General Manager

Chipotle•Belton, TX

13d•Onsite

About The Position

Chipotle General Managers lead restaurant teams, hire and develop employees, build a strong culture, and manage restaurant operations and business performance. They are responsible for providing an excellent guest experience while maintaining service, food safety, operational, and compliance standards. The position includes managing the employee lifecycle, developing crew members, shift leaders, and Apprentices, and overseeing scheduling, financial performance, sales forecasting, and recruiting. The schedule includes lunch, dinner, and weekend shifts to provide leadership throughout restaurant operating hours. The role takes place in a fast-paced kitchen and involves interacting with customers. It requires standing and walking around the restaurant for up to 10 hours a day, lifting up to 50 pounds (25 kilograms), working around varied temperatures, tasting and preparing food, and communicating with team members and customers.

Requirements

Previous restaurant management experience, including scheduling, P&L management, food safety, sales forecasting, and recruiting.
Passion for hospitality and providing a guest-focused experience.
Friendly and enthusiastic attitude.
Enthusiasm for people development and leading others.
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 necessary for the job.
Ability to work in a fast-paced kitchen, around varied temperatures, and to taste and prepare food.
Strong communication with team members and customers.

Responsibilities

Uphold high standards of hospitality and provide a positive guest experience.
Ensure speed of service and order accuracy, including accurate and timely digital orders.
Manage the full employee lifecycle, including recruitment, hiring, people processes, and performance management.
Train and develop crew members, shift leaders, and Apprentices using Chipotle’s training tools and resources.
Manage the restaurant’s day-to-day operations, including scheduling, P&L, sales forecasting, recruiting, and interviewing.
Keep the dining room clean and the restaurant guest-ready.
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 activities, such as fundraisers, to help drive sales.