What are the responsibilities and job description for the Managing Partner-MSC position at Sbarro, Inc.?
As a Managing Partner, you will be responsible for :
- Managing all activities of a restaurant to achieve maximum sales, profits and customer satisfaction.
- Attract, train, develop and retain winning teams of employees.
- Maintains food cost at or below budget for each period.
- Controls and maintains labor cost at or below budget for each period
- Prepares payroll information from POS system and forwards to the Payroll Department for processing.
- Follows company Cash Control Policy to effectively control cash receipts, daily deposits and make petty cash expenditures.
- Ensures food quality and 100% customer satisfaction through positive guest relations and ensuring products are consistent with our quality standards
- Ensures that all food quality and health / safety requirements are met in accordance with federal, state, local and Company standards.
- Conducts employee appraisals.
- Conducts inventory of food items and supplies
- Supervises team in all food preparations, strictly adhering to our recipes, methods and procedures.
- Assists team to prepare food and serve Guests.
- Responds to customer inquiries, complaints and incidents in a positive manner.
- Prepares the work schedule for the unit staff.
- Regularly inspects all areas of the unit and reports all substandard safety, security or equipment conditions to the Director of Operations.
- Maintains the Company appearance and dress code standards for all staff members.
- Handles all issues regarding staff motivation, promotions, disciplinary matters and recommendations for termination in accordance with Company policy.
- Additional duties as assigned by the Director of Operations.
MINIMUM POSITION REQUIREMENTS :
Education : High School Diploma or GED
Experience :
One (1) year of experience as a Co-Manager with the company
Three (3) years of experience as a General Manager of a full service restaurant
Skills and Knowledge :
Special Licenses and Certification :
Appropriate state or local health certification.
Working Conditions :
Hands-on activities in a compact restaurant environment
Fifty hour work week is standard
Physical / Mental Requirements :
Equipment Operated :
Telephone, POS registers, cash register, computer terminal, calculator, facsimile machine, dough mixers, ovens and stoves.
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