SUMMARY

Oversees and accountable for the operations of the restaurants in the area, ensuring maximum sales and profitability through customer service, inventory, expense control, personnel and managing operating cost and shrink.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Ensures that each restaurant maintains outstanding genuine customer care by providing a friendly environment that treats each customer as a guest with respect and courtesy while providing them with quick, friendly service.Monitors quality, cleanliness, stock levels, sales growth and profitability and cost controls of each restaurant.Accountable for each restaurant’s implementation of plans to maximize sales and meet or exceed budgets.Controls shrink, expenses, and payroll.Hands-on involvement in developing, implementing and monitoring future systems, programs and standards for the future direction of the company.Ensures compliance with all policies and procedures. Support Company Loss Prevention efforts through meetings, store visits, and audits.Continually evaluates and reacts to performance issues. Actively recruit management candidates.Trains and develops General Managers in all aspects of the business.Other duties as assigned by supervisor

KEY ATTRIBUTES

Strong leadership skillsKnowledge of the restaurant industryMerchant mentalitySelf-starterHigh energy levelOrganized/Detailed mindedStrong time management skillsGood with numbersCustomer mindedOpen mindedPositive attitudeIntegrityTime commitmentAbility to travel between stores, and as needed for meetings

SUPERVISORY RESPONSIBILITIES

Directly supervises the restaurants in the areaResponsible for the overall direction, coordination, and evaluation of these unitsCarries out supervisory responsibilities in accordance with the organization's policies and applicable laws.Responsibilities include interviewing, hiring, and training Associates; planning, assigning, and directing work; appraising performance; rewarding and disciplining Associates; addressing complaints and resolving problems.

EDUCATION and/or EXPERIENCE

Associate's degree (A. A.) or equivalent from two-year College or technical school;Or two to five years related experience and/or training;Or equivalent combination of education and experience.

LANGUAGE SKILLS

Ability to read, analyze, and interpret common scientific and technical journals, financial reports, and legal documents.Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community.Ability to write speeches and articles for publication that conform to prescribed style and format.Ability to effectively present information to top management, public groups, and/or boards of directors.

MATHEMATICAL SKILLS

Basic math concepts (addition, subtraction, division, multiplication)Ability to calculate percentages, gross profit, margins and sales per associate hour

CERTIFICATIONS, LICENSES, REGISTRATIONS

Driver’s License

EQUIPMENT

Slip resistant shoes with closed toe and heelHairnets/HatsSafety CutterComputerUniform per policyAssociates may be required to use standard pizza restaurant equipment including, but not limited toSheeterVertical cutting mixerPizza and dough cutterDough mixerKnivesOvens

PHYSICAL DEMANDS

Regularly (Over 2/3 of the time)

StandWalkUse hands to finger, handle, or feelReach with hands and armsStoopKneelCrouchLift and/or move up to 25 pounds

Frequently (Between 1/3 to 2/3 of the time)

Overhead liftingClimbBalanceLift and/or move up to 50 pounds

Occasionally (Less than 1/3 of the time)

SitCrawlSmellLift and/or move up to 100 pounds

Vision

CloseDistancePeripheralDepth perceptionAbility to adjust focusAbility to distinguish colors

WORK ENVIRONMENT

Frequently

Risk of electrical shockWet or humid conditionsWork near moving mechanical partsExtreme cold from freezers and coolersExtreme heat from ovens

Noise Level

Moderate

**Niemann Foods Management retains the discretion to add to or change the position requirements at any time.

**Position requirements may vary by store location