General Manager

General Manager Position Summary The General Manager is the front- and back-of-house leader with full business responsibility for a QSR restaurant. This role represents the brand within the community and is accountable for operational excellence, financial performance, guest satisfaction, and team development. The General Manager builds, leads, and develops a high‑performing leadership team including the AGM, Shift Supervisors, and restaurant team members across BOH and FOH. Benefits Great Compensation (DOE) Paid Time Off (PTO) & Paid Sick Leave (PSL) Low‑Cost Insurance benefits (Medical, Dental, Vision Plans) Company Paid Life Insurance 401(k) Plan with Company Match One Year Anniversary Day Free Employee Shift Meal Essential Duties and Responsibilities Operational Leadership Drive daily execution excellence across BOH and FOH operations to consistently deliver quality food, speed, and service. Oversee all restaurant operations, ensuring adherence to company systems, procedures, and operational standards. Manage financial performance, including sales, labor, food cost, inventory, and controllables, to meet or exceed business scorecard goals. Manage third‑party delivery services and ensure same quality of food and guest service. Identify operational opportunities and implement action plans to improve performance, efficiency, and profitability. Training & Leadership Development Build a strong leadership pipeline by training, coaching, and developing AGM and Shift Supervisors. Ensure all team members receive proper onboarding, role‑specific training, and ongoing skill development. Manage all training requirements for team members through Ole Academy and other sources. Lead by example through hands‑on coaching, performance feedback, and reinforcement of company vision, values, and expectations. Regularly discuss performance and support career development planning for leadership team members. Service Standards & Compliance Champion exceptional guest service by setting clear expectations and leading guest recovery for restaurant‑level concerns. Ensure compliance with all food safety, health department, Cal/OSHA, wage and hour, and employment regulations. Maintain a safe, secure, and healthy environment by enforcing sanitation standards and safety procedures. Manage guest sentiments via in‑person feedback and other reviewing sources, e.g., Yelp, Google, Tattle. Ensure required certifications (e.g., Food Handler) and operational audits are completed accurately and on time. Team Leadership & Scheduling Recruit, interview, select, and retain top talent through ongoing sourcing and engagement efforts. Create effective schedules that align staffing levels with business needs while maintaining labor targets. Manage attendance, performance accountability, and corrective action in partnership with HR and Area Coach as needed. Foster a positive, respectful, and inclusive work environment that promotes teamwork and retention. Safety, Compliance & Facility Oversight Maintain a safe, secure, and healthy environment by enforcing sanitation, food safety, and workplace safety standards. Ensure compliance with all applicable laws and regulations, including health department, Cal/OSHA, wage and hour, and employment requirements. Conduct routine checks of BOH and FOH areas to identify safety, cleanliness, or facility concerns. Oversee facility condition, security systems, and the coordination of maintenance needs. Collaboration & Communication Communicate daily with the Area Manager regarding performance, priorities, challenges, and action plans. Partner with support teams (HR, Training, Operations, Facilities) to ensure alignment and execution of company initiatives. Promote open, clear, and consistent communication with team members to support engagement and operational success. General Responsibilities Represent the brand professionally within the community and support local marketing and community engagement efforts. Complete other duties assigned by the Area Coach. Obtain ServSafe Certification within 30 days of hire. Requirements Minimum of 3 years of experience in a supervisory or management role within QSR, with full P&L responsibility. Proven ability to lead, coach, and motivate high‑performing teams. Strong operational, financial, and problem‑solving skills. Proficiency in verbal and written English communication; bilingual English/Spanish is a plus. Flexible availability, including nights, weekends, and holidays. Intermediate computer skills, including MS Office (Excel, Word, Outlook). High School Diploma or equivalent. Key Competencies Guest‑Centered Mindset Team Leadership & Coaching Communication & Coordination Problem Solving Reliability & Follow‑Through Compliance & Safety Awareness Job Details Career Advancement/Career Plan: We promote heavily from within. #J-18808-Ljbffr