Restaurant Operations Assume overall responsibility for the daily operation and performance of Corner Burger. Maintain consistent standards for food quality, preparation, presentation, speed of service, cleanliness, and hospitality. Ensure proper restaurant opening and closing procedures are completed every day. Maintain a clean, organized, safe, and inspection-ready restaurant. Ensure established recipes, portion standards, build cards, and operating procedures are consistently followed. Identify operational problems quickly and take appropriate corrective action. Be capable of opening, operating, and closing the restaurant independently when necessary. Kitchen & Food Operations Be capable of competently working all kitchen positions and training employees in those positions. Maintain proper food preparation, cooking, holding, storage, sanitation, and food- safety standards. Monitor food quality and consistency throughout each shift. Ensure kitchen equipment is properly used, cleaned, and maintained. Monitor product usage, waste, shortages, and inventory. Assist with ordering and inventory management while controlling unnecessary food costs and waste. Ensure the kitchen is properly stocked and prepared for each service period. Front of House & Guest Experience Maintain a high standard of customer service throughout the restaurant. Train employees to provide friendly, professional, efficient service. Actively interact with guests and address concerns before they escalate. Professionally resolve customer complaints and service-recovery situations. Maintain proper dining room, counter, beverage, and guest-facing standards. Staffing, Scheduling & Leadership Create and manage the schedules for both Front of House and Kitchen employees based on anticipated business levels and labor needs. Ensure adequate staffing while maintaining appropriate labor controls. Recruit, onboard, train, coach, and develop restaurant employees. Establish clear expectations and hold employees accountable for performance, attendance, cleanliness, customer service, and adherence to company policies. Conduct ongoing employee training and ensure team members are properly trained before working positions independently. Develop supervisors and key employees capable of maintaining standards in the General Manager's absence. Address employee performance and disciplinary matters professionally and in accordance with R&P Hospitality policies. Build a culture of accountability, teamwork, urgency, consistency, and hospitality. Administrative & Reporting Responsibilities Complete and submit required daily and nightly operational reports accurately and on time. Monitor sales, labor, food costs, waste, staffing, customer feedback, and other key operating metrics. Maintain accurate operational records and communicate significant issues to R&P Hospitality leadership. Maintain employee scheduling and timekeeping accuracy. Follow established cash-handling, deposit, POS, and financial-control procedures. Participate in management meetings and communicate restaurant performance, challenges, staffing needs, and opportunities to leadership. Technology & Third-Party Platforms The General Manager should be comfortable learning and operating restaurant technology, including: Square POS DoorDash and third-party delivery platforms Employee scheduling and timekeeping systems Digital reporting and communication systems Experience with Square and DoorDash is strongly preferred.

The ideal candidate will have:

Previous restaurant management experience, preferably in fast-casual, quick- service, or high-volume casual dining. Strong working knowledge of both FOH and BOH restaurant operations. Hands-on kitchen experience and the ability to work and train all kitchen positions. Experience creating and managing employee schedules. Strong leadership, training, coaching, and team-development skills. Excellent customer service and problem-solving abilities. Strong organizational and time-management skills. Ability to understand restaurant sales, labor, food costs, inventory, and operational performance. Ability to communicate professionally with employees, guests, vendors, and company leadership. Dependable attendance and the ability to respond appropriately to operational Candidates must: Have reliable transportation. Maintain dependable and consistent attendance. Be available to work a restaurant-management schedule that may include days, evenings, weekends, and holidays based on business needs. Be physically capable of performing restaurant operational duties and working alongside the team as needed. Successfully complete a criminal background check as permitted by applicable law. Meet all applicable food-safety and company training requirements. Be ServSafe trained and certified or become within 30 days of employment.