General Manager - South Hill - up to $55k/year

Boddie-Noell Ent.•South Hill, VA

About The Position

Boddie-Noell Enterprises is hiring a Restaurant General Manager for a Hardee’s restaurant. The General Manager develops, supports, and leads the restaurant team and is accountable for sales growth, profitability, and maintaining high standards for quality, service, and cleanliness. The role involves working alongside crew members, resolving guest complaints, maintaining product quality, and addressing operational problems as they arise. The manager hires and develops staff, schedules employees, controls labor and inventory costs, and maintains operational records and supplies. The role also includes responsibility for cash handling, building and equipment maintenance, safety, sanitation, security, and compliance with company standards and applicable regulations. Boddie-Noell provides a 7–8 week training course and ongoing career development classes.

Requirements

Must be at least 18 years old.
Must meet the physical demands of the role.
Must be able to lead, recognize, and train successful talent.
2–5 years of experience as a Restaurant General Manager.
Good references.
Available to work all shifts and weekends.
Ability to pass a background check and drug screen.
Valid driver’s license and good driving record.
Strong conflict-resolution skills.
Solid organizational, multitasking, and prioritization skills.
Excellent interpersonal and leadership skills.
Ability to communicate effectively at all levels of the organization.
Ability to balance hands-on work with effective delegation skills.

Nice To Haves

Veterans and applicants with previous military experience are encouraged to apply.

Responsibilities

Interview and hire qualified staff in accordance with company standards and state and federal regulations.
Schedule sufficient staff to accommodate guest flow and manage labor costs to company standards.
Train the management team and crew, evaluate performance, and create development plans with employees.
Maintain a cooperative working relationship with the management team and crew; coach, counsel, and discipline as appropriate, and assist with crew duties as needed.
Conduct crew and management meetings about operating procedures, promotions, safety, security, and training.
Maintain adequate product and supply levels and control inventory to meet company food cost variance standards.
Maintain reports and records according to company standards and applicable regulations.
Maintain the building and equipment using appropriate operating, cleaning, and preventive maintenance procedures.
Manage restaurant cash and ensure adherence to cash procedures.
Maintain a professional appearance and follow company standards.
Follow HR, sanitation, safety, and security policies and procedures to maintain a safe, compliant environment.
Represent Boddie-Noell Enterprises professionally and perform other tasks as directed by management.
Lead by example and work alongside crew members to support service, product quality, and restaurant operations.