Restaurant General Manager

Greenacres, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Career Development

performance bonuses

Job Description

Fulenwider Enterprises, operating well-known franchises under the KFC and Taco Bell brands, is a prominent leader in the quick-service restaurant industry. With a dedication to excellent customer service and operational efficiency, Fulenwider Enterprises has cultivated a strong reputation for delivering quality food and an outstanding dining experience to its customers. This company is actively expanding and looking for talented individuals who can contribute to its dynamic team environment. Known for valuing every team member, Fulenwider Enterprises emphasizes a supportive workplace culture where employees are empowered to succeed and grow within the organization. The company offers full-time employment opportunities with benefits and competitive compensation packages, recognizing the critical role that each employee plays in the sustained success and growth of their restaurants.

The Restaurant General Manager (RGM) position at Fulenwider Enterprises is a pivotal leadership role responsible for directing the daily operations of one or more restaurant locations. The RGM ensures that all aspects of the restaurant function smoothly and in alignment with corporate standards and expectations. This includes managing product preparation and consistent quality delivery while guaranteeing an exceptional guest experience. The role demands hands-on management of guest interactions, maintaining restaurant cleanliness, overseeing inventory and cost controls, repairing and maintaining equipment, and fostering a positive workplace atmosphere. A significant component of the RGM's duties involves recruiting, training, and retaining a motivated team of hourly managers and employees to achieve operational goals. Financial accountability is paramount, requiring the RGM to manage profit and loss responsibilities, control labor and food costs, and contribute to overall shareholder value through efficient business practices. The successful candidate will be proactive in enforcing safety and hygiene standards, regularly inspecting the premises to comply with all local health, OSHA, and company safety regulations. This leadership role calls for a dedicated professional who combines operational expertise with exceptional interpersonal skills and a passion for nurturing a high-performing team environment. The RGM acts as the face of the restaurant during peak times, demonstrating effective guest service and participation in company marketing initiatives. This full-time role offers a rewarding career path within a respected company known for its commitment to operational excellence and employee development.

Job Requirements

Follows procedures regarding operation of restaurant equipment (fryers, ovens, etc.)
the job entails lifting up to 25 lbs. and carrying loads up to 30 feet in distance
the job entails pushing/pulling up to 90 lbs. and carrying up to 30 feet in distance
knowledge of and compliance with the company's human resources policies and processes
adheres to the company and city/state/united States safety requirements

Job Qualifications

Dedication to providing exceptional guest service
good communication skills, strong interpersonal skills, and conflict resolution skills
exceptional team building capability
basic business math and accounting skills, and strong analytical/decision-making skills
basic personal computer literacy
high school diploma or GED preferred
college or university degree preferred
1-4 years supervisory experience in either a food or retail environment, including profit & loss responsibility

Job Duties

Creates value for shareholders through efficient operations, appropriate cost controls, and profit management
maintains highest level of quality, service, cleanliness and hospitality by personally spending time interacting with guests during peak hours and ensuring all menu items are always available
takes an active role in guest service and guest relations, monitors and corrects employee appearance, courtesy and suggestive selling techniques and takes part in company marketing efforts
controls day-to-day operations by tracking restaurant labor and product costs to meet targets, orders food, paper and supplies, maintains proper inventory levels and controls waste, plans weekly schedule for restaurant employees, follows published procedures for receiving, preparing, holding, packing and serving products
maintains high level of productivity through effective recruiting, training, and motivation of hourly employees
has routine preventative maintenance program in operation, checks, adjusts and makes minor repairs of restaurant equipment, building and grounds
prepares and submits required reports, uses approved projection techniques, cash control techniques and security measures
recruits, interviews, recommend hiring, disciplinary action, and termination of hourly restaurant employees and keeps required personnel and performance information, develops, motivates, and effectively trains, maintains a safe work environment, champions recognition and motivation efforts
ensures OSHA, local health and safety codes, and company safety and security policy are met