Key Responsibilities:

1. Team Leadership & Supervision: 

• Assist in leading and managing the restaurant team, including hiring, training, and developing team members.
• Supervise daily operations, ensuring all tasks are completed efficiently and according to company standards.
• Provide guidance and support to team members, promoting a positive work environment.
• Conduct performance evaluations and provide feedback to improve individual and team performance.
• Assist in managing employee schedules and ensuring adequate staffing levels during peak periods.

2. Customer Service & Satisfaction: 

• Ensure that all customers receive excellent service by providing leadership and support to the team.
• Handle customer complaints or issues, resolving them in a timely and professional manner to ensure customer satisfaction.
• Maintain a high standard of customer service throughout the restaurant, leading by example.
• Monitor the quality of food and service to ensure that Sbarro’s standards are being met.

3. Operational Efficiency: 

• Assist in overseeing the daily operations of the restaurant, ensuring everything runs smoothly during your shift.
• Ensure that all food items are prepared and served according to Sbarro's quality standards.
• Monitor food inventory levels, assist in ordering supplies, and ensure proper stock levels are maintained.
• Ensure proper sanitation and cleanliness standards are met in both the kitchen and dining areas.
• Maintain safety protocols and ensure a clean and safe working environment for all team members.

4. Financial Management & Reporting: 

• Help manage the restaurant’s financial performance, including tracking sales, labor costs, and food costs.
• Assist in developing and maintaining budgets and financial goals for the restaurant.
• Monitor cash handling procedures and ensure that transactions are processed correctly and accurately.
• Help generate daily and weekly reports, analyzing operational performance and making recommendations for improvement.

5. Health & Safety Compliance: 

• Ensure that the restaurant complies with all local health and safety regulations, including food safety standards.
• Monitor and enforce cleanliness and sanitation practices to meet regulatory and company standards.
• Ensure that team members are properly trained in food safety, sanitation, and health protocols.
• Conduct regular safety checks and implement corrective actions when necessary.

6. Inventory & Stock Management: 

• Assist in managing inventory, including receiving shipments, organizing stock, and ensuring food supplies are stored properly.
• Track and manage stock levels to reduce waste and optimize inventory usage.
• Perform regular stock checks and assist in inventory audits.

7. Training & Development: 

• Assist with the onboarding and training of new employees, ensuring they are familiar with restaurant policies and procedures.
• Help ensure that all team members are properly trained in food safety, customer service, and restaurant operations.
• Provide coaching and development to staff to enhance their skills and increase team performance.

8. Additional Responsibilities: 

• Assist the restaurant manager with special projects or initiatives.
• Help in the preparation and execution of promotions and marketing activities.
• Assist with opening and closing procedures, ensuring that the restaurant is prepared for the next shift.

Qualifications:

•  Experience: 
• 1-3 years of experience in a supervisory or leadership role in the restaurant industry, preferably in a quick-service or fast-casual environment.
• Experience in team leadership, food preparation, and customer service.
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•  Skills: 
• Strong leadership and interpersonal skills, with the ability to motivate and guide a team.
• Excellent customer service skills with a focus on maintaining high standards of service and quality.
• Basic understanding of financial and operational performance metrics.
• Ability to work under pressure in a fast-paced environment.
• Strong communication and organizational skills.
• Ability to train and develop team members.
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•  Education: 
• High school diploma or equivalent required.
• Associate's or Bachelor's degree in business, hospitality, or a related field is a plus.
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•  Physical Requirements: 
• Ability to stand for extended periods of time and perform tasks requiring physical stamina.
• Ability to lift up to 25 pounds.
• Ability to work flexible hours, including nights, weekends, and holidays as needed.