General Manager

Cedartown Foods - Bojangles•East Ridge, TN

About The Position

The General Manager is the restaurant leader, responsible for day-to-day operations and the overall success of the restaurant, including people, operations, and financial metrics. The role leads the team in providing an exceptional guest experience, maintaining a clean restaurant, delivering operational excellence, growing sales, and driving profitability through training and a strong workplace culture. The General Manager reports to the District Manager and supports them as required. The position requires leadership across talent management, food safety and quality, guest satisfaction, operational excellence, financial performance, communication, and restaurant administration. The General Manager is responsible for meeting company, brand, legal, and regulatory requirements while completing or delegating assigned duties accurately and on time.

Requirements

At least 18 years of age.
Open availability during all hours the restaurant is open, including pre-opening and post-closing hours.
Dependable and able to work a minimum of 50 hours per week.
At least 3 years of Quick Service Restaurant management experience.
Proficiency in Microsoft Office Suite.
Valid state driver’s license, active automobile insurance with the minimum liability coverage required by the driver’s state and local area, and a working personal vehicle that can reliably be used for management tasks.
Ability to tolerate noise, extreme hot and cold temperatures, and other elements.
Ability to frequently bend, kneel, squat, stand, walk, and twist at the waist.
Ability to push, pull, lift, and carry up to 10 pounds frequently and 50 or more pounds occasionally, including lifting from ground to overhead.
Ability to reach, grasp, and manipulate objects with hands throughout the shift, including reaching overhead.
Ability to occasionally climb and descend ladders.
Ability to remain active and stand for long periods without a break.
Ability to work under pressure during high-volume peak periods and remain calm with teammates and guests.
Core competencies include integrity, sound decision-making, conflict management, initiative, resourcefulness, creativity, problem-solving, organization, planning and prioritization, strong interpersonal and communication skills, collaboration, independent work, teamwork, urgency, and passion for helping people grow personally and professionally.

Nice To Haves

Experience managing units with drive-throughs.
ServSafe Manager certification.
High school diploma.

Responsibilities

Recruit, interview, hire, train, coach, and develop Assistant Managers, Shift Managers, and Team Members.
Develop an Assistant Manager who can oversee the restaurant and perform required duties in the General Manager’s absence.
Execute the brand training program and implement additional training plans as needed.
Maintain high personal and professional appearance standards and ensure the team does the same.
Build a workplace culture that drives engagement, retention, and lower turnover; provide praise and recognition, and use progressive discipline when needed.
Ensure team adherence to hygiene, handwashing, glove usage, and food safety standards.
Establish production targets and maintain systems to ensure food availability; ensure food is prepared and served to brand recipes and quality standards.
Train the team to deliver an exceptional guest experience and meet service goals, including speed of service without compromising quality.
Investigate guest feedback, resolve concerns, monitor service trends, and coach or retrain based on observations and feedback.
Maintain a clean and safe restaurant and ensure brand standards are met or exceeded.
Conduct daily or shift pathing and full restaurant evaluations, provide team feedback and coaching, and address operational gaps promptly.
Achieve health department ratings of 95 or higher and pass brand evaluations by maintaining a trained and engaged management team.
Review financial reports, identify opportunities, and work with the team to improve results.
Implement plans to increase traffic and average check, grow sales, and meet or exceed profitability targets.
Maintain the accuracy and integrity of cash, sales, inventory, and other restaurant data.
Stay current on company and brand initiatives and requirements, and communicate them to the team through shift huddles, restaurant meetings, one-on-ones, and the communication board.
Report injuries and incidents immediately to the District Manager and other required parties; communicate with the District Manager and participate in company calls and meetings as required.
Complete or delegate and ensure the accuracy and completeness of daily, weekly, and period paperwork, including cash and inventory counts, banking, truck orders and deliveries, and schedules.
Ensure general safety protocols are followed and facility issues are reported promptly.
Implement marketing campaigns and conduct new product training.
Complete required duties accurately and on time, and maintain legal and regulatory compliance.