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in Omaha, NE

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Hours Full-time
Location 3141 N 108th St
Omaha, Nebraska

About this job

POSITION SUMMARY

Manages one restaurant in a given territory.  Responsible for managing day-to-day operations of the restaurant, hiring, promoting and developing employees to help achieve the mission statement: To Profitably Provide Consistently Good Food and Great Service.

Lead by example to ensure all employees maintain our brand and image standards by having the knowledge, abilities and positive attitude that contribute to the company’s success.

ESSENTIAL FUNCTIONS

Reasonable Accommodations Statement
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable Accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. To request accommodations please contact Human Resources.

Essential Functions Statement(s)

Operations

  1. Ensure all operational procedures and standards, i.e. portion control, dough, and product rotation are in place and being utilized correctly in accordance with the operations manual.
  2. Ensure all service standards are met as outlined in the operations manual.
  3. Maintain Cleanliness of the restaurant.
  4. Maintain 85% or higher on audits conducted, including but not limited to, QSC audit, and Safety.

Sales

  1. Complete understanding, support and training of all promotions as communicated by the Marketing department.
  2. Ensure that each guest receives outstanding customer service by providing a friendly environment which includes greeting and acknowledging each guest, maintaining outstanding standards and having solid product knowledge to answer questions.
  3. Review sales results daily, weekly and monthly.  Coach other management members in achieving higher results.
  4. Project sales weekly based upon last year, trend and promotions.
  5. Follow up on all customer service complaints within 48 hours of notification (receipt) of complaint.

Financial Systems

  1. General understanding of profit and loss statements, thorough knowledge of debits, credits and variances to identify potential issues and opportunities.
  2. Communicate with finance and accounting for assistance as needed, follow-up and respond to Controller’s requests regarding monthly P&L and budgets.
  3. Ensure 100% compliance with cash control procedures and variances.
  4. Utilize effective scheduling methods to control labor costs.
  5. Monitor cost of food and sales goals on each shift.
  6. Achieve the budgeted cash flow for the period, quarter and year for the restaurant by monitoring numbers on each shift.

People

  1. Interview and select new employees.
  2. Provide leadership for employees through effective communications, coaching, training and development.
  3. Ensure proper staffing of restaurant for projected sales.
  4. Plan and assign daily  work assignments as needed for peak performance of the location while on duty.  Ensure proper completion through follow-up.
  5. Hold employees accountable to brand and image standards by following company policies and procedures.
  6. Utilize training to fully develop staff.
  7. Complete employee paperwork (NOE, I-9, W-4, PCFs) as needed and send to the corporate office weekly.

POSITION QUALIFICATIONS

Competency Statement(s)

  • Accountable - Is accountable for the performance of the sales and profit results of the restaurant. In addition, is responsible to ensure that the restaurant is effectively staffed for great customer service and that all employees are properly trained.
  • Analytical Skills - Ability to use thinking and reasoning to solve a problem. This position requires the ability to read a profit and loss statement, analyze results and write and execute a plan of action when necessary to improve performance. Position also requires that costs (labor, sales and operating) be evaluated daily when necessary.
  • Business Acumen - Ability to understand business implications of decisions and how they impact sales and cost management. Displays orientation to profitability, knowledge of market and competition.
  • Communication - Ability to communicate effectively with corporate office personnel, district manager, manager, support management team and crew members through verbal and written communications.
  • Confidentiality - The ability to preserve sensitive and important information or data.
  • Customer Oriented - Ability to take care of the customers’ needs while following company procedures. Handle guest issues in a timely fashion, within 48 hours.
  • Detail Oriented - Ability to pay attention to the minute details of a project or task. Check numbers and plans for accuracy.
  • Ethical - Ability to demonstrate conduct conforming to a set of values and accepted standards. Having a high level of trustworthiness, character, professionalism, confidentiality, and honesty in dealing with guests, corporate employees, support management and crew members.
  • Follow Through - Demonstrate reliability and a full commitment to complete assigned responsibilities with minimal supervision. A willingness to take responsibility for actions, solve problems as they arise, keep all parties fully informed, and stay with a job through all stages of completion.
  • Interpersonal - Ability to get along well with a variety of personalities and individuals. Establish and maintain effective relations; exhibits tact and consideration; Offers assistance and support to co-workers, works cooperatively in group situations and works to resolve conflicts.
  • Leadership - Ability to influence others to perform their jobs effectively and to be responsible for making decisions.
  • Professionalism - Ability to demonstrate and convey a favorable image when representing the company.
  • Team Builder - Ability to balance team and individual responsibilities and the ability to delegate; exhibits objectivity and openness to other's views; contributes to building a positive team spirit; supports everyone's effort to succeed.
  • Time Management - Ability to utilize the available time to organize and complete work within given deadlines. Ensures that all end of week and end of period information is compiled and sent to the Corporate office in a timely and efficient manner.
  • Training - Ability to develop a particular skill in others to bring them up to a predetermined standard of work performance.

SKILLS & ABILITIES

Education:
High School Graduate or General Education Degree (GED), College Degree is a plus

Experience:

  • One to Two years related experience, Godfather’s Pizza experience a plus
  • Must be over the age of 18 to operate and clean certain equipment

Certifications:
May need a food handlers (serve safe) permit, liquor card, and/or CPR/1st Aid certification

Computer Skills:

  • Proficient computer skills
  • Knowledge of Microsoft Excel and Word
  • Point-of-sale experience

Other Requirements:

  • Passionate about the restaurant and/or pizza industry with a strong work ethic
  • Outstanding relationship building skills.
  • Ability to work in a fast paced environment and manage stress.
  • Willing to work an average of 48 hours per week including nights and weekends during peak revenue periods and to accommodate the needs of the restaurant.
  • Proven ability to motivate a team, train and develop support staff.
  • Requires a knowledge and successful completion of all Informant training for all operational areas of the restaurant to include: Cashier, telephone, bus/dish, dough, maketable, cut station and delivery.
  • Pass the Manager Certification exam with a minimum score of 90%.
  • Participate in the work of subordinates (perform crew functions) to overcome difficult periods of work.
  • May need access to an insured vehicle, have a valid driver’s license, be an approved driver under GPI guidelines and have auto insurance to deliver or drive for company business.

PHYSICAL DEMANDS

Physical Demands

Lift/Carry

Stand

C (Constantly)

Walk

F (Frequently)

Sit

O (Occasionally)

Handling / Fingering

F (Frequently)

Reach Outward

F (Frequently)

Reach Above Shoulder

F (Frequently)

Climb

O (Occasionally)

Crawl

O (Occasionally)

Squat or Kneel

O (Occasionally)

Bend

O (Occasionally)

 

10 lbs or less

F (Frequently)

11-20 lbs

F (Frequently)

21-50 lbs

F (Frequently)

51-100 lbs

O (Occasionally)

Over 100 lbs

O (Occasionally)

 

Push/Pull

12 lbs or less

O (Occasionally)

13-25 lbs

O (Occasionally)

26-40 lbs

O (Occasionally)

41-100 lbs

O (Occasionally)

 

 

N (Not Applicable)

Activity is not applicable to this occupation.

O (Occasionally)

Occupation requires this activity up to 33% of the time (0 - 2.5+ hrs/day)

F (Frequently)

Occupation requires this activity from 33% - 66% of the time (2.5 - 5.5+ hrs/day)

C (Constantly)

Occupation requires this activity more than 66% of the time (5.5+ hrs/day)


Other Physical Requirements

  • Vision (Near, Distance, Color, Peripheral, Depth Perception)
  • Sense of Sound (ability to hear customers and co-workers)
  • Sense of Smell
  • Sense of Touch

WORK ENVIRONMENT

While performing the duties of this job, the employee will be exposed to moderate noise levels. While in the kitchen, employees will be exposed to heat from the ovens. Employee may be exposed to cold temperatures while in walk-in cooler. Employees may also be exposed to outside weather conditions.