GM

Arby's (AES Restaurants)•Williston, VT

3d•$55,000 - $70,000

About The Position

AES Restaurant Group, LLC is an Arby’s franchisee operating restaurants across 344 locations in 20 states. The Restaurant General Manager leads the restaurant team and works to create a positive work environment and dining experience. The role involves coaching, mentoring, and supporting team members, with an emphasis on their development, safety, and well-being. The General Manager uses AES systems to manage restaurant operations, including projections and scheduling, and works toward service, operational, and financial goals. Performance areas include operations, profit and loss, guest satisfaction, customer service, speed of service, quality control, workplace safety, and food and labor variance. The role also requires following government regulations, employment law, food safety requirements, operational policies, cash policies, and accounting controls. AES describes itself as goal-oriented and offers opportunities to develop skills. The company’s stated vision is to be its guests’ favorite fast food destination.

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 respectful communication, 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.
Skills in P&L management, operations management, restaurant management, and managing 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 preparing accurate projections and schedules.
Implement restaurant controls, especially for cash and inventory.
Set and meet goals for service, operations, and financial results.
Manage operations and profit and loss performance.
Monitor guest satisfaction, customer service, speed of service, and quality control.
Maintain workplace safety and address food and labor variances with appropriate action.
Follow government regulations, employment law, food safety requirements, operational policies, and cash policies, and implement accounting controls.