General Manager-QSR

marcjaxllc•Virginia, MN

9d•$60,000 - $65,000•Onsite

About The Position

General Manager – Pizza Hut Virginia, MN | $60,000–$65,000 + Bonus Ready to lead from the floor? One of the largest family-owned QSR franchise operators in the country is looking for a hands-on General Manager to run a Pizza Hut in Virginia, Minnesota. With a large multi-brand portfolio and a Pizza Hut division of several hundred restaurants, this organization offers the resources of a major operator, the stability of a family-owned company, and well-defined paths for advancement. The culture is fast-paced, collaborative, and supportive: a team that moves quickly, encourages one another, and has fun along the way. This is a player-coach role. You’ll be on the line, on register, and in the window during every rush, setting the pace by working alongside your team. You own everything within your four walls: people, product, and profit.

Requirements

Hands-on restaurant management experience (required)
High-volume, fast-paced experience strongly preferred (QSR, pizza, diner-style, or similar)
A high-energy, people-first leader who would rather be on the line than in the office
A demonstrated history of personally running shifts and working stations
Experience managing labor, food cost, inventory, and operational metrics such as speed of service, customer satisfaction, food cost, and labor cost
High school diploma or GED

Nice To Haves

college degree preferred but not required

Responsibilities

Lead from the floor: work the make line, oven, register, and drive-thru during every peak period, leading the shift rather than directing from the office
Own the four walls: lead food quality, customer service, cleanliness, brand standards, and food safety, and manage inventory, ordering, cash handling, and restaurant security
Build the team: recruit, hire, train, and coach team members and shift leaders through side-by-side coaching during live shifts, and develop future leaders through mentoring and succession planning
Run the schedule and the numbers: build schedules that balance guest demand with labor goals, review and analyze the P&L, and manage labor, food cost, and controllable expenses
Drive the guest experience: improve speed of service and customer satisfaction in real time, shift by shift, and grow sales through operational excellence and a strong floor presence