General Manager - Float

Little Caesars • Albuquerque, NM

1d

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 General Manager leads and develops team members, oversees staffing and scheduling, and supports front-of-house and back-of-house operations as needed. The position also manages financial performance, inventory, food safety, sanitation, and compliance with company policies and applicable laws.

General Managers are expected to maintain a consistent leadership presence during key business hours and work at least 45 hours per week based on business needs. A typical schedule includes two opening shifts, two closing shifts, and one mid-day shift, although schedules may fluctuate. They are expected to work the busiest days as needed, prepare and communicate team schedules promptly, and maintain staffing levels appropriate to business demands.

This role is based in a restaurant environment with exposure to heat, noise, and kitchen equipment. The position requires standing and walking for extended periods, lifting and carrying up to 50 pounds, frequent bending, reaching, stooping, and kneeling, and repetitive hand and wrist movements. Safety procedures and appropriate protective equipment are to be followed. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

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 decision-making 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 at least 45 hours per week based on business needs and operational demands, including the busiest days as needed.
• Prepare and communicate team schedules in a timely manner and maintain staffing levels appropriate to business demands.

Benefits

• Medical, dental, and vision insurance, subject to plan terms and eligibility requirements.
• 401(k) retirement plan, subject to plan terms and eligibility requirements.
• 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