General Manager

Chipotle•Santa Clarita, CA

14d•$53,000 - $74,000

About The Position

Chipotle’s General Managers lead restaurant teams and oversee the business’s day-to-day operations. They hire and develop employees, build a strong team culture, uphold hospitality and service standards, and help ensure the restaurant’s financial success. The role includes developing leadership and operations skills while supporting Chipotle’s mission to make better food accessible to everyone. General Managers work across lunch, dinner, and weekend shifts to provide leadership throughout operating hours. The physical work environment is a fast-paced kitchen and restaurant where the manager interacts with customers and team members. The work involves standing and walking around the restaurant for up to 10 hours a day, lifting up to 50 pounds/25 kilograms, working around varied temperatures, and tasting and preparing food.

Requirements

Passion for hospitality and providing excellent guest experiences.
Friendly and enthusiastic attitude.
Genuine enthusiasm for developing people and leading others.
Previous restaurant management experience, including scheduling, P&L management, food safety, sales forecasting, and recruiting.
Ability to stand and walk around the restaurant for 10 hours a day.
Ability to lift 50 pounds/25 kilograms and perform other physical activities needed for the job.
Ability to work in a fast-paced kitchen environment, interact with customers, work around varied temperatures, and taste and prepare food.
Strong communication with the Chipotle team and customers.

Responsibilities

Uphold high standards of hospitality and provide a positive guest experience.
Ensure speed of service and order accuracy, including timely and accurate digital orders.
Manage the employee lifecycle, including recruitment, hiring, people processes, and performance management.
Train and develop crew members, shift leaders, and Apprentices using Chipotle training tools and resources.
Manage day-to-day restaurant operations, including scheduling, P&L, sales forecasting, recruiting, and interviewing.
Keep the dining room clean and the restaurant ready for guests.
Uphold food safety, operational, and compliance standards.
Manage the restaurant’s overall financial success and achieve its annual sales and cash flow plan.
Work lunch, dinner, and weekend shifts to provide leadership across all hours of operation.
Use marketing and community engagement efforts, such as fundraisers, to help drive sales.