Bluewater- Bojangles 1291 General Manager - Locally Owned Franchisee

Buck Management Corporation•Ravenel, SC

10d•$52,000 - $58,000•Onsite

About The Position

Bluewater, a locally owned and operated Bojangles franchisee, is hiring a General Manager in Ravenel, South Carolina. The General Manager oversees restaurant operations, leads and develops the team, ensures a positive guest experience and Southern Hospitality, and manages performance, staffing, compliance, and facility needs. The role reports to the Division Supervisor and requires a flexible schedule, including opening and closing shifts, weekends, holidays, and 10-hour shifts as business needs require.

Requirements

High school diploma or equivalent required.
Previous restaurant management experience required.
Strong leadership, coaching, communication, and customer service skills, including 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 and ability to 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.
Experience managing high-volume restaurants, multi-unit operations, or food and beverage environments.

Responsibilities

Lead, coach, and develop Assistant Managers, Shift Leaders, and Team Members while fostering a positive, guest-focused culture.
Recruit, interview, hire, onboard, train, and retain team members.
Provide outstanding customer service and resolve guest concerns promptly and professionally.
Oversee daily restaurant operations, including food quality, cleanliness, food safety, and brand consistency.
Maintain compliance with company policies, food safety standards, and applicable federal, state, and local regulations.
Analyze sales, labor, food cost, and profitability, and develop action plans to improve results.
Manage labor scheduling, sales forecasting, inventory, ordering, and operational planning.
Ensure cash handling, safety, and security procedures are followed.
Complete payroll, scheduling, inventory, and other administrative responsibilities accurately and on time.
Use 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, catering opportunities, and guest engagement to grow sales and customer loyalty.