General Manager (GM) for Rochester Area

Five Guys 1181 Greece•Town of Greece, NY

About The Position

The General Manager effectively and efficiently manages a restaurant within company policies and guidelines, directing daily operations and ensuring company standards are met across all areas. The role reports to the District Manager and is full-time and exempt. The General Manager oversees store performance, financial and labor management, inventory, health and safety standards, customer service, staff leadership, and operational execution. The position also requires mastery of restaurant stations, completion of assigned training, attendance at mandatory meetings, and performance of opening, closing, and other assigned duties.

Requirements

At least 18 years of age.
Ability to walk, stand, bend, kneel, reach, and lift more than 50 pounds for shifts of up to 10 hours, with scheduled breaks.
Ability to function in a fast-paced, noisy kitchen and tolerate temperature fluctuations and work with hazardous substances such as hot oil.
Ability to read, write, speak, and understand basic English and communicate clearly.
Ability to lead a team effectively.
Ability to use a basic computer system, such as a cash register.
Finger dexterity and close, distance, and peripheral vision, depth perception, and ability to adjust focus.
Availability to work nights, weekends, holidays, and a variable schedule based on business needs.
Maintain general knowledge of FGNY, including its locations, transportation, and management team.

Responsibilities

Ensure excellent overall store performance.
Manage profit and loss by following cash-control and security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate action.
Maintain an “A” health inspection rating, keep Fair Workweek premiums to a minimum, and maintain satisfactory Secret Shopper and Steritech averages.
Maintain excellent customer service; take customer orders; provide fast, accurate service and positive guest relations; answer questions about store policies and food preparation; and resolve guest complaints or concerns.
Train, supervise, and mentor staff; hold employees accountable to company standards using the corrective-action process; conduct performance appraisals; celebrate employee successes; lead by example; delegate fairly; and encourage employee development.
Work as a team member, follow the District Manager’s direction, communicate challenges and successes, and treat guests, employees, vendors, and supervisors respectfully.
Take ownership of assigned tasks, maintain high performance standards, and know and follow company standards, FGNY House Rules, and the Employee Handbook.
Master cashier, grill, fry, table, dressing, and lobby stations; complete assigned training and retraining; and process cash and credit-card payments, refunds, and gift cards according to cash-handling policy.
Operate kitchen equipment safely and efficiently; ensure food quality, storage, and preparation meet company standards; stock and restock stations; and maintain restaurant cleanliness, neatness, and customer accessibility.
Attend mandatory staff, leadership, and other meetings.
Perform opening and closing duties to company standards.
Perform other duties as assigned by the supervisor.
Adhere to company policies and procedures and applicable city, state, and federal laws and mandates.