GM

AES Restaurants•Port Washington, WI

About The Position

AES Restaurant Group, LLC, a franchisee of Arby’s operating restaurants across 344 locations in 20 states, is hiring a Restaurant General Manager. The manager creates a positive work environment and dining experience, leads and develops the team, and oversees restaurant operations and financial performance. The role focuses on achieving goals in operations, profit and loss, guest satisfaction, customer service, speed of service, quality control, workplace safety, and food and labor variance. Candidates should be able to work in a fast-paced environment, uphold high standards of integrity and customer satisfaction, and follow applicable regulations and company policies. AES describes itself as goal-oriented and offers competitive compensation and a bonus plan, along with opportunities to develop skills.

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.
Ability to communicate respectfully with guests and the team, listen, delegate responsibility, and demonstrate leadership.
Ability to coach and develop others and manage hiring and staffing.
Emotional resilience and patience.
Ability to work in a fast-paced environment and think on your feet.
High standards of integrity and customer satisfaction.
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, coach, mentor, and develop team members; manage hiring and staffing.
Use AES systems to operate the restaurant, including making accurate projections and schedules.
Implement restaurant controls, particularly cash and inventory controls, and follow accounting controls.
Set and meet restaurant goals for service, operations, and financial results.
Manage operations and profit and loss, and work toward goals for 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.
Perform general maintenance tasks that may involve climbing ladders.