As an Assistant Manager, you will be responsible for:
- Drives sales to meet or exceed the forecast for shift.
- Controls and maintains labor cost at or below budget for each shift.
- Ensures food quality and 100% customer satisfaction through positive guest relations and ensuring products are consistent with Sbarro’s quality standards
- Supervises team to attract Guests in a welcoming manner.
- Supervises team in all food preparations, strictly adhering to Sbarro recipes, methods and procedures.
- Assists team to prepare food and serve Guests.
- Ensures that all food quality and health/safety requirements are met in accordance with federal, state, local and Company standards.
- Responds to customer inquiries, complaints and incidents in a positive manner.
- Manages the work schedule for the unit staff in accordance with all operational guidelines.
- Follows Sbarro Cash Control Policy to effectively control cash receipts, daily deposits and make petty cash expenditures.
- Maintains the Sbarro appearance and dress code standards for all crew members.
- Trains and develops all staff members in their respective positions.
- Reports all employee issues or concerns immediately to the General Manager.
- Promotes a positive work environment through teamwork.
- Other duties as assigned by the GM or the Co-Manager.
MINIMUM POSITION REQUIREMENTS:
Education: High School Diploma or GED
Experience: Six (6) months as a Crew Member working multiple stations (i.e. pizza, steam, serving and cashier) with Sbarro
or
One (1) year experience in a management position in a QSR or Fast Food environment
Skills and Knowledge:
- Hands-on food preparation
- Recipe cooking, Pizza making and Italian cuisine cooking
- Kitchen management background
- Adequate command of the English language to include understanding, speaking, reading and writing
- Effective interpersonal skills
- Organization, planning, and leadership skills
Special Licenses and Certification:
Appropriate state or local health certification.
Working Conditions:
Hands-on activities in a compact restaurant environment
Thirty to Forty (30-40) hour work week is standard
Physical/Mental Requirements:
- Prolonged periods of standing, walking, bending and stooping
- Able to lift 50 pounds
- Able to effectively and safely use kitchen knives
- Ability to concentrate and manage multiple tasks
- Basic mathematical skills
- Interest and willingness to serve the public in a positive manner
- Exhibits high energy, enthusiastic and passionate: Speaks and acts with conviction
- Displays professional and appropriate image and appearance
- Self accountable, high integrity and dependable
Equipment Operated:
Telephone, POS register, cash register, computer terminal, calculator, facsimile machine, dough mixers, ovens and steamers