GM

AES Restaurant Group•Knoxville, TN

10d

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 in creating a positive work environment and dining experience. The role guides the development, safety, and well-being of the team, and involves coaching, mentoring, and supporting employees. The General Manager is responsible for delivering guest service, hiring and developing the team, using AES systems to create accurate projections and schedules, managing restaurant controls such as cash and inventory, and meeting goals for service, operations, and financial results. Performance areas include operations, profit and loss, guest satisfaction, customer service, speed of service, quality control, workplace safety, and food and labor variance. AES describes itself as a goal-oriented company where employees can develop their skills.

Requirements

Have a reliable vehicle and a valid driver’s license.
Be ServSafe certified or capable of obtaining certification.
Be able to work in warm and cold temperatures.
Be able to stand for 8–10 hours.
Be able to lift up to 50 pounds.
Be able to climb ladders for general maintenance.
Be able to bend, squat, twist, pull, and reach.
Demonstrate respectful communication with guests and team members, coaching and development, hiring and staffing, emotional resilience and patience, leadership, listening, and delegation.
Be able to work in a fast-paced environment and think on your feet.
Maintain high standards of integrity and customer satisfaction.
Demonstrate 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 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 operations and profit and loss.
Monitor 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.