General Manager

Chipotle•Clay, NY

18d•Onsite

About The Position

Chipotle is seeking a General Manager to lead a restaurant, build a strong team and culture, and manage business operations. The role combines guest hospitality, employee development, operational oversight, and financial accountability. General Managers lead across all hours of operation, including lunch, dinner, and weekend shifts, and help deliver Chipotle’s mission of making better food accessible to everyone. The position is based in a fast-paced kitchen and customer-facing restaurant environment. It involves standing and walking 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. The stated base pay range is $55,000–$77,500, with eligibility for quarterly cash bonuses based on performance and other factors. Actual compensation may vary with skills, experience, and education.

Requirements

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.
Ability to lift 50 pounds (25 kilograms) and perform other physical activities needed for the job.
Ability to work in varied temperatures and taste and prepare food.
Strong communication with Chipotle team members and customers.
Availability to work lunch, dinner, and weekend shifts.

Nice To Haves

A creative approach to marketing and driving sales, such as fundraisers and community engagement.

Responsibilities

Uphold high standards of hospitality and provide a positive guest experience.
Ensure speed of service and order accuracy.
Oversee the 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.
Direct team members to deliver accurate and timely digital orders.
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.
Manage the restaurant’s financial performance and achieve its annual sales and cash flow plan.
Work lunch, dinner, and weekend shifts to provide leadership during all hours of operation.
Use marketing and community engagement activities, such as fundraisers, to help drive sales.