Position Summary The General Manager is the business leader of the restaurant, responsible for driving financial performance, building high-performing teams, and ensuring operational excellence. This role owns full accountability for sales, profitability, and execution, operating as the "CEO of the store." The GM sets the standard for leadership, culture, and results developing future leaders, delivering exceptional guest experiences, and executing strategic initiatives that drive long-term growth. Business & Operational Leadership Own total restaurant performance, including operations, profitability, and team execution Lead all daily operations with full accountability for results Ensure consistent execution of Quality, Service, and Cleanliness (QSC) standards Conduct regular self-audits and operational walkthroughs Ensure all systems, checklists, and processes are executed consistently Financial Performance & Cost Control Own and manage prime cost (labor + food) performance Maintain labor targets (~20%) and food cost targets (~31%) Analyze daily sales, labor reports, and key performance metrics Forecast sales and build strategic schedules to maximize efficiency Oversee payroll, cash handling, deposits, and financial accuracy Manage inventory, truck orders, and product levels Identify and prevent waste, variance, and loss Sales Growth & Business Development Drive top-line sales and execute growth strategies Analyze trends and guest feedback to identify opportunities Lead upselling and in-store performance initiatives Execute Local Store Marketing (LSM) strategies and community engagement Act as a brand ambassador within the local market Manage online reputation, including guest reviews and feedback Execute company promotions and initiatives with consistency Team Leadership & Development Recruit, hire, and retain a strong, engaged team Develop Assistant Managers and Shift Leaders into future leaders Build and maintain a leadership bench for growth Conduct performance evaluations and hold team members accountable Foster a positive, high-performance culture focused on results and development Create clear pathways for internal promotion and career growth Scheduling & Labor Strategy Build and manage schedules aligned with sales forecasts Ensure proper staffing levels across all dayparts Adjust labor in real time to meet business demands Hold leadership team accountable to labor performance and productivity Guest Experience & Brand Protection Deliver consistent, high-quality guest experiences on every visit Monitor and improve guest satisfaction metrics Resolve escalated guest concerns quickly and professionally Identify and eliminate recurring service or operational issues Compliance & Safety Ensure full compliance with food safety, health, and sanitation standards Maintain all required certifications, including ServSafe Conduct routine safety checks and ensure equipment functionality Prepare for and pass all audits and inspections Administrative & Organizational Leadership Maintain accurate and timely documentation across all systems Lead regular team meetings to communicate goals and expectations Oversee ordering of supplies, uniforms, and operational needs Ensure inventory processes follow established standards (PAR levels and product mix) Partner with leadership and support teams to drive business results Qualifications 3-5+ years of restaurant management experience, with General Manager experience preferred Proven ability to drive sales, control costs, and lead high-performing teams Strong financial acumen and operational expertise Excellent leadership, communication, and organizational skills Ability to thrive in a fast-paced, high-volume environment ServSafe certification (or ability to obtain) Flexible availability, including nights, weekends, and holidays

Job Type:

Full-time Pay:

From $55,000.00 per year

Benefits:

Dental insurance Employee discount Flexible schedule Health insurance Paid training Vision insurance

Work Location:

In person