GM

AES Restaurants•Mequon, WI

22d

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, and guides the team’s development, safety, and well-being through coaching, mentoring, and support. The role uses AES systems to manage restaurant operations and is accountable for service, guest satisfaction, financial performance, and operational results. AES describes itself as goal-oriented and offers competitive compensation and a bonus program. The company’s stated vision is to be its guests’ favorite fast-food destination. Applicants must have a reliable vehicle and valid driver’s license and be ServSafe certified or able to obtain certification. The position involves working in warm and cold temperatures and performing the physical activities listed in the requirements.

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.
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.
P&L, operations, and restaurant management skills.
Ability to manage food and labor costs.
Ability to follow government regulations, employment law, food safety, operations policies, and cash policies, and implement accounting controls.

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 effective schedules.
Implement restaurant controls, particularly cash and inventory controls.
Set and meet restaurant goals for service, operations, and financial results.
Manage 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, operations policies, and cash policies, and implement accounting controls.
Communicate respectfully with guests and the team, listen, delegate responsibility, and maintain high standards of integrity and customer satisfaction.