Position: Restaurant General Manager
About: Rackson Restaurants, LLC is recognized as one of the top QSR operators in the US with a strong growth strategy and a commitment to values-based leadership. They are dedicated to putting people first at the core of their company culture, offering a rewarding work environment.
Requirements: Must be at least 18 years of age; High school diploma or equivalent restaurant management experience; Communication in English is required, Spanish comprehension 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 and professional in challenging situations; Ability to handle confidential information with discretion, looping in the right stakeholders for support when needed; Willingness to learn all areas of restaurant operations & work multiple stations; Knowledge of Food & Beverage performance metrics, product specifications, and management systems; Technically proficient in all aspects of food preparation, production, and delivery; Displays detailed knowledge of all key food handling/food safety procedures; Ability to display a positive attitude and a genuine desire to make others happy and serve one another; Ability to treat others with respect and care; Strong communication skills, including verbal communication in Spanish and/or English; Self-motivated and action-oriented; Attitude that embraces learning; Willing to admit when you made a mistake, take accountability, and fix the issue; Prompt and regular attendance on assigned shifts – dependable and reliable; Must have reliable transportation to work and to company outside events / meetings; Must be available and willing to work a variety of days/times including weekends, evenings, and holidays; Must be able to work a minimum of 50 Hours per week; Physical Requirements: Lift, move, carry, and stack cartons up to 50 pounds from various heights to/from shelves; Stand for long periods of time; Frequently squat or stoop to reach items on low shelves or off the floor; Routinely reach overhead, forward, and underneath shelves, counter, tables, and kitchen equipment; Requires frequent motions of bending, wiping, sweeping, and mopping; Frequent exposure to fluctuating temperatures in areas such as cooler, freezer, and cooking sections of the restaurant; Hazards include, but not limited to, slipping, tripping, burns, cuts, abrasions, and falls; Reasonable Accommodations: May be made to enable individuals with disabilities to perform the essential functions of the job.
Benefits: Competitive salary and bonus program, 401(k) with company match, Medical, dental, vision Insurance, Paid time off, Ongoing career and leadership development, Scholarship opportunities, People-first culture, Authentic, values-based leadership
