A growing multi-unit restaurant organization is seeking an experienced and results-driven QSR General Manager to support operational excellence at their designated location. Reporting to the Area Director, this leadership role is responsible for coaching and developing restaurant management teams, driving operational performance, and ensuring consistent execution of company standards.
The General Manager provides strategic and tactical leadership for the restaurant. This manager must maintain operations and drive results in his/her restaurant, through people development, sales, and profit growth.
The General Manager must hire, train, and develop team members. The General Manager must convey the culture to his/her crew and be a creative team player who is passionate about hard work, having fun, and demonstrating sincere dedication to the brand's success.
Essential Duties and Responsibilities:
The essential functions include, but are not limited to the following:
Responsible for staffing the restaurant timely and efficiently with a carefully selected team.
Ensure the restaurant environment is always safe for both team members and guests.
Oversee the correct facilitation of the orientation and onboarding process and ensure it is being executed properly
Write and implement or monitor shift leader development and performance plans
Ensure performance plans are written and executed as needed
Make all final hire and separation decisions for restaurants and ensure proper procedures are followed regarding hiring, promotions, and separations.
Create team member schedules to ensure proper staffing levels for expected sale volumes, while taking team member availability, payroll, and overtime costs into consideration.
Own the performance of the entire team.
Create the culture in the restaurant through respect, recognition, and reward.
Leave customers with a positive, long-lasting impression of their experience.
Help the kitchen staff when needed.
Follow directions when given by the managers.
Financial Management:
Audit all facets of operations, deliver feedback, and develop solutions to facilitate improvements
Have a complete understanding of budget and cost trends that impact operations; create a business plan.
Perform financial analysis; control cash, property, product, and equipment.
Builds sales, control labor, and food costs.
Meets all targets set by Operations Leadership
Set aggressive goals to drive business metrics.
Operations Management:
Maintain operational standards and requirements in the restaurant.
Identify and communicate maintenance problems to the Facilities Department
Maintain all facilities to company standards
Ensure communication is passed across the organization from the District Manager to every team member in the restaurant.
Use Company provided tools to coach, mentor and develop team members to ensure a high-performing restaurant team
Leverage the support of the Restaurant Support Center
Ensure all risk management issues are in compliance with company standards Minimum Qualifications (Knowledge, Skills, and Abilities)
Computer savvy and comfortable using computerized register (POS) systems.
Possess great cash-handling skills.
Professional, polite, and reliable even when under stress.
Must have excellent interpersonal and people skills.
Must have integrity, honesty, and accountability.
Equal Employment Opportunity Statement:
The Company is an Equal Opportunity Employer committed to creating an inclusive workplace. Employment decisions are made without regard to race, color, religion, sex, national origin, age, disability, veteran status, genetic information, or any other status protected by applicable law. The Company maintains a drug-free workplace and complies with all applicable federal, state, and local employment regulations.
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The Company will consider qualified applicants with arrest and conviction records in accordance with federal, state, and local laws and/or security clearance requirements, including, as applicable:
