GM

Arby's (AES Restaurants)•Dayton, OH

4d•$53,000 - $65,000

About The Position

AES Restaurant Group, LLC is a franchisee of Arby’s operating restaurants across 344 locations in 20 states. The Restaurant General Manager leads the restaurant to provide a positive work environment and dining experience. The role coaches, mentors, and supports team members, with responsibility for their development, safety, and well-being. The manager uses AES systems to run restaurant operations, establish and achieve service, operational, and financial goals, and monitor performance in areas including operations, profit and loss, guest satisfaction, customer service, speed of service, quality control, workplace safety, and food and labor variances. The ideal candidate demonstrates leadership, resilience, patience, respectful communication, integrity, and the ability to work effectively in a fast-paced environment. AES describes its vision as becoming its guests’ favorite fast-food destination. AES is an Equal Opportunity employer, endeavors to provide reasonable accommodations to qualified applicants with disabilities, and participates in E-Verify.

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 the team, coach and develop others, hire and staff, lead, listen, delegate responsibility, and work in a fast-paced environment while thinking on one’s feet.
Emotional resilience and patience.
High standards of integrity and customer satisfaction.
P&L, operations, and restaurant management skills, including managing food and labor costs.

Responsibilities

Ensure the team provides outstanding service and satisfies guests.
Hire, train, coach, and develop the team.
Use AES systems to operate the restaurant, including preparing accurate projections and schedules.
Implement restaurant controls, especially cash and inventory controls.
Set and meet restaurant goals for service, operations, and financial results.
Manage performance in operations, profit and loss, guest satisfaction, customer service, speed of service, quality control, and workplace safety.
Monitor positive food and labor variance and take appropriate action to improve results.
Follow government regulations, employment law, food safety requirements, operating policies, and cash policies, and implement accounting controls.