Overview The Pizza Restaurant Manager owns day-to-day operations of a high-volume pizza restaurant. This leader is accountable for food quality, guest experience, labor and food cost, team hiring and development, cleanliness and safety, and store profitability. The role blends hands-on floor leadership during rush with planning, coaching, and administrative work between peak periods. Performance bonuses possible.

Key Responsibilities Lead all shifts:

close the store, run the floor during peak, and keep ticket times, order accuracy, and hospitality standards on track.

Protect product quality:

enforce recipes, dough and sauce specs, bake times, topping portions, and holding procedures for dine-in, carryout, and delivery.

Manage labor:

write schedules that match forecasted sales, control overtime, and staff the make line, oven, cut table, and front counter appropriately.

Control food cost:

order and receive product, rotate inventory (FIFO), reduce waste, and investigate variance on dough, cheese, meats, and produce.

Deliver guest experience:

resolve complaints on the spot, monitor online reviews and delivery partner ratings, and coach the team on greeting, upselling, and accuracy. Hire, train, retain, and dismiss: recruit crew and shift leads, run onboarding and food-safety training, conduct coaching conversations, document performance and improvement plans, dismiss staff if required.

Uphold safety and compliance:

food-handler and ServSafe standards, local health codes, cash handling, alcohol service if applicable, and workplace safety. Review daily sales, labor %, food cost %, and average ticket metrics; present weekly recaps and action plans to ownership.

Maintain the building:

cleanliness of kitchen, dining room, restrooms, and parking lot; coordinate equipment service for ovens, mixers, coolers, and POS.

Drive local marketing:

support community events, school and team sponsorships, limited-time offers, and in-store promotions set by ownership or brand. Required Qualifications 2+ years of restaurant or QSR management experience; pizza, Italian, or high-volume quick-casual experience strongly preferred. Proven ability to run a shift: labor control, food quality, and guest recovery under pressure. Working knowledge of food cost, inventory, and basic P&L review. Ability to hire, schedule, and coach a team of 10 hourly employees. Food handler certification; ServSafe Manager (or ability to obtain within 60 days). Comfortable with POS and online ordering. Reliable transportation and plan for nights, weekends, and holidays. Legal authorization to work in the United States. Preferred Qualifications Experience managing a pizza concept with commissary dough programs. Multi-unit or high-volume single-unit experience ($1M+ annual sales). Bilingual English/Spanish. Success Measures Food cost and labor cost within target ranges set by ownership.

Guest satisfaction:

order accuracy, ticket time, review scores, and complaint rate.

Team stability:

reduced turnover, trained shift coverage, and internal promotions. Health inspection scores and zero critical food-safety findings. Sales growth versus prior year and execution of local promotions. Physical Requiremtns & Work Environment Stand and walk for extended periods; lift up to 50 lbs (dough trays, cases). Work in a hot kitchen around conveyor ovens and in a refrigerated prep area. Fast-paced environment with noise, heat, and peak-hour pressure. How to Apply Submit a resume and a brief note covering the size of restaurant you have managed, your typical weekly sales volume, and one example of how you improved food cost, labor, or guest scores. Include availability and desired compensation range.

Pay:

$50,000.00 - $60,000.00 per year

Benefits:

Employee discount Paid time off Paid training

Work Location:

In person