GM

Arby's (AES Restaurants)•Fairborn, OH

18d

About The Position

AES Restaurant Group, LLC is a Northern Indiana-based Arby’s franchisee operating restaurants across 344 locations in 20 states. The company’s values center on the belief that “Attitude Equals Success.” 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 through coaching, mentoring, and support. The General Manager is responsible for restaurant operations and performance, including guest satisfaction, service, financial results, food and labor costs, and workplace safety. AES describes itself as goal-oriented and offers opportunities to develop skills. The company’s vision is to be its guests’ favorite fast food destination. AES is an Equal Opportunity employer, endeavors to provide reasonable accommodations to qualified applicants with disabilities, and participates in E-Verify.

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 lbs.
Ability to climb ladders for general maintenance.
Ability to bend, squat, twist, pull, and reach.
Skills in respectful communication, coaching and development, hiring and staffing, emotional resilience and patience, leadership, listening, and delegation.
Ability to work in a fast-paced environment and think on one’s feet.
High standards of integrity and customer satisfaction.
Knowledge or capability in P&L management, operations management, restaurant management, and managing food and labor costs.
Ability to follow government regulations, employment law, food safety, operations policies, and cash policies and implement accounting controls.

Responsibilities

Ensure the team provides outstanding service and satisfies guests.
Hire, train, coach, and develop team members; manage hiring and staffing.
Use AES systems to run the restaurant, including creating accurate projections and effective schedules.
Implement restaurant controls, especially cash and inventory controls, and accounting controls.
Set and meet restaurant goals for service, operations, and financial results.
Manage operations and profit and loss performance.
Monitor guest satisfaction, customer service, speed of service, and quality control.
Maintain workplace safety and follow government regulations, employment law, food safety requirements, and operations and cash policies.
Monitor positive food and labor variance and take appropriate action to improve results.
Communicate respectfully with guests and team members, listen, delegate responsibility, and maintain high standards of integrity and customer satisfaction.