General Manager(04552) - 100 Kinderkamack Rd.

One of the largest Franchisee in the tristate area.  A company where People are first.  We love our team members, and we create an environment where you can provide for your family and grow in the company.

We're looking for an experienced and visionary General Manager to lead our operations at our Westwood location (100 Kinderkamack Rd.). As General Manager, you'll be the driving force behind our store's success, overseeing all aspects of daily operations while fostering a collaborative, customer-focused environment. This is your opportunity to showcase your leadership abilities, strategic thinking, and operational excellence in a dynamic, fast-paced setting where your decisions directly impact our team's performance and profitability.

• Direct and oversee all store operations during assigned shifts, ensuring seamless execution of company policies and procedures at all times
• Manage comprehensive cost controls, inventory management, and cash handling to optimize profitability and minimize waste
• Lead, mentor, and motivate a diverse team of staff members, setting the example through exceptional work ethic, professionalism, and adherence to standards
• Develop and implement staffing schedules that balance operational needs with team member availability and development opportunities
• Monitor and analyze key performance indicators (KPIs) and financial metrics to drive data-informed decision-making and continuous improvement
• Maintain rigorous food safety, health, and sanitation standards in compliance with all local and corporate regulations
• Build and sustain strong customer relationships by ensuring exceptional service delivery and addressing customer concerns with empathy and transparency
• Manage vendor relationships, coordinate product deliveries, and maintain optimal inventory levels
• Develop and execute marketing initiatives and promotional strategies to drive sales and brand awareness
• Conduct performance reviews, provide constructive feedback, and create career development plans for team members
• Prepare and maintain accurate operational paperwork, reports, and documentation
• Ensure store cleanliness, equipment maintenance, and a welcoming environment that reflects our brand standards
• Identify opportunities for innovation and operational efficiency, implementing solutions that enhance productivity
• Communicate transparently with upper management regarding store performance, challenges, and strategic recommendations

**Required Skills and Competencies:**

• Proven leadership and team management experience with the ability to motivate and develop staff members
• Strong analytical and problem-solving skills with attention to detail
• Proficiency in financial management, budgeting, and cost control analysis
• Excellent communication skills, both verbal and written, with the ability to articulate ideas clearly
• Proficiency with point-of-sale (POS) systems and restaurant management software
• Demonstrated ability to multitask effectively in a fast-paced environment
• Strong organizational and time management skills
• Customer service excellence and commitment to customer satisfaction
• Conflict resolution and interpersonal skills with empathy and emotional intelligence
• Decision-making ability with sound judgment and assertiveness
• Proficiency in basic mathematics and financial calculations
• Flexibility and adaptability to changing business needs and priorities

**Required Experience:**

• Minimum 3-5 years of management or supervisory experience in a food service or restaurant environment
• Proven track record of successfully managing P&L, inventory, and operational budgets
• Experience training, coaching, and developing team members
• Demonstrated success in achieving sales targets and improving profitability
• Experience implementing and maintaining health, safety, and sanitation standards

**Preferred Qualifications:**

• Experience in a multi-unit or corporate restaurant environment
• Knowledge of marketing and promotional strategy execution
• Experience with vendor management and supply chain coordination
• Certification in food safety or ServSafe
• Background in strategic planning and business development
• Experience with performance metrics analysis and reporting

**Education:**

• High school diploma or equivalent required
• Associate's degree or higher in Business Administration, Hospitality Management, or related field preferred

PHYSICAL REQUIREMENTS, including, but not limited to the following:

Standing

Most tasks are performed from a standing position. Walking surfaces include ceramic tile "bricks" with linoleum in some food process areas. Height of work surfaces is between 36" and 48".

Walking

For short distances for short durations

Delivery personnel must travel between the store and delivery vehicle and from the delivery vehicle to the customer's location.

Sitting

Paperwork is normally completed in an office at a desk or table

Lifting

Bulk product deliveries are made twice a week or more and are unloaded by the team member using a hand truck.

Deliveries may include cases of ingredients and supplies weighing up to 50 pounds with dimensions of up to 3' x 1.5'.

Cases are usually lifted from floor and stacked onto shelves up to 72" high.

Carrying

Large cans, weighing 3 pounds, 7 ounces, are carried from the workstation to storage shelves.

Occasionally, pizza sauce weighing 30 pounds is carried from the storage room to the front of the store.

Trays of pizza dough are carried three at a time over short distances, and weigh approximately 12 pounds per tray.

During delivery, carry pizzas and beverages while performing "walking" and "climbing" duties.

 

Pushing

To move trays which are placed on dollies.

A stack of trays on a dolly is approximately 24" - 30" and requires a force of up to 7.5 pounds to push.

Trays may also be pulled.

Climbing

Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, perform maintenance.

 

During delivery of product, navigation of five or more flights of stairs may be required.Stooping/Bending

Forward bending at the waist is necessary at the pizza assembly station.

Toe room is present, but workers are unable to flex their knees while standing at this station.

Duration of this position is approximately 30 - 45 seconds at one time, repeated continuously during the day.

Forward bending is also present at the front counter and when stocking ingredients.

Crouching/Squatting

Performed occasionally to stock shelves and to clean low areas.

Reaching

Reaching is performed continuously; up, down and forward.

Workers reach above 72" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves.

Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes.

Workers reach forward when obtaining topping ingredients, cleaning work surfaces, or answering phones.

Driving

Deliver pizzas within a designated delivery area. A Team Member may make several deliveries per shift.

Machines, Tools, Equipment, Work Aids

Team Members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel.

Driving Specific Job Duties

Deliver product by car and then to door of customer.

Deliver flyers and door hangers.

Requires

Valid driver's license with safe driving record meeting company standards.

Access to insured vehicle which can be used for delivery.