General Manager

Qdoba (Spork Holdings)•Kansas City, MO

4d•$65,000 - $80,000

About The Position

The General Manager manages the overall operations of a QDOBA restaurant, making daily management decisions while living the brand values and helping the brand thrive. The role focuses on building a people- and guest-centric culture that consistently delivers excellent guest service and food quality while ensuring compliance with company policies, procedures, and regulatory requirements. The General Manager leads restaurant employees and operations, drives sales and catering growth, manages food and labor costs, and oversees food safety, inventory, and workplace safety. The role is also responsible for hiring, training, coaching, and developing employees and future leaders, and for continually improving quality, service, and cleanliness. The position requires a high school diploma or equivalent, at least three years of quick-service restaurant experience, and at least one year in a leadership position. The listed pay range is $65,000–$80,000 annually, dependent on experience, plus bonus and profit-share programs.

Requirements

High school diploma or equivalent education.
At least 3 years of QSR experience.
At least 1 year of experience in a leadership position.
Excellent prioritization, interpersonal, problem-solving, and collaboration skills.
Effective verbal and written communication skills.
Highly motivated and organized.
Demonstrates integrity and ethical behavior.
Able to take direction from individuals in higher-level positions.
Comfortable working in a fast-paced environment.
Proven ability to recruit, hire, coach, train, and motivate employees.
Valid driver's license.
Ability to lift equipment and cases of product weighing approximately 10–50 lbs.
Ability to speak and hear clearly on the telephone and in person.
Ability to operate a computer, such as a desktop or tablet.

Responsibilities

Maintain fast, accurate service; provide excellent customer service; and model restaurant hospitality.
Respond to guest questions, concerns, and complaints promptly and professionally, ensuring positive resolution and guest recovery.
Train, develop, coach, and evaluate employee performance, and ensure employee training systems are implemented and followed.
Maximize store sales against budget, including participation in marketing programs.
Oversee and partner on increasing catering sales.
Train, monitor, and reinforce food safety procedures.
Work with the leadership team to meet sales goals.
Manage food and labor costs.
Execute company policies and procedures and ensure compliance with state and federal labor laws and regulations.
Monitor food inventory levels and order products when necessary.
Manage and maintain safe working conditions.
Manage employees in a way that encourages their growth with the company and reduces turnover.
Develop long-term sales growth initiatives designed to drive profitable sales growth.
Manage the new-hire life cycle, including interviewing, selection, and proper training.
Anticipate and identify problems and initiate appropriate corrective action.
Ensure continual improvement of quality, service, and cleanliness.
Identify and develop internal candidates for management and Shift Lead positions.
Comply with all state and federal labor laws and regulations.