General Manager Hardee's (1143)

Hardee's•Havana, IL

About The Position

The General Manager is accountable for managing and operating the restaurant, ensuring that Team Members are focused on hospitality and people, perform their duties, and meet job expectations. The General Manager reports to the District Manager and supervises Assistant Managers, Shift Leaders, and Team Members. The role operates the restaurant in support of its business plan and Capstone Restaurant Group’s values of People, Hospitality, and Integrity. The position requires 3–5 years of management experience in a quick-service or fast-food dining concept, along with financial and analytical aptitude. The General Manager must be able to work flexible hours and shifts and perform the physical requirements of restaurant operations, including standing for extended periods, working around high temperatures and cleaning products, and lifting up to 50 pounds. The stated annual pay range is $50,000–$60,000, with a competitive salary and bonus plan. Benefits listed include insurance coverage, a 401(k), discounts, meals while working, paid vacation, and tuition reimbursement.

Requirements

3–5 years of management experience in a quick-service or fast-food dining concept.
Financial and analytical aptitude, including planning, budgeting, scheduling, and profit-and-loss management.
Valid driver’s license.
Excellent communication, interpersonal, and leadership skills.
Ability to work flexible hours and shifts to complete essential duties.
Ability to operate and use all equipment necessary to run the restaurant.
Ability to make decisions effectively under pressure and delegate tasks appropriately.
Strong conflict-resolution skills.
High sense of urgency.
Self-motivated.
Excellent organizational, planning, and time-management skills.
Ability to stand for long periods, work around high temperatures and others in close quarters, lift 50 pounds comfortably, and work with various cleaning products.
Ability to work continuously at a high pace and under pressure while maintaining quality and speed standards.

Responsibilities

Recruit and hire staff and maintain a bench of candidates for future growth.
Ensure marketing plans are executed, including proper installation of point-of-purchase materials and menu board elements.
Ensure the restaurant is properly staffed and Team Members are trained through effective use of training programs.
Ensure the restaurant is open and fully operational during business hours as defined by the District Manager, Regional Director of Operations, and Operating Partner.
Provide leadership that creates excitement, enthusiasm, a positive mental attitude, and commitment to company objectives.
Maintain correct inventory levels and ensure equipment is kept in excellent condition through approved vendors.
Maintain an excellent working knowledge and proficiency in all phases of restaurant operations and technology.
Supervise in accordance with performance and operating policies in the operations standards manual.
Work with, develop, and motivate Assistant Managers, Shift Leaders, and Team Members to perform to their highest ability.
Review preliminary profit-and-loss statements and forward questions to the District Manager.
Follow human resources, sanitation, safety, and security policies and procedures to provide a safe and compliant environment.