Assistant General Manager (Sbarro)

Key Responsibilities:

1. Operational Management:

• Assist the General Manager in managing daily operations of the restaurant, ensuring it runs smoothly and efficiently.
• Oversee food preparation and quality control to ensure that Sbarro’s standards for food are met consistently.
• Monitor inventory levels, ensure food and supplies are stocked, and assist with ordering and receiving shipments.
• Maintain a clean and safe environment by ensuring compliance with all health, safety, and sanitation regulations.
• Help with the opening and closing of the restaurant, including cash handling, inventory checks, and securing the premises.

2. Staff Supervision & Leadership:

• Supervise and lead a team of employees during your shift, providing guidance, training, and support to ensure tasks are completed efficiently.
• Assist with the hiring, onboarding, and training of new employees, ensuring they understand and meet Sbarro’s standards.
• Provide coaching and feedback to team members to improve their performance and foster their professional growth.
• Schedule and assign tasks to employees based on restaurant needs, ensuring adequate coverage and maximizing efficiency.
• Promote a positive, team-oriented work environment to maintain high morale and motivate staff.

3. Customer Service:

• Ensure that all customers receive excellent service in a friendly, timely, and professional manner.
• Handle customer complaints or issues effectively, ensuring prompt resolution and customer satisfaction.
• Monitor the dining area and make sure that customers’ needs are met promptly.
• Assist in managing customer flow during peak hours to ensure timely service.

4. Financial Management:

• Assist the General Manager in managing the restaurant’s financial performance, including tracking sales, expenses, and labor costs.
• Help ensure that the restaurant meets its financial goals by controlling costs, minimizing waste, and maximizing sales.
• Manage cash register operations, including opening/closing procedures, cash reconciliation, and ensuring accurate cash handling.

5. Training & Development:

• Train and develop employees to ensure they understand company policies, food safety procedures, and customer service standards.
• Provide continuous training opportunities for team members to improve their skills and performance.
• Promote internal growth by supporting employees who show potential for advancement within the company.

6. Health, Safety & Cleanliness:

• Ensure the restaurant follows Sbarro’s food safety and sanitation standards at all times, including proper food storage, preparation, and handling.
• Regularly conduct checks to ensure cleanliness and organization throughout the restaurant, including kitchen, dining, and restroom areas.
• Comply with local, state, and federal health and safety regulations, ensuring a safe working environment for staff and a clean, welcoming environment for customers.

Skills & Qualifications:

• Education: High school diploma or equivalent (required). A degree in hospitality management or a related field is a plus.
• Experience: At least 2-3 years of experience in the food service industry, with at least 1-2 years of supervisory or management experience.
• Leadership: Strong leadership skills with the ability to motivate and manage a team in a fast-paced environment.
• Customer Service: Excellent communication and customer service skills with a focus on creating a positive customer experience.
• Financial Acumen: Understanding of basic financial management, including labor and cost control, budgeting, and cash handling.
• Organization: Strong organizational skills with the ability to manage multiple tasks at once.
• Problem-Solving: Ability to address operational challenges, resolve customer issues, and make quick decisions to ensure the restaurant runs efficiently.
• Flexibility: Ability to work flexible hours, including evenings, weekends, and holidays.

Physical Demands:

• Ability to stand, walk, and move for long periods of time during shifts.
• Ability to lift and carry items up to 50 pounds.
• Ability to work in a fast-paced environment and manage multiple tasks simultaneously.
• Ability to work in varying kitchen temperatures, including hot grills and ovens.