Pizzeria General Manager
Position Title:Pizzeria General Manager
Reports To:Food & Beverage Team Director & Assistant Director
Department:Food & Beverage
Assist with inventories, cash counts, stocking, production, customer special functions, food quality and cleanliness standards, and employee training and motivation. Full responsibility for restaurant operations in coordination with Food & Beverage Team Director & Assistant Director.
▪ Review daily guest service with staff.
▪ Assist Food & Beverage Team Director, Assistant Director, and Executive Chef with daily duties and be responsible for all restaurant operations.
▪ Supervise staff.
▪ Check in orders.
▪ Prepare food for daily ski count.
▪ Assist in production and service.
▪ Train staff.
▪ Help with orders and walk-out procedures.
▪ Make recommendations for interviewing and hiring, performance appraisals, disciplinary discussions, promotions/transfers, and terminations.
▪ Ultimately responsible for all other staff members, duties, jobs, and responsibilities.
Other duties as assigned.
Knowledge, Skills, & Abilities: Expert in food production, inventory analysis, budget construction/adherence, and understanding of Profit & Loss Statements required. Solid interpersonal communication and organizational skills, strong guest relations, and basic supervisory and ski area management skills. Strong understanding of Microsoft Office/Excel and Aloha P.O.S. preferred. Full understanding of all front and back of house operations in a breakfast, cafeteria lunch, and fine dining restaurant environment required. Exposure to coffee shop operations preferred. Extensive knowledge of banquet services and set up preferred. Knowledge of alcohol and wine service and ordering a plus. Strong understanding of current restaurant safety and sanitation procedures required.
Alertness, teamwork, ingenuity, creativity, concentration, judgment, reasoning, initiative, aesthetic sense, and patience are necessary abilities. Speaking and writing ability as well as visual, auditory, tactile, olfactory, and tasting discrimination are necessary abilities.
Education or Formal Training: High School diploma or GED required. Culinary or restaurant hospitality education preferred. Serve Safe certification or equivalent preferred.
Experience: Minimum two years food service management experience required.
Material and Equipment Directly Used:
Commercial kitchen equipment, cleaning agents, and general restaurant service equipment.
Working Environment/Physical Activities:
Indoor environment with very limited outdoor exposure. 70% of the work day is spent walking.
Frequently climbing, balancing, stooping, reaching, and handling objects. Heavy lifting, pushing, or pulling objects up to 300 pounds occasionally. Frequently lifting and carrying objects up to 65 pounds.
Potential hazards include electrical, mechanical, radiant energy, burns, and toxic/caustic chemicals. Constant exposure to odors and fumes. Noise levels can reach up to 85 decibels. This is a non-skiing position.Apply Now