GM

Arby's (AES Restaurants)•Spirit Lake, IA

About The Position

AES Restaurant Group, LLC is a Northern Indiana-based Arby’s franchisee operating restaurants across 344 locations in 20 states. The Restaurant General Manager leads the restaurant to create a positive work environment and dining experience, and guides the development, safety, and well-being of the team. The role includes coaching, mentoring, and supporting employees while driving operational and financial results. The company emphasizes goal achievement across operations, profit and loss, guest satisfaction, customer service, speed of service, quality control, workplace safety, and food and labor variance. The General Manager is expected to take appropriate action to improve results and help AES work toward its vision of becoming guests’ favorite fast-food destination.

Requirements

Must have a reliable vehicle and valid driver’s license.
Must be ServSafe certified or capable of obtaining certification.
Able to work in warm and cold temperatures.
Able to stand for 8–10 hours.
Able to lift up to 50 pounds.
Able to climb ladders for general maintenance.
Able to bend, squat, twist, pull, and reach.
Communicate respectfully with guests and the team.
Demonstrate emotional resilience, patience, leadership, and listening skills.
Work in a fast-paced environment and think on your feet.
Maintain high standards of integrity and customer satisfaction.
Have 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, and coach team members.
Use AES systems to operate the restaurant, including producing accurate projections and effective schedules.
Implement restaurant controls, especially cash and inventory controls.
Set and meet goals for restaurant 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 food and labor variance and take appropriate action to improve results.
Follow government regulations, employment law, food safety requirements, operations policies, and cash policies, and implement accounting controls.
Coach and develop employees and delegate responsibility.