restrooms to ensure cleanliness and sanitation.
• Train employees on food safety, sanitation procedures, and workplace safety practices to prevent accidents and ensure a safe working environment.

Problem Solving & Decision Making

• Take proactive measures to address operational challenges, customer complaints, and staffing issues, resolving problems in a timely and professional manner.
• Make quick and effective decisions regarding staffing, food quality, guest concerns, and any other operational issues as they arise.

Skills & Qualifications

• Experience : At least 3‑5 years of experience in restaurant management, with a proven track record of leading teams, achieving financial goals, and driving operational excellence. Experience in a fast‑casual or quick‑service restaurant environment is preferred.
• Leadership : Strong leadership and people management skills with the ability to inspire, motivate, and develop employees at all levels.
• Customer Service : Exceptional customer service skills, with the ability to resolve complaints, exceed customer expectations, and maintain a loyal customer base.
• Financial Acumen : Solid understanding of budgeting, cost management, and financial reporting to achieve profitability goals.
• Problem Solving : Strong decision‑making skills with the ability to quickly address issues and implement solutions to improve restaurant performance.
• Time Management : Ability to effectively prioritize tasks and manage multiple responsibilities in a high‑paced environment.
• Communication : Excellent verbal and written communication skills to interact with team members, customers, and corporate partners.

Job Requirements

• Ability to stand for extended periods (4‑8+ hours) with periodic breaks.
• Perform repetitive motions, including frequent use of hands and arms for tasks such as chopping, stirring, carrying, and operating equipment.
• Frequent bending, stooping, squatting, stretching, twisting, and reaching above eye level.
• Capability to walk up and down stairs and use a step ladder as needed.
• Occasional sitting, talking, and active listening as required by the role.
• Ability to lift and carry up to 50 pounds regularly as part of job duties, including but not limited to food supplies, dishware, and equipment. When handling heavier loads, employees MUST use appropriate lifting equipment and/or seek assistance from a second person.
• Ability to move around the kitchen quickly and efficiently.
• Compliance with food safety and sanitation regulations.

Work Environment/ Job Conditions

• Flexible scheduling, including nights, weekends, and holidays.
• Work in a loud, fast‑paced environment.
• Employees may regularly work in varying temperature zones, including hot kitchen areas with stoves, ovens, grills, and fryers, as well as cold storage areas like refrigerators and freezers.
• May involve exposure to heat, noise, and cleaning chemicals in the kitchen area.
• Proper personal protective equipment (PPE) and training to ensure safety and comfort while handling temperature‑sensitive tasks.
• Awareness of temperature fluctuations and safe practices is essential for maintaining food safety standards and personal well‑being.
• Job duties span both indoor and outdoor settings, requiring adaptability to different environments.
• Outdoor tasks may involve curbside delivery, trash maintenance, or ensuring a clean and welcoming exterior for guests.
• Awareness of potential hazards such as hot surfaces, sharp objects, and wet floors.

This job description provides an overview of the responsibilities and qualifications for the General Manager position at Fazoli's. Specific duties and requirements may vary by location or role.