General Manager in Training

$650 RETENTION BONUS!!

Base training pay: $18. 00 - $20. 00 based on experience
Salary compensation once solely operating a restaurant location

Anderson - 3820 S. Columbus Ave.

Pizza King is in search of a General Manager in Training who is adaptable, self-motivated, and has a passion for customer service. All General Managers in Training must be able to run an efficient and profitable operation at the store by achieving and maintaining high standards of customer relations, product quality, cleanliness, safety, and staffing. General Managers in Training must have the desire to become a General Manager and be willing and able to assume a General Manager's role in an assigned store in their absence.

Benefits at Pizza King:

• Paid Time Off (once fully and solely operating a restaurant location)
• 401(k) program with Employer Match
• Advancement opportunities
• $300 employee referral bonus
• Free meals on and off the clock (once fully and solely operating a restaurant location)
• $50 birthday dinner and paid day off for your birthday
• $3000 potential accumulated yearly bonus based on store's performance (once fully and solely operating a restaurant location)
• $500 potential bonus for training other GMIT team members (once fully and solely operating a restaurant location)
• Health, dental, vision, accident, critical illness, life insurance, and short and long term disability options (must maintain 30+ hours per week)
• Years of Service Bonus - employees are given a bonus once they reach a milestone anniversary

• Must be at least 21+ years of age.
• Maintain a valid driver's license.
• Maintain proof of auto insurance.
• Acceptable driving record.
• Reliable vehicle for going to the bank, picking up product, or delivering occasionally.
• ServSafe Certified (once fully and solely operating a restaurant location).
• Able to maintain a liquor license and any other required permits.
• Must have within the first 30 days of employment.
• ATC Server Training Class within the first 90 days.
• Managers must have a valid Indiana Employee Alcohol Permit and a valid ATC Server Training Certificate to oversee any Server with a Restricted Alcohol Permit (under 21 years of age).
• Minimum of five years experience in restaurant operations, 1 year of general management experience preferred, or an equivalent combination of education and experience.
• Systems & Software - proficient level knowledge of Google Workspace.

• Drives customer-focused culture by serving as a role model in resolving customer issues and training team members to meet or exceed customer service standards.
• Verifies food quality is at the highest standard that is received by vendors and served to the customers.
• Ensure the workplace is safe for both employees and customers by facilitating safe work behaviors of the team.
• Ensures that food safety standards are met in the store through direct observation as well as follow up on food safety with team members.
• Respond quickly and respectfully to customer complaints.
• Make appropriate suggestions to customer's orders to increase satisfaction with suggestive selling techniques.
• Acknowledge all customers entering and exiting the store.

• Organize and oversee the time spent on the job for yourself and all employees.
• Maintain a positive attitude and must lead by example.
• Maintain a sense of urgency with all aspects of customer service.
• Strive for the most efficient, courteous service possible.
• Promote teamwork & cross-training from all employees
• Administer prompt, fair, and consistent corrective action for any and all violations of company policies, standards, and procedures.
• Setting priorities, managing details, providing recognition, and carrying out effective coaching to team members.
• Verifying maintenance of equipment, facility, and grounds are being maintained to company standards and that all equipment is functioning properly. Coordinate with your District Manager if a problem exists.
• Adheres to cash handling and reconciliation procedures in accordance with company policies and procedures.
• Maintains prescribed opening and closing hours.
• Follow all security procedures and precautions.
• Hires, trains, and develops team members & future management personnel to their highest potential. (once fully and solely operating a restaurant location)
• Maintain a staff of 1. 5 per $1000 of sales.
• Schedule employees as required by the labor comp and hourly sales report.

• Responsible for working with the marketing department to ensure initiatives are in place and being implemented to drive sales growth. Train all employees on suggestive selling techniques.
• Analyzes sales, food, labor, inventory, and controllables on a continual basis.
• Complete regularly scheduled inventories and order accordingly.
• Guard against product unavailability by maintaining adequate inventory levels.
• Take specific corrective action to meet or achieve margin and sales growth targets.
• Ensures the store is in compliance with Federal/State/Local requirements.
• Maintaining contact with the bookkeeper, HR, and operations team.
• Responsible for all employee scheduling and payroll.
• Ensures that the store is organized, maintained, and running efficiently.
• Maintain sales volume by serving products of the highest quality by providing excellent customer service.
• Maintain established food and labor costs.
• Following and enforcing recipes to maintain a consistent product and nutritional value.
• Maintain food safety requirements along with customer and employee safety.
• Maintain appearance and cleanliness in all aspects of your operation by following established cleaning lists.

• Obtain complete knowledge of operational techniques, standards, policies, and procedures.
• Always follow company procedures and standards.
• Demonstrate excellent teamwork.
• Conduct all designated staff meetings and training sessions.
• Attend monthly General Manager meetings.
• Assure that all equipment is functioning properly. Coordinate with your District Manager if a problem exists.
• Coordinate all phases of your operation through correction, direction, and follow-up.
• Maintain awareness in all areas of your operation.
• Maintain constant communication with your General Manager and District Manager.
• Anticipate working opening or closing shifts.
• Anticipate working for other Pizza King stores.
• Store re-assignment during or after the training period.
• Assume a Shift Manager role until offered a General Manager position.
• Anticipate the General Manager role as directed or assigned or to cover PTO.
• Exp.