General Manager (Carl's Jr)

Key Responsibilities

• Team Leadership & Development
• Customer Service
• Sales, Labor & Financial Performance
• Inventory & Food Cost Management
• Food Safety, Health & Safety
• Marketing & Community Engagement

Skills & Qualifications

• Physical Requirements
• Restaurant Operations
• Team Leadership & Development
• Customer Service
• Sales, Labor & Financial Performance
• Inventory & Food Cost Management
• Food Safety, Health & Safety
• Marketing & Community Engagement

Why Join Our Team?

Restaurant Operations
Oversee all daily restaurant operations to ensure efficiency, consistency, and excellent execution.
Ensure food is prepared and served according to brand quality, portion, presentation, and timing standards.
Maintain a clean, organized, and welcoming restaurant, including the dining area, kitchen, and restrooms.
Manage opening and closing procedures, cash handling, equipment checks, and restaurant security.
Monitor restaurant performance and take action to address operational opportunities.
Lead, coach, and develop the restaurant team to achieve operational and performance goals.
Recruit, interview, hire, onboard, and train new team members.
Create and maintain effective staffing and scheduling plans based on business needs.
Provide ongoing coaching, feedback, and performance management.
Hold team members accountable for following company policies, procedures, and performance expectations.
Recognize and develop high-performing employees and identify opportunities for advancement.
Build a positive, team-oriented culture focused on accountability and guest service.
Ensure every guest receives fast, friendly, accurate, and professional service.
Lead by example and set the standard for exceptional customer service.
Address and resolve guest concerns quickly and professionally.
Monitor the guest experience and take action to improve satisfaction.
Maintain a welcoming environment that encourages repeat business.
Take ownership of restaurant sales and profitability.
Monitor sales, labor, food costs, waste, and other key performance indicators.
Develop and execute strategies to drive sales and improve restaurant performance.
Manage labor effectively while maintaining appropriate staffing and service levels.
Control food and operating costs while maintaining quality standards.
Review financial results and implement action plans to improve performance.
Ensure accurate cash handling, deposits, and daily reconciliation procedures.
Manage inventory levels and ensure accurate ordering and receiving of products.
Minimize food waste, product loss, and unnecessary expenses.
Ensure food and supplies are properly stored, rotated, and maintained.
Maintain appropriate product levels to support daily operations.
Maintain full compliance with food safety, sanitation, and health regulations.
Conduct regular safety and cleanliness inspections.
Ensure required certifications, inspections, and training are current.
Address safety concerns immediately and follow company reporting procedures.
Execute company marketing programs, promotions, and initiatives at the restaurant level.
Identify opportunities to increase sales and build local customer traffic.
Support community outreach and maintain positive relationships with local businesses and organizations.
Promote the restaurant and brand within the local community.