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Building Blocks: Drafting Your First Job Description? | Pizza Today
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December 1, 2021 |

Building Blocks: Drafting Your First Job Description?

By Pizza Today

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In the previous installment of Building Blocks, we explained which management positions are required to run a successful pizzeria — now we need to define them.

Nick Bogacz, founder and president of Caliente Pizza & Draft House, Pittsburgh

Nick Bogacz, founder and president of Caliente Pizza & Draft House in Pittsburgh

Before you identify the potential managers within your organization or make the proper hires — or at least before they begin serving in their new roles — ensure you have complete job descriptions. Each manager will have different duties, so take them one by one. Begin by summarizing the duties and characteristics of the position, then address daily activities in detail. 

Below is a full example of a job description for an assistant manager position. Feel free to use this as a template for your own job descriptions:

Title: Assistant Manager

Reports to Owner/Regional Chef/General Manager

Summary of Position: 

Oversee and coordinate planning, organizing and training and demonstrate the leadership necessary to achieve our stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

Duties & Responsibilities:

  • Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
  • Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
  • Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
  • Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
  • Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
  • Make employment and termination decisions consistent with General Manager Guidelines for approval or review.
  • Fill in where needed to ensure guest service standards and efficient operations.
  • Continually strive to develop your staff in all areas of managerial and professional development.
  • Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
  • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
  • Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures. 
  • Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
  • Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
  • Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
  • Provide advice and suggestions to the General Manager as needed.

It is crucial that each manager has a clear job description. If you would like examples of job descriptions for other positions, please e-mail me at, and I will send you more examples to help you create your own. And once your job descriptions are drafted, we can talk about how to hold managers accountable to their duties.

NICK BOGACZ is the founder and president of Caliente Pizza & Draft House in Pittsburgh.  Instagram: @caliente_pizza


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