GM

Arby's (AES Restaurants)•Mandan, ND

4d•$55,000 - $70,000

About The Position

AES Restaurant Group, LLC is a Northern Indiana-based Arby’s franchisee operating restaurants across 344 locations in 20 states. Guided by the value “Attitude Equals Success,” AES seeks a Restaurant General Manager to lead a restaurant, create a positive work environment and dining experience, and support the development, safety, and happiness of the team. The manager coaches, mentors, and supports employees while pursuing goals for restaurant operations and financial results. The role focuses on guest satisfaction, customer service, speed of service, quality control, workplace safety, profit and loss, and managing food and labor costs. The manager is expected to review performance and take appropriate action to improve results, while following government regulations, employment law, food safety requirements, operational policies, cash policies, and accounting controls.

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 respectful communication, coaching and development, hiring and staffing, leadership, listening, delegation, and working effectively in a fast-paced environment.
Emotional resilience and patience; ability to uphold high standards of integrity and customer satisfaction.
Experience or capability 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 creating accurate projections and schedules.
Implement restaurant controls, particularly for cash and inventory.
Set and achieve goals for service, operations, and financial results.
Manage operations and profit and loss performance.
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, and cash policies; implement accounting controls.
Create a positive work environment and support the development, safety, and happiness of the team.