General Manager
Salary Range: $18.00 To $40.00 Hourly
Full time
Beginner General Manager pay starts at a rate of $45,000.00-$70,000 per year and UP!
Additional certifications trained in house for additional pay.
In house training- Mandatory Certifications to be a General Manager include: ServSafe(manager), Zaxby's University certifications of - Certified TrainerAssistant manager
- Additional Certifications of Operational Training Manager(OTM)- starting at a higher salary.
GM position qualifies for paid vacation, bonus money, additional paid days off(parameters outlined at interview and/or onboarding)
Management platforms utilized include: Crunchtime(food), Teamworx(labor), PAR POS system, JOLT, SMG(customer satisfaction)
Qualifications:
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Must possess leadership qualities, organizational skills, and ability to interact respectfully with others
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Leadership experience required
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Must be 21 years of age or older
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Must have a valid driver's license, vehicle insurance, and reliable transportation
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Ability to work a minimum of 5 days and 48 hours per week
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Ability to work a flexible schedule including days, nights, weekends, and holidays
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Sit, stand, and walk continuously
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Occasionally stoop, bend, crouch, or climb, including the use of ladders
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Frequently lift, push, pull, and carry up to 50 pounds, including lifting overhead
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Communicate proficiently through speech, reading, and writing
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Work in an environment that features hot and cold temperature variations and exposure to food allergens
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Operate and work safely with restaurant equipment including, but not limited to, knives, hot oil in fryers, and potentially hazardous equipment
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Cannot be related to current employees
Responsibilities:
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General Managers are responsible for providing guidance and leadership to their team to create a positive culture and maintain high team morale
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You will execute and assist in the development of action plans according to company goals and objectives
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You will manage and oversee the daily operations of the restaurant focusing on staffing, team member development, sales growth, cost management, guest experience, and ensuring brand standards are consistently upheld
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Ensure that the restaurant delivers great experiences to guests
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Maintain appropriate staffing levels
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Ensure effective work schedules are created in a timely manner
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Ensure team members and managers receive proper training and development
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Create and maintain a positive culture within the location
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Recognize and reward team members
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Plan and delegate shift assignments
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Manage profitability through driving sales, controlling costs, developing team members, and ensuring operational standards are consistently upheld
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Increase sales by building community relationships
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Proactively manage restaurant operations to include planning/forecasting of weekly sales, labor, and cost of goods
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Develop action plans to improve execution of processes to increase sales, profitability, and guest experience
Benefits:
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Competitive pay potential bonuses
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Paid Time Off
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Recognition Program
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Referral Program
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Flexible Work Schedules
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Opportunities to Advance
