About Folino's Pizza Folino's Pizza creates Vermont Artisan Pizza, voted the best in the state for 5 years in a row. We specialize in naturally leavened, sourdough pizza cooked at 650-700 degrees. All our components are made from scratch from our sauce to our sausage to our ranch. We pride ourselves using high quality ingredients on our hand stretched dough. We offer a small and precise menu with a few additions to our pizza like fresh salads, appetizers, and Italian sandwiches. Our Team Leaders Culture is important to our team. We always look to create a fun, efficient, and team-oriented crew. This starts with our leaders. Our team leaders are outgoing and hard working and expected to work alongside all our team members. They will be our trainers with a critical eye for putting together the perfect pizza, every time. The General Manager is to lead a strong, proactive team to ensure smooth, consistent operations. This role requires 35-40 hours weekly with line and customer facing hours included. Responsibilities include hiring, team management, scheduling, overseeing daily operations, maintaining health and safety compliance, vendor orders, customer service, and coordinating location upkeep. Strong leadership skills and experience in customer relations, conflict resolution, and quality assurance are essential. This is a crucial position for our Northfield location. You will be working directly and training with the an admin employee that has a deep understanding of Folino's values. We are willing to wait for the ideal person before filling this position and training will take as long as needed. The 10 Pillars of a Folino's Pizza GM 1. Hands-On Operational Mastery The GM must be a player-coach, working in-service (FOH, BOH, Prep). They must be the most technically proficient person in the building, capable of executing every role in excellence. 2. Product Integrity & Quality Control Folino's places utmost importance on the product (stretching techniques, cooking systems, building pizza perfection). The GM is the final gatekeeper of these standards, responsible for ensuring the team's execution without deviation. 3. Proactive Staffing & Talent Pipeline Rather than reactive hiring, the GM is expected to plan for future staffing conditions. This involves constant interviewing, onboarding, and developing a "high-performing, self-sufficient team" so the restaurant can run smoothly even if the GM isn't hands-on. 4. Labor Targets & Staff Optimization The GM actively crafts the schedule to hit labor percentage targets set by the COO and geographical data. This requires an understanding of the relationship between sales volume and perfect staffing. They must be able to adjust staff mid-shift or mid-week when labor is high and proactively train during growth periods so that the restaurant is never over-staffed and inefficient or under-staffed and failing the product. 5. Scheduling Management Using 7Shifts, the GM must publish schedules 10 days in advance. They serve as the "first point of contact" for all scheduling friction (call-outs, availability changes, and coverage), requiring them to be the primary problem-solver for staffing logistics. 6. Rigorous Sanitation & Compliance The GM is the primary liaison with the health and safety standards. They are responsible for enforcing sanitation practices, keeping a constant eye-test, and ensuring the facility (from the work stations to the customer spaces) meets Folino's standards. 7. Effective Information Dissemination A key responsibility is the following up of company expectations. Whether through shift leader meetings or daily coaching, the GM ensures that every team member is following through from the location checklists to the cheese weighing. 8. Conflict Resolution The role requires fair and consistent policy implementation. The GM must handle workplace conflicts and conduct regular performance check-ins. The goal is to move the team towards continuous improvement rather than stagnancy. 9. Oversight of Ordering & Inventory The GM is responsible for oversight on all products coming into the location. This involves more than just placing orders. It requires oversight of inventory turnover and volume and reacting as needed. 10. Facility & Maintenance Oversight Beyond people and pizza, the GM manages the physical location. This includes performing routine maintenance set forth by the COO and identifying/reporting larger facility issues to ensure safety and proper production of the product.

Job Type:

Full-time Pay:

$26.00 - $30.00 per hour

Benefits:

Employee discount Paid time off Paid training Ability to

Commute:

Northfield, VT 05663 (Required) Ability to

Relocate:

Northfield, VT 05663: Relocate before starting work (Required)

Work Location:

In person