Overview:
At Slim Chickens, we’re all about life-changing chicken and southern hospitality. As General Manager, you’ll lead your restaurant team to deliver crave-worthy chicken, exceptional service, and a clean, welcoming environment for guests and team members alike. You’ll be responsible for daily operations, financial performance, team development, and ensuring compliance with all Slim Chickens standards and procedures.
Key Responsibilities:
OPERATIONS
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Oversee day-to-day operations to ensure Slim Chickens standards for food quality, speed of service, cleanliness, and hospitality are met.
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Lead and supervise management team and hourly staff to execute operational goals.
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Manage inventory, food and labor costs, and drive profit margins by minimizing waste and optimizing resources.
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Ensure accuracy in POS systems and handle daily deposits, reconciliations, and bank drops.
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Maintain restaurant equipment and facility in top condition through proactive upkeep and repair scheduling.
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Ensure full compliance with food safety and sanitation standards in line with federal, state, and Slim Chickens requirements.
MANAGEMENT
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Hire, train, and develop Assistant Managers, Shift Leaders, and hourly staff.
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Conduct regular performance evaluations and provide coaching to build a high-performing team.
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Take ownership of all staffing decisions, including disciplinary actions and terminations, in alignment with company policy.
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Approve and post weekly staff schedules, manage labor to match sales, and authorize overtime as necessary.
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Build a culture of accountability and positivity by leading by example.
LEADERSHIP
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Model servant leadership and the Slim Chickens culture daily.
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Build strong relationships with guests and team members, handle guest concerns with urgency and care.
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Conduct team huddles and manager meetings to ensure alignment and communication.
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Execute company initiatives, rollouts, and operational updates effectively and on time.
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Foster a fun, fast-paced environment where team members want to work and guests want to return.
Work Requirements:
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Ability to work flexible hours, including nights, weekends, and holidays.
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Ability to stand and walk for extended periods.
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Ability to lead and inspire a team under high-volume conditions.
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Must be at least 21 years of age and meet any local licensing requirements for food service management.
