Job Description

Earn $21.50-$26.50/hour supporting the team as a Manager at Ian's Pizza on State St!

For the quickest response to your application, apply on our website at ianspizza.com.

Pay and Perks

• $21.50-$26.50/hour with tips (minimum guarantee $21.50/hr). Work above 40 hours a week is paid as overtime.
• Excellent Benefits with health ($0 deductible, low out of pocket maximums) and dental, retirement benefits with up to 3% match, profit-sharing, flexible schedules, and more.
• Work-Life Balance with PTO accrual starting on day one, this role supports both your success and well-being.
• Inclusive, Supportive Culture with a crew committed to the Big Five - Dependability, Awareness, Connection, Generosity, and Effort.
• Growth Opportunities with advancement and a robust Management Training program!

About the Role

Department Managers support their area of the restaurant as the lead trainer while working operational shifts within their department as well as Manager on Duty shifts. You'll work with the GM and AGM to make sure your crew has the training, tools, and support they need to crush every shift. Our team is supportive and strongly believes that you can take pride in your work and have fun at the same time!

A big part of your gig is training and developing your team on shift. You'll be the lead trainer for your area of the restaurant: showing staff the ropes, giving helpful feedback, and running quarterly reviews. There's also the behind-the-scenes work: manager meetings, responding to messages, tackling special projects, and working with leadership to make your department run well.

Ian's Pizza is a fast-paced, high-volume restaurant, be ready to hustle on your shifts! The team will support you, you'll support them, and we'll have fun along the way. We pinky promise.

Departments include Front of House, Kitchen, and Delivery. We are currently seeking a Manager for our Delivery Department, but we are always accepting applications for all roles and locations.

What You'll Bring to the Manager Team

• Either 3+ years of experience within the department or 1+ years of Supervisor experience in the food and beverage industry with ability to learn other areas of the restaurant.
• Embrace and embody the 2030 Vision, Company Values, Ian's Standards for Customer Service, Food Quality, and the Big Five.
• Must complete a food safety certification course within 6 months.
• Ability to stand and walk for long periods. To bend, crouch, and lift up to 30 lbs regularly, 50lbs on occasion. To use ovens, knives, and other equipment of the business.
• Able to use equipment of the business and in environments with temperature changes. You'll be working with sharp knives, hot ovens, cold walk-in coolers, etc.
• Reliable transportation for variety of shift times, including mornings, afternoons, and nights.
• Must pass the driver eligibility check and have a valid driver's license, car insurance, and reliable vehicle.
• Bilingual in Spanish is a major plus!

Manager Scheduling and Hours

Working 35-40 hours per week, you'll split your time between 30-35 hours in operations, working shifts and developing your team side-by-side, and 5-10 hours handling the behind-the-scenes magic like projects, admin tasks, and meetings. Any time over 40 is paid as overtime. Your schedule will drop 2-4 weeks at a time so you can plan your life and your pizza intake accordingly!

Our hours at Ian's on 100 State St are Sunday-Wednesday 11am-10pm, Thursday 11am-2am, Friday-Saturday 11am-2:30am. You'll work a variety of shifts: opening, dinner, late night, and manager on duty. Late nights (10pm-4:15am) are required once per week.

The action happens on evenings and weekends! The ovens are roaring, phones are ringing, and the energy's high. So, we'll need you in the mix. You'll tag-team with the rest of the managers to handle emergencies and jump in when coverage is needed.

Apply on our Website Today!

Join a crew where you can be yourself, develop your leadership skills, and fill up on pizza!

Apply at easily at ianspizza.com for the quickest response.

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