General Manager

Chipotle•Royersford, PA

About The Position

Chipotle’s General Manager leads restaurant operations, hiring and developing employees, building a strong team culture, and growing the business. The role oversees the employee lifecycle and daily restaurant operations while maintaining hospitality, food safety, compliance, and service standards. The General Manager is accountable for the restaurant’s overall financial performance and works across lunch, dinner, and weekend shifts to provide leadership throughout operating hours. The role is performed in a fast-paced kitchen environment and involves interacting with customers. It requires standing and walking around the restaurant for up to 10 hours a day, lifting up to 50 lbs./25 kgs., working around varied temperatures, tasting and preparing food, and communicating with team members and customers.

Requirements

Previous restaurant management experience, including scheduling, profit and loss management, food safety, sales forecasting, and recruiting.
Passion for hospitality and providing a guest-focused experience.
Friendly and enthusiastic attitude.
Genuine enthusiasm for developing people and leading others.
Ability to stand and walk around the restaurant for 10 hours a day.
Ability to lift 50 lbs./25 kgs. and perform other physical activities necessary for the job.
Ability to work around varied temperatures, taste and prepare food, and communicate with team members and customers.

Nice To Haves

Creative approach to marketing and driving sales, such as through fundraisers and community engagement.

Responsibilities

Uphold high standards of hospitality and guest experience.
Ensure speed of service, order accuracy, and positive guest experiences.
Oversee the full employee lifecycle, including recruiting, hiring, people processes, and performance management.
Train and develop crew members, shift leaders, and Apprentices using company training tools and resources.
Direct team members to deliver accurate and timely digital orders.
Manage day-to-day restaurant operations, including scheduling, profit and loss, sales forecasting, recruiting, and interviewing.
Keep the dining room clean and the restaurant ready for guests.
Uphold food safety, operational, and compliance standards.
Manage the restaurant’s financial success and achieve its annual sales and cash flow plan.
Work lunch, dinner, and weekend shifts to provide leadership throughout operating hours.
Use marketing and community engagement activities, such as fundraisers, to drive sales.