General Manager

Goodfellas Pizzeria • Indianapolis, IN

7d

About The Position

The General Manager oversees, directs, and coordinates planning, organization, training, and leadership to achieve objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation. The role ensures that Goodfellas Pizzeria and Wiseguy Lounge policies, procedures, standards, specifications, guidelines, and training programs are followed, while maintaining compliance with applicable health, fire, safety, labor, and other regulations.

The General Manager manages restaurant operations and finances, including staffing, scheduling, training, hiring and termination decisions, performance evaluation, cash handling, deposits, budgets, payroll records, inventory, purchasing, and financial and sales reporting. The role supports food and beverage quality, receiving and preparation, menu planning and pricing, facility and equipment upkeep, guest complaint resolution, and a positive and productive work environment. When needed, the General Manager also performs food preparation or service tasks and assists other employees to maintain service standards and efficient operations.

Supplemental duties may include monitoring compliance with liquor regulations, coordinating event and catering arrangements, developing marketing and promotional activities, estimating beverage and food needs, creating specialty dishes and recipes, establishing nutritional standards, and taking dining reservations.

Responsibilities

• Promote and act in a manner consistent with the mission of Goodfellas Pizzeria and Wiseguy Lounge.
• Ensure restaurant policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on time.
• Monitor compliance with health and fire regulations related to food preparation and service and building maintenance.
• Achieve objectives in sales, service, quality, facility appearance, sanitation, and cleanliness through employee training and a positive, productive work environment.
• Monitor food preparation methods, portion sizes, garnishing, and presentation.
• Ensure compliance with applicable federal, state, county, and municipal health, safety, and labor regulations.
• Control cash and receipts using established cash-handling and reconciliation procedures; count money and make bank deposits.
• Investigate and resolve complaints about food quality, service, or accommodations.
• Coordinate cooking assignments to support economical use of food and timely preparation.
• Ensure products are received in the correct quantity and condition and that deliveries follow receiving procedures.
• Review financial statements, sales and activity reports, and other performance data to assess productivity and identify cost reductions or improvements.
• Schedule and receive food and beverage deliveries and check product quality and quantity.
• Monitor budgets and payroll records and review transactions to ensure expenditures are authorized and budgeted.
• Maintain food and equipment inventories and inventory records.
• Schedule staff hours and assign duties.
• Establish standards for employee performance and customer service.
• Perform food preparation or service tasks, including cooking, clearing tables, and serving food and drinks, when necessary.
• Plan menus and food utilization based on anticipated guest numbers, nutrition, palatability, popularity, and costs.
• Maintain records required by government agencies concerning sanitation or food subsidies.
• Taste and smell cooked food to check flavor and palatability.
• Organize and direct worker training; resolve personnel problems; make hiring and termination decisions; and evaluate employee performance.
• Apply knowledge of restaurant personnel policies and administer prompt, fair, and consistent corrective action for policy violations.
• Develop staff in managerial and professional areas.
• Order and purchase equipment and supplies.
• Review work procedures and operational problems to identify improvements to service, performance, or safety.
• Assess staffing needs and recruit staff.
• Arrange equipment maintenance and repairs and coordinate services such as waste removal and pest control.
• Record the number, type, and cost of items sold to identify unpopular or less profitable items.
• Review menus and recipes to determine labor and overhead costs and set menu prices.
• Attend scheduled employee meetings and offer suggestions for improvement.
• Coordinate with and assist coworkers to meet guest needs and support restaurant operations.
• Fill in for coworkers as needed to maintain guest service standards and efficient operations.
• Monitor employee and guest activities to ensure liquor regulations are followed.
• Schedule facilities or catering services for events such as banquets or receptions and negotiate arrangements with clients.
• Develop, plan, and implement restaurant marketing, advertising, and promotional activities and campaigns.
• Estimate food, liquor, wine, and other beverage consumption to anticipate purchasing or requisition needs.
• Create specialty dishes and develop recipes for dining facilities.
• Establish and enforce nutritional standards based on accepted industry standards.
• Take dining reservations.

Benefits

• Quarterly profit-sharing bonus program with senior leadership and management teams.
• Tipped compensation for excellent service provided.
• Employee discounts on food and beverages.
• Health and life insurance coverage.
• 401(k) with employer match.
• Paid time off.
• Career growth potential, including the opportunity to advance to roles such as Area Manager.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed