Pizza store managers are in charge of running an operation dedicated to creating pizzas, typically under tight time constraints for customers. Many pizza stores and restaurants specialize in delivery and carryout of their food, though small dining rooms and dine-in spaces also exist. Pizza stores specialize in making pizzas, while many also make other foods like bread sticks, pastas, and chicken wings, and pizza store managers must ensure that inventory of all food items, and the means by which they are prepared, meet both company and customer standards for satisfaction.
Pizza store managers typically open the store in the morning/afternoon and prepare prep lists based on expected business. The manager and his/her employees will then prepare pizza dough, cut, chop, and cook topping ingredients, and generally set up the area to handle business in an organized fashion. Orders may come from phone calls, online ordering, or walk-in customers, and either the manager or another senior employee usually handles this aspect of the business to ensure accuracy.
The manager also helps maintain a clean and organized kitchen and typically supervises the ongoing cleaning of counters, floors, and kitchen utensils. They also reconcile the day's sales and prepare any required deposits at the end of the day. Usually, another store manager will supervise the end-of-day cleanup, and these head managers are often the first to arrive and last to leave on a given day.
Pizza store managers often have gained extensive experience in a casual pizza-oriented restaurant or delivery operation. Many of these establishments promote from within and hire shift leaders and supervisors into management positions. Pizza store managers typically work in a warm kitchen environment and are constantly moving and standing with very little downtime. They should expect to work long work weeks and occasionally work on weekends and holidays, as well.
Pizza Store Manager Tasks
Establish and review store specific performance targets in employee satisfaction, guest service and margin improvement.
Oversee efficient and cost effective operations including profitability, human resources, and marketing.
Select, train and develop managerial employees.
Introduce and reinforce new products and initiatives.
Maintain company standards in food safety, product and facility specifications.