GM

AES Restaurants•Sheboygan Falls, WI

22d

About The Position

AES Restaurant Group, LLC, a franchisee of Arby’s, is seeking a Restaurant General Manager to create a positive work environment and dining experience. The manager leads, coaches, mentors, and supports the team, with responsibility for team development, safety, and well-being. The role uses AES systems to manage restaurant operations, staffing schedules, projections, controls, and performance against service, operational, and financial goals. Performance areas include operations, profit and loss, guest satisfaction, customer service, speed of service, quality control, workplace safety, and managing food and labor variance. The manager must follow applicable government regulations, employment laws, food-safety requirements, operations policies, and cash policies, and implement accounting controls. AES describes itself as goal-oriented and offers competitive compensation and a bonus plan.

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, 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.
Skills in P&L management, operations management, restaurant management, and managing food and labor costs.
Ability to follow applicable government regulations, employment law, food-safety requirements, operations policies, and cash policies, and implement accounting controls.

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 creating accurate projections and schedules.
Implement restaurant controls, especially cash and inventory controls.
Set and meet service, operational, and financial goals for the restaurant.
Manage operations and profit and loss.
Monitor 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.
Implement accounting controls.