General Manager Hardee's (0571)

Hardee's•Normal, IL

About The Position

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

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 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.
Execute marketing plans, including proper installation of point-of-purchase materials and menu board elements.
Ensure appropriate staffing and effective training so Team Members can perform their jobs.
Keep the restaurant open and fully operational during business hours as defined by the District Manager, Regional Director of Operations, and Operating Partner.
Provide leadership by promoting enthusiasm, a positive attitude, and commitment to company objectives.
Maintain correct inventory levels and keep equipment in excellent condition using approved vendors.
Maintain strong 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.
Develop and motivate Assistant Managers, Shift Leaders, and Team Members to perform to their capabilities.
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.