General Manager (Sbarro)

LV Petroleum; Napoleon (OH); On-site; USD 65,000 - 90,000; Full time

Job summary

LV Petroleum's restaurant division is seeking a skilled General Manager to oversee daily operations, ensure quality, and deliver a top-notch guest experience at our Ohio location. You will lead staffing, control labor and food costs, maintain safety standards, and drive sales through effective marketing and customer service.

The role demands strong leadership, financial acumen, and the ability to thrive in a fast-paced environment.

Qualifications

• Proven experience leading a restaurant or quick-service team.
• Strong leadership and team management skills.
• Excellent communication and customer service abilities.
• Solid financial acumen with budgeting, cost control, and reporting experience.
• Knowledge of food safety standards, health regulations, and operations procedures.
• Ability to work in a fast-paced environment and handle multiple tasks.
• Flexibility to work evenings, weekends, and holidays.

Responsibilities

• Oversee daily operations to ensure the restaurant runs smoothly and efficiently.
• Hire, train, and onboard staff, and provide coaching to maintain high service standards.
• Manage inventory, ordering, and stock levels to avoid waste and shortages.
• Maintain cleanliness and safety compliance with health regulations across all areas.
• Lead staffing, development, and performance reviews to promote growth and retention.
• Drive customer satisfaction and handle complaints to secure repeat business.
• Oversee budgets, labor and food costs, and analyze sales for improvements.
• Coordinate with marketing for in-store promotions and local outreach.

Skills

Leadership

Communication

Customer Service

Financial Acumen

Food Safety Knowledge

Multi-tasking

Flexibility

Tools

POS systems

Job description

Restaurant Operations:

• Oversee daily operations to ensure the restaurant runs smoothly and efficiently.


• Ensure food preparation, presentation, and service meet Sbarro's standards for quality, taste, and consistency.


• Monitor inventory levels and manage ordering to ensure stock is sufficient but not excessive.


• Maintain cleanliness and safety standards throughout the restaurant, ensuring compliance with health and safety regulations.

Staff Leadership & Development:

• Hire, train, and onboard staff members, ensuring they are knowledgeable about the brand and their roles.


• Provide ongoing coaching and feedback to improve staff performance and ensure high standards of service.


• Create staff schedules that ensure adequate coverage while controlling labor costs.


• Lead by example, promoting a positive, customer-focused work environment.


• Conduct performance reviews and provide opportunities for staff development and growth.

Customer Service:

• Ensure exceptional customer service, handling complaints and issues promptly and professionally.


• Create a welcoming and friendly atmosphere, making sure that each guest has a positive dining experience.


• Implement strategies to increase customer satisfaction and encourage repeat business.

Financial Management:

• Oversee the restaurant’s financial operations, including managing the budget, food and labor costs, and other operational expenses.


• Prepare and analyze sales reports and financial statements to track performance and identify areas for improvement.


• Implement cost-control measures to ensure profitability without compromising food quality or service.


• Ensure accuracy in cash handling, deposits, and financial transactions.

Marketing & Promotion:

• Work with the district or area manager to implement marketing initiatives to drive traffic to the restaurant.


• Promote in-store promotions, special events, and local outreach efforts to increase brand visibility.


• Ensure the restaurant’s social media presence is maintained and that online reviews and feedback are responded to in a timely manner.

Compliance & Safety:

• Ensure the restaurant complies with all local, state, and federal regulations regarding food safety, health codes, and labor laws.


• Conduct regular inspections to ensure the restaurant meets all safety and sanitation standards.


• Train staff on food safety, cleanliness, and workplace safety procedures.

Vendor and Supplier Management:

• Build and maintain relationships with vendors to ensure the timely delivery of supplies and ingredients.


• Monitor inventory levels and place orders for food, beverages, and supplies as needed.


• Negotiate pricing and delivery schedules with suppliers to keep costs within budget.

Administrative Duties:

• Manage payroll, scheduling, and administrative paperwork.


• Prepare and submit necessary reports to the district or area manager, including sales, inventory, and staffing.


• Handle day-to-day administrative tasks, such as processing invoices and handling customer inquiries.

• Proven experience as a General Manager or in a similar leadership role within the restaurant industry, preferably in quick-service or fast-casual settings.


• Strong leadership and team management skills, with the ability to motivate and develop staff.


• Excellent communication and customer service skills.


• Strong financial acumen with experience in budgeting, cost control, and financial reporting.


• Knowledge of food safety standards, health regulations, and operational procedures.


• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.


• Flexibility to work evenings, weekends, and holidays as required.

Preferred Qualifications:

• Previous experience managing a Sbarro location or similar pizza/Italian restaurant.


• Familiarity with point-of-sale (POS) systems and restaurant management software.


• Ability to handle high-pressure situations and resolve conflicts effectively.