Key Responsibilities:

1.  Restaurant Operations: 
• Oversee daily operations to ensure the restaurant runs smoothly and efficiently.
• Ensure food preparation, presentation, and service meet Sbarro's standards for quality, taste, and consistency.
• Monitor inventory levels and manage ordering to ensure stock is sufficient but not excessive.
• Maintain cleanliness and safety standards throughout the restaurant, ensuring compliance with health and safety regulations.
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3.  Staff Leadership & Development: 
• Hire, train, and onboard staff members, ensuring they are knowledgeable about the brand and their roles.
• Provide ongoing coaching and feedback to improve staff performance and ensure high standards of service.
• Create staff schedules that ensure adequate coverage while controlling labor costs.
• Lead by example, promoting a positive, customer-focused work environment.
• Conduct performance reviews and provide opportunities for staff development and growth.
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5.  Customer Service: 
• Ensure exceptional customer service, handling complaints and issues promptly and professionally.
• Create a welcoming and friendly atmosphere, making sure that each guest has a positive dining experience.
• Implement strategies to increase customer satisfaction and encourage repeat business.
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7.  Financial Management: 
• Oversee the restaurant’s financial operations, including managing the budget, food and labor costs, and other operational expenses.
• Prepare and analyze sales reports and financial statements to track performance and identify areas for improvement.
• Implement cost-control measures to ensure profitability without compromising food quality or service.
• Ensure accuracy in cash handling, deposits, and financial transactions.
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9.  Marketing & Promotion: 
• Work with the district or area manager to implement marketing initiatives to drive traffic to the restaurant.
• Promote in-store promotions, special events, and local outreach efforts to increase brand visibility.
• Ensure the restaurant’s social media presence is maintained and that online reviews and feedback are responded to in a timely manner.
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11.  Compliance & Safety: 
• Ensure the restaurant complies with all local, state, and federal regulations regarding food safety, health codes, and labor laws.
• Conduct regular inspections to ensure the restaurant meets all safety and sanitation standards.
• Train staff on food safety, cleanliness, and workplace safety procedures.
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13.  Vendor and Supplier Management: 
• Build and maintain relationships with vendors to ensure the timely delivery of supplies and ingredients.
• Monitor inventory levels and place orders for food, beverages, and supplies as needed.
• Negotiate pricing and delivery schedules with suppliers to keep costs within budget.
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15.  Administrative Duties: 
• Manage payroll, scheduling, and administrative paperwork.
• Prepare and submit necessary reports to the district or area manager, including sales, inventory, and staffing.
• Handle day-to-day administrative tasks, such as processing invoices and handling customer inquiries.
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 Qualifications:

• Proven experience as a General Manager or in a similar leadership role within the restaurant industry, preferably in quick-service or fast-casual settings.
• Strong leadership and team management skills, with the ability to motivate and develop staff.
• Excellent communication and customer service skills.
• Strong financial acumen with experience in budgeting, cost control, and financial reporting.
• Knowledge of food safety standards, health regulations, and operational procedures.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Flexibility to work evenings, weekends, and holidays as required.

 Preferred Qualifications:

• Previous experience managing a Sbarro location or similar pizza/Italian restaurant.
• Familiarity with point-of-sale (POS) systems and restaurant management software.
• Ability to handle high-pressure situations and resolve conflicts effectively.