GM

AES Restaurants•West Bend, WI

22d

About The Position

AES Restaurant Group, LLC, a franchisee of Arby’s, is hiring a Restaurant General Manager to lead a restaurant team and create a positive work environment and dining experience. The manager coaches, mentors, and supports employees, and is responsible for team development, safety, and guest satisfaction. The role uses AES systems to operate the restaurant, including preparing accurate projections and schedules, and implementing controls for cash and inventory. The manager sets and meets goals for service, operations, and financial results, and monitors performance in areas such as profit and loss, guest satisfaction, speed of service, quality control, workplace safety, and food and labor variance. Candidates must have a reliable vehicle and valid driver’s license, and be ServSafe certified or capable of obtaining certification. The job involves standing for 8–10 hours, lifting up to 50 pounds, climbing ladders for general maintenance, and working in warm and cold temperatures.

Requirements

Reliable vehicle and valid driver’s license.
ServSafe certification or the ability to obtain 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, delegating responsibility, and emotional resilience and patience.
Ability to work in a fast-paced environment and think on your feet.
High standards of integrity and customer satisfaction.
Knowledge or 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 restaurant goals for service, operations, and financial results.
Monitor restaurant performance in operations, profit and loss, guest satisfaction, customer service, speed of service, quality control, and workplace safety.
Monitor food and labor variance and take appropriate action to improve results.
Follow government regulations, employment law, food safety requirements, operations policies, and cash policies, and implement accounting controls.