General Manager

Fayetteville, NC, USA|

Job Overview

Compensation

Salary

Range $43,200.00 - $64,600.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

employee discount

Training and Development

Career advancement opportunities

Job Description

The General Manager role is a pivotal position within our operations team, responsible for overseeing all aspects of restaurant management to ensure the achievement of business objectives. Reporting to the District Manager, the General Manager will lead and develop a dedicated team of managers and crew members, establishing a culture of excellence and guest satisfaction. The person in this role will manage the execution of company policies, programs, and systems, ensuring compliance with health and safety regulations while driving profitability and operational efficiency. Responsibilities include staff recruitment, training, performance evaluation, and human resources program execution with a focus on retention and developmental opportunities. Moreover, the General Manager will implement strategies to enhance food quality, service standards, cleanliness, and customer experience consistently across all shifts. Financial accountability is a key aspect of this role, requiring careful management of costs, including food, labor, and supplies, alongside sales growth initiatives and marketing participation. The ideal candidate will bring at least three years of line operations experience within the restaurant industry, strong leadership qualities, knowledge of employment laws, and the ability to analyze financial performance and implement corrective measures. This full-time position offers a challenging yet rewarding career path for individuals passionate about service excellence and team development, with benefits including training opportunities and a supportive corporate culture.

Job Requirements

High school diploma or GED
18 years old or older
minimum of 3 years line operations experience in the restaurant industry or equivalent of education and experience
ability to learn and apply the standard operating procedures of the company
ability to learn and apply HR policies and procedures
ability to perform P and L analysis and corrective measures
demonstrated experience in supervisory practices
demonstrated experience interviewing and identifying high performing candidates
knowledge of applicable federal state and local employment laws
ability to execute training and development practices
ability to satisfactorily complete recommended training programs such as Serve Safe and Phase Training
ability to achieve Serve Safe Certification
must be able to come to work promptly and regularly
must be able to take direction and work well with others
must be able to react to change productively and handle other tasks as assigned
must be able to stand for long periods of time without a break
must be able to work in hot and cold environments
must be able to walk bend kneel reach grab and lift up to 30 pounds
must be able to work in loud environments see hear talk smell and taste
must be able to wear a headset to take orders
must be able to travel to other locations as necessary
must be able to work in a fast paced environment and accomplish multiple tasks within established timelines
must be able to concentrate and perform duties accurately

Job Qualifications

High school diploma or GED
minimum of 3 years line operations experience in the restaurant industry
ability to learn and apply the standard operating procedures
ability to learn and apply HR policies and procedures
demonstrated experience in supervisory practices
demonstrated experience interviewing and identifying high performing candidates
knowledge of applicable Federal State and Local employment laws
ability to execute training and development practices
ability to satisfactorily complete recommended training programs such as Serve Safe and Phase Training
able to achieve Serve Safe Certification
strong customer orientation skills
strong organizing and planning skills
results orientation
problem solving and decision making skills
financial analysis skills
constructive conflict resolution abilities

Job Duties

Manages the operations and staff of a restaurant including the execution of company policies procedures programs and systems
ensures achievement of restaurant objectives are reached in all areas while following all company guidelines
ensures ethical business practices
provides leadership direction training and development to subordinate managers and crew
creates and maintains a delight every customer environment
develops subordinates to maximize their contributions and future promotion opportunities
executes proper training and development through established systems and practices
ensures execution of the restaurants human resource programs with a goal of retention
ensures achievement of proper staffing levels
utilizes ongoing system for the recruitment development recognition and retention of restaurant management and crew
prepares and conducts quality timely performance feedback and performance appraisals for store management and crew
works with hr and district manager to ensure expedient and appropriate resolution
ensures proper execution of and compliance with company policies and procedures
works with district manager to establish restaurant priorities and develops and executes restaurant plans
informally evaluates restaurant performance receives and incorporates feedback from restaurant inspections and implements action plans to improve restaurant ratings
conducts regular managers meetings to communicate and reinforce priorities
trains monitors and reinforces food safety procedures to management and crew members
ensures all food safety procedures are executed according to company policies and health sanitation regulations initiates corrective actions as appropriate
ensures the continual improvement of quality service and cleanliness standards on all day parts including the monitoring of food product quality
ensures a level result on the operations evaluation including customer courtesy standards are met implements corrective action as required
ensures protection of the brand and company assets through restaurant compliance with company policies and procedures
evaluates restaurant performance at specified intervals using company inspection form coaches and retrains managers as required
maximizes restaurant sales goals versus budget and prior year including participating in marketing programs
develops and implements appropriate plans to resolve unfavorable trends and enhance sales
manages assigned restaurant requirements for new product rollouts procedures
maximizes profit goals versus budget and prior year
manages food labor and paper costs and other controllable expenses to include store supplies office supplies and uniforms
develops and implements appropriate plans to resolve unfavorable trends and enhance profits
performs other job related duties as assigned or required