General Manager

Chipotle•De Witt, AR

7d•$55,000 - $77,500

About The Position

Chipotle’s General Manager leads a restaurant team, hires and develops employees, builds a strong workplace culture, and oversees restaurant operations and business performance. The role is responsible for providing a positive guest experience, maintaining operational and food-safety standards, and achieving the restaurant’s annual sales and cash flow plan. General Managers work across lunch, dinner, and weekend shifts to provide leadership during all hours of operation. 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 pounds/25 kilograms, working around varied temperatures, tasting and preparing food, and communicating with team members and customers.

Requirements

Passion for hospitality and providing an excellent guest experience.
Friendly and enthusiastic attitude.
Genuine enthusiasm for developing people and leading others.
Previous restaurant management experience, including scheduling, P&L management, food safety, sales forecasting, and recruiting.
Ability to stand and walk around the restaurant for 10 hours a day, lift 50 pounds/25 kilograms, and perform other physical activities needed for the role.
Ability to work in a fast-paced kitchen environment, interact with customers, work around varied temperatures, and taste and prepare food.
Strong communication with the Chipotle team and customers.

Responsibilities

Uphold high standards of hospitality and provide a positive guest experience.
Ensure speed and accuracy of service, including accurate and on-time digital orders.
Manage the employee lifecycle, including recruitment, hiring, people processes, and performance management.
Train and develop crew members, shift leaders, and Apprentices using Chipotle training tools and resources.
Manage day-to-day restaurant operations, including scheduling, P&L control and management, sales forecasting, recruiting, and interviewing.
Keep the dining room clean and the restaurant guest-ready.
Uphold food safety, operational, and compliance standards.
Oversee the restaurant’s financial performance and work toward its annual sales and cash flow plan.
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.