General Manager

General Manager

The Sal’s Pizza General Manager oversees and coordinates the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation at Sal’s Pizza Stores.
 

About Lupoli Companies

Authentically Italian, Locally Inspired, Passionately Innovative 

CEO Sal Lupoli’s quest to create the best pizza started during a culinary apprenticeship in Boston's North End, home to more than 100 authentic Italian eateries. It was here that Sal got the idea for the business that would eventually grow to multiple locations nationally and locally.

In 1990, Sal opened his first location in Salem, N.H., in an 800-square-foot storefront along with his brother, Nick. Armed with business degrees and a passion for hard work, the young entrepreneurs opened the doors. “Straight from Boston’s North End” was the foundation of their marketing campaign, taking the fastest growing quick-serve concept in the world and making it even better was their mission. Choosing to work with only fresh ingredients and preparing their dough fresh daily, the Lupoli brothers set out to establish a reputation for the best quality, the largest pizza, and the lowest price.                                                                                                           

Expanding even further, Sal added “Real Estate and Business Developer” to his resume in 2003 when he purchased dilapidated mill buildings along the Merrimack River in Lawrence, MA. He transformed the mills into a renovated campus boasting 1.4 million square feet of retail and commercial space that has brought 250 companies and 2,500 jobs to the community.

Sal’s Pizza has corporate-owned properties in New Hampshire and Massachusetts. The business, with over 40 locations, has become a large retail franchise and wholesale operation serving all of New England.

Our Mission

 Feeding the lifestyle of our community's body & spirit by creating wholesome foods, engaging environments & Loving Our People. Now that's True Happiness!

The ideal candidate for this position will have:      

• Customer service orientation
• Motivation
• Relish and thrive on a challenge
• Team player attitude
• Willingness to follows rules
• Problem-solver
• Ability to follow through
• Leadership Skills
• Have knowledge of service and food and beverage.

General Overview of Requirements:

• Ensure that all guests feel welcome are given responsive, friendly, and courteous service at all times.

• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.

• Achieve company objectives in sales, service, food cost, labor cost and quality, appearance of facility, sanitation and cleanliness through training of employees and by creating a positive, productive working environment.

• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.

• Make employment disciplinary and termination decisions consistent with Human Resources guidelines for approval or review.

• Assume duties of other team mates when one is out due to personal or other work-related obligations.  Continually strive to develop staff in all areas of managerial and professional development.

• Prepare all required paperwork, including New hire forms, terminations, reports, and schedules in an organized and timely manner.

• Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.

• Ensure that all products are received in correct unit count and condition and that deliveries are performed in accordance with the restaurant’s receiving policies and procedures.

• Work with the General Manager and/or District Manager to research under-performing areas of the department/store, and help to create appropriate solutions to combat these negatives

• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.

• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.

• Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the store employees and guests.

• Be available to work a flexible schedule that will shift as operation needs shift (includes working nights, weekends, and holidays) – As the manager you are required to work as many hours above 40/week as the job takes to get it done.

• Manage staff in the absence of the General Manager. This includes restocking in all store areas and ensuring that the front-end is operating efficiently.

• Recruit and train restaurant employees.

• Assist in inventory control and budgeting.

• Other duties as assigned.

  Required Skills and Experience:

• 3-5 years’ experience of front-of-the-house operations and/or assistant management positions.
• Proficiency with Microsoft Office software.
• Possess basic math skills and have the ability to operate a cash register or POS system.
• Be able to work in a standing position for long periods at a time (up to 5 hours).
• Be able to reach, bend, stoop, and frequently lift up to 50 pounds.
• Must have the stamina to work 50 to 60 hours per week