GM

AES Restaurant Group•Clayton, GA

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 team members, with a focus on their development, safety, and well-being. The role uses AES systems to run restaurant operations, including accurate projections and scheduling, and works toward goals in service, operations, and financial results. The position focuses on operational performance, profit and loss, guest satisfaction, customer service, speed of service, quality control, workplace safety, and food and labor cost management. The manager is expected to follow government regulations, employment law, food safety requirements, operations policies, cash policies, and accounting controls. AES describes itself as a goal-oriented company where employees can develop their skills.

Requirements

Have a reliable vehicle and a valid driver’s license.
Be ServSafe certified or capable of obtaining certification.
Be able to work in warm and cold temperatures.
Be able to stand for 8–10 hours.
Be able to lift up to 50 pounds.
Be able to climb ladders for general maintenance.
Be able to bend, squat, twist, pull, and reach.
Demonstrate respectful communication with guests and team members.
Demonstrate coaching and development, hiring and staffing, emotional resilience and patience, leadership, listening, and delegation skills.
Be able to work in a fast-paced environment and think on your feet.
Maintain high standards of integrity and customer satisfaction.
Demonstrate profit-and-loss, operations, and restaurant management skills, including food-cost and labor-cost management.

Responsibilities

Ensure the team provides outstanding service and satisfies guests.
Hire, train, coach, and develop team members.
Use AES systems to run the restaurant, including accurate projections and effective schedules.
Implement restaurant controls, especially cash and inventory controls.
Set and meet goals for restaurant service, operations, and financial results.
Monitor operations, profit and loss, 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, operations policies, and cash policies, and implement accounting controls.
Perform general maintenance tasks, including climbing ladders.