General Manager Papa Gino's

New England Authentic Eats LLC (Papa Gino's / D'Angelo)•Medway, MA

About The Position

The Restaurant General Manager directs the restaurant’s daily operations to meet corporate profit objectives, provide guest satisfaction, and maintain a stimulating work environment for team members. The role oversees restaurant and delivery operations, budgets, sales and service standards, food and labor costs, safety, sanitation, staffing, training, and financial performance. The General Manager is responsible for operations whether physically present or not and may work in any restaurant station when needed. This position is described as a full-time opportunity, with a required work schedule of 45–60 hours per week, including days, nights, and weekends.

Requirements

Regular and reliable attendance and punctuality.
Ability to manage time effectively to meet the essential functions of the General Manager role.
Ability to communicate clearly and articulately with team members and guests.
Ability to interact professionally and appropriately with team members and guests.
Must be able to work 45–60 hours per week, including days, nights, and weekends.
Must be at least 18 years of age.
Must have a high school diploma.
Must be able to become certified in ServSafe and CPR.
Must have successfully completed formal management training classes provided by the Corporate Training Department.
Ability to safely and successfully perform essential job functions consistent with applicable ADA, FMLA, and other federal, state, and local standards, including productivity standards.
Ability to maintain regular, punctual attendance consistent with applicable ADA, FMLA, and other federal, state, and local standards.

Responsibilities

Direct daily restaurant operations within budget and remain accountable for operations whether physically present or not.
Maintain compliance with standards for guest relations, food costs, labor costs, controllable costs, safety, and sanitation.
Ensure consistent product quality through proper ordering, food handling, storage, preparation, portioning, and service.
Provide high-quality hospitality and service and train team members to meet company hospitality standards.
Resolve guest complaints successfully.
Supervise restaurant and delivery operations, personnel, and procedures to maximize gross profit.
Enforce company uniform and personal hygiene standards.
Develop daily production, preparation, and inventory levels; oversee food and beverage purchasing and ordering.
Recruit, interview, hire, and train hourly team members.
Conduct performance reviews and recommend salary increases for hourly team members.
Administer and document discipline, follow company disciplinary procedures, and make termination decisions for hourly team members when necessary.
Prepare and maintain personnel records, schedules, reports, and administrative and financial records.
Ensure specials, promotions, and marketing plans are presented according to company procedures.
Ensure compliance with safety and sanitation procedures and applicable federal, state, and local regulations.
Train, supervise, and develop Managers-in-Training, Assistant Managers, and Managers; identify and recommend team members for management development.
Ensure the restaurant opens and operates according to established hours.
Control restaurant funds and follow cash-handling and security policies.
Develop financial performance objectives for the restaurant.
Work in any restaurant station when needed and maintain the cleanliness and appearance of the restaurant and grounds.