General Manager

Cedartown Foods - Bojangles•Fort Oglethorpe, GA

About The Position

The General Manager leads the day-to-day operations and success of a restaurant, with responsibility for people, operations, and financial metrics. The role leads the team in delivering an exceptional guest experience, maintaining a clean restaurant, achieving operational excellence, growing sales, and driving profitability through training and a positive work culture. The General Manager reports to the District Manager and supports them as required. The position also includes responsibility for talent management; food safety, quality, and quantity; guest satisfaction; operational excellence; financial leadership; communication; and general duties and administration. The General Manager ensures legal and regulatory requirements are maintained and completes or delegates required restaurant paperwork and administrative tasks.

Requirements

At least 18 years of age.
Open availability during all hours the restaurant is open, as well as pre-opening and post-closing hours.
Ability 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 exposure to 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 up to 50 or more pounds occasionally, including lifting from ground level to overhead.
Ability to reach, grasp, and manipulate objects with hands for the entire 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 and remain calm with teammates and guests.

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 during the General Manager’s absence.
Execute the brand training program and implement additional training plans as needed.
Maintain a high standard of personal and professional appearance and ensure the team does the same.
Build a workplace culture that supports engagement and retention, recognize positive behaviors, and use progressive discipline when needed.
Ensure the team follows hygiene, handwashing, glove-use, and food-safety standards.
Establish production targets and maintain production management systems so the restaurant has sufficient food available.
Ensure food is prepared and served according to brand recipes and quality standards.
Train the team to deliver an extraordinary guest experience and meet service goals.
Meet speed-of-service goals without compromising quality or service.
Investigate guest feedback, resolve concerns, monitor service trends, and coach or retrain the team 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, then provide team feedback and coaching.
Identify operational gaps and address them in a timely and effective manner.
Achieve health department ratings of 95 or higher and pass brand evaluations through a properly 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 to grow sales.
Maintain accurate and complete cash, sales, inventory, and other restaurant data.
Ensure the restaurant meets or exceeds profitability targets.
Stay current on brand and company initiatives and requirements and work with the team to maintain them.
Share information with the team through shift huddles, restaurant meetings, one-to-one meetings, and the communication board.
Immediately report injuries or incidents to the District Manager and other required third 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 promptly reported.
Implement new marketing campaigns and conduct new-product training.
Complete required duties accurately and on time, and maintain legal and regulatory compliance.
Use integrity, sound judgment, initiative, organization, urgency, interpersonal and communication skills, independent thinking, teamwork, and conflict-management skills in carrying out the role.
Remain calm and effective under pressure, including during high-volume peak periods.