Lupoli Companies – Lawrence, MA
Lupoli Companies is a vertically integrated owner, operator, and developer of commercial and mixed-use real estate with headquarters in Massachusetts. From adaptive reuse and asset repositioning of historic mill buildings to ground-up construction and comprehensive property management, Lupoli Companies combines proven expertise, a diverse set of capabilities, and a strategic approach to enhance operational performance and productivity. Lupoli Companies has acquired more than 3 million square feet of commercial property within the past five years under the leadership of Sal Lupoli, a nationally recognized CEO who uses a thoughtful approach in creating communities that inspire creativity and encourage collaboration.
Summary of Position: The Sal’s Pizza District Manager oversees the day-to-day operations of Sal’s Pizza Stores District(s). This person is responsible for every aspect of the business: facility management, local store marketing, inventory control (product and food cost), sales growth, employee life cycle (selecting, hiring, training, developing and retaining) general managers, support Managers and store staff. The District Manager must ensure that operational plans are executed within established guidelines and timelines; safeguard the region’s assets and ensure properly maintained.
The ideal candidate for this position will:
Lead the area with integrity and facilitates a focus on top-level customer service and product quality.
Provide clear and consistent direction to general managers through communicating and meeting on a regular basis.
Fully understand and comply with all company policies regarding personnel. Administer prompt, fair and consistent corrective action for any and all violation of company policies, rules and procedures.
Responsible for monitoring the achievement of district stores’ sales goals, maintaining cost controls and adhering to budgets and profitability goals.
Responsible for monitoring managements’ weekly labor schedule as required by anticipated business needs/activity while ensuring that all positions are staffed properly and labor objectives are met.
Achieve company objectives in sales, service, product quality, appearance of facility including cleanliness and sanitation through effective training of management all the while creating a positive, productive working environment.
Build and maintain an effective team of general and support managers through training, and development; provide meaningful and timely performance and behavioral feedback on an ongoing basis.
Identify, develop and retain key employees by implementing succession plans for high potential candidates.
Coach managers in the recruiting, development, performance management and retention of restaurant staff personnel to ensure units are properly staffed and succession planning is in place.
Understand and model the proper handling of all key food products to ensure that all food and products are consistently prepared and served in accordance with company standards by all levels of employees.
Monitor cash handling to ensure proper procedures are in place and in alignment with company policies.
Prepare all required paperwork as well as new hire paperwork, forms, reports, forecast & schedules, inventory verification and weekly recap (all on weekly basis) in timely manner as agreed upon with Director.
Submit expense report/mileage on a monthly basis no later than the 10th of the following month.
Audit maintenance and safety of all equipment and condition of interior and exterior store grounds; equipment and grounds should be clean, safe and in proper working order.
Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, staff and guests.
Create a daily “punch” list via calendar or day timer to achieve a high degree of accountability and organization. Plan for upcoming week in advance. Complete all entries in planner. Evaluate your ability to complete all pre-planned activities; keep a record as to why you were unable to complete in its entirety.
Create a positive team environment by recognizing and reinforcing individual and restaurant accomplishments.
Ability to maintain a professional demeanor at all times.
Minimum 2 years of management experience working in quick service food industry.
Proven track record of building sales and increasing profits.
Solid leadership style with a strong focus on service and hospitality.
Ability to demonstrate an ownership mentality, business maturity and strong industry awareness.
Excellent basic math skills and an ability to operate cash register and/or POS system.
Strong computer skills and familiarity with Microsoft Office applications.
Ability to work in a standing position for long periods of time (up to 8-10 hours).
Ability to reach, bend, stoop and frequently lift up to 50 pounds.
Stamina to work 50-60 hours per week.
Serv Safe certified.
Please send resume and salary requirements to Edward Mudge at firstname.lastname@example.org.