General Manager

Chipotle•Shelby Township, MI

About The Position

Chipotle’s General Managers lead restaurant teams and oversee business operations while building a strong workplace culture. They hire and develop employees, strengthen leadership and operations, and help advance Chipotle’s mission to make better food accessible to everyone. The role is responsible for guest experience, staffing and people processes, restaurant operations, food safety, and the restaurant’s financial performance. The schedule includes lunch, dinner, and weekend shifts to provide leadership throughout operating hours. The work environment includes a fast-paced kitchen and interaction with customers. The role 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. Strong communication with team members and customers is required.

Requirements

Previous restaurant management experience, including scheduling, P&L management, food safety, sales forecasting, and recruiting.
Passion for hospitality and a guest-focused approach.
Friendly and enthusiastic attitude.
Genuine enthusiasm for developing people 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.
Strong communication with the Chipotle team and customers.

Nice To Haves

Creative approach to marketing and driving sales, including fundraisers and community engagement.

Responsibilities

Uphold high standards of hospitality and provide a positive, guest-focused experience.
Ensure speed and accuracy of service, including accurate and timely 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’s training tools and resources.
Manage day-to-day restaurant operations, including scheduling, P&L management, sales forecasting, recruiting, and interviewing.
Keep the dining room clean and the restaurant ready for guests.
Uphold food safety, operational, and compliance standards.
Be accountable for the restaurant’s financial success and achievement of its annual sales and cash flow plan.
Work lunch, dinner, and weekend shifts to provide leadership across operating hours.
Use marketing and community engagement activities, such as fundraisers, to help drive sales.