GM

AES Restaurants•Spencer, IA

About The Position

AES Restaurant Group, LLC, a franchisee of Arby’s operating restaurants across 344 locations in 20 states, is seeking a Restaurant General Manager. The manager creates a positive work environment and dining experience and leads the development, safety, and well-being of the team. The role includes coaching, mentoring, and supporting employees while ensuring the restaurant meets service, operational, and financial goals. The manager oversees restaurant operations, profit and loss, guest satisfaction, customer service, speed of service, quality control, workplace safety, food and labor variance, staffing, cash, and inventory. The ideal candidate communicates respectfully, leads with integrity, works effectively in a fast-paced environment, and follows applicable government regulations, employment law, food-safety standards, company policies, and accounting controls. AES describes itself as goal-oriented and offers a competitive bonus program, full-time health insurance, a health savings account, PTO, and an employee rewards and recognition program.

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.
Skills in 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.
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, coach, and develop team members.
Use AES systems to run the restaurant, including creating accurate projections and effective schedules.
Implement restaurant controls, particularly for cash and inventory.
Set and meet restaurant goals for service, operations, and financial results.
Manage 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.
Provide guidance that supports the team's development, safety, and well-being.