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in Burnsville, MN

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About this job

  1. Coordinates preparation and delivery of pizza products by: ensuring all menu items are made to GPI specifications.
  2. Informing manager of low product levels.
  3. Supervises and performs ingredient preparation according to established par levels and projected sales.
  4. Ensure guest satisfaction by providing “great service” and leading by example.
  5. Supports a clean, well-maintained restaurant through use of systems: has knowledge of equipment used, reports repair needs to manager, utilize equipment maintenance calendar and 28 day project lists, ensures use of daily checklists.
  6. Supports authorized promotions according to GPI plan and standards. Maintains positive community relations. Supports and executes all catering orders during shift.
  7. Assists with training of crew members as needed.
  8. Supervise performance of assigned job tasks according to GPI standards and procedures.
  9. Assists with cost control by monitoring labor and food costs during shifts. 
  10. Complies with all cash handling procedures.
  11. Perform all crew duties as needed (see job descriptions for front of house, back of house, and delivery driver).
  12. Other duties as needed for restaurant to run efficiently and effectively.

Requirements:

  • Must be over the age of 18 to operate and clean certain equipment
  • May need food handlers, liquor license or first aid/cpr certifications
  • High School Graduate or General Education Degree (GED)
  • Previous customer service experience
  • Knowledge of Microsoft Excel and Word helpful
  • Motivation, passion and strong work ethic.
  • Must be available to work a variety of shifts to include opening and closing the restaurant.  Availability must also include a variety of days, nights, weekends and holidays to accommodate the needs of the restaurant. 
  • May need to perform other crew functions in the restaurant to maintain service standards.
  • Requires a knowledge and successful completion of all Informant training for all operational areas of the restaurant to include: Cashier, telephone, bus/dish, dough, make table, cut station and delivery.
  • Pass the Shift Supervisor Certification exam with a minimum score of 90%.
  • May need access to an insured vehicle, have a valid driver’s license, be an approved driver under GPI guidelines to deliver or drive for company business.
  • Must be able to lift food items weighing up to 50 pounds
  • Must be available for evening and weekend shifts

Requirements

 Must be available to work nights and weekend nights.