GM

Arby's (AES Restaurants)•Miamisburg, OH

8d•$52 - $60,000

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. The role includes coaching, mentoring, and supporting team members, with a focus on their development, safety, and well-being. The manager is accountable for restaurant operations, profit and loss, guest satisfaction, customer service, speed of service, quality control, workplace safety, and financial results. They use AES systems to create accurate projections and schedules, maintain cash and inventory controls, and address food and labor variances. 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 employer is an Equal Opportunity employer, provides reasonable accommodations as required by applicable law, and participates in E-Verify.

Requirements

Must have a reliable vehicle and valid driver’s license.
Must be ServSafe certified or capable of obtaining certification.
Must be able to work in warm and cold temperatures.
Must be able to stand for 8–10 hours.
Must be able to lift up to 50 pounds.
Must be able to climb ladders for general maintenance.
Must be able to bend, squat, twist, pull, and reach.
Skills and capabilities include respectful communication, coaching and development, hiring and staffing, emotional resilience and patience, leadership, listening, delegating responsibility, working in a fast-paced environment, high integrity, customer satisfaction, 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 cash and inventory controls.
Set and meet goals for service, operations, and financial results.
Manage restaurant operations and profit and loss.
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, operational policies, cash policies, and accounting controls.