General Manager

Job Summary

The General Manager (GM) leads a high-performing restaurant team to achieve sales, profitability, and guest satisfaction goals. The GM oversees all daily operations, ensures compliance with company policies and legal requirements, and drives operational excellence, team development, and a positive guest experience.

Key Responsibilities

• Lead, train, hire, and supervise all team members to ensure consistent high-quality service and products
• Evaluate team performance, provide coaching, feedback, and development opportunities, and promote employees as appropriate
• Maintain a clean, organized, and safe restaurant in compliance with health, safety, and company standards
• Ensure all employees follow uniform, break, and operational policies
• Manage schedules, labor, inventory, food ordering, and product projections accurately
• Monitor costs, deposits, and financial reports, ensuring accuracy and integrity
• Drive sales through guest engagement, suggestive selling, and operational excellence
• Ensure 100% required training completion for all employees and implement structured training programs
• Maintain professional communication with Regional Coach, Area Coach, and HR using assigned channels
• Uphold company culture, reduce turnover, and foster a respectful, positive work environment
• Accurately and on time complete daily, weekly, and period-end paperwork
• Enforce compliance with state and federal labor laws, OSHA regulations, and EEOC requirements and company policies
• Recruit and hire team members, implement structured onboarding, and develop high-performing teams
• Proactively address operational challenges and implement solutions
• Able to supervise multiple employees and ensure compliance with labor laws and company policies

Job Requirements

• High school diploma or equivalent
• Valid driver’s license, reliable vehicle, and proof of eligibility to work in the U.S.
• Must be 17 years of age or older
• Excellent customer service skills
• Basic math skills necessary for handling cash, operating the POS system, and managing inventory
• Strong verbal communication skills to interact with customers and coworkers
• Ability to work well under pressure in a fast-paced environment
• Ability to multitask and manage multiple stations (prep, oven, cashier)

Physical Requirements

• Lifting: Ability to lift and move up to 50–55 pounds
• Mobility: Standing for long periods, bending, squatting, and walking
• Environment: Ability to work in a hot environment (approx. 90°F in summer) and near 650°F ovens
• Reach: Ability to reach items from 6 inches to 6 feet

Preferred Qualifications

• Experience in quick-service restaurants or retail operations
• Knowledge of cost-control processes, labor management, and local store marketing
• Strong communication, problem-solving, and coaching skills

Work Environment

Fast-paced quick-service restaurant requiring interaction with customers, employees, and food preparation equipment. Ability to work varied shifts including mornings, evenings, weekends, and holidays.

Pay Range

$19 - $22 per hour

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