General Manager - Franchise

Pay Rate: 70,000 / year

A General Manager (GM) is responsible for total restaurant operations, including driving sales, ensuring profitability, maintaining brand standards, and fostering a "Guests First" culture. Key duties include recruiting/training staff, managing inventory and financial reports, ensuring compliance with safety regulations, and providing high-quality service in a fast-paced environment.

Key Responsibilities

• Operational Excellence: Maintains high food quality, safety, and sanitation standards while ensuring the restaurant runs smoothly.
• Financial Performance: Analyzes financial reports to achieve sales goals, control costs, and maximize profitability
• Team Leadership & Development: Recruits, trains, and coaches staff and management, fostering a positive work environment.
• Guest Satisfaction: Implements a "Guests First" attitude, ensuring high-quality service and resolving complaints with proper staffing.
• Marketing & Compliance: Executes local/national promotions and ensures compliance with company policies and legal regulations.

Qualifications

• Experience: Proven experience in restaurant management, often requiring the completion of assistant manager roles.
• Skills: Strong leadership, communication, and organizational skills, with a focus on problem-solving and multitasking.
• Flexibility: Availability to work weekends, holidays, and evenings in a fast-paced environment.

Physical Requirements & Duties:

• Mobility & Stamina: Continuous standing and walking (often 85-95% of the shift).
• Lifting/Carrying: Frequent lifting, pushing, and pulling of items weighing 20-50 lbs
• Body Mechanics: Frequent bending, kneeling, stooping, crouching, and reaching.
• Manual Dexterity: High dexterity to operate kitchen equipment, point-of-sale systems, and handle tools.
• Sensory Requirements: Excellent vision (close, distance, color, depth) for safety and guest service, and hearing/speaking to communicate effectively.
• Environmental Exposure: Ability to work in varied temperatures (hot kitchens, walk-in coolers) and loud environments.

I acknowledge, I have received and reviewed the job description and requirements for the Restaurant Manager position.

I confirm that I am able to perform these essential functions of the job, with or without reasonable accommodation. I understand that these physical duties are necessary to ensure the efficient operation of the restaurant