Pizzeria Jobs in Michigan (NOW HIRING)

Assistant Pizzeria Manager

Grant’s Pizza House | Rochester, MI | Management Role | Evenings Only

Who We’re Looking For

We’re a Rochester pizzeria looking for an experienced restaurant or QSR manager — or a strong shift leader ready for a real step up — to join us as Assistant Pizzeria (Store) Manager. If you’ve put in real time running shifts, handling cash, and keeping a crew moving on a busy night, and you’re looking for a stable, close-to-home job where your experience is recognized and your judgment is trusted, this is worth reading.

As Assistant Store Manager, you ARE management. You run shifts as the manager on duty, support the Store Manager with food orders, scheduling, and inventory, and develop the crew. You are not a manager-in-training or a senior crew member with extra duties — you have real authority and real responsibility from day one. Proven performers take on more responsibility and more pay as they master more of the operation.

We’re also looking for someone with a particular kind of eye. The best people in this work notice what most others miss — the things that aren’t actually clean when you look behind them, small bits of drift in how food is being made, the moment in a slow night when you could reset the line for tomorrow instead of just riding it out. We’re building an operation that doesn’t depend on having a great person on every shift, and we need an Assistant Manager who’s interested in building that with us — not just running shifts under the current standard, but raising it.

If you’re looking for an understanding employer who treats you like an adult — we’d like to meet you.

The Schedule

This is an evening-only role. We serve dinner — no breakfast, no lunch. Most shifts run 3:00pm to 10:00pm; Fridays run 2:30pm to 11:00pm.

You will occasionally come in earlier for prep, new-hire training, or a truck day. We also run a handful of catering jobs each year — about six times per year you may need to start earlier in the morning for a catering shift.

The weekly schedule is posted on Saturdays for the following Monday through Sunday, so you’ll always know your shifts in advance.

What You’ll Do

• Run shifts as the manager on duty, especially during peak rushes.

• Work the line at every station — pizza, salads, wings, cut, expo, register, and curbside.

• Prepare artisan pizza dough, gourmet cookie dough, and specialty sauces to recipe.

• Train and develop crew — help break in new hires, and help existing crew get better at the job, not just get through their shifts.

• Hold the line on standards — cleanliness, organization, food quality, and how the crew presents themselves — through busy nights AND slow ones. Slow nights are when the operation gets reset for the next rush.

• Help build the kind of operation that doesn’t fall apart when the most experienced person isn’t working — labels, checklists, and simple processes that mean the next shift starts ready.

• Support the Store Manager with food orders, scheduling, and inventory; over time, take on more of these as you master them.

• Handle cash: drawer counts, driver cash-outs, and bank deposits.

• Take ownership when something goes wrong with a guest — acknowledge it, fix it, do something extra, follow up.

• Close the store cleanly, reconcile the drawer, and distribute tips at end of shift.

When the line is buried on a Friday night, everyone pitches in across stations — including you. As the manager on duty, you set the pace and keep things moving.

What You’ll Need

• 3+ years of restaurant or QSR experience, with real time as a shift leader, assistant manager, or equivalent supervisor.

• Comfortable on a pizza line — pushing out, saucing, topping, cutting — or able to pick it up fast. We’ll train you on our menu.

• An eye for detail. You notice what isn’t clean when you actually look, you notice when a crew member is drifting from how something is supposed to be made, and you address it without making it personal.

• Able to direct junior crew members in a way that brings out their best, not their worst — and able to coach an underperformer without protecting them from accountability.

• Interested in building the operation, not just surviving the shift — you see a slow Wednesday as a chance to reset, label, organize, and train, not just a quiet night.

• Trustworthy with cash and detail-oriented at close.

• Strong service-recovery instincts — when a guest is unhappy, you take it personally and you fix it.

• Willing to flex on schedule: long shifts, double shifts, splits, and the occasional early start when the business calls for it.

• Reliable transportation; must be at least 18.

We will also consider candidates with comparable supervisory experience in other restaurant or food service environments — full-service, QSR, or fast-casual — if you can pick up a pizza line quickly.

What This Job Pays

• $18.00 to $20.00 per hour base, depending on experience — raises tied to skills mastered and responsibilities absorbed.

• Plus tips on tip-eligible shifts — this role typically averages an additional $4 per hour in tips.

• Total take-home: approximately $22.00 to $24.00 per hour.

Why This Job Is Worth Taking

• Close to home in Rochester.

• Stable operation in its 6th year with a growing customer base.

• Locally owned and growing — you’ll be known here, not just a number, and your role grows with the operation.

• Predictable evening-only schedule, posted a week in advance.

• Vision, dental, and Employee Assistance Plan benefits available to qualifying employees.

• Real management responsibility and ownership from day one.

• Your management experience is recognized and rewarded.

• A real growth path — the right person becomes the kind of #2 the Store Manager can take real time off because of. We invest in people who invest in the operation.

A Few Quick Questions Before You Apply

• Are you at least 18 years old?

• Are you available evenings Monday through Sunday — 3:00pm to 10:00pm most days, and 2:30pm to 11:00pm on Fridays?

• Do you have at least 3 years of restaurant or QSR experience, including shift leadership or assistant management?

• Are you willing to flex on schedule when the business calls for it — long shifts, doubles, and the occasional early-morning catering shift (about 6 per year)?

If yes to all four and you have the experience described above — we want to hear from you.