General Manager

Little Caesars • Laurel, MS

13d • $40,000 - $45,000 • Onsite

About The Position

The General Manager is responsible for the restaurant’s overall performance, including operations, financial results, team leadership, and guest experience. The role leads daily operations, ensures consistent execution of company standards, and drives business performance. The position is with Sizzling Platter LLC at a Little Caesars restaurant in Laurel, Mississippi, and is classified as full-time, salaried, and exempt/non-exempt as stated in the posting.

The General Manager leads and develops team members, oversees restaurant operations and financial performance, supports front- and back-of-house work as needed, and maintains compliance with company policies and applicable laws. The role requires a consistent leadership presence during key business hours and a minimum of 45 hours per week based on business needs. A typical schedule includes two opening shifts, two closing shifts, and one mid-day shift, though schedules may fluctuate. The General Manager is expected to work the busiest days, prepare and communicate team schedules, and maintain appropriate staffing levels.

The restaurant environment includes exposure to heat, noise, and kitchen equipment. The role requires following safety procedures and using appropriate protective equipment. Reasonable accommodations may be made for individuals with disabilities. Compensation is listed as $40,000–$45,000 per hour, with actual compensation varying according to experience, skills, qualifications, location, and business needs. Eligible employees may have access to benefits subject to plan terms and eligibility requirements.

Requirements

• Proven restaurant management experience.
• Strong leadership, communication, and organizational skills.
• Financial acumen and ability to manage costs and budgets.
• Ability to work in a fast-paced, high-volume environment.
• Strong problem-solving and decision-making skills.
• Reliable, accountable, and results-driven.
• Flexible availability, including nights, weekends, and holidays.
• Ability to stand and walk for extended periods; lift and carry up to 50 pounds; bend, reach, stoop, and kneel frequently; and perform repetitive hand and wrist movements.

Responsibilities

• Lead, develop, and manage restaurant team members, including hiring, training, coaching, and performance management.
• Oversee daily operations, including staffing, scheduling, food quality, and service execution.
• Support front-of-house and back-of-house operations as needed.
• Deliver an excellent guest experience and resolve concerns promptly and professionally.
• Manage financial performance, including sales, labor, and food cost control.
• Analyze operational and financial data to support decisions and improve performance.
• Perform or oversee opening and closing procedures, including cash handling and reporting.
• Ensure compliance with company policies and applicable federal, state, and local laws.
• Maintain food safety, sanitation, and cleanliness standards.
• Oversee inventory, ordering, and cost management.
• Maintain a strong leadership presence and foster a positive, accountable team culture.
• Work a minimum of 45 hours per week based on business needs and operational demands, and work the busiest days based on projected sales and operational needs.
• Prepare and communicate team schedules in a timely manner and maintain appropriate staffing levels.

Benefits

• Medical insurance
• Dental insurance
• Vision insurance
• 401(k) retirement plan
• Paid time off, including vacation and holidays, in accordance with company policy and applicable law
• Short-term disability
• Long-term disability
• Life insurance
• Professional Development Program

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed