GM

Arby's (AES Restaurants)•Ashville, PA

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 in creating a positive work environment and a satisfying guest dining experience. They coach, mentor, and support team members, with responsibility for their development, safety, and well-being. The role is goal-oriented and covers restaurant operations, profit and loss, guest satisfaction, customer service, speed of service, quality control, workplace safety, and food and labor performance. The manager uses AES systems to operate the restaurant, including preparing accurate projections and schedules, and implements restaurant controls, particularly for cash and inventory. They are expected to follow government regulations, employment law, food safety requirements, operating policies, and cash policies.

Requirements

Must have a reliable vehicle and 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.
Ability to coach and develop, hire and staff, lead, listen, and delegate responsibility.
Emotional resilience and patience.
Ability to work in a fast-paced environment and think on your feet.
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, and coach the team.
Use AES systems to run 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 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, and implement accounting controls.
Coach and develop team members and support their safety and well-being.