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 preparationRecipe cooking, Pizza making and Italian cuisine cookingKitchen management backgroundAdequate command of the English language to include understanding, speaking, reading and writingEffective interpersonal skillsOrganization, planning, and leadership skillsSpecial 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 stoopingAble to lift 50 poundsAble to effectively and safely use kitchen knivesAbility to concentrate and manage multiple tasksBasic mathematical skillsInterest and willingness to serve the public in a positive mannerExhibits high energy, enthusiastic and passionate : Speaks and acts with convictionDisplays professional and appropriate image and appearanceSelf accountable, high integrity and dependableEquipment Operated :
Telephone, POS register, cash register, computer terminal, calculator, facsimile machine, dough mixers, ovens and steamers
PIdeaae8262005-30511-35004889