General Manager

OverviewSbarro6401 Bluebonnet Blvd, FC004, Baton Rouge LA 70836BenefitsPaid VacationPaid SickEmployee Meal Perks!SummaryResponsible for achieving restaurant objectives. Assigns, directs and follows up on activities of subordinate employees including managers and team members. Ensures compliance with all Company policies and procedures, federal, state and local laws and Company business standards. This position must be able to work and communicate effectively with the restaurant management team and the team members in order to drive sales and profits.Supervisory ResponsibilityProvides direct supervision to others. Provides functional guidance to team members including delegating assignments, instruction and follow up. Carries out opening and closing procedures and has authority to hire, discipline or terminate employees.Essential FunctionsTo perform this job successfully, an individual must be able to perform each essential function satisfactorily. The requirements listed below are representative of the accountabilities, knowledge, skill, and ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions which include:Come to work promptly and regularlyTake direction from supervisorsProvide leadership and direction and work well with othersWork in a fast-paced environmentAccomplish multiple tasks within established timeframesInteract positively with CustomersStand much of the work dayConcentrate and perform duties accuratelyPerform the Accountabilities listed belowPerform as stated in the Work Requirements and Physical Demands section belowAccountabilitiesTrains, monitors and reinforces food safety procedures to subordinate managers and team members. Ensures all Company food safety procedures are followed. Ensures that all health, safety and sanitation requirements are met in accordance with federal, state and local standards;Maintains safe working conditions by following and enforcing all Company safety, security and maintenance policies and procedures.Hires, develops, evaluates, coaches and counsels Managers and Team Members in accordance with Company Human Resources policies and procedures. Monitors tasks performed to ensure achievement of Company goals and objectives.Responsible for entire store operations including, but not limited to, systems usage, recipe adherence, payroll and timekeeping procedures, and guest interactions. Takes corrective action as necessary.Responsible for profit and loss management through cash control / security policies and procedures, maintaining inventory, food cost, managing labor and reviewing financial reports. Takes corrective action as necessary.Takes inventory and orders / purchases food and supplies while applying appropriate cost control measures.Generates Manager and Team Member schedules ensuring coverage appropriate to drive sales and profits.Engages in local restaurant marketing (LSM) efforts.Performs other job related duties as may be assigned or required.Work Requirements and Physical DemandsAble to work a variety of schedules in accordance with business needs and customary scheduling requirementsMay be required to transfer from one location to another as business needs dictateProlonged periods of standing, walking, bending and stoopingAble to lift 50 poundsAble to effectively and safely use kitchen equipmentPossess basic mathematical skillsDisplays professional and appropriate image and appearanceOther RequirementsMust be certified with appropriate state or local health departmentMust be in possession of appropriate license and permit to sell alcoholic beverages (where applicable)Any additional duties as assignedMinimum Qualifications18 years of age, minimumHigh School Diploma or GED, preferred3-5 years of restaurant or supervisory experience, preferred #J-18808-Ljbffr