What are the responsibilities and job description for the Co-Manager position at Sbarro, Inc.?
As a Co-Manager, you will be responsible for :
- Supporting GM in all efforts to meet or exceed the sales forecast and profit objectives for each period, while maintaining food and labor costs.
- Follows Sbarro Cash Control Policy to effectively control cash receipts, daily deposits and make petty cash expenditures.
- Prepares the payroll information from time cards or POS system and forwards to the Payroll Department for processing in the absence of the GM.
- 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.
- Conducts inventory of food items and supplies.
- Regularly inspects all areas of the unit and reports all substandard safety, security or equipment conditions to the GM.
- Responds to customer inquiries, complaints and incidents in a positive manner,
- Assists the GM in recruiting crew positions.
- Trains and develops crew members in their respective positions.
- Maintains the Sbarro appearance and dress code standards for all crew members.
- Reports all employee issues or concerns immediately to the GM.
- Promotes a positive work environment through teamwork.
- Other duties as assigned by the GM.
MINIMUM POSITION REQUIREMENTS :
Education : High School Diploma or GED
Experience : Six (6) months as an Assistant Manager with Sbarro
One (1) year experience as an Assistant Manager in a QSR or Fast Food environment
Skills and Knowledge :
Special Licenses and Certification :
Appropriate state or local health certification.
Working Conditions :
Hands-on activities in a compact restaurant environment
Forty to Fifty (40-50) hour work week is standard, depending on sales volume
Physical / Mental Requirements :
Equipment Operated :
Telephone, POS register, cash register, computer terminal, calculator, facsimile machine, dough mixers, ovens and steamers
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