GM

Arby's (AES Restaurants)•Waverly, KS

About The Position

AES Restaurant Group, LLC, a franchisee of Arby’s operating restaurants across 344 locations in 20 states, is seeking a Restaurant General Manager. The manager leads the restaurant team to create a positive work environment and dining experience, and is responsible for coaching, mentoring, and supporting team development, safety, and well-being. The role focuses on delivering outstanding guest service, developing and staffing the team, using AES systems to manage restaurant operations and scheduling, maintaining cash and inventory controls, and achieving service, operational, and financial goals. Performance areas include operations, profit and loss, guest satisfaction, speed of service, quality control, workplace safety, and managing food and labor variances. The position requires a reliable vehicle and valid driver’s license, and ServSafe certification or the ability to obtain it. Work includes exposure to warm and cold temperatures, extended periods of standing, lifting, climbing ladders, and performing routine physical motions.

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 one’s feet.
Integrity and commitment to high standards of 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 operate the restaurant, including creating accurate projections and schedules.
Implement restaurant controls, particularly for cash and inventory.
Set and meet goals for service, operations, and financial results.
Manage restaurant operations and profit and loss performance.
Monitor 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; implement accounting controls.
Create a positive work environment and support the development, safety, and well-being of the team.