GM

AES Restaurant Group•Elkhart, IN

13d

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 team and is responsible for creating a positive work environment and dining experience. The manager coaches, mentors, and supports team members, with a focus on their development, safety, and well-being. The role oversees restaurant operations and performance, including guest satisfaction, customer service, speed of service, quality control, workplace safety, profit and loss, and food and labor costs. The General Manager uses AES systems to plan projections and schedules, implements restaurant controls for cash and inventory, and takes action to meet service, operational, and financial goals. AES offers a competitive bonus program, full-time shifts, health insurance, PTO, and an employee rewards and recognition program.

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, leadership, listening, delegating responsibility, emotional resilience, and patience.
Ability to work in a fast-paced environment and think on your feet.
High standards of integrity and customer satisfaction.
Knowledge or ability 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 the team.
Use AES systems to run the restaurant, including preparing accurate projections and schedules.
Implement restaurant controls, particularly for cash and inventory.
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 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.