Manager

Position Overview:

We are looking for an enthusiastic, hard-working, and ambitious General Manager to join our team . As a GM, you will be given the opportunity to work closely with our leadership team and gain hands-on experience in all aspects of restaurant operations. This is a unique, fast-paced role designed for high-energy individuals who want to advance quickly in the food service industry while also enjoying a significant amount of time off during the off-season.

You will work a demanding 32-week peak operational season, where you will be fully immersed in all areas of restaurant management, while honing your skills, learning the ins and outs of fast-casual operations, and growing your management expertise.

Key Responsibilities:

• Training & Development:
• With the mentorship of other Restaurant Managers, Assistant Managers, and senior leadership, learn the core competencies of restaurant management, including operations, staffing, customer service, inventory control, budgeting, and scheduling.
• Assist in the daily operations of the restaurant to ensure smooth and efficient service during peak hours.
• Participate in team development, training new employees, and promoting a positive work culture.
• Operations Management:
• Oversee the day-to-day operations of the restaurant, ensuring that service standards, food quality, and guest satisfaction remain at the highest levels.
• Help manage inventory, order supplies, and ensure the restaurant is always fully stocked.
• Monitor and enforce compliance with food safety and cleanliness standards.
• Customer Service & Problem Resolution:
• Lead by example in delivering exceptional customer service. Respond to guest feedback and resolve complaints in a timely and professional manner.
• Assist with implementing new service initiatives and ensuring customer satisfaction.
• Financial Oversight:
• Work closely with leadership to understand and assist with budgeting, labor cost management, and achieving profitability goals.
• Assist in tracking and reporting financial performance metrics.
• Team Leadership:
• Supervise and motivate front-of-house and back-of-house teams during shifts.
• Help schedule staff and ensure labor costs stay within budget while maintaining appropriate coverage for peak hours.
• Time Management & Flexibility:
• Work a flexible schedule, typically Sunday through Friday, up to 60 hours per week during the 32-week operational period.

Qualifications:

• Experience:
• Prior experience in the food service or hospitality industry, ideally in a pizza, fast-casual or quick-service environment, is a plus.
• Previous supervisory or leadership experience is required.
• Skills & Attributes:
• Strong leadership skills with the ability to motivate and inspire teams.
• Excellent organizational and time-management skills.
• Ability to work in a fast-paced, high-pressure environment.
• A positive attitude with a focus on customer service and team collaboration.
• Physical Demands:
• Ability to stand for long periods and lift items up to 50 lbs.
• Ability to work in a fast-paced, high-stress environment.
• Other Requirements:
• Flexibility to work up to 60 hours per week during the 32-week operational period, including evenings and weekends.

Compensation & Benefits:

• Annual Salary: Competitive annual salary paid for the 32-week peak operational period
• Off Season: Enjoy a significantly lighter workload for 16 weeks a year, with the flexibility to recharge and pursue personal interests.
• Training & Growth: Intensive, hands-on management training with the potential for advancement to a full-time management position at the end of the training period.