GM

Arby's (AES Restaurants)•Clinton, TN

23h

About The Position

AES Restaurant Group, LLC is a Northern Indiana-based Arby’s franchisee operating restaurants across 344 locations in 20 states. The Restaurant General Manager leads the restaurant to create a positive work environment and dining experience. The role guides team development, safety, and well-being, and includes coaching, mentoring, and supporting employees. The General Manager is accountable for restaurant operations and financial results, including guest satisfaction, customer service, speed of service, quality control, workplace safety, food and labor variance, and profit and loss. The role uses AES systems to manage projections and schedules, and implements restaurant controls, particularly for cash and inventory. AES describes itself as goal-oriented and offers opportunities to develop skills while working toward restaurant performance goals.

Requirements

Must have a reliable vehicle and a 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, emotional resilience and patience, leadership, listening, delegating responsibility, and working in a fast-paced environment while thinking 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, coach, mentor, and develop team members.
Use AES systems to operate the restaurant, including preparing accurate projections and schedules.
Implement restaurant controls, especially cash and inventory controls.
Set and meet goals for service, operations, and financial results.
Manage and improve performance in operations, profit and loss, guest satisfaction, customer service, speed of service, quality control, and workplace safety.
Monitor food and labor variances and take appropriate action to improve results.
Follow government regulations, employment law, food-safety requirements, operations policies, and cash policies, and implement accounting controls.