Assistant Manager

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