Restaurant General Manager

About the role

The Restaurant General Manager (RGM) reports to an Area Coach and is responsible for overseeing all aspects of restaurant operations, including staff management, customer service, and financial performance, ensuring the smooth operation of the store. The RGM ensures employees provide exceptional service, prepare and package food with care, and engage respectfully with guests, co‑workers, and managers. They work hands‑on as needed, partner with the above‑store team to execute the business plan, lead by example to develop talent, optimize operational efficiency and profitability, enhance the guest experience, and drive business growth.

Responsibilities

• Supervises and trains restaurant‑level employees, ensuring compliance with brand standards and labor laws.
• Manages staffing levels, recruits talent, and develops internal candidates for management positions.
• Treats employees with respect, recognizes their contributions, and holds them accountable for delivering excellent service and food quality.
• Maintains brand image through cleanliness, maintenance, and adherence to food safety requirements.
• Analyzes operational and financial performance, identifies trends, and implements action plans for long‑term sales growth.
• Ensures all cash handling procedures are followed within the store.
• Considers cost/benefit impact of financial decisions, monitors costs, and adheres to budget goals.
• Demonstrates self‑awareness, motivates others, and fosters a supportive environment for team members.
• Plans and executes shift operations efficiently, emphasizing cost control and teamwork.
• Leads with empathy and fairness, identifying and developing talent for future roles.
• Coordinates restaurant operations, including staffing, inventory management, and administrative duties.
• Focuses on continuous improvement, reviews practices, and resolves guest concerns promptly.
• Interacts with guests, responds to inquiries and complaints, ensuring positive resolution and guest recovery.
• Understands the impact of job responsibilities on Guests, Team, and Restaurant Operations.
• Ensures adherence to brand standards for service, food quality, and safety.
• Motivates and trains Team Members, ensuring compliance with safety and quality standards while maintaining a safe environment for guests and Team Members.
• Other duties as assigned.

Requirements

• Must be at least 18 years of age.
• High school diploma or equivalent restaurant management experience.
• Communication in English is required; Spanish comprehension helpful.
• Fundamental requirements include reading, writing, math, and computer/POS skills.
• Must have reliable transportation to work and to company outside events/meetings.
• Physical requirements: lift, move, carry, and