Hands-On General Manager — High-Tempo Pizza Leader

Socket.dev; Santa Fe (NM); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

Competitive salary

Leadership coaching

Career advancement

Medical benefits

Discount program

Wellness program

Tuition assistance

GED credentials

Job summary

Ayvaz Pizza LLC in the United States is seeking a hands-on Restaurant General Manager to lead on the floor, not from an office. You’ll work alongside the team at every rush, setting pace by example, managing people, product, and profits with a high-energy, player-coach style.

Responsibilities include leading floor operations, controlling labor and food costs, coaching staff, and ensuring brand standards and food safety.

Qualifications

• High School Diploma or GED required; college degree preferred but not required for the right operator.
• Proven hands-on restaurant management experience in high-volume concepts.
• Experience managing labor, food cost, inventory, and operational metrics.

Responsibilities

• Personally work shifts alongside the team during peak periods, on line, at register, and drive-thru.
• Lead all aspects of restaurant operations, ensuring food quality, service, cleanliness, and brand standards.
• Execute company policies, procedures, systems and operational initiatives.
• Maintain food safety and sanitation standards with zero compromises.
• Drive speed-of-service and customer satisfaction in real time, shift by shift.
• Manage inventory, ordering, cash handling, and security procedures.

Skills

Leadership

People management

Customer service

Data-driven

Education

High School Diploma or GED

College degree preferred

Tools

POS systems

Job description

Ayvaz Pizza LLC in the United States is seeking a hands-on Restaurant General Manager to lead on the floor, not from an office. You’ll work alongside the team at every rush, setting pace by example, managing people, product, and profits with a high-energy, player-coach style.

Responsibilities include leading floor operations, controlling labor and food costs, coaching staff, and ensuring brand standards and food safety.