Restaurant General Manager

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The Restaurant General Manager (RGM) is responsible for overseeing all aspects of restaurant operations, including staff management, customer service, and financial performance, ensuring the smooth operations of the store. They ensure all employees provide exceptional service, prepare and package food with care, and engage with guests, co-workers, and managers respectfully and proactively. The RGM works hands-on as needed, partners with the above-store team to execute the business plan, and leads by example to develop talent within the team.

Importantly, the GM works to optimize operational efficiency and profitability, and enhance the guest experience while driving business growth.

• 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
• 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

• Must be at least 18 years of age
• High school diploma or equivalent, or restaurant management experience
• Fluent in English;
  Spanish comprehension is helpful
• Previous experience as an Assistant Manager / General Manager in a customer service environment with P&L experience
• Strong leadership skills, including leading by example and remaining calm in challenging situations
• Ability to handle confidential information with discretion
• Willingness to learn all areas of restaurant operations and work multiple stations
• Knowledge of Food & Beverage performance metrics, product specifications, and management systems
• Proficient in all aspects of food preparation, production, and delivery, with detailed knowledge of food safety procedures
• Positive attitude and genuine desire to serve others
• Respectful and caring attitude towards others
• Strong communication skills in English and/or Spanish
• Self-motivated and action-oriented
• Willing to admit mistakes, take accountability, and fix issues
• Reliable attendance and transportation
• Availability to work various shifts, including weekends, evenings, and holidays
• Able to work at least 50 hours per week
• Physical ability to lift up to 50 pounds, stand for long periods, and perform related tasks
• Reasonable accommodations may be made for individuals with disabilities