General Manager Hardee's (6307)

Hardee's•Blountville, TN

About The Position

The General Manager is accountable for managing and operating the restaurant, ensuring Team Members are hospitality- and people-focused and meet the expectations of their roles. The position reports to the District Manager and supervises Assistant Managers, Shift Leaders, and Team Members. The General Manager operates the restaurant in support of its business plan and Capstone Restaurant Group’s values of People, Hospitality, and Integrity.

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 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, and work with cleaning products.
Ability to work continuously at a high pace and under pressure while maintaining quality and speed standards.

Responsibilities

Recruit and hire staff, and maintain a bench of talent for future growth.
Ensure marketing plans are executed, including proper installation of point-of-purchase materials and menu board elements.
Ensure the restaurant is appropriately staffed and Team Members are trained effectively.
Keep the restaurant open and fully operational during business hours defined by the District Manager, Regional Director of Operations, and Operating Partner.
Provide leadership that builds excitement, enthusiasm, a positive mental attitude, and commitment to company objectives.
Maintain correct inventory levels and keep equipment in excellent condition using approved vendors.
Maintain strong working knowledge and proficiency in restaurant operations and technology, setting an example for the team.
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 abilities.
Review preliminary profit-and-loss statements and direct questions to the District Manager.
Follow human resources, sanitation, safety, and security policies and procedures to maintain a safe, compliant environment.