General Manager

Chipotle•Pekin, ND

4d•$53,000 - $74,000

About The Position

Chipotle’s General Manager leads restaurant operations, builds and develops a strong team, fosters a winning culture, and manages the business. The role is responsible for providing an excellent guest experience, developing employees, and achieving the restaurant’s financial goals while upholding food safety, operational, and compliance standards. The position works across lunch, dinner, and weekend shifts to provide leadership during all hours of operation. The physical work environment includes a fast-paced kitchen and interaction with customers. The work involves 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 the Chipotle team and customers.

Requirements

Previous restaurant management experience, including scheduling, P&L management, food safety, sales forecasting, and recruiting.
A passion for hospitality and providing a guest-focused experience.
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.
Ability to lift 50 pounds (25 kilograms) and perform other physical activities necessary to the job.
Ability to work around varied temperatures, taste and prepare food, and communicate strongly with team members and customers.

Nice To Haves

Creative approach to marketing and driving sales, such as through fundraisers and community engagement.

Responsibilities

Uphold high standards of hospitality and provide a positive guest 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 training tools and resources.
Direct team members to deliver accurate and timely digital orders.
Manage day-to-day restaurant operations, including schedules, P&L, sales forecasting, recruiting, and interviewing.
Keep the dining room clean and the restaurant guest-ready.
Uphold food safety, operational, and compliance standards.
Achieve the restaurant’s annual sales and cash flow plan and overall financial success.
Work lunch, dinner, and weekend shifts to provide leadership across all hours of operation.
Use marketing and community engagement activities, such as fundraisers, to help drive sales.