General Manager

Chipotle•Amsterdam, OH

7d•$55,000 - $77,500

About The Position

Chipotle’s General Manager leads restaurant operations, hiring and developing employees, building a strong team culture, and managing the business. The role is responsible for delivering an excellent guest experience, developing crew members and leaders, and achieving the restaurant’s operational and financial goals. The position involves managing the employee lifecycle and day-to-day business, including scheduling, P&L management, sales forecasting, recruiting, and interviewing. The General Manager works across lunch, dinner, and weekend shifts to provide leadership during all hours of operation. The physical environment includes a fast-paced kitchen and customer interaction, with varied temperatures and food tasting and preparation.

Requirements

Previous restaurant management experience, including scheduling, P&L management, food safety, sales forecasting, and recruiting.
Passion for hospitality and a guest-focused approach.
Friendly and enthusiastic attitude.
Genuine enthusiasm for people development and leading others.
Ability to stand and walk around the restaurant for 10 hours a day.
Ability to lift 50 lbs./25 kg and perform other physical activities necessary to complete job responsibilities.
Ability to work in a fast-paced kitchen, interact with customers, work around varied temperatures, and taste and prepare food.
Strong communication with the Chipotle team and customers.

Nice To Haves

Creative approach to marketing and driving sales, including fundraisers and community engagement.

Responsibilities

Uphold high standards of hospitality and deliver a positive guest experience.
Ensure speed and accuracy of service, including accurate and timely digital orders.
Manage the employee lifecycle, including recruitment, hiring, people processes, and performance management.
Train and develop crew members, shift leaders, and Apprentices using Chipotle’s training tools and resources.
Manage day-to-day restaurant operations, including scheduling, P&L control and management, sales forecasting, recruiting, and interviewing.
Keep the dining room clean and the restaurant guest-ready.
Uphold food safety, operational, and compliance standards.
Take accountability for the restaurant’s financial success and achievement of its annual sales and cash flow plan.
Work lunch, dinner, and weekend shifts to provide leadership across all operating hours.
Use marketing and community engagement activities, such as fundraisers, to help drive sales.