General Manager (Sbarro)

The General Manager (GM) is responsible for the overall management and operation of the Sbarro restaurant. This includes ensuring the team provides excellent customer service, maintaining food quality, controlling costs, driving sales, managing staff, and upholding Sbarro’s brand standards.

• Oversee all aspects of restaurant operations, ensuring adherence to company policies and procedures.
• Ensure that food quality, cleanliness, and customer service meet Sbarro's high standards.
• Manage inventory, order supplies, and track food costs to minimize waste and ensure profitability.
• Ensure proper food preparation, storage, and handling practices to meet health and safety regulations.

• Recruit, hire, train, and develop a strong, customer-focused team.
• Lead and motivate employees to ensure a positive, productive work environment.
• Provide ongoing training to ensure staff understand Sbarro's menu offerings, safety protocols, and customer service standards.
• Conduct regular performance reviews and address employee issues or concerns.
• Ensure proper scheduling to meet customer demand while controlling labor costs.

• Ensure high standards of customer service, addressing customer complaints and resolving issues in a professional and timely manner.
• Create a welcoming and engaging environment for customers, enhancing their overall dining experience.
• Encourage repeat business by providing an outstanding, consistent customer experience.

• Monitor restaurant financials, including daily sales, labor costs, food costs, and operating expenses, to ensure profitability.
• Approve payroll and manage employee hours effectively to control labor costs.
• Develop and implement strategies to drive sales and meet financial targets.
• Ensure the restaurant stays within its budget and achieves financial goals.

• Maintain a clean and safe environment in compliance with local, state, and federal regulations.
• Ensure the restaurant meets all health and safety standards, including food handling and sanitation practices.
• Ensure all restaurant staff are trained on food safety and health guidelines.

• Implement local marketing and promotional campaigns to increase brand awareness and drive traffic to the restaurant.
• Promote seasonal menu items, new products, and special offers to boost sales.
• Build relationships with local communities and businesses to increase customer loyalty.

• Prepare regular reports on sales, expenses, inventory, and employee performance.
• Maintain accurate records for scheduling, payroll, and financial documentation.
• Submit required reports and ensure compliance with company policies and legal requirements.

• Identify and address operational challenges, staffing issues, or customer service concerns quickly and effectively.
• Implement improvements in processes and procedures to increase efficiency, reduce costs, and enhance the customer experience.

• Experience:
• Previous experience in a managerial or leadership role in the food service or quick-service restaurant industry.
• Strong knowledge of restaurant operations, including food preparation, customer service, and financial management.
• Leadership:
• Proven ability to lead and motivate a team, with strong interpersonal and communication skills.
• Ability to build a positive work culture and foster employee growth.
• Customer-Focused:
• Strong commitment to providing exceptional customer service and creating an enjoyable dining experience for guests.
• Ability to handle difficult situations or complaints with professionalism and diplomacy.
• Financial Acumen:
• Experience with managing budgets, controlling costs, and ensuring profitability.
• Knowledge of sales forecasting, budgeting, and managing labor and food costs.
• Operational Knowledge:
• Understanding of health, safety, and sanitation regulations as they apply to restaurant operations.
• Ability to oversee day-to-day operations and manage multiple tasks in a fast-paced environment.