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.