GM

Arby's (AES Restaurants)•Mandan, ND

21d•$55,000 - $70,000

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 belief that “Attitude Equals Success,” AES seeks a Restaurant General Manager to lead a restaurant team and create a positive work environment and dining experience. The manager coaches, mentors, and supports team members, with responsibility for their development, safety, and well-being. The role focuses on achieving strong operational, guest satisfaction, service, and financial results. AES offers a competitive bonus program, full-time shifts, health insurance, PTO, and an employee rewards and recognition program. The company describes opportunities to develop skills and achieve performance goals across restaurant operations, profit and loss, guest satisfaction, customer service, speed of service, quality control, workplace safety, and food and labor variance management.

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 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 one’s feet.
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, coach, and develop team members.
Use AES systems to run the restaurant, including preparing accurate projections and schedules.
Implement restaurant controls, especially for cash and inventory.
Set and meet restaurant goals for service, operations, and financial results.
Manage performance in operations, profit and loss, guest satisfaction, customer service, speed of service, quality control, and workplace safety.
Monitor food and labor variances and take appropriate action to improve results.
Follow government regulations, employment law, food safety requirements, operating policies, and cash policies, and implement accounting controls.