GM

Arby's (AES Restaurants)•Wells Township, MI

10d•$53,000 - $63,000

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 the value “Attitude Equals Success,” AES is seeking a Restaurant General Manager to lead a restaurant and create a positive work environment and dining experience. The manager coaches, mentors, and supports the team, with responsibility for team development, safety, and guest satisfaction. The role focuses on achieving operational and financial goals, including performance in operations, profit and loss, guest satisfaction, customer service, speed of service, quality control, workplace safety, and food and labor variance. AES describes itself as goal oriented and offers opportunities to develop skills. The company’s vision is to be 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.
Communicate respectfully with guests and team members.
Demonstrate coaching and developing, hiring and staffing, emotional resilience and patience, leadership, listening, and delegation skills.
Ability to work in a fast-paced environment and think on one’s feet.
Hold oneself to high standards of integrity and customer satisfaction.
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, coach, and develop team members; provide leadership and support.
Use AES systems to operate the restaurant, including preparing accurate projections and schedules.
Implement restaurant controls, particularly for cash and inventory.
Set and meet goals for service, operations, and financial results.
Manage restaurant 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; implement accounting controls.