The Little Caesars General Manager will report to the District Manager of Food Services. The Little Caesars General Manager will have primary day-to-day responsibility for planning, implementing, managing and controlling all operational related activities of our Little Caesars Operations. This position will oversee Little Caesars restaurant operations including product production, inventory, personnel, sales, marketing and financial performance. This position will also be responsible for ensuring that the Little Caesars facility is operated within the operational guidelines established by Jennifer Leggett, Director of Marketing & Food Services, and Little Caesars Corporate.

Qualifications and Requirements:

• A minimum of a High School Diploma.
• Minimum 3 – Years management experience in a QSR restaurant facility.
• DRESS CODE: Business Casual or Uniform required by QSR
• Must be detail-oriented
• Must have excellent Customer Service and Employee Relations skills.
• Must be able to perform under pressure in high volume situations.
• Must be capable of standing for long periods of time.
• Ability to lift up to 50 pounds.
• Must be able to work in and out of different temperature ranges.

Values:

• Serve others: We are in the business of making our customers’ lives easier every chance we get.  We are generous and selfless.
• Own your work: We give more than what’s expected.  We embrace accountability and care deeply.  We have relentlessly high standards and never accept less than the best.
• Invent Something: We make things happen.  We are curious, adventurous and open-minded.  We believe in taking the initiative to improve whatever we touch.  We dream it, then do it.
• Never Give Up:  We act fast with fearless determination.  Obstacles never stop us from reaching our goals.
• Be an All-Star: We believe in more than just being a player.  We aim to raise the bar, inspire, motivate, mentor, and make an impact.  We strive to be a force of good and a source of fund.

Responsibilities:

• Ensuring incoming staff complies with company policy
• Training staff to follow restaurant procedures
• Maintaining safety and food quality standards
• Keeping customers happy and handling complaints
• Organizing schedules
• Keeping track of employees’ hours
• Recording payroll data
• Ordering food, linens, gloves and other supplies while staying within budget limitations
• Supervising daily shift operations
• Ensuring all end of day cash outs are correctly completed
• Coordinating daily front- and back-of-house restaurant operations
• Controlling operational costs and identifying ways to cut waste
• Appraising staff performance
• Interviewing/recruiting new employees
• Interacting with guests to get feedback on product quality and service levels