General Manager

About the role

General Managers are responsible for providing guidance and leadership to their team to create a positive culture, maintain high team morale, and encourage all team members to strive for excellence. You will execute and assist in the development of action plans according to company goals and objectives. You will manage and oversee the daily operations of the restaurant focusing on staffing, team member development, sales growth, cost management, and ensuring operational standards are consistently upheld.

As the team at Zaxby’s expands, we’re saving a seat for you! To our guests, Zaxby’s is more than just a place to eat – it’s a place to have fun, spend time with friends, and enjoy great food. To our team members, Zaxby’s is an indescribably great place to work.

Job Duties and Responsibilities

• Complete all training requirements, including Zaxby’s General Manager Development Plan and Operations Excellence Capstone Class, Food Safety Certification, Manager Certification, and any additional training required by Zax LLC.
• Ensure the restaurant delivers great experiences to guests.
• Maintain appropriate staffing levels by sourcing, interviewing, hiring, retaining, and recognizing top performers.
• Provide proper training, ongoing mentoring, coaching, and development while holding team members accountable for performance.
• Create effective work schedules timely to drive sales and control labor costs.
• Plan and delegate shift assignments, communicate expectations, and adjust as needed.
• Uphold service, product quality, and cleanliness standards consistently.
• Create and maintain a positive culture and healthy team morale by providing guidance, leadership, and serving as a role model.
• Manage profitability through driving sales, controlling costs, developing team members, and ensuring operational standards are upheld.
• Increase sales by building community relationships and providing outstanding product and service.
• Control costs and losses, improve operational standards, and ensure compliance with Zaxby’s Franchising LLC and Zax LLC guidelines, policies, and procedures.
• Complete performance reviews for crew members and assist with performance reviews for managers.
• Maintain compliance with federal, state, and local laws, guidelines, policies, and procedures.
• Utilize management tools and keep neat, accurate, and current records.
• Review performance metrics daily and develop action plans to enhance systems, processes, profitability, sales, and guest experience.
• Handle and report guest and team member complaints, concerns, or injuries promptly and respectfully.
• Maintain flexibility to perform above and beyond the parameters of the position description.
• Ensure the team works safely and follows all safety guidelines and procedures.
• Escalate concerns to your supervisor when appropriate.
• Perform all other duties necessary to ensure restaurant operations function properly.

Job Qualifications

• Must be 21 years of age or older.
• Valid driver’s license, vehicle insurance, and reliable transportation.
• Open availability and ability to work a minimum of 5 days and 48 hours per week.
• Ability to work a flexible schedule including days, nights, weekends, and holidays.
• Successful completion of background check and motor vehicle report.
• Leadership qualities, organizational skills, and ability to interact cooperatively with others.
• Required minimum education: high school diploma or equivalent; some college preferred.
• 3‑5 years management experience required; restaurant management experience preferred.

Capability Requirements

• Sit, stand, and walk continuously.
• Occasionally stoop, bend, crouch, or climb, including the use of ladders.
• Frequently lift, push, pull, and carry up to 50 pounds, including lifting overhead.
• Continuous use of hands and wrists for grasping and fine manipulation.
• Communicate proficiently through speech, reading, and writing.
• Maintain effective audio‑visual discrimination and perception to observe and respond to the environment.
• Work in an environment with hot and cold temperature variations and exposure to food allergens.
• Operate and work safely with restaurant equipment, including knives, fryers, and potentially hazardous equipment.

Pay

Competitive pay with bonus potential (paid quarterly) of up to 24 % of annual salary.

Benefits

• Free meals.
• Paid time off and paid holidays.
• Employee referral program.
• Opportunities to advance.
• Medical, dental, and vision insurance.
• Short and long‑term disability.
• Employer‑paid life insurance.
• 401(k) with employer match (additional eligibility requirements apply).

Schedule

Open availability required; must work a minimum of 5 days and 48 hours per week, with a flexible schedule that includes days, nights, weekends, and holidays.