Hardee's Restaurant General Manager @ Fletcher

About the role

The Restaurant General Manager (RGM) is responsible for directing the daily operations of a Hardee’s restaurant, ensuring compliance with company standards in product preparation, customer service, facilities maintenance, and financial accountability. This role focuses on selecting, training, and coaching top talent to achieve key results in People, Customer, Sales, and Profit while role modeling CKE’s Core Values.

Responsibilities

• Demonstrate CKE’s Core Values while building high-performing teams through selection, training, retention, and recognition of top talent.
• Identify and develop a talent pipeline using effective succession planning tools and best practices.
• Execute the company’s performance management process to ensure employee success and accountability.
• 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 by examining station and customer 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 assigned schedules, 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; partner with the District Manager to execute Local Store Marketing plans.
• Analyze sales, labor, inventory, and controllables to take corrective action and meet margin and sales growth targets.
• Conduct fiscal period business reviews with the management team to close 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 fosters a culture of high service standards.
• Developing Talent: Challenges and engages employees to grow and develop.
• Execution Excellence: Strives for “Best in Class” operations, ensuring 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.