General Manager - West Des Moines, United States - Blaze Pizza

Blaze Pizza West Des Moines, United States

1 week ago

Full time

Description

Ok, we're gonna keep this quick. Because exceptional quality at lightning fast speed is what we're all about. Blaze Pizza. Fresh, made-from-scratch dough. Healthful, artisanal ingredients on the assembly line. Inventive to classic. You decide. Blazing hot oven + dedicated pizzasmith + 180 seconds = fast-fire'd, perfectly crisp perfection.

We're an independently, locally owned franchise with a fun and friendly work environment. We always encourage our team members to have fun. Does interacting regularly with guests and working on an awesome, motivated, and super-fun team, sound good to you? Then apply today

The General Manager is ultimately responsible and accountable for all restaurant activities at all times. All activities of the General Manager are expected to be consistent with and supportive of the restaurant's business plan. The General Manager ensures all restaurant management and Team Members are performing their job responsibilities and meeting expectations in all areas of their job descriptions.

GUEST SATISFACTION

Models an creates and environment in which the guest is always right; ensures a positive guest service experience
Responds positively and quickly to guest concerns and follows up with team to prevent issues from happening again
Maintains restaurant at the level necessary to meet or exceed the company standards for consistently providing Fast, Fun, Friendly B.L.A.Z.E Service which consists of BIG FRIENDLY SMILES- being super friendly, LIVELY FUN INTERACTIONS- having fun and showing your personality, ALWAYS SAYING "YES" - always doing your best to accommodate guest requests, going really fast-ZOOM, and EXCEEDING EXPECTATIONS by impressing guests

TRAINING & DEVELOPMENT

Follows the steps outlined in the Blaze Training Method to train new skills, duties, and responsibilities
Treats all employees with dignity and respect
Prepares qualified employees for promotion to the next position. Continually develops adequate numbers of Shift Leaders to meet the objectives of the business plan
Trains, coaches, and provides regular performance feedback to motivate and improve the performance of all employees
Makes tough decisions regarding all performance-related issues in the restaurant
Provides appropriate and effective counseling and/or discipline while maintaining proper documentation for disciplinary situations
Communicates team goals and expectations to all employees; coaches employees towards achieving team goals
Hires high quality people who demonstrate and ensure consistent guest satisfaction
Ensures all employees are trained, motivated, and empowered to deliver total guest satisfaction. Evaluates each employee's ability to maintain high levels of food quality, guest service, and restaurant cleanliness

BUSINESS MANAGEMENT

Develops and executes the business plan for the restaurant (fiscal responsibilities, manpower planning, and local store marketing)
Achieves results by planning, communicating, delegating, and following up
Takes calculated business risks to achieve specific results. Makes good business decisions independently
Meets long and short term employee staffing needs as outlined in the business plan
Analyzes business performance; initiates appropriate corrective actions when deviations occur from financial expectations
Executes company-wide marketing programs
Initiates programs on time, correctly, and with minimal direction

APPROPRIATE AND FAIR BUSINESS PRACTICES

Serves as a role model and sets a positive example for the entire team in all aspects of business and personnel management
Holds employees and self accountable for the methods and processes used to achieve results
Practices equal opportunity employment, non-discrimination, and ADA (Americans with Disabilities Act) compliance
Ensures all labor laws (federal, state, and local) are followed
Follows procedures to maintain the safety and security of employees, guests, and company assets (building, cash, equipment, and supplies)

JOB EXPECTATIONS

Effectively plans, organizes, and implements all daily operational routines and activities
Completes all required administrative duties and daily paperwork including required checklists
Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize restaurant costs; properly uses all products, supplies, and equipment facilities
Able to establish an environment of trust to ensure honest, open, and direct communication
Role models and sets a positive example for the entire team in all aspects of business and personnel practices

SKILLS AND ABILITIES

Ability to get results through others; takes initiative
Organizational, planning, and time management skills
Ability to comfortably interact with all guests & co-workers
Ability to look at the restaurant operations from a guest's point of view
Ability to meet performance standards for assigned tasks and duties
Basic knowledge of computers
Able to stand for long periods of time
Able to bend and stoop
Able to work around heat
Able to work around others in close quarters
Able to lift 50-75 lbs. comfortably
Able to work long hours

BENEFITS

Manager meals - free
Closed Christmas and Thanksgiving
Health Ins
401K
Vacations
Personal Days
Flexible work schedule
Vision insurance
Dental insurance
Life insurance
Short Term Disability
Online Universities
College Scholarships

Good verbal and written communication skills; is capable of communicating effectively with upper management, guests, and co-workers; bi-lingual skills are a plus. * Must be completely certified on all stations using the Blaze Training Program. Must be a minimum of 21 years of age. * Must have reliable personal transportation to work, a valid driver's license, and proof of insurance. * Must have telephone or other reliable method of communicating with the restaurant, employees, and upper management. Must be accessible 24 hours a day, 7 days a week. Must maintain an open door policy. * Able to work a standard 50 hour work week. Able to work flexible hours necessary to manage and operate the restaurant effectively. Able to work the days and hours designated (scheduled) by the District Manager/ Director of Ops or VP of Ops.

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