GM

Arby's (AES Restaurants)•Centerville, TX

4d•$53,000 - $65,000

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 team and is responsible for creating a positive work environment and dining experience. The role involves coaching, mentoring, and supporting team members, with attention to their development, safety, and well-being. The General Manager uses AES systems to operate the restaurant, oversees staffing and restaurant controls, and works toward service, operational, and financial goals. Performance areas include operations, profit and loss, guest satisfaction, customer service, speed of service, quality control, workplace safety, and food and labor variance. The role also requires following government regulations, employment laws, food safety requirements, operating policies, cash policies, and accounting controls. 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.

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 your feet.
Ability to maintain high standards of integrity and customer satisfaction.
P&L, operations, and restaurant management skills.
Ability to manage 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 effective schedules.
Implement restaurant controls, especially for cash and inventory.
Set and meet restaurant goals for service, operations, and financial results.
Coach, mentor, and support team members’ development, safety, and well-being.
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.