GM

Arby's (AES Restaurants)•Middletown, OH

7d•$52 - $60,000

About The Position

AES Restaurant Group, LLC is a Northern Indiana-based Arby’s franchisee operating restaurants across 344 locations in 20 states. Guided by its “Attitude Equals Success” values, AES seeks a Restaurant General Manager to lead the restaurant team and create a positive work environment and dining experience. The manager is responsible for coaching, mentoring, and caring for employees, while supporting their development, safety, and well-being. The role focuses on providing outstanding guest service, developing and staffing the team, using AES systems to manage restaurant operations and schedules, maintaining cash and inventory controls, and achieving service, operational, and financial goals. Performance areas include operations, profit and loss, guest satisfaction, speed of service, quality control, workplace safety, and managing food and labor variances. Candidates must have a reliable vehicle and valid driver’s license, and must be ServSafe certified or able to obtain certification. The job involves working in warm and cold temperatures and meeting the listed physical requirements.

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, leadership, listening, delegating responsibility, and working in a fast-paced environment.
Emotional resilience and patience.
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, and coach team members.
Use AES systems to operate the restaurant, including creating accurate projections and effective schedules.
Implement restaurant controls, especially for cash and inventory.
Set and meet restaurant goals for service, operations, and financial results.
Coach, mentor, and support the development, safety, and well-being of the team.
Manage 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, operational policies, and cash policies, and implement accounting controls.