Hiring Assistant Manager at Fire Street Pizza

As our General Manager you are the protector of the realm. Fire Street Pizza is unique, special, disruptive and together we must project and protect those attributes and continue to build on a solid foundation of hospitality and passion for great food and beverage.

Our best and brightest have a perfectionism for their work with a love for creating memorable guest experiences.

Your training will teach you everything you need to know to succeed on the job.

But there are a few skills you should have from the get-go:

· Positive attitude and passion for making people smile, and truly enjoy their experience
· Value for high quality food and beverage, and appreciation for the technique associated with production
· Sense of adventure and engaging energy
· Ability to communicate effectively with team members, both BOH and FOH, Management, and Community
· Passionate, engaged, energetic, entrepreneurial spirit with high critical thinking skills

SUMMARY

The General Manager is responsible for planning and managing the daily operations of our restaurant, including scheduling, the selection, recruiting, hiring, development and performance management, discipline/reward and retention of team members. In addition, they oversee the product preparation and delivery, customer relations, inventory management and ordering of food and supplies, receiving, restaurant maintenance and repair, optimize profits and ensure that guests are satisfied with their dining experience. Maintain high standards of food, financial accountability, service, health and safety, ensure the efficient and profitable business performance of the restaurant and the optimal utilization of staff and resources. The General Manager reports to the Owner/Operators.

ESSENTIAL FUNCTIONS

Primary responsibilities include:

General

Oversee and manage all areas of the restaurant and make final decisions on matters of importance.

Financial

Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.

Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures. Summary reports to Owner/Operators weekly.

Controls profit & loss, by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions.

Analyze budget variances and take corrective actions

Total restaurant receipts and reconcile with sales & ensure cash management procedures are completed accurately

Set and monitor budgets & analyze budget variances, cost cutting measures and take corrective actions

Plan and monitor restaurant sales and revenue

Food execution & safety

Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.

Oversee preparation & execution of food and beverage items with attention to recipes, presentation & food portions, preparation quantities to minimize waste.

Responsible for ensuring consistent high quality of food preparation and service.

Maintain a professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.

Estimate food and beverage costs. Work with Owner/Operators/ staff for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste.

Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.

Must be ServSafe Manager certified.

Will uphold all ServSafe guidelines.

Guest service

Interact with customers & ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.

Maintains fast, accurate service, positive guest relations, and ensures products are consistent with company quality standards.

Operational responsibilities

Set operating goals and objectives

Determine and execute operating improvements

Ensure state & private club alcohol regulations are developed & adhered to.

Ensure that proper security procedures are in place to protect employees,guests and company assets.

Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured.

Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.

Investigate and resolve complaints concerning food quality and service.

Negotiate purchase prices and develop preferred suppliers.

Ensures that the restaurant is in compliance with the preventative maintenance program with regards to facility, equipment, and grounds maintenance.

Develop / keep records of health and safety practices.

Ensures partnership/involvement in marketing programs.

Maintain on-site business records

On-site sewage facility maintenance.

Personnel

Staff scheduling & strategically placing the right players in the best positions.

Provide leadership to employees regarding operational and procedural issues.

Controls day-to-day operations by scheduling, ordering, and developing the restaurant team members.

Coordinate restaurant operations during each shift - Daily shift meetings to keep on course.

Execute all paperwork associated with General Manager position.

Involved with recruiting, interviews, and hiring of team members, conducts performance reviews, takes disciplinary action, motivates and trains with approval/partnership from Owner/Operators. Recognize your team.

Ensures that the Occupational Safety and Health Act, local health and safety codes, as well as the company safety and security policies are being adhered to.

Conduct orientation, explain the Fire Street philosophy, and oversee the onboarding & training of new employees. Lead by example. Coach staff to think critically.

Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.

Maintain an accurate and up-to-date plan of restaurant staffing needs and curate employee records. Prepare schedules and ensure that the restaurant is staffed for all shifts.

Maintains a favorable working relationship with all company employees/owners to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness.

Management

Think strategically, improve time management for everyone.

Keeps Owner/Operators promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.

Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with Fire Street policies and procedures.

QUALIFICATIONS

College degree is preferred. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.

Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, financial data, planing & forecasting, administrative procedures, recordkeeping, and preparation of reports.

3-5 years of supervisory experience in a food service or retail environment is required.

Proven track record of leadership and managerial skills while providing exceptional customer service is required.

Must possess a valid drivers license.

Must be eligible to work in the United States.

Must agree to background check.

PERSONAL REQUIREMENTS

Positive attitude and passion for making people smile, and truly enjoy their experience.

Value for high quality food and beverage and appreciation for the technique associated with production.

Sense of adventure, urgency and engaging energy.

Professional maturity: The ability to separate emotional feelings from the real issues at hand. The ability to legitimately and objectively challenge the substance of our beliefs and biases of our observations.

Responsibility: The ability to meet commitments made to yourself and others, keeping the promises you make, and acknowledging and accepting the choices you have made, the actions you have taken, and the results they have led to.

Ability to communicate effectively with team members, both BOH and FOH, Management, and Community

Passionate, engaged, energetic, stress-tolerant & entrepreneurial spirit with high critical thinking skills

Pleasant, polite manner and a neat and clean appearance.

Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.

Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems and retain a positive mental attitude at all times.

Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities.

Ability to determine applicability of experience and qualifications of job applicants.

Language ability:

This position requires excellent written, verbal and group communication skills. This position also requires the ability to read, analyze, create and interpret general business memos and documents.

Must possess good communication skills for dealing with diverse staff.

Math ability:

This position requires excellent business math skills.

Reasoning ability:

This position requires strong problem solving and decision making skills, critical/creative analytical thinking and the ability to be flexible and adapt in any situation.

Computer Skills:

Good computer skills required. Must be proficient with the use of PC / OIS based equipment, maintenance and repair, networking, video/security, internet and be able to utilize computerized business tools such as email, staffing/scheduling management systems, payroll & time tracking systems, order management and financial software. Must be proficient in Word, Excel,Google Docs, POS, Inventory, QuickBooks and other appropriate software.

Physical:

This position will require long periods of standing on hard surfaces, occasionally in warm temperatures. There is also likely to be extensive lifting of supplies and materials and moderate to loud noise. The use of hands and arms to reach for, grasp and manipulate objects is required. Finger dexterity may be required for cash register use. There will be constant exposure to hot equipment and Texas weather throughout the work day.

CERTIFICATE/LICENSES

Food Manager Certificate required

TABC Certification required

WORKING CONDITIONS

- Hours may vary if manager must fill in for his/her employees or if emergencies rise (typical work week = 50 hours).

- Ability to perform all functions at the restaurant level, including delivery when needed.

- Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 50 pounds, and repetitive hand and wrist motion.

- Work with hot, cold, and hazardous equipment as well as operate phones, computers, fax machines, copiers, and other office equipment.

- There will be constant exposure to hot equipment and Texas weather throughout the work day.

CORE VALUES

-Active Passion-
We deliver energy. We energize ourselves. We energize others. Our passion comes in awesome flavors like cheerfulness, positive willpower, fun, pride in our work, respectfulness, humility & doing whatever it takes.

-Own Worst Critics-
We don’t sleep until we can do it in our sleep. We love learning from mistakes & improvement is the journey that fires us up. We pride ourselves in owning our intentions, actions & voices. We think like a boss & use criticism like rocket fuel. To be the ultimate team, we think critically & aspire to be the best version of ourselves.

-We Deliver WOW on FIRE-
Our product does the talking. We deliver an amazing product that our guests want to sing praises about. We respect the craft and put the love into doing it right - the results are infused in every bite. The personal fire we put into the product is nothing less than WOW.

-Culture Captains-
We bleed the brand. We build leaders. We have each other's backs. We suit-up & show-up. We get what we want when we help others get what they want first. We challenge & inspire each other to be better humans. We live in terms like, courage, dependability, insightfulness, smart-working, honesty, fairness, charisma, vision, pro-thinking, empathy, preparation & intensity.

-Absolutely Be the Experience-
We free people from concern. We are performers of fun. We live by “Absolutely”. We craft the experience through the eyes of our guests to manifest a bold & exciting vibe that also feels comfortable, familiar and safe. Good things will follow by relentlessly focusing on our guests & performing to deliver a refreshing, unforgettable experience.

*** HOW TO APPLY ***

Please provide your:

1) CV/Resume,
2) Work history,
3) A cover letter
5) and 2 professional references (Name, Phone & email) from your work history

with your application to move forward with the evaluation process.

Job Type: Full-time

Pay: $12.50 - $15.50 per hour

Expected hours: 30 – 40 per week

Benefits:

• Employee discount
• Flexible schedule
• Paid time off
• Paid training

Shift:

• 10 hour shift
• 12 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Night shift

Work Location: In person

Salary : $13 - $16