General Manager - Boston Seaport

FIND YOUR FIRE!

At Sally's Apizza we have been creating New Haven Style Apizza since 1938 and are now expanding to locations across the United States. Famous for our distinctive tomato sauce and chewy, crispy crust with an iconic oven-kissed char, Sally’s draws pizza fans from around the world. We hand-craft authentic pizza in custom-designed ovens, using the original recipes. Sally’s mission is to make great pizza available to everyone.

With Sally's growth, comes new opportunities from management to corporate roles. We offer coaching, training and promotion within giving you a path to pursue your future career goals.

--------------------

DESCRIPTION

Sally’s Apizza is looking for an experienced, responsible General Manager with a background in restaurant management. The ideal candidate should be energetic, personable, engaging, and understand the technical aspects of great hospitality. Must have a flexible schedule, experience in a high-volume setting, and be willing to roll up your sleeves to get “hands-on”.

• Ability to work on your feet 8-10 hours per day
• Able to be scheduled any day of the week, opening, or closing
• Available to work on holidays (except Thanksgiving and Christmas because Sally’s is closed)
• Basic understanding of the Microsoft suite of programs
• Previous Management experience required

As the General Manager your responsibilities include...

• Fully understand and embody the Sally’s Apizza culture and the historical evolution of the brand
• Mentor, teach, and train Managers and hourly staff to perform at a high level and exceed expectations while building relationships with employees that foster loyalty and teamwork.
• Be responsible for all aspects of restaurant operations including but not limited to food and beverage execution, quality control, service, cost control, labor, and profitability.
• Meet budgeted goals related to projected revenue, cost of goods, labor, and all other operating expenses.
• Be responsible for weekly profit and loss analysis, inventory, ordering, and production
• Manage weekly labor cycle by producing revenue projections, staffing matrices, staff scheduling, and theoretical vs actual labor analysis.
• Maintain and manage in-house CRM platform to ensure customer relations visibility while ensuring guest satisfaction, retention, and recovery.
• Work directly with the Manager of Training on the education and training of all team members on the core company curriculum, procedures, and policies.
• Maintain the appearance, cleanliness, and upkeep of the restaurant in line with budgeted targets.
• Ensure that all food and beverage preparation areas and employees maintain and comply with the highest standards of public health, sanitation, and safety.
• Enforce all handbook policies and standards set forth by the company.
• Develop and maintain relationships with food and beverage vendors and ensure that all purchases are made leveraging purchasing power and confirm that all negotiated prices and terms are achieved and realized.

--------------------
JOB REQUIREMENTS

• Technical:
  • Strong Computer Skills (Microsoft Office, Brink, 7Shifts POS preferred)
  • Ability to do theoretical costing around food, purchasing, and labor.
• Language: English, Basic Spanish (preferred but not required)
• Experience:
  • A minimum of 5 years of proven success as a leader in restaurant operations.
  • A background including best-in-class restaurant experience along with a constant desire to stay on top of current food trends and deliver impeccable hospitality.
  • Must possess a strong financial acumen, command of a P&L, and the ability to effectively interpret reporting.
• Certifications: ServeSafe Certified
• Work Environment: This hands-on position requires 80% of the work week to be spent actively engaged in running culinary operations. Must be able to work on your feet for up to 10 hours at a time and be able to lift at least 50 lbs. Must be able to travel within your region and outside your region 50% of the time.
• Attention To Detail: Taking responsibility for a through and detailed method of working.
• Financial Awareness: Actively seeking opportunities to optimize financial costs and investments when making decisions that have a financial implication.
• Functional Expertise and Usage: Acquiring and applying functional knowledge in an area of specialty that is not technical --For example, Operations, Finance, and Human Resource Management
• Organizational Awareness: Having and using knowledge of systems, situations, procedures, and culture inside the organization to identify potential problems and opportunities, perceiving the impact and the implications of decisions on other components of the organization.
• Oral Communication: Shaping and expressing ideas and information in an effective manner.
• Integrity: Upholding accepted social and ethical standards in job-related activities and behaviors

--------------------
SALARY & BENEFITS

• Starting at $80,000/ year, Depending on Experience
• Dental insurance
• Employee discount
• Health insurance
• Vision insurance
• Short-term Disability
• Long-Term Disability
• Group Life
• Sick Time & Vacation Time or Paid time off

--------------------
DETAILS

• Full Time, In-Person, Day, Evening & Weekend availability

--------------------
SALLY’S CORE VALUES

Obsession for Apizza: True passion for the uncompromised quality and tradition of New Haven Apizza. Strive for excellence and bring your personal best to work every day.
Commitment to Our Guests: Demonstrate warmth and care while creating memorable moments of hospitality for all guests.
Strength of Character: Take pride in your job and use your best judgment to do what is right and fair even when no one else is looking. Actively seek to build trust with colleagues and guests.
We Are Hungry: We are a teaching company filled with people who are hungry for knowledge and growth. Our hunger is insatiable, and we crave honest feedback to strengthen our skills and hold each other accountable.

Pre-employment Background Check, Drug Screen, and References are required.

IND140