General Manager

Spork Holdings•Kansas City, MO

About The Position

The General Manager is responsible for managing the overall operations of a QDOBA restaurant. The role uses discretion in daily management decisions and is accountable for living the brand values and helping the brand thrive. The General Manager develops a people- and guest-centric culture that consistently delivers excellent guest service and food quality while ensuring compliance with company policies, procedures, and regulatory requirements. The position includes leading and developing employees, managing restaurant sales and costs, overseeing food safety and inventory, maintaining safe working conditions, and driving profitable long-term sales growth. The General Manager is also responsible for the new-hire lifecycle, including interviewing, selection, and training, and for identifying internal candidates for management and Shift Lead positions.

Requirements

High school diploma or equivalent education.
At least 3 years of QSR experience, including at least 1 year in a leadership position.
Excellent prioritization, interpersonal, problem-solving, and collaboration skills.
Effective verbal and written communication skills; highly motivated and organized.
Demonstrated integrity and ethical behavior.
Ability to take direction from individuals in higher-level positions.
Comfort working in a fast-paced environment.
Proven ability to recruit, hire, coach, train, and motivate employees.
Valid driver's license.
Ability to lift equipment and product cases weighing approximately 10–50 lbs.
Ability to speak and hear clearly on the telephone and in person.
Ability to operate a computer, including a desktop or tablet.

Responsibilities

Maintain fast, accurate service; provide excellent customer service; and model restaurant hospitality.
Respond to guest questions, concerns, and complaints promptly and professionally to achieve positive resolutions and guest recovery.
Train, develop, coach, and evaluate employee performance, and ensure employee training systems are fully implemented and followed.
Maximize store sales against budget, including participating in marketing programs.
Partner on increasing catering sales.
Train, monitor, and reinforce food safety procedures.
Work with the leadership team to meet sales goals.
Manage food and labor costs.
Execute company policies and procedures and ensure compliance with state and federal labor laws and regulations.
Monitor food inventory levels and order products when necessary.
Manage and maintain safe working conditions.
Manage employees in a way that encourages their growth with the company and reduces turnover.
Develop long-term sales growth initiatives designed to drive profitable sales growth.
Manage the new-hire lifecycle, including interviewing, selection, and proper training.
Anticipate and identify problems and initiate appropriate corrective action.
Ensure continual improvement of Quality, Service, and Cleanliness.
Identify and develop internal candidates for management and Shift Lead positions.