GM

Arby's (AES Restaurants)•Wells Township, MI

4d•$53,000 - $65,000

About The Position

AES Restaurant Group, LLC is a Northern Indiana-based Arby’s franchisee operating restaurants across 344 locations in 20 states. Guided by its “Attitude Equals Success” values, AES seeks a Restaurant General Manager to lead a restaurant and create a positive work environment and dining experience. The manager coaches, mentors, and supports the team, with responsibility for team development, safety, and guest satisfaction. The role focuses on restaurant operations and financial performance, including profit and loss, guest satisfaction, customer service, speed of service, quality control, workplace safety, and food and labor variance. The manager is expected to use AES systems to prepare accurate projections and schedules, maintain restaurant controls, and take appropriate action to improve results. AES describes itself as goal-oriented and offers opportunities to develop skills and achieve performance goals.

Requirements

Must have a reliable vehicle and valid driver’s license.
Must be ServSafe certified or capable of obtaining certification.
Ability to work in warm and cold temperatures.
Ability to stand for 8–10 hours.
Ability to lift up to 50 pounds.
Ability to climb ladders for general maintenance.
Ability to bend, squat, twist, pull, and reach.
Skills in respectful communication, coaching and developing, hiring and staffing, leadership, listening, delegating responsibility, emotional resilience, and patience.
Ability to work in a fast-paced environment and think on one’s feet.
Ability to maintain high standards of integrity and customer satisfaction.
P&L, operations, and restaurant management skills, including managing food and labor costs.

Responsibilities

Ensure the team provides outstanding service and satisfies guests.
Hire, train, and coach the team.
Use AES systems to run the restaurant, including creating accurate projections and schedules.
Implement restaurant controls, particularly for cash and inventory.
Set and meet goals for service, operations, and financial results.
Coach, mentor, and support team members and contribute to their development, safety, and happiness.
Manage restaurant operations and profit and loss.
Monitor guest satisfaction, customer service, speed of service, quality control, and workplace safety.
Monitor food and labor variance and take appropriate action to improve results.
Follow government regulations, employment law, food safety requirements, operational policies, and cash policies; implement accounting controls.