GM

Arby's (AES Restaurants)•Springboro, OH

8d•$52 - $60,000

About The Position

AES Restaurant Group, LLC, a Northern Indiana-based Arby’s franchisee operating restaurants across 344 locations in 20 states, is seeking a Restaurant General Manager. The manager leads the restaurant team and is responsible for creating a positive work environment and dining experience. The role includes coaching, mentoring, and supporting team members, with attention to their development, safety, and well-being. The manager uses AES systems to run the restaurant, including accurate projections and scheduling; oversees restaurant controls, particularly cash and inventory; and sets and works toward service, operational, and financial goals. Performance areas include operations, profit and loss, guest satisfaction, customer service, speed of service, quality control, workplace safety, and managing food and labor variances. The role also involves following government regulations, employment law, food-safety requirements, operating policies, cash policies, and accounting controls.

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.
Ability to communicate respectfully with guests and team members.
Skills in coaching and developing, hiring and staffing, leadership, listening, and 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.
P&L management, operations management, restaurant management, and food- and labor-cost management skills.

Responsibilities

Ensure the team provides outstanding service and satisfies guests.
Hire, train, and coach team members.
Use AES systems to operate the restaurant, including preparing accurate projections and schedules.
Implement restaurant controls, especially 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.
Coach, mentor, and support employees’ development, safety, and well-being.
Follow government regulations, employment law, food-safety requirements, operating policies, cash policies, and accounting controls.