Position Summary
The General Manager is responsible for the overall operation and performance of the Quick Service Restaurant (QSR). This includes managing daily operations, driving sales and profitability, maintaining food safety and quality standards, leading and developing team members, controlling labor and costs, and delivering excellent customer service. The General Manager ensures the restaurant operates efficiently, meets brand standards, and provides a clean, safe, and welcoming environment for customers and employees.
Key Responsibilities
Operations Management
- Oversee all daily restaurant operations to ensure compliance with QSR’s brand standards, policies, and procedures
- Ensure high standards of food quality, speed of service, cleanliness, and hospitality
- Monitor and maintain proper inventory levels and ordering processes
- Ensure preventative maintenance and upkeep of restaurant equipment and facilities
- Manage cash handling procedures, deposits, and store security practices
Financial Performance
- Drive sales growth and maximize restaurant profitability
- Manage labor, food, paper, and controllable costs within budget targets
- Review financial reports, profit and loss statements, and operational metrics to identify opportunities for improvement
- Develop and execute action plans to improve operational and financial performance
Team Leadership and Development
- Recruit, hire, train, coach, and retain team members and shift managers
- Provide ongoing performance feedback and conduct performance evaluations
- Build a positive team culture focused on accountability, service, and results
- Create work schedules that support business needs while managing labor costs
- Ensure proper staffing levels for all shifts
Customer Service
- Promote a customer-first culture and ensure prompt resolution of guest concerns
- Monitor customer service standards and coach employees to deliver an exceptional guest experience
- Maintain a strong presence in the dining room and service areas during peak periods
Food Safety and Compliance
- Ensure compliance with all health, safety, food safety, and sanitation requirements
- Maintain compliance with company policies, local, state, and federal labor laws
- Ensure team adherence to workplace safety procedures and risk management practices
- Maintain accurate records, certifications, and required documentation
Qualifications
- High school diploma or GED required; associate’s or bachelor’s degree preferred
- 3+ years of restaurant management experience, preferably in quick service or fast food
- Proven experience managing restaurant financials, labor, and inventory
- Strong leadership, coaching, and team-building skills
- Excellent communication, problem-solving, and decision-making abilities
- Ability to work in a fast-paced environment and handle multiple priorities
- Proficient in POS systems, scheduling software, and basic computer applications
- Flexible availability, including mornings, evenings, weekends, and holidays
Physical Requirements
- Ability to stand for extended periods
- Ability to lift up to 50 pounds
- Ability to bend, stoop, reach, and move throughout the restaurant as needed
- Ability to work in a kitchen environment with exposure to heat, cold, and noise
Core Competencies
- Leadership
- Accountability
- Customer Focus
- Financial Management
- Team Development
- Operational Excellence
- Problem Solving
- Communication
Compensation and Benefits
- Competitive salary
- Performance-based bonus opportunities
- Health, dental, and vision benefits, if applicable
- Paid time off
- Training and career development opportunities
Pay: From $45,000.00 per year
Benefits:
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
