General Manager Jobs

About The Position

Requirements

• High School Diploma or equivalent required.
• 1+ years of experience in a management position within the QSR industry, with direct responsibility for P&L management.
• Proven track record of successfully managing restaurant financials, including controlling food cost, labor cost, and driving profitability.
• Exhibits exceptional leadership skills, including experience in managing, coaching, and developing teams.
• Demonstrates a deep commitment to guest satisfaction, with a track record of delivering excellent customer service and driving a customer-first culture across the team.
• Fluent in English & Spanish (required).
• Ability to lift and push 50 lbs.
• Ability to stand for long periods.
• Flexibility to work nights, weekends, and holidays.
• Ability to work with computers.
• Must follow the company Personal Care and Hygiene policies.
• Reliable transportation with a current driver’s license is required.
• Occasionally support other stores.

Nice To Haves

• Associate’s or Bachelor’s degree in Business, Hospitality Management, or related field preferred.
• Food Handlers Card/ ServSafe Certification.

Responsibilities

• Establish objectives and goals for operations and supervise daily shift operations.
• Procure the implementation of best practices regarding the operation.
• Model Passion for Service, establishing an engaging dynamic with customers and employees at the restaurant.
• Attend and resolve problems as they appear in the restaurant operation.
• Involve himself in the operational and technical training of employees.
• Provide timely performance feedback and ensure the team is developing according to plan, ensuring incoming staff complies with company policy.
• Maintain safety and food quality standards.
• Verify customer satisfaction/Handle customer complaints, interacting with guests to get feedback on product quality and service levels.
• Organize schedules, keep track of employees’ hours and record payroll data.
• Place orders from vendors.
• Take full ownership of the restaurant's P&L, ensuring that the restaurant operates within budget and meets financial targets.
• Oversee all financial aspects of the restaurant, including sales performance, cost control (labor, food, and supplies), and profitability.
• Monitor daily, weekly, and monthly financial reports, identifying variances and taking corrective actions to ensure the restaurant remains financially healthy.
• Ensure all end-of-day cash outs are correctly completed.
• Coordinate daily front- and back-of-house restaurant operations.
• Control operational costs and identify ways for operational efficiency.
• Coordinate recruitment, selection, and onboarding to maintain a complete team in the restaurant.
• Maintain overall sanitation, health, cleanliness, and safety standards for food preparation areas, cooking services, and dishes and utensils.
• Follow and abide by all safety rules, policies, and procedures.