General Manager - Duke Street

Boddie-Noell Ent.•Street, MD

About The Position

Boddie-Noell Enterprises is hiring a Restaurant General Manager for a Hardee’s restaurant. The role develops, supports, and leads the restaurant team and is accountable for sales growth through high standards in quality, service, and cleanliness, while maintaining a focus on profitability. Managers work alongside crew members to resolve guest complaints, maintain product quality, address problems, teach, and lead by example. The General Manager hires and schedules staff, manages labor and inventory costs, trains and evaluates the management team and crew, and supports employee development. The role also oversees restaurant records, cash procedures, building and equipment maintenance, and compliance with human resources, sanitation, safety, security, and other company policies and applicable regulations. Boddie-Noell provides a comprehensive 7–8 week training course and ongoing career-development classes.

Requirements

Must be at least 18 years old.
Must meet the physical demands of the role.
Must be able to lead, recognize, and train successful talent.
2–5 years of experience as a Restaurant General Manager.
Good references.
Available to work all shifts and weekends.
Ability to pass a background check and drug screen.
Valid driver’s license and good driving record.
Strong conflict-resolution skills.
Solid organizational, multitasking, and prioritization skills.
Excellent interpersonal and leadership skills.
Ability to communicate effectively at all levels of the organization.
Ability to balance hands-on work with effective delegation.

Nice To Haves

Veterans and applicants with previous military experience are encouraged to apply.

Responsibilities

Interview and hire qualified staff in accordance with company standards and state and federal regulations.
Schedule adequate staff to operate the restaurant and accommodate guest flow, and manage labor costs to company standards.
Train the management team and crew using the current training system; evaluate performance and create development plans with employees.
Maintain cooperative working relationships with the management team and crew; provide coaching, counseling, and discipline as warranted, and assist with crew duties as needed.
Conduct crew and management meetings about operating procedures, promotions, safety, security, and training.
Maintain adequate supplies and control inventory to meet the company’s food-cost variance standard.
Maintain reports and records according to company standards and applicable regulations.
Maintain the building and equipment using proper operating, cleaning, and preventive-maintenance procedures.
Oversee cash and ensure adherence to cash procedures.
Meet company standards for personal appearance and professionalism.
Follow human resources, sanitation, safety, and security policies and procedures to maintain a safe, compliant environment.
Represent Boddie-Noell’s vision and values professionally and perform other tasks as directed by management.