General Manager

Description

**$2,500 SIGN ON BONUS!**

Description:
OTTO ([ot-to] /'o:tto/, meaning: eight) is not just your average neighborhood pizza shop, it is a home to artists, innovators, visionaries and food connoisseurs turning the ordinary Italian pie into an extraordinary experience! Our mission is to revolutionize pizza and create memories worth sharing! In addition to being part of a creative, friendly team OTTO employees are truly valued and have access to free meals while on shift, flexible schedules and a full benefits package for all full - time individuals

Sign-on bonus will be paid in full - $2,500!

To be paid out in full after first 180 days of employment.

OTTO is not responsible for completion of payout if employment is terminated by either party.

POSITION SUMMARY
The General Manager is responsible for the overall operation of the restaurant, including employee management, customer relations, production inventory/maintenance and administrative tasks.

ESSENTIAL DUTIES AND RESPONABILTIES
The essential functions include, but are not limited to the following

• Conduct periodic and regular inspections of unit to observe and ensure standards for quality of food preparation and service, food appearance, cleanliness and sanitation of production and service areas, equipment and employee appearance.
• Inventory Control - proper rotation and tracking of stock, ordering daily and weekly inventory.
• Weekly scheduling of employees; oversee proper opening and closing of the shop.
• Manage all employees including delegating roles and responsibilities, hiring, firing, utilize progressive discipline and creating/implementing corrective action plans.
• Maintain knowledge and skill of each position and fill in or assist if necessary.
• Proper building and cooking of menu items as needed.
• Implement proper food, safety and sanitation regulations.
• Resolve Customer Complaints.
• Interview and complete the onboard process of new hires.
• Coordinate and assist in all training activities for back of house and kitchen, to include the identification and analysis of training needs to address any deficiencies.
• Prepare operational reports, i.e. budget, profit and loss statements.
• Weekly administrative tasks including Payroll and HR initiatives.
• Performing other work-related duties as assigned.

PHYSICAL DEMANDS AND WORK ENVIRONMENT
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.

• Most work tasks are performed indoors. Temperature generally is moderate and controlled by restaurant environmental systems; however, must be able to work in extreme temperatures like freezers (-10F) and kitchens (+110F), possibly for one hour or more.
• Position requires walking and giving direction most of the working day. Length of time of these tasks may vary from day to day and task to task.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
• Must be able to lift up to 15 lbs. on a regular and continuing basis.

Must be able to lift food/beverage items weighing up to 30 lbs. frequently.

• Must be able to exert well-paced ability in limited space and to reach other areas of the restaurant on a timely basis.
• Must be able to exert well-paced ability in limited space.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.

. Requirements :MINIMUM QUALIFICATIONS(KNOWLEDGE, SKILLS, AND ABILITIES)

• Management of Culinary degree preferred but not required.
• 3 - 5 plus years of Restaurant General Manager experience required.
• 1 - 3 years in a multi-unit management capacity, in a fast-paced environment. Experience in a quick service restaurant is preferred.
• Previous experience with staff training and development.
• Previous General Management experience in establishments with 1.2-2 million in yearly sales volume.
• Willing to work a flexible schedule - weekends and nights.
• Enjoys working with people.
• Equivalent combination of relevant education and/or experience considered.
• Ability to work in high-stress environment;
• ServSafe Certified or the ability to receive one within 90 days of employment.
• Ability to travel, reliable transportation, and valid driver's license.
• Strong communication (written and verbal), leadership and organizational skills.
• Must have experience with Excel, Microsoft Office and email-based communications.

Job Type: Full-time

Salary: $60,000.00 - $70,000.00 per year PLUS BONUS

Benefits:

• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Paid training

Experience level:

• 3 years

Restaurant type:

• Fast casual restaurant

Shift:

• 10 hour shift
• Day shift
• Evening shift

Weekly day range:

• Monday to Friday
• Weekend availability

Work Location: In person