Assistant General Manager - Stamford

Sally’s Apizza•Stamford, CT

1d•$70,000•Onsite

About The Position

As the Assistant General Manager, you will collaborate closely with the General Manager to conduct day-to-day restaurant operations according to company standards and policies. You will be directly responsible for managing front and back-of-house employees as well as engaging with guests to provide a high level of hospitality in our dining rooms.

Requirements

Strong Computer Skills (Microsoft Office, Brink POS preferred) and Experience using third-party delivery services.
English
A minimum of 2 years of proven success as a manager in a restaurant setting. Comprehensive understanding of restaurant operations.
ServeSafe Certified
This is a hands-on position that requires 90% of your week to be spent actively engaged in running great shifts. Must be able to work on your feet for up to 10 hours at a time and lift 50 lbs. Must be available days, nights, weekends, and holidays.

Nice To Haves

Basic Spanish (preferred but not required)

Responsibilities

Fully understand and embody the Sally’s Apizza culture and the historical evolution of the brand.
Be the direct point of contact for all front and back-of-house team members on a shift-to-shift basis.
Function as the General Manager when the General Manager is not on shift.
Have a full understanding of the restaurant location you are assigned to as it pertains to the sales forecast, labor goal, and cost of goods sold budget.
Mentor and coach young managers on how to succeed within Sally’s restaurant environment.
Train hourly line staff to perform at a high level.
Build relationships with managers and employees that foster loyalty and teamwork.
Hold staff accountable to our standard operating procedures for all front and back-of-house positions.
Help to solve all guest-related issues.
Maintain a presence in the dining room to ensure a smooth flow of service.
Conduct daily pre-shift meetings with the hourly staff.
Communicate daily operational updates to the General Manager.
Interview and hire new hourly line staff.
Administer progressive discipline to hourly line staff when necessary.
Open and close the restaurant according to company standards.
Conduct End-of-period inventory counts and enter the counts into R365.
Assist with the processing of weekly payroll.
Place orders with our vendors according to forecasted sales volumes and daily usage par levels.