General Manager

Chipotle•Tonawanda, NY

7d•$55,000 - $77,500

About The Position

Chipotle’s General Manager leads a restaurant’s people, culture, operations, and financial performance. The role involves hiring and developing employees, building a strong team culture, and delivering an excellent guest experience while managing daily restaurant operations. General Managers oversee food safety, operational, and compliance standards and are accountable for achieving the restaurant’s annual sales and cash flow plan. The position works across lunch, dinner, and weekend shifts to provide leadership during all operating hours. The work environment includes a fast-paced kitchen and regular interaction with customers. Physical requirements include standing and walking around the restaurant for 10 hours a day, lifting up to 50 pounds/25 kilograms, and performing other physical activities necessary for the role. The job also involves working around varied temperatures, tasting and preparing food, and communicating with team members and customers.

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 developing people and leading others.
Ability to stand and walk around the restaurant for 10 hours a day.
Ability to lift 50 pounds/25 kilograms and perform other physical activities necessary to complete the job responsibilities.
Ability to work in a fast-paced kitchen environment, around varied temperatures, and interact and communicate with customers and the Chipotle team.

Responsibilities

Uphold high standards of hospitality and deliver a positive guest experience.
Ensure speed of service and order accuracy, including accurate and timely digital orders.
Manage the full 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 management, sales forecasting, recruiting, and interviewing.
Keep the dining room clean and the restaurant guest-ready.
Uphold food safety, operational, and compliance standards.
Achieve the restaurant’s annual sales and cash flow plan and be accountable for its overall financial success.
Work lunch, dinner, and weekend shifts to provide leadership across all hours of operation.
Use marketing and community engagement activities, such as fundraisers, to drive sales.