General Manager

Description

Becoming a member of the Pastini family is an opportunity to become one of the very best. You will lead

the development of a team, create experiences for our guests through hospitality and amazing food, and

be a part of a successful business where people come first. Our positive, service oriented culture is full of

opportunities for you to learn, grow professionally and inspire others to succeed.

The General Manager (GM) is responsible for the complete operation of a single Pastini Pastaria

restaurant. This includes hiring kind, caring and friendly people who consistently execute to a high

standard and the training and development of management and hourly teams. It also includes all

aspects of financials, the daily execution of safety, sanitation and cleanliness, quality food preparation,

exceptional guest service through hospitality and driving company initiatives. The GM is responsible for

cleanliness and overseeing the repair and maintenance of the building and equipment. The GM is also

responsible for communicating and administering all company policies, procedures and best practices,

and for promoting a respectful workplace free of harassment and discrimination. The GM is responsible

for these areas whether on or off the premises.

The expectation is that the GM works 45-50  hours per week, or to the needs of the business. During

weeks that include key holidays, meetings, trainings, inventory, new menu or special menu roll-outs,

other special events or if the restaurant is understaffed, the expectation for hours worked may increase.

Exposure to all meal periods, specifically during Friday and/or Saturday dinner service weekly is

required. Productive weekly overlap time with members of the management team is required.

Essential Functions

•  Positive leadership and strong teaching skills
•  Complete financial responsibility
•  Strong team development skills. Ability to cultivate top-performing teams
•  Excellent interpersonal communications and presentation skills
•  Ability to positively influence and manage through others
•  Self-motivated individual with the ability to solve complex problems
•  Ability to work well and partner with others in a very team oriented environment
•  Passionate about hospitality- Provides guests and team with the highest standard of service
•  Ability to be flexible and gracious with change- and to drive change and growth initiatives
•  Foster a positive environment with high morale and a team commitment to Core Values
•  Required to use own car at times and must have valid Driver License and Auto Insurance policy
•  Make decisions with the best interest of the guest and our Core Values in mind
•  Positive, interactive floor presence required during peak business hours
•  Must hold self, management team and hourly employees accountable to expectations
•  Take complete ownership of the business and treating it as if it were your own

Requirements

In addition to following Pastini’s policies, procedures and best practices; principal responsibilities

include, but are not limited to:

Operational Leadership: Leading the restaurant team through accountability by planning and executing

successful day-to-day operations, by example and by being a role model of the standards and behaviors

consistent with Pastini’s Core Values, Purpose, Goals and company culture.

Training and Development: Training and developing the restaurant team, including all members of

management team and hourly employees. Ensuring that employees are paid properly, attend training

workshops, and are prepared for future career opportunities. Documenting development is required by

writing, delivering and taking action on performance reviews and development plans.

Team Building: Identifying talent, interviewing, hiring and on-boarding; participating in personnel

decisions regarding the team, including transfers, promotions and terminations; ensures that schedules

are written to meet the needs of the business so that an amazing guest experience is delivered; while

maintaining financial responsibility.

Management: Performing administrative duties including accounting, payroll, inventory, ordering,

proper cash handling, maintaining personnel files, communicating with HQ team, documenting in log

book, etc.

Safety and Sanitation: Regular maintenance of restaurant is required to promote cleanliness and

operation of all equipment, including the interior and exterior of the building. Compliant with all local,

state and federal regulations