Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Career advancement opportunities
Training and Development
Job Description
Located in Maumelle, North Little Rock, Arkansas, the restaurant operates under a robust operations department specializing in delivering high-quality food and customer service. The establishment focuses on maintaining operational excellence and ensuring compliance with all regulatory standards to provide a safe and enjoyable dining environment for both customers and employees.
The General Manager position is a pivotal exempt role that reports directly to the District Manager. This position is responsible for the overall management of daily restaurant operations, which includes overseeing a team of 10 to 30 employees. The General Manager’s mission is to drive increased sales, profitability, and employee retention by motivating and leading the restaurant management team. This leadership role requires a commitment to long or irregular hours, including working extra shifts as necessary, to maintain the seamless function of the restaurant.
Key responsibilities include managing financial controls, operational execution, team development and recruitment, customer service excellence, and ensuring full compliance with employment and safety regulations. The General Manager leads operational excellence by directing the efficient preparation and prompt delivery of products, identifying and resolving bottlenecks, and maintaining positive work environments. Additionally, this role involves fostering a customer-centric culture by motivating staff to exceed customer expectations and manage customer concerns effectively.
Team building is another core function, with the General Manager providing coaching, feedback, and development opportunities to staff and managers. The role requires involvement in recruiting, selecting, hiring, and retaining talented employees, as well as managing employee discipline and retention strategies. Financial management responsibilities cover inventory control, labor management, and the analysis of financial reports to optimize restaurant profitability.
Compliance is strictly enforced through training and monitoring of food safety, sanitation, security policies, and adherence to government regulations. The General Manager is responsible for auditing operations and maintaining a safe, clean environment. The role also supports marketing initiatives at the local level and encourages the team to participate in community engagement activities.
This role offers opportunities for career progression to higher volume General Manager positions, Certified Restaurant Trainer roles, or advancement to District Manager positions. The ideal candidate demonstrates leadership skills, proficiency in English and math, and a willingness to engage in ongoing training and development programs aimed at operational and personal growth.
The General Manager position is a pivotal exempt role that reports directly to the District Manager. This position is responsible for the overall management of daily restaurant operations, which includes overseeing a team of 10 to 30 employees. The General Manager’s mission is to drive increased sales, profitability, and employee retention by motivating and leading the restaurant management team. This leadership role requires a commitment to long or irregular hours, including working extra shifts as necessary, to maintain the seamless function of the restaurant.
Key responsibilities include managing financial controls, operational execution, team development and recruitment, customer service excellence, and ensuring full compliance with employment and safety regulations. The General Manager leads operational excellence by directing the efficient preparation and prompt delivery of products, identifying and resolving bottlenecks, and maintaining positive work environments. Additionally, this role involves fostering a customer-centric culture by motivating staff to exceed customer expectations and manage customer concerns effectively.
Team building is another core function, with the General Manager providing coaching, feedback, and development opportunities to staff and managers. The role requires involvement in recruiting, selecting, hiring, and retaining talented employees, as well as managing employee discipline and retention strategies. Financial management responsibilities cover inventory control, labor management, and the analysis of financial reports to optimize restaurant profitability.
Compliance is strictly enforced through training and monitoring of food safety, sanitation, security policies, and adherence to government regulations. The General Manager is responsible for auditing operations and maintaining a safe, clean environment. The role also supports marketing initiatives at the local level and encourages the team to participate in community engagement activities.
This role offers opportunities for career progression to higher volume General Manager positions, Certified Restaurant Trainer roles, or advancement to District Manager positions. The ideal candidate demonstrates leadership skills, proficiency in English and math, and a willingness to engage in ongoing training and development programs aimed at operational and personal growth.
Job Requirements
- Must be at least eighteen years of age
- High school diploma or equivalent
- Demonstrated leadership skills preferably in restaurant or retail/hospitality industry
- English language proficiency enabling clear speech and proficient reading and verbal comprehension
- Proficient math skills
- Ability and willingness to complete all required training including Servsafe and BKC training
- Willingness to work long and irregular hours including extra shifts as needed
Job Qualifications
- Must be at least eighteen years of age
- High school diploma or equivalent with some college preferred
- Demonstrated leadership skills in restaurant or hospitality industry
- English language proficiency for effective communication
- Proficient math skills
- Ability and willingness to complete required training such as Servsafe and company-specific training
- Experience in managing retail or hospitality operations
- Knowledge of employment laws and policies
Job Duties
- Directs efficient and accurate preparation of products for prompt customer delivery within established speed of service guidelines
- Provides production direction and coaches the team to achieve operational success
- Monitors operational programs, processes, and metrics to identify and resolve restaurant issues
- Motivates and directs team to exceed customer expectations with food and friendly service
- Resolves customer complaints in a timely, friendly, and professional manner
- Provides coaching and feedback to team and managers on team stations and company policies
- Leads recruitment, selection, hiring, and retention of effective team talent
- Assumes full accountability for restaurant profit and loss management including inventory and labor
- Oversees compliance with government regulations, employment laws, food safety, and security policies
- Conducts restaurant audits and maintains sanitation standards
- Develops strategies for marketing and community involvement
- Sets challenging goals for team performance and growth
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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