General Manager

Sbarro

6401 Bluebonnet Blvd, FC004, Baton Rouge LA 70836

Benefits

• Paid Vacation
• Paid Sick
• Employee Meal Perks!

If Full-Time,

• Employer paid Short-Term Disability, Long-Term Disability, Accidental Death, and Life Insurance
• Dental insurance
• Health insurance
• Vision insurance
• Critical Illness

Summary

Responsible for achieving restaurant objectives. Assigns, directs and follows up on activities of
subordinate employees including managers and team members. Ensures compliance with all Company
policies and procedures, federal, state and local laws and Company business standards. This position
must be able to work and communicate effectively with the restaurant management team and the team
members in order to drive sales and profits.

Supervisory Responsibility

Provides direct supervision to others. Provides functional guidance to team members including
delegating assignments, instruction and follow up. Carries out opening and closing procedures and has
authority to hire, discipline or terminate employees.

Essential Functions

To perform this job successfully, an individual must be able
to perform each essential function

satisfactorily. The requirements listed below are
representative of the accountabilities, knowledge, skill,

and ability required. Reasonable accommodations may be made
to enable individuals with disabilities to

perform the essential functions which include:

• Come to work promptly and regularly

• Take direction from supervisors

• Provide leadership and direction and work well with others

• Work in a fast-paced environment

• Accomplish multiple tasks within established timeframes

• Interact positively with Customers

• Stand much of the work day

• Concentrate and perform duties accurately

• Perform the Accountabilities listed below

• Perform as stated in the Work Requirements and Physical
Demands section below

Accountabilities

1. Trains, monitors and reinforces food safety procedures to
subordinate managers and team.

members. Ensures all Company food safety procedures are
followed. Ensures that all health, safety

and sanitation requirements are met in accordance with
federal, state and local standards;

2. Maintains safe working conditions by following and
enforcing all Company safety, security and

maintenance policies and procedures.

3. Hires, develops, evaluates, coaches and counsels Managers
and Team Members in accordance with

Company Human Resources policies and procedures. Monitors
tasks performed to ensure

achievement of Company goals and objectives.

4. Responsible for entire store operations including, but
not limited to, systems usage, recipe

adherence, payroll and timekeeping procedures, and guest
interactions. Takes corrective action as

necessary.

5. Responsible for profit and loss management through cash
control / security policies and

procedures, maintaining inventory, food cost, managing labor
and reviewing financial reports.

Takes corrective action as necessary.

6. Takes inventory and orders / purchases food and supplies
while applying appropriate cost control

measures.

7. Generates Manager and Team Member schedules ensuring
coverage appropriate to drive sales and

profits.

8. Engages in local restaurant marketing (LSM) efforts.

9. Performs other job related duties as may be assigned or
required.

Work Requirements and Physical Demands

• Able to work a variety of schedules in accordance with
business needs and customary scheduling

requirements

• May be required to transfer from one location to another
as business needs dictate

• Prolonged periods of standing, walking, bending and
stooping

• Able to lift 50 pounds

• Able to effectively and safely use kitchen equipment

• Possess basic mathematical skills

• Displays professional and appropriate image and appearance

Other Requirements

• Must be certified with appropriate state or local health
department

• Must be in possession of appropriate license and permit to
sell alcoholic beverages (where

applicable)

• Any additional duties as assigned

Minimum Qualifications

• 18 years of age, minimum

• High School Diploma or GED, preferred

• 3-5 years of restaurant or supervisory experience, preferred

ABOUT SBARRO

In 1956, Carmela and Gennaro Sbarro opened the doors to their Italian salumeria in Brooklyn. Carmela “Mama” Sbarro made pizza slices for shift workers looking for a quick meal. Her slices were so popular that they soon opened a second location focused solely on pizza. Since then, Sbarro has brought the best pasta, salad, and of course the XL NY slice to 630 eateries across 28 countries. You’re welcome, world.