As a General Manager, you will take part in something special that’s getting rarer: operating a business that strives to connect with the community every day. The food is fresh, made on-site, by hand with the utmost care for quality. Our guests and associates will be treated like family. We want our guests to view our pie shop as a destination to relax and enjoy the ambiance, smells, and tastes that permeate each and every pie shop.

Summary

The General Manager is ultimately responsible for all day-to-day operations of the pie shop as set by the Company including, but not limited to managing the shop’s people, sales, profits (cost of goods, labor costs, and overall profitability), and all physical maintenance of the building.

Essential Duties and Responsibilities

• Must be fluent in all revenue centers of the pie shop – Bakery and Food Service – while being well versed with the Posi-Touch computer system.
• Final hiring/firing decisions on all hourly employees
• Ensures all training procedures are being followed
• Ensures all employee files are accurate and up-to-date
• Takes responsibility for their own performance as well as the overall performance of the shop and its people while supporting the goals and objectives of the brand.
• Ensures shop is at optimum staffing level and is being scheduled properly where business dictates
• Manages, motivates, and encourages all employees to follow company standards and to provide unwavering customer service
• Is present during peak business hours on each shift worked
• Availability must be open enough to accommodate a minimum of 45-50 hours per work week (five 9-10 hour days scheduled) where a minimum of one is a closing shift and two are opening shifts. This work week must include a minimum of two shifts between Friday open and Sunday close. Must be willing to do whatever it takes to run a successful holiday/promotional period by working longer days and possibly extra days to ensure the shop, its people, and the business are taken care of. Requests off during these time periods will not be honored with the exception of emergency situations – where final approval will come from DO.
• Is involved in sales building plans, company marketing initiatives and the execution of those plans with the Franchisee/Corporate Office
• Develops and maintains catering program; Identifies a “catering coordinator” to own the program
• Ensures all daily orders are being placed and a par-system is being used
• Completes weekly inventory and ensures all reporting is being submitted to Corporate Office in a timely manor
• Maintains physical condition of the building by getting things fixed as they break, ordering supplies as needed, and by implementing a periodic preventative maintenance program
• Must be able to teach and delegate these duties, responsibilities, and tasks to managers and team leaders

Supervisory Responsibilities

Directly supervises assistant managers, shift supervisors, team leaders and associates, maintains a positive working environment for all, writes schedules, conducts periodic performance reviews, delegates duties such as employee scheduling and supplies ordering to managers and shift supervisors, is the “ambassador” of customer service and the standard bearer of company policy, and directs employees on all safety policies.

Competency

To perform the job successfully, an individual should demonstrate the following competencies:

• Problem Solving - Works well in group problem solving situations; Uses reason even when dealing with emotional topics; Is able to identify the root cause of a problem, find a solution, and solve it
• Sense of Urgency - Works visibly smarter and harder than anyone in the shop
• Customer Service - Manages difficult or emotional customer situations; Solicits customer feedback to improve service
• Teamwork - Balances team and individual responsibilities; Exhibits objectivity and openness to others' views; Contributes to building a positive team spirit
• Delegation - Delegates work assignments; Sets expectations and monitors delegated activities; Provides recognition for results
• Managing People - Makes self available to staff; continually works to improve supervisory skills
• People Skills - Possess strong ability to communicate to customers, vendors and employees while treating them with the utmost dignity and respect
• Quality Management - Looks for ways to improve and promote quality; Demonstrates accuracy and thoroughness
• Cost Consciousness - Conserves organizational resources
• Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently
• Safety and Security - Observes safety and security procedures; Reports potentially unsafe conditions; Uses equipment and materials properly
• Attendance/Punctuality - Is on time for every scheduled shift; Completes all tasks in a timely manner – meets all deadlines; communicates in a timely fashion if deadlines will not be met
• Dependability - Commits to work schedule and longer hours of work when necessary to reach goals

Job Type: Full-time

Pay: $48,000.00 - $55,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Paid training

Restaurant type:

• Bakery
• Fast casual restaurant

Shift:

• 10 hour shift
• Day shift
• Evening shift

Weekly day range:

• Monday to Friday
• Weekend availability

Education:

• High school or equivalent (Preferred)

Experience:

• restaurant management: 3 years (Required)
• restaurant General Manager: 2 years (Preferred)

License/Certification:

• Driver's License (Required)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Work Location: In person

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