Carl's Jr Restaurant General Manager

About the Role

The General Manager (GM) is responsible for directing the daily operations of a Carl’s Jr. restaurant, ensuring compliance with company standards in product preparation, customer service, facilities maintenance, and financial accountability. This role focuses on building high-performing teams, driving sales and profit growth, and upholding CKE’s Core Values.

Responsibilities

• Select, train, retain, and recognize top talent while demonstrating CKE’s Core Values.
• Develop a pipeline of talent through effective succession planning.
• Execute the company’s performance management process to set employees up for success and hold them accountable.
• Reinforce and follow the “Open Door” Policy with all employees.
• Monitor, demonstrate, and train employees on all job duties, including customer service, food preparation, cleaning, and stocking.
• Ensure proper supervision of restaurant operations, including customer and station activities.
• Travel between company locations to support business operations, including attending meetings and transporting product and supplies.
• Partner with Human Resources to resolve employee relations issues and maintain compliance with federal, state, and local requirements.
• Work a flexible schedule covering all day parts, including breakfast, lunch, dinner, late night, and weekends.
• Drive a customer-focused culture by resolving customer issues and training employees to meet or exceed service standards.
• Coach, recognize, and hold the restaurant team accountable for core operational procedures using company systems.
• Ensure food safety standards are met through direct observation and follow-up on audit results; ensure management teams are trained in Servsafe, TAPS, or equivalent.
• Implement restaurant-level plans and marketing initiatives, partnering with the District Manager on Local Store Marketing.
• Analyze sales, labor, inventory, and controllables to take corrective action and meet margin and sales growth targets.
• Conduct fiscal period business reviews to build team capability in identifying and closing performance gaps.
• Share best practices with the team and across the district.
• Communicate effectively with team members, guests, vendors, and visitors; participate in company meetings and conference calls.
• Supervise or perform additional duties to maintain a clean, safe, and efficient restaurant.

Requirements

• High School Diploma or GED required; associate degree preferred.
• Minimum of three years’ experience in restaurant operations.
• Proficient in Microsoft Office applications.
• Must be able to work a flexible schedule, including days, nights, and weekends.
• Must maintain reliable personal transportation, a valid driver’s license, and proof of insurance for travel between locations.

Core Competencies

• Effective Communication: Consistently interacts with all team members and encourages open communication.
• Customer Focused: Prioritizes the customer and creates a culture of high service standards.
• Developing Talent: Challenges and engages employees to grow and develop.
• Execution Excellence: Strives for “Best in Class” operations, analyzing costs to ensure profitability and upholding standards for safety and consistency.
• Accountability: Holds team members and self accountable for performance improvements using company tools.

Work Environment

Fast-paced environment working with kitchen equipment in tight quarters.

Physical Demands

• Constant movement in and around all areas of the restaurant.
• Ability to stand and walk for extended periods.
• Frequent reaching overhead, bending, and stooping.
• Work in a warm environment near grills, ovens, and vats.
• Regularly lift 20 lbs. or more; occasionally lift up to 50 lbs.
• Work with various cleaning products.