GM

AES Restaurant Group•Asheboro, NC

18d

About The Position

AES Restaurant Group, LLC, a Northern Indiana-based Arby’s franchisee operating restaurants across 344 locations in 20 states, is seeking a Restaurant General Manager. The manager leads the restaurant in creating a positive work environment and dining experience, and is responsible for coaching, mentoring, and supporting the team’s development, safety, and well-being. The role focuses on delivering outstanding service and guest satisfaction, hiring and developing employees, using AES systems to manage restaurant operations, and achieving service, operational, and financial goals. The manager oversees restaurant performance in areas including operations, profit and loss, guest satisfaction, speed of service, quality control, workplace safety, and food and labor costs. The company describes itself as goal-oriented and offers competitive compensation and a bonus plan, along with opportunities to develop skills.

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, and delegating responsibility.
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.
Use AES systems to operate the restaurant, including creating accurate projections and schedules.
Implement restaurant controls, particularly for cash and inventory.
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 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.