A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
Exempt/Non-Exempt About Us Little Caesars is a globally recognized pizza brand known for delivering quality, value, and convenience. With a focus on speed, consistency, and great guest service, we serve communities with pizzas made hot and ready. At Little Caesars, every team member plays an important role in delivering a fast, friendly, and reliable guest experience. Position Summary The General Manager is responsible for the overall performance of the restaurant, including operations, financial results, team leadership, and guest experience. This role leads daily operations while ensuring consistent execution of company standards and driving business performance. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions. In this role, you will: Lead, develop, and manage restaurant team members, including hiring, training, coaching, and performance management Oversee daily operations, including staffing, scheduling, food quality, and service execution Actively support front-of-house and back-of-house operations as needed Ensure an excellent guest experience and resolve concerns promptly and professionally Manage financial performance, including sales, labor, and food cost control Analyze operational and financial data to support decision-making and improve performance Perform or oversee opening and closing procedures, including cash handling and reporting Ensure compliance with company policies and all applicable federal, state, and local laws Maintain food safety, sanitation, and cleanliness standards Oversee inventory, ordering, and cost management Maintain a strong leadership presence and foster a positive, accountable team culture Preferred Qualifications Proven restaurant management experience Strong leadership, communication, and organizational skills Financial acumen and ability to manage costs and budgets Ability to work in a fast-paced, high-volume environment Strong problem-solving and decision-making skills Reliable, accountable, and results-driven Flexible availability, including nights, weekends, and holidays Scheduling Expectations General Managers are expected to maintain a consistent leadership presence during key business hours.
A typical weekly schedule includes:
2 opening shifts 2 closing shifts 1 mid-day shift (Schedule may fluctuate based on location, leadership approval, or business needs) General Managers are expected to: Work a minimum of 45 hours per week , based on business needs and operational demands Work the busiest days of the week based on projected sales and operational needs Ensure team schedules are prepared and communicated in a timely manner Maintain proper staffing levels to support business demands All scheduling practices will comply with applicable federal, state, and local labor laws.
Compensation Pay Range:
$38000 per year - $42000 per year Actual compensation will vary based on factors such as experience, skills, qualifications, location, and business needs. Benefits Eligible employees may have access to the following benefits, subject to plan terms and eligibility requirements: Medical, Dental, and Vision Insurance 401(k) Retirement Plan Paid time off, including vacation and holidays (in accordance with company policy and applicable law) Short-Term Disability Long-Term Disability Life Insurance Professional Development Program Physical Requirements This position requires the ability to perform the following, with or without reasonable accommodation: Stand and walk for extended periods Lift and carry up to 50 pounds Bend, reach, stoop, and kneel frequently Perform repetitive motions, including hand and wrist movements Work in a fast-paced, high-temperature restaurant environment Work Environment This role operates in a restaurant environment with exposure to heat, noise, and kitchen equipment. Team members are expected to follow all safety procedures and use appropriate protective equipment. Equal Employment Opportunity Sizzling Platter is an equal opportunity employer and does not unlawfully discriminate on the basis of race, color, religion, sex (including pregnancy, gender identity, gender expression, and sexual orientation), national origin, age, disability, genetic information, veteran status, or any other protected characteristic under applicable law. Additional Information This job description is intended to describe the general nature and level of work performed. It is not intended to be a comprehensive list of all responsibilities, duties, or qualifications. Duties may change at any time based on business needs. Employment is at-will where permitted by law.
