Job Description

Job Description

Job Description

The General Manager will oversee daily operations of a quick-service restaurant with fewer than 20 employees, reporting to a regional manager. During the first six months, the primary focus will be improving profitability, building the management team, and increasing guest satisfaction. This role offers growth opportunities in multi-unit management and training and development leadership.

Responsibilities

• Lead restaurant operations and ensure efficient day-to-day performance.
• Build, coach, and manage a high-performing restaurant team.
• Deliver an exceptional guest experience and increase guest satisfaction.
• Create and manage labor schedules to support service needs and profitability.
• Control inventory and manage food and operating costs.
• Maintain food safety and compliance standards.
• Drive sales growth and improve restaurant profitability.
• Prepare and review performance reports for the regional manager.

Preferred Qualifications

• 2+ years of restaurant management experience.
• High school diploma or equivalent.
• Food Protection Manager Certification.
• Experience with restaurant operations management and labor scheduling.
• Knowledge of inventory management and food cost control.
• Experience using point-of-sale systems.
• Understanding of food safety compliance and budget management.
• Strong leadership and customer service skills.

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