Restaurant General Manager - Job Fair

Popeyes•Miami, FL

34d

About The Position

The Restaurant General Manager (RGM) is the executive leader of a single restaurant, with overall responsibility for its daily operations and a focus on profitability, guests, people, and operations. The RGM operates under the direction of the District Manager and directly manages an Assistant Manager, Hourly Shift Coordinators, and Team Members, leading a team of 20–45 employees. The RGM is accountable for the restaurant’s P&L and financial outcomes, drives sales through guest service and effective people and operations management, and ensures a positive guest experience. The role leads recruitment, onboarding, training, coaching, and recognition for the restaurant team, while managing staffing and scheduling, enforcing applicable regulations and policies, and upholding operational and brand standards.

Requirements

Must be at least 18 years of age.
Proficiency with Microsoft Office and email.
High School Diploma or GED.
1–2 years of previous restaurant management experience.
Strong understanding of P&L management and drivers of restaurant profitability.
Ability to prioritize own and others’ work and time to meet deadlines and objectives.
Demonstrated leadership skills.
Demonstrated understanding of guest service principles.
Availability to work evenings, weekends, and holidays.
Ability to work long and/or irregular shifts as needed for proper functioning of the restaurant.

Nice To Haves

Two years of college preferred.

Responsibilities

Take primary accountability for the restaurant P&L and manage toward desired financial outcomes.
Review key P&L lines and take action to increase restaurant profitability.
Drive sales through proactive guest service, people development, and operations management.
Motivate and direct team members to exceed guest expectations through accurate, friendly, and fast service in a clean facility.
Manage the guest experience through restaurant operations and timely responses to guest issues.
Analyze guest feedback to identify root causes and develop action plans.
Engage with the community, prospective guests, and local marketing initiatives.
Lead recruitment and selection to build and retain an effective restaurant team.
Onboard, train, and guide new team members through the certification process.
Manage individual and team recognition programs.
Coach and provide feedback to Team Members, Shift Coordinators, and Assistant Managers to build capabilities and improve performance.
Manage restaurant labor through manager staffing and Team Member scheduling.
Enforce compliance with government regulations, employment laws, and policies.
Ensure the restaurant upholds operational and brand standards.
Perform Assistant Manager and Hourly Shift Coordinator duties when necessary.