Bluewater- Bojangles 562 General Manager - Locally Owned Franchisee

Buck Management Corporation•North Charleston, SC

6h•$52,000 - $58,000•Onsite

About The Position

Bluewater is seeking a General Manager for their Bojangles location in North Charleston, SC. This is a leadership role within a locally owned and operated franchise committed to developing great leaders and fostering a positive, guest-focused culture. The General Manager will oversee all daily restaurant operations, ensuring high standards of food quality, cleanliness, food safety, and brand consistency. They will also be responsible for analyzing financial performance, managing labor and inventory, and building community relationships to drive sales and customer loyalty.

Requirements

High school diploma or equivalent required.
Previous restaurant management experience required.
Strong leadership, coaching, communication, and customer service skills with the ability to motivate and develop teams.
Knowledge of restaurant operations, food safety, labor management, inventory control, and applicable federal and state employment laws.
Excellent organizational, problem-solving, and multitasking skills with the ability to work independently.
Professional demeanor with the ability to effectively supervise employees and deliver exceptional guest service.
Must be at least 18 years of age.
Ability to work a flexible schedule, including opening, closing, weekends, holidays, and 10-hour shifts as business needs require.
Ability to stand for extended periods, bend, reach, and perform repetitive motions throughout the workday.
Ability to lift, carry, push, or pull up to 50 pounds.
Successful completion of a background check is required.

Nice To Haves

Post-secondary education in hospitality, restaurant management, or a related field is preferred.
Experience managing high-volume restaurants, multi-unit operations, or food and beverage environments is preferred.

Responsibilities

Lead, coach, and develop a team of Assistant Managers, Shift Leaders, and Team Members while fostering a positive, guest-focused culture.
Recruit, interview, hire, onboard, train, and retain team members to support operational success.
Deliver exceptional Southern Hospitality by ensuring outstanding customer service and resolving guest concerns promptly and professionally.
Oversee all daily restaurant operations to ensure high standards of food quality, cleanliness, food safety, and brand consistency.
Maintain compliance with all company policies, food safety standards, and applicable federal, state, and local regulations.
Analyze financial performance, including sales, labor, food cost, and profitability, and develop action plans to improve results.
Manage labor scheduling, sales forecasting, inventory, ordering, and operational planning to maximize efficiency.
Ensure proper cash handling, safety, and security procedures are consistently followed.
Complete payroll, scheduling, inventory, and other administrative responsibilities accurately and within established deadlines.
Utilize company training programs and performance management tools to support employee development and career growth.
Identify facility and equipment maintenance needs and coordinate timely repairs.
Build community relationships through recruiting, local marketing initiatives, catering opportunities, and guest engagement to grow sales and customer loyalty.