GM

Arby's (AES Restaurants)•Minot, ND

21d•$55,000 - $70,000

About The Position

AES Restaurant Group, LLC is an Arby’s franchisee operating restaurants across 344 locations in 20 states. Guided by its “Attitude Equals Success” values, AES seeks a Restaurant General Manager to lead a restaurant, create a positive work environment and dining experience, and support the development, safety, and well-being of the team. The manager coaches, mentors, and cares for employees while working toward restaurant performance goals. The role focuses on restaurant operations, profit and loss, guest satisfaction, customer service, speed of service, quality control, workplace safety, and food and labor variance. The manager uses AES systems to create accurate projections and schedules, maintains cash and inventory controls, and takes appropriate action to improve results. AES describes the position as an opportunity to develop skills and offers full-time shifts, a competitive bonus program, health insurance, PTO, and an employee rewards and recognition program.

Requirements

Must have a reliable vehicle and a 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 leadership, communication, listening, coaching and developing, hiring and staffing, emotional resilience, and patience.
Ability to work in a fast-paced environment and think on your feet.
Skills in P&L management, operations management, restaurant management, and managing 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; support staffing needs.
Use AES systems to run the restaurant, including preparing accurate projections and schedules.
Implement restaurant controls, particularly cash and inventory controls, and accounting controls.
Set and meet restaurant goals for service, operations, and financial results.
Manage restaurant operations and profit and loss, with attention to guest satisfaction, customer service, speed of service, and quality control.
Promote workplace safety and address food and labor variance by taking appropriate action to improve results.
Follow government regulations, employment law, food safety requirements, operations policies, and cash policies.
Communicate respectfully with guests and team members, listen, delegate responsibility, and maintain high standards of integrity and customer satisfaction.