GM

Arby's (AES Restaurants)•Peru, IN

About The Position

AES Restaurant Group, LLC is a franchisee of Arby’s operating restaurants across 344 locations in 20 states. The Restaurant General Manager leads the restaurant team to create a positive work environment and dining experience. The role involves coaching, mentoring, and supporting team members, with a focus on their development, safety, and well-being. The General Manager uses AES systems to operate the restaurant, manages controls and performance, and works toward service, operational, and financial goals. AES describes itself as a goal-oriented company that offers opportunities to develop skills and achieve results in operations, profit and loss, guest satisfaction, customer service, speed of service, quality control, workplace safety, and food and labor variance. The company’s vision is to be its guests’ favorite fast food destination.

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 one’s feet.
High standards of integrity and customer satisfaction.
Experience 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, and coach the team.
Use AES systems to run the restaurant, including creating accurate projections and schedules.
Implement restaurant controls, especially cash and inventory controls.
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 variance and take appropriate action to improve results.
Follow government regulations, employment law, food safety requirements, operations policies, and cash policies, and implement accounting controls.
Coach and develop team members while fostering a positive work environment.