Restaurant Manager

Ambros Foods•Lowell, MA

19d•Onsite

About The Position

The Restaurant General Manager (RGM) is responsible for the overall operation and performance of the restaurant, including team leadership, guest service, financial results, food quality, safety, and compliance with Pizza Hut standards. The RGM provides day-to-day leadership to build a strong team, deliver a positive guest experience, and achieve restaurant performance goals.

Requirements

Minimum of three years of restaurant or food-industry experience, including prior management experience.
Strong leadership, communication, and interpersonal skills.
Demonstrated ability to coach, motivate, and develop employees.
Strong guest-service orientation.
Ability to manage financial controls, inventory, labor, and restaurant operating results.
Strong organizational, problem-solving, analytical, and basic math skills.
Ability to effectively manage multiple priorities in a fast-paced restaurant environment.
Ability to work a flexible schedule, including evenings, weekends, and other shifts based on business needs.

Responsibilities

Lead day-to-day restaurant operations and ensure consistent execution of Pizza Hut standards.
Maintain high standards for food quality, order accuracy, cleanliness, speed of service, and overall restaurant readiness.
Ensure team members provide friendly, professional, and timely guest service.
Resolve guest concerns promptly and professionally in accordance with Company service standards, including the B.L.A.S.T. process.
Ensure Company programs, promotions, new products, and operational initiatives are properly executed.
Recruit, train, schedule, coach, and develop team members and managers.
Maintain appropriate staffing levels based on restaurant and business needs.
Set clear performance expectations and provide ongoing coaching, feedback, and recognition.
Manage employee performance and address conduct, attendance, or performance concerns in accordance with Company policies.
Promote teamwork, accountability, open communication, and a respectful work environment.
Manage restaurant sales, labor, food cost, inventory, productivity, and other key financial results.
Review restaurant performance and take corrective action when financial or operational targets are not being met.
Forecast sales and staffing needs and manage labor according to anticipated business volume.
Control food and operating costs through proper ordering, inventory management, waste reduction, and operational practices.
Maintain accurate restaurant records and required financial reporting.
Communicate restaurant results, opportunities, and significant concerns to the District Manager.
Ensure proper cash handling, safe, deposit, and reconciliation procedures are followed.
Complete and/or oversee required bank deposits within established Company timeframes.
Review and address cash shortages, overages, and other discrepancies.
Protect Company funds, inventory, equipment, keys, security information, and other assets.
Immediately report suspected theft, fraud, misuse of funds, or significant asset loss in accordance with Company procedures.
Maintain a safe, clean, and sanitary restaurant environment.
Ensure compliance with applicable food safety, sanitation, workplace safety, and health requirements.
Ensure products are prepared, stored, and served according to Pizza Hut standards.
Address unsafe conditions or practices promptly and ensure required incidents are properly reported.
Maintain restaurant readiness for applicable inspections, audits, and brand evaluations.
Order product and supplies and maintain appropriate inventory levels.
Monitor inventory, product usage, waste, and significant variances.
Maintain effective working relationships with approved suppliers and vendors.
Execute Company promotions, local marketing initiatives, and sales-building programs.
Maintain awareness of local competitors, promotions, and market activity.
Identify opportunities to improve restaurant sales and overall business performance.
Maintain regular communication with the District Manager regarding restaurant performance, staffing, and operational needs.
Participate in district meetings, training, and operational reviews as required.
Support other restaurants and market-level priorities as reasonably assigned.
Perform other duties as assigned based on business needs.