GM

Arby's (AES Restaurants)•Niles, MI

11d

About The Position

AES Restaurant Group, LLC is a franchisee of Arby’s operating restaurants across 344 locations in 20 states. The Restaurant General Manager leads the restaurant to deliver a positive work environment and dining experience. The role guides the development, safety, and well-being of the team through coaching, mentoring, and support. The manager is accountable for operational performance, profit and loss, guest satisfaction, customer service, speed of service, quality control, workplace safety, and food and labor variance results. AES describes itself as a goal-oriented company where employees can develop their skills. Its stated vision is to be guests’ favorite fast-food destination.

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 with guests and the team, coaching and development, hiring and staffing, emotional resilience and patience, leadership, listening, and delegation.
Ability to work in a fast-paced environment and think on one’s feet.
Integrity and a commitment to high standards of customer satisfaction.
Skills in profit-and-loss management, operations management, restaurant management, and 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 operate the restaurant, including creating accurate projections and effective schedules.
Implement restaurant controls, particularly cash and inventory controls.
Set and meet restaurant goals for service, operations, and financial results.
Manage performance in operations, profit and loss, 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, operations policies, and cash policies, and implement accounting controls.
Coach and develop team members, delegate responsibility, and support a positive work environment.