Otto Pizza Jobs (NOW HIRING)

$65,000-72,000/yr

• Conduct periodic and regular inspections of units to observe and ensure standards for quality of food preparation and service, food appearance, cleanliness and sanitation of production and service areas, equipment and employee appearance. 
• Inventory Control – proper rotation and tracking of stock, ordering daily and weekly inventory. 
• Weekly scheduling of employees; oversee proper opening and closing of the shop. 
• Manage all employees including delegating roles and responsibilities, hiring, firing, utilize progressive discipline and creating/implementing corrective action plans. 
• Maintain knowledge and skill of each position and fill in or assist if necessary. 
• Proper building and cooking of menu items as needed. 
• Implement proper food, safety and sanitation regulations. 
• Resolve Customer Complaints. 
• Interview and complete the onboard process of new hires. 
• Coordinate and assist in all training activities for back of house and kitchen, to include the identification and analysis of training needs to address any deficiencies. 
• Prepare operational reports, i.e., budget, profit and loss statements. 
• Weekly administrative tasks including Payroll and HR initiatives. 
• Performing other work-related duties as assigned. 

• Most work tasks are performed indoors. Temperature generally is moderate and controlled by restaurant environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more. 
• Position requires walking and giving direction most of the working day. Length of time of these tasks may vary from day to day and task to task. 
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. 
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. 
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates. 
• Must be able to lift up to 15 lbs. on a regular and continuing basis. 

• Must be able to exert well-paced ability in limited space and to reach other areas of the restaurant on a timely basis. 
• Must be able to exert well-paced ability in limited space. 
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally. 
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception. 

• Management of Culinary degree preferred but not required. 
• 3 – 5 plus years of Restaurant General Manager experience required. 
• 1 – 3 years in a multi-unit management capacity, in a fast-paced environment. Experience in a quick service restaurant is preferred. 
• Previous experience with staff training and development. 
• Previous General Management experience in establishments with 1.2-2 million in yearly sales volume. 
• Willing to work a flexible schedule – weekends and nights. 
• Enjoys working with people. 
• An equivalent combination of relevant education and/or experience considered. 
• Ability to work in a high stress environment. 
• SERV Safe Certified or the ability to receive one within 90 days of employment. 
• Ability to travel, reliable transportation, and valid driver’s license. 
• Strong communication (written and verbal), leadership and organizational skills. 
• Must have experience with Excel, Microsoft Office and email-based communications. 

• 8-hour shift 
• Day shift 
• Night shift 
• Weekend availability