GM

AES Restaurants•Lumberton, NC

20d

About The Position

AES Restaurant Group, LLC, a franchisee of Arby’s operating restaurants across 344 locations in 20 states, is hiring a Restaurant General Manager. The manager leads the restaurant team to create a positive work environment and dining experience, and is responsible for coaching, mentoring, and supporting the team’s development, safety, and well-being. The role focuses on delivering outstanding service, managing restaurant operations and financial results, and meeting goals for guest satisfaction, speed of service, quality, workplace safety, and food and labor costs. The manager uses AES systems to plan and schedule accurately, hires and trains staff, and implements cash, inventory, and accounting controls. Candidates must have a reliable vehicle and valid driver’s license, and be ServSafe certified or able to obtain certification. The work includes physical activity and exposure to warm and cold temperatures.

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 developing, hiring and staffing, emotional resilience and patience, leadership, listening, and delegating responsibility.
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, mentor, and develop team members.
Use AES systems to operate the restaurant, including accurate projections and scheduling.
Implement restaurant controls, especially cash and inventory controls.
Set and meet restaurant goals for service, operations, and financial results.
Manage performance across 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, operating policies, and cash policies, and implement accounting controls.