Job Description

Key Responsibilities

1. Operational Management

• Oversee the daily operations of the Sbarro restaurant, ensuring consistent quality in food and service.
• Maintain cleanliness, organization, and presentation of the restaurant in accordance with Sbarro standards.
• Ensure the restaurant operates efficiently during all shifts, maintaining appropriate staffing levels for peak and off-peak hours.
• Ensure all food preparation and kitchen procedures meet health and safety guidelines, and monitor food quality.

2. Staff Management

• Recruit, hire, train, and manage restaurant staff, including cooks, cashiers, and service staff.
• Develop work schedules to ensure adequate coverage during all hours of operation.
• Provide leadership and motivation to staff, ensuring they follow operational procedures and deliver excellent customer service.
• Conduct performance evaluations and provide coaching and feedback to improve staff performance.
• Handle employee issues, resolve conflicts, and provide training to maintain high service standards.

3. Customer Service

• Ensure a high level of customer satisfaction by providing exceptional service in a fast-paced environment.
• Address customer complaints or concerns promptly and professionally, ensuring a positive dining experience.
• Monitor customer feedback to identify areas for improvement and ensure customer expectations are met.

4. Financial and Budget Management

• Oversee the restaurant’s financial performance, including managing costs, maximizing profitability, and controlling waste.
• Monitor and analyze sales data, expenses, and labor costs to meet or exceed financial targets.
• Develop and manage budgets for food costs, labor costs, and other operating expenses.
• Prepare financial reports and make data-driven decisions to improve profitability.
• Ensure proper cash handling, register procedures, and accounting are followed.

5. Inventory and Supply Chain Management

• Oversee inventory management, including ordering and receiving supplies and ensuring stock is maintained at optimal levels.
• Monitor inventory usage and implement controls to reduce waste and minimize food cost.
• Work with vendors and suppliers to ensure timely delivery and quality of supplies.

6. Compliance and Health/Safety Standards

• Ensure the restaurant complies with local health codes, safety regulations, and company policies.
• Ensure staff follows all food safety, sanitation, and operational procedures to maintain a safe and clean work environment.
• Regularly audit the restaurant to ensure compliance with operational standards and company guidelines.

7. Marketing and Promotions

• Implement and support marketing initiatives and local promotions to drive traffic and increase sales.
• Develop and execute strategies to promote Sbarro’s menu items, seasonal offerings, and special deals.
• Work with the franchise owner or area manager to execute corporate marketing campaigns and ensure proper brand representation.

8. Team Development

• Foster a positive work environment where employees feel valued, motivated, and engaged.
• Provide training to enhance employees' skills, focusing on customer service, food safety, and operational efficiency.
• Identify and develop internal candidates for career growth within the company.

Qualifications

• Experience 3-5 years of experience in restaurant management or a similar role, with experience in a fast-paced food service environment.
• Skills
• Strong leadership and interpersonal skills with the ability to manage and motivate a team.
• Knowledge of financial management, including budgeting, cost control, and financial analysis.
• Excellent customer service skills with the ability to address and resolve issues promptly.
• Strong organizational skills and the ability to multitask in a fast-paced environment.
• Proficient in using point-of-sale (POS) systems, inventory software, and restaurant management tools.
• Understanding of food safety regulations and health compliance standards.