Top 4 Restaurant general manager Jobs in Natchez, Ms

Restaurant General Manager
Burger King —Natchez, MS
- Weekends as needed
- 18 years or older
- Sales
- Mid-level
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Restaurant General Manager
Pizza Hut —Natchez, MS
- $40,000 - $55,000 a year
- 18 years or older
- Mid-level
- 3 years
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General Manager
Sonic Drive-In —Natchez, MS
- $9 - $20 an hour
- Weekends as needed
- In person
- Mid-level
- High school diploma or GED
- Quick service & fast food restaurant
- Profit sharing
- Health insurance
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Food Service Worker
Trinity Services Group —Natchez, MS
A valid driver’s license is required. ServSafe® Food Handler certification is preferred. We offer an additional $0.25/hr with certification and we’ll provide…
$21.50 an hour
Food Service Worker/Cook
COPIAH LINCOLN COMMUNITY COLLEGE —Natchez, MS
ServSafe Certification or willing to be certified within 2 months (Must maintain ServSafe Certification while employed in dining services).
$12.00 - $13.35 an hour

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Assistant General Manager
BrewDog USA Inc —Canal Winchester, OH
Proven experience of successfully working with and developing a driven and high performing crew with examples of team progression.
$45,000 - $55,000 a year
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General Manager - Restaurant
Penn Station East Coast Subs —Powell, OH
Using the Point of Sale to place and cash out orders. Cleaning and maintaining the restaurant. Balancing End of Day reports.
$50,000 a year
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Restaurant General Manager

Burger King -
Natchez, MS

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Job Details

Qualifications

High school diploma or GED
Productivity software

Full Job Description

Now Hiring: Restaurant General Manager (RGM)

Location: NATCHEZ, MS

Position Overview

The Restaurant General Manager (RGM) is the executive leader of the restaurant, focused on profitability, guest experience, people, and operations. The Restaurant General Manager has overall responsibility for managing the daily operations of a single restaurant. The Restaurant General Manager operates under the direction of the District Manager and directly manages a team consisting of an Assistant Manager, Hourly Shift Coordinators, and Team Members (20–45 employees).

Summary of Responsibilities

Profitability

Maintains primary accountability for the restaurant P&L and actively manages toward desired financial outcomes.
Reviews key P&L lines to increase restaurant profitability.
Drives sales through proactive guest service, people development, and operations management.

Guest

Motivates and directs team members to exceed guest expectations with accurate, friendly, and fast service in a clean facility.
Manages the guest experience through effective operations and timely response to guest issues.
Analyzes guest feedback systems to determine root causes and develops action plans to address issues.
Identifies and engages with the community to attract prospective guests and execute local marketing initiatives.

People

Leads the restaurant’s recruitment and selection process to build and retain an effective restaurant team.
Onboards new team members by training and guiding them through the certification process.
Inspires the restaurant team by effectively managing individual and team recognition programs.
Provides coaching and feedback to Team Members, Shift Coordinators, and Assistant Managers to increase the team’s capabilities and elevate restaurant performance.

Operations

Manages restaurant labor through optimal manager staffing and team member scheduling.
Ensures compliance with government regulations, employment laws, and company policies.
Ensures that the restaurant upholds all operational and brand standards.
Performs the duties of the Assistant Manager and Hourly Shift Coordinator as needed.

Qualifications and Skills

Must be at least eighteen (18) years of age.
Must be proficient with Microsoft Office and email.
High school diploma or GED required; two (2) years of college preferred.
One (1) to two (2) years of previous restaurant management experience.
Strong understanding of P&L management and drivers of restaurant profitability.
Ability to prioritize one's own and others’ work and time to meet deadlines and objectives.
Demonstrated leadership skills.
Demonstrated understanding of guest service principles.
Available to work evenings, weekends, and holidays.
Ability to work long and/or irregular shifts as needed for the proper functioning of the restaurant.

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