PIZZERIA GENERAL MANAGER

Job Title :

General Manager Location :

Fire Forno, 1046 Inglewood Dr Suite 100, Fernley, NV 89408

Job Type:

Full Time Compensation :

First year earning potential is $94,000

About Fire Forno :

Fire Forno is a fast-paced, high-energy restaurant known for our wood-fired flavors, quality ingredients, and exceptional guest experience. Our pizza is at the heart of what we do—hand-stretched, flame-fired, and made with fresh, high-quality ingredients. We take pride in our team-focused environment where every role plays a key part in delivering excellent service and food.

Position Summary:

We're looking for a skilled and personable General Manager to join our management team. In this role, you will oversee FOH and BOH operations, ensure positive guest experience, provide back up support, and maintain excellent guest experience.

Overall Duties and Responsibilities :

Manage and be proficient in the use of point of sale, payroll, and scheduling systems. Proficiency at all levels, including recipe knowledge, service standards, sanitation practices, and FOH and Kitchen management functions. Develop and meet financial target goals. Ensure proper staffing and training of employees and management personnel. Maintain responsibility for quality of kitchen operations. Oversee and ensure that the Kitchen Manager is maintaining all areas of responsibility. Ensure all Standard Operating Procedures are upheld. Ensure weekly Management meetings and monthly restaurant meetings are ongoing and productive. Assist with other projects and assigned. 1. General a. Proficiency in all FOH and BOH computer functions and ensure back up procedure performed on a weekly basis. Perform and document voids and comps properly. b. Responsible for participating in sales building initiatives. Plan and implement methods for increasing sales through local marketing efforts. c. Oversee and supervise the FOH and BOH staff. d. Conduct and oversee opening and closing procedures, stocking supplies, managing inventory levels, maintaining staff schedules, and working with vendors to submit orders. 2. Financial a. Sales

• Review daily sales figures, comparing to budget, last week and previous years. Discuss issues with Owner at weekly meetings. b. Labor
• Ensure weekly labor projections are written based on actual schedule. Review all schedules prior to posting. Compare projections with budget. Review daily labor figures, comparing to budget and projections, as well as previous week. Discuss issues regarding overtime with other staff. At the end of each pay period, review all employee hours and rates prior to sending payroll. c. Cost of Goods Sold
• Conduct weekly food and beverage inventory and determine actual costs. Review weekly cost of goods sold, compared to budget, last week. Investigate reasons for high costs. Maintain proper procedures for weekly invoice review and logging, price review, ordering/receiving, tracking waste and spoilage, setting par levels, daily production checklists, and portioning control. d. Controllables
• Maintain declining checkbook system and track unit expenditures on a weekly basis to accurately reflect and assure period costs and ensure period targets are met. Investigate reasons for high costs and communicate action plan to Owner. Maintain proper par levels while meeting targets for all direct expenses such as office supplies, uniforms, small wares and glassware. e. Profit and Loss Review
• Upload invoices to financial management system to create weekly profit & loss statements and review with Owner. f. Budget
• Assist with creation of restaurant budget. Review budget weekly to ensure unit is meeting targets. Budget adjustments made in review with Owner. 1. Operations a. Staff Performance
• Assure the quality of the staff by assessing performance. Review guest reviews with staff; document service and performance issues from these reports, both positive and negative. Ensure staff is trained in proper guest experience and all guest complaints are handled properly by staff and Owner. b. Food Quality
• Ensure food handling and presentation procedures are upheld at all times. Conduct line checks on all shifts and ensure that a thorough line tasting is completed daily by the Kitchen Manager on duty. Ensure food handler and manager certification program is current. Ensure compliance with health and safety regulations. c. Restaurant Cleanliness
• Maintain FOH and BOH cleaning lists and schedules. Conduct a daily walk-through to assure cleaning lists are being completed and follow-up with performance of cleaning staff. d. Repairs and Maintenance
• Maintain the facility by ensuring all repair work needed is completed. Call Owner for authorization on any repairs. Review all invoices to ensure accuracy and completion of work. Ensure all warranty work is done by the correct vendor and the bill is properly priced to reflect work covered by warranty. e. Training and Development
• Ensure employee training is ongoing and proper training guides are being followed.

Ensure all employees have completed required certification programs. Employee development is achieved through observation shifts with individuals, ensuring that standards are being met. Ensure employee coaching and counseling occurs through frequent oral and written feedback. Ensure shift meetings are occurring daily for FOH and BOH staff. 2. Human Resources Development a. Complete Employee Performance Appraisals on time and use to create action plan for personal development. b. Encourage team motivation and collaboration through reward/incentive programs. c. Ensure the restaurant operates with zero tolerance for harassment. Ensure all employees are trained in maintaining a professional atmosphere. Follow-up on all complaints of harassment and immediately report any incidents to Owner. d. Maintain "open door" policy with managers and employees. Ensure all managers maintain the same policy as the staff. Ensure follow-up occurs. e. Identify hiring needs and maintain proper staffing levels. Utilize outside recruiting efforts through Owner when necessary. f. Ensure employee files are current with proper and complete documentation. g. Ensure insurance-related enrollment procedures are maintained. h. Ensure safety practices are in place and followed, according to the Written Workplace Safety Program. Follow proper procedures for all employee and guest accidents/incidents. Maintain proper file of required paperwork for worker's compensation issues. Maintain OSHA log and all federally required posters for employee review. i. All company polices as stated in the employee manual and addendums are upheld and enforced. 2. Administration a. Maintain constant communication with all management through proper use of Manager's Log. Utilize Log to document employee issues (lateness, tardiness, performance issues), food issues (items out of stock, line check notes about quality), sales, labor, and other pertinent information. b. Ensure proper cash handling procedures are followed, including cash-outs, counting banks, and counting safe.

Qualifications :

• Excellent communication and interpersonal skills.
• Ability to stay organized and manage time effectively to ensure tasks are completed
• Reliable, punctual, and able to take direction well.
• Ability to speak, see, hear, read and write.
• Mobility and manual dexterity.
• Ability to bend, stoop, perform extensive walking and up to 8 hours a day or more standing and or/or performing other physical tasks as needed.
• Ability to comprehend and articulate complex ideas.
• Ability to work at least 50 hours a week or more as needed.

Work Environment :

• Friendly, team-driven culture
• Fast-paced and dynamic work environment Fire Forno is an equal opportunity employer and is committed to fostering a diverse and inclusive workplace.

We do not discriminate against applicants or employees based on race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, or any other characteristic protected by applicable federal, state, or local law.

Pay:

Up to $94,000.00 per year

Benefits:

Dental insurance Employee discount Health insurance Paid time off Paid training Vision insurance

Work Location:

In person