GM

Arby's (AES Restaurants)•Westfield, IN

30d

About The Position

AES Restaurant Group, LLC is a Northern Indiana-based Arby’s franchisee operating restaurants across 344 locations in 20 states. Guided by the belief that “Attitude Equals Success,” AES seeks a Restaurant General Manager to lead the restaurant, create a positive work environment and dining experience, and support the development, safety, and well-being of the team. The role involves coaching, mentoring, and caring for employees while working toward operational, guest satisfaction, and financial goals. The General Manager is responsible for restaurant operations and performance, including profit and loss, service, speed of service, quality control, workplace safety, and food and labor results. The position requires working in warm and cold temperatures, standing for extended periods, lifting, climbing ladders for general maintenance, and performing a range of physical movements.

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.
Coaching and development, hiring and staffing, leadership, listening, and delegation skills.
Emotional resilience and patience; ability to work in a fast-paced environment and think on one’s feet.
High standards of integrity and customer satisfaction.
P&L, operations, and restaurant management skills.
Ability to manage food and labor costs.

Responsibilities

Ensure the team provides outstanding service and satisfies guests.
Hire, train, coach, and develop team members; provide leadership and delegate responsibility.
Use AES systems to operate the restaurant, including preparing accurate projections and effective schedules.
Implement restaurant controls, especially cash and inventory controls, and accounting controls.
Set and meet goals for service, operations, and financial results.
Manage restaurant operations and profit and loss.
Monitor 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.