GM

AES Restaurants•Sioux City, IA

About The Position

AES Restaurant Group, LLC, a franchisee of Arby’s operating restaurants across 344 locations in 20 states, is hiring a Restaurant General Manager. The manager is responsible for creating a positive work environment and dining experience, and for guiding the development, safety, and well-being of the team. The role includes coaching, mentoring, and supporting employees while helping the restaurant meet service, operational, and financial goals. The position oversees restaurant operations and performance, including profit and loss, guest satisfaction, customer service, speed of service, quality control, workplace safety, and food and labor variance. The manager uses AES systems to prepare accurate projections and schedules, implements restaurant controls for cash and inventory, and follows applicable government regulations, employment laws, food-safety requirements, operating policies, and cash policies. AES describes itself as goal-oriented and offers competitive compensation and a bonus program. The company’s stated vision is to be its guests’ favorite fast-food destination.

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.
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 one’s feet.
High standards of integrity and 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 guests are satisfied.
Hire, train, coach, and develop the team.
Use AES systems to operate 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.
Monitor operational and financial performance, including profit and loss, guest satisfaction, customer service, speed of service, quality control, workplace safety, and food and labor variance; take appropriate action to improve results.
Follow government regulations, employment law, food-safety requirements, operating policies, and cash policies, and implement accounting controls.
Create a positive work environment and support the development, safety, and well-being of the team.