General Manager Hardee's (1292)

Hardee's•Monroe City, MO

11d

About The Position

The General Manager is accountable for the management and operations of a Hardee’s restaurant, ensuring Team Members are hospitality-focused and people-focused, perform their job duties, and meet expectations. The role operates the restaurant consistently with its business plan and Capstone Restaurant Group’s values of People, Hospitality, and Integrity. The General Manager reports to the District Manager and supervises Assistant Managers, Shift Leaders, and Team Members.

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 in close quarters, lift 50 pounds comfortably, work with various cleaning products, and perform at a continuous high pace under pressure while maintaining quality and speed standards.

Responsibilities

Recruit and hire staff and maintain a bench for future growth.
Ensure marketing plans are executed, including proper installation of point-of-purchase 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 by creating excitement, enthusiasm, a positive mental attitude, and commitment to company objectives.
Maintain correct inventory levels and keep equipment in excellent condition through approved vendors.
Maintain an excellent working knowledge and high level of 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 HR, sanitation, safety, and security policies and procedures to provide a safe and compliant environment.