About Little Caesars

Who says pizza doesn't make life more fun? Not Little Caesars. We're the home of HOT-N-READY fun. And the fastest growing pizza chain on the planet (hey, maybe in the universe - nobody knows what other kind of pizza might be out there). Little Caesars is still family owned and operated, too; after nearly 60 years. We think that's pretty important. Because working here is a lot like being with family. We now invite you to consider joining our family - a family of people who work hard and play hard. That's Little Caesars. And we may have a place at the table for you.

Restaurant Manager

JOB SUMMARY

The Restaurant Manager builds and supervises a team that achieves Little Caesars goals of customer satisfaction, sales and profitability and operates the restaurant according to company standards and procedures.

PERFORMANCE RESULTS

• Ensures customers are served correct, complete orders within service time goals according to the Customer Service Standards, the Priority Guidelines, the telephone and front counter station procedures and if necessary, the Remedy Process.
• Prepares and ensures that all colleagues prepare consistent, high quality products that are served to customers as described in the Little Caesars Orientation and Training Handbook and as shown on the job station helpers.
• Achieves the standards for a clean and organized restaurant and colleague image as defined in the Little Caesars Orientation and Training Handbook, and/or as required by local government agencies.
• Recruits, hires, trains and evaluates colleagues by following procedures outlined in the SCORES materials, in-store training resources, and the guidelines for colleague evaluation.
• Develops a productive team by providing direction and supervision of colleagues through the appropriate use of communication, delegation, and disciplinary skills and implements change in a positive manner resulting in low colleague turnover.
• Ensures a work environment that is in compliance with government regulations and is safe, secure, and free of harassment or discrimination, as defined by Little Caesars policies and procedures.
• Accurately completes all paperwork associated with daily, weekly, and period end activities as directed by the Area Supervisor or Market Director.
• Performs labor scheduling, food ordering, and product projections accurately and maintains restaurant equipment so that the restaurant opens and closes as scheduled and is able to service all customer orders each day.
• Manages all financial responsibilities with integrity and performs tasks associated with achieving cost control goals and supervises colleagues to ensure goals are met.
• Properly implements shakerboarding, local store marketing events, and in-store promotions that result in increased sales.

NATURE & SCOPE

The Manager must abide by all state and federal laws OSHA and EEOC requirements, as well as practice and enforce all Little Caesars policies and procedures. The Manager receives direction and training from the Area Supervisor, six week Management Modules, and other Little Caesars training materials and classes. During each shift, they motivate, direct and coach colleagues to work proficiently at their assigned stations, and then follow up to ensure tasks are completed in a timely manner, according to Little Caesars procedures.

The Manager is responsible for supervising all colleagues including those under 18 years of age. The Manager must abide by all State and Federal labor laws, OSHA regulations, and EEOC requirements as well as enforce and practice all Little Caesars policies and procedures.

The Manager will ensure the restaurant is prepared to meet the needs of customers and work diligently to ensure each customer is satisfied with the service and product they receive.

The Manager supports the Area Supervisor and is responsible for building sales and controlling costs by using all cost control tools and processes. They trouble shoot operational problems and find acceptable solutions.

Detailed lists of each station’s responsibilities and duties can be found in the “Operational Resource Guide” (ORG) and the job helpers posted at each station. Your Area Supervisor will discuss the essential job functions, which are normally defined as fundamental activities conducted on a daily or regular basis that will affect the success of the restaurant.

The Manager will be scheduled to work approximately 50 hours each week. This position requires a hands-on style of management and physical work such as: lifting, squatting, and standing for long periods of time.