General Manager

Chipotle•Fairview Heights, IL

5d•$53,000 - $74,000

About The Position

Chipotle’s General Manager leads restaurant operations and people development, building a strong team and culture while delivering a positive guest experience and managing the business. The role is accountable for the restaurant’s day-to-day operations and overall financial success, including achieving annual sales and cash flow plans. The General Manager works across lunch, dinner, and weekend shifts to provide leadership during all operating hours. The work takes place in a fast-paced kitchen and involves interacting with customers. It includes 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

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, lift 50 pounds (25 kilograms), and perform other physical activities needed for the job.
Ability to work in a fast-paced kitchen, interact with customers, work around varied temperatures, taste and prepare food, and communicate with team members and customers.
Availability to work lunch, dinner, and weekend shifts.

Responsibilities

Uphold high standards of hospitality and deliver a positive, guest-focused experience.
Ensure speed of service and order accuracy.
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.
Direct team members to deliver accurate and timely digital orders.
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.
Be accountable for the restaurant’s financial success and achievement of annual sales and cash flow plans.
Work lunch, dinner, and weekend shifts to provide leadership across all hours of operation.
Use marketing and community engagement efforts, such as fundraisers, to help drive sales.