General Manager

Chipotle•Fox Chapel, PA

13d

About The Position

Chipotle’s General Managers lead restaurant teams and oversee the operation and business performance of their restaurants. They hire and develop employees, build a strong culture, deliver excellent hospitality and guest experiences, and manage daily operations while upholding food safety, operational, and compliance standards. The role includes leadership across lunch, dinner, and weekend shifts and accountability for the restaurant’s annual sales and cash flow plan. The position is based 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, and tasting and preparing food. Strong communication with the team and customers is also required.

Requirements

Previous restaurant management experience, including scheduling, P&L management, food safety, sales forecasting, and recruiting.
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 for the job.
Ability to work in a fast-paced kitchen, 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 guest-focused experience.
Ensure speed of service, order accuracy, and positive guest experiences.
Manage 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 on-time 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 across operating hours.
Use marketing and community engagement activities, such as fundraisers, to drive sales.