General Manager

KFC•Mount Vernon, IL

About The Position

The Restaurant General Manager directs the daily operations of a Tasty Chick’n restaurant, ensuring alignment with the brand’s vision, mission, and guiding values. The role oversees product preparation and delivery, customer service, facility maintenance, and financial accountability, while selecting, training, and coaching talent to achieve results in people, customer service, sales, and profit. The General Manager leads staffing, training, performance management, succession planning, employee relations, and team communications. The role ensures operational coverage, service standards, food safety, and a welcoming customer experience; implements restaurant marketing and sales initiatives; and monitors sales, labor, inventory, budgets, costs, and other financial measures. The General Manager also ensures regulatory compliance, supports operational excellence, and may travel to other locations for business needs. The position requires a flexible schedule, including days, nights, weekends, and holidays as needed. Physical demands include extended periods of sitting, standing, walking, and viewing a computer screen; lifting and carrying items both up to and over 20 pounds; repetitive motions; pushing and pulling; bending and stooping; reaching and grasping; and reading, writing, speaking, and hearing. The work may involve a normal office environment, electrical current, toxic or caustic chemicals, and housekeeping or cleaning agents.

Requirements

College degree or equivalent relevant work experience.
ServSafe Certification is required.
At least four years of experience in restaurant operations or a related field, with a proven supervisory or management track record.
Proficiency in Microsoft Office Suite.
Experience training and developing employees and improving team performance and morale.
Strong understanding of restaurant financials, including budgeting, forecasting, and cost control.
Experience with inventory management and supply chain operations.
Familiarity with point-of-sale systems and restaurant management software.
Ability to work a flexible schedule, including days, nights, weekends, and holidays as business needs require.
Willingness to travel to other locations for meetings, training, or support as business needs require.
Prior experience leading teams through change initiatives.
Ability to create a positive environment that fosters teamwork, communication, and employee engagement.
Skills in time management, communication, customer service, talent development, operational execution, recognition, problem-solving, adaptability, financial management, and ethical leadership.
Ability to use computer software and office equipment; communicate verbally and in writing; type; retrieve, compile, research, analyze, interpret, and verify information; maintain records; make recommendations; organize and prioritize tasks; lead and supervise people; make basic mathematical calculations; and deliver group presentations.
Ability to meet the stated physical requirements, including lifting and carrying items up to and over 20 pounds.

Nice To Haves

Additional certifications in food safety, customer service, or leadership training.
Commitment to ongoing personal and professional development through training, workshops, or certifications.
Participation in industry-related professional organizations or networking groups.

Responsibilities

Direct daily restaurant operations, including product preparation and delivery, customer service, facility maintenance, and financial accountability.
Select, train, retain, recognize, and coach employees; develop talent pipelines and succession plans; and administer performance management.
Uphold the Open Door Policy and partner with the People Services Team on employee relations and legal compliance.
Conduct team meetings and implement training in customer service, food safety, and operational procedures.
Schedule coverage for openings, lunch, dinner, late night, and weekends.
Model customer-focused service, resolve complex customer issues, and coach employees on operational procedures using OSM and Company systems.
Ensure food safety compliance through observation, follow-up on audit results, and training management teams in ServSafe or equivalent standards.
Analyze customer feedback and develop improvement plans; foster an inclusive and welcoming environment.
Collaborate on promotional campaigns and special events; implement restaurant marketing plans and Local Store Marketing strategies with the District Manager.
Analyze sales trends and customer preferences, forecast revenue, set sales targets, and use upselling and suggestive selling practices.
Monitor sales, labor, inventory, and controllable costs and take corrective actions to meet margin and sales growth targets.
Conduct business reviews with management teams to identify and close performance gaps.
Ensure compliance with Federal, State, and Local regulations and standards; implement risk-mitigation policies and procedures.
Share best practices within the team and across the Area.
Review and manage budgets, identify cost-reduction opportunities, negotiate supplier contracts, and manage inventory to minimize waste.
Lead teams through change and foster teamwork, communication, employee engagement, and a positive work environment.