GM

Arby's (AES Restaurants)•Sioux City, IA

About The Position

AES Restaurant Group, LLC is a Northern Indiana-based Arby’s franchisee operating restaurants across 344 locations in 20 states. The Restaurant General Manager leads the restaurant to provide guests with a positive dining experience and creates a positive work environment for the team. The role coaches, mentors, and supports team members, with a focus on their development, safety, and well-being. The General Manager uses AES systems to manage restaurant operations, including projections and scheduling; oversees hiring, training, and coaching; maintains cash and inventory controls; and sets and meets goals for service, operations, and financial results. Performance areas include operations, profit and loss, guest satisfaction, customer service, speed of service, quality control, workplace safety, and positive food and labor variance. The role also requires following government regulations, employment law, food safety rules, operating 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.
Ability to communicate respectfully with guests and team members.
Skills in coaching and developing, hiring and staffing, leadership, listening, and delegating responsibility.
Emotional resilience and patience.
Ability to work in a fast-paced environment and think on your feet.
High standards of integrity and customer satisfaction.
Skills in profit and loss management, operations management, restaurant management, and managing food and labor costs.

Responsibilities

Ensure the team provides outstanding service and satisfies guests.
Hire, train, and coach team members.
Use AES systems to operate the restaurant, including creating accurate projections and effective schedules.
Implement restaurant controls, particularly for cash and inventory.
Set and meet goals for service, operations, and financial results.
Manage restaurant performance across 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 applicable government regulations, employment law, food safety requirements, operating policies, cash policies, and accounting controls.
Coach, mentor, and support team members’ development, safety, and well-being.