GM

AES Restaurant Group•Portsmouth, OH

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 to create 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 achieving service, operational, and financial goals while maintaining guest satisfaction and following applicable policies and regulations. The company describes itself as goal-oriented and offers opportunities to develop skills and achieve results across operations, profit and loss, guest satisfaction, customer service, speed of service, quality control, workplace safety, and food and labor variance. AES’s stated vision is to be its 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.
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 with guests and the team, 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, and coach team members.
Use AES systems to run the restaurant, including accurate projections and effective schedules.
Implement restaurant controls, particularly cash and inventory controls.
Set and meet restaurant goals for service, operations, and financial results.
Coach, mentor, and support team members’ development, safety, and well-being.
Monitor performance in operations, profit and loss, guest satisfaction, customer service, speed of service, quality control, and workplace safety.
Address positive 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.