GM

Arby's (AES Restaurants)•Goshen, IN

11d

About The Position

AES Restaurant Group, LLC, a franchisee of Arby’s operating restaurants across 344 locations in 20 states, is seeking a Restaurant General Manager. The manager leads the restaurant team to create a positive work environment and dining experience, and is responsible for coaching, mentoring, and supporting team members’ development, safety, and well-being. The role focuses on achieving restaurant goals across operations, profit and loss, guest satisfaction, customer service, speed of service, quality control, workplace safety, and food and labor results. The manager uses AES systems to run the restaurant, including preparing accurate projections and schedules, and implements restaurant controls for cash and inventory. The position requires a reliable vehicle and valid driver’s license, ServSafe certification or the ability to obtain it, and the ability to perform the listed physical tasks and work in warm and cold temperatures.

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, emotional resilience and patience, leadership, listening, and delegating responsibility.
Ability to work in a fast-paced environment and think on one’s feet.
Ability to maintain high standards of integrity and customer satisfaction.
Knowledge or skills in P&L management, operations management, restaurant management, and managing food and labor costs.

Responsibilities

Ensure the team provides outstanding service and satisfies guests.
Hire, train, coach, and develop team members.
Use AES systems to run the restaurant, including producing accurate projections and schedules.
Implement restaurant controls, especially for cash and inventory.
Set and meet goals for service, operations, and financial results.
Manage restaurant operations and profit and loss.
Monitor 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, operating policies, and cash policies, and implement accounting controls.