General Manager Hardee's (1869)

Hardee's•Piney Flats, TN

About The Position

The General Manager is accountable for managing and operating the restaurant, ensuring Team Members are focused on hospitality and people and meet the expectations of their roles. The General Manager reports to the District Manager and supervises Assistant Managers, Shift Leaders, and Team Members. The role operates the restaurant in alignment with its business plan and Capstone Restaurant Group’s values of People, Hospitality, and Integrity. The General Manager oversees staffing, training, marketing execution, restaurant readiness and operations, inventory, equipment, financial review, and compliance with human resources, sanitation, safety, and security policies. The role provides leadership, develops and motivates the team, and maintains proficiency in restaurant operations and technology. The position requires 3–5 years of management experience in a quick-service or fast-food dining concept, financial and analytical aptitude, a valid driver’s license, and the ability to work flexible hours and shifts. Physical requirements include standing for long periods, working around high temperatures and in close quarters, lifting up to 50 pounds, using cleaning products, and working at a continuous high pace under pressure while maintaining quality and speed standards.

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 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 materials and menu board elements.
Ensure the restaurant is staffed appropriately 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 fostering excitement, enthusiasm, a positive mental attitude, and commitment to company objectives.
Maintain correct inventory levels and ensure equipment is in excellent condition through approved vendors.
Maintain 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.