Fast Casual General Manager

Job Description

Job Description

General Manager

Guests come for scratch-made chicken salad, signature sandwiches, fresh sides, and soups—and they return for gracious service that feels personal. This restaurant’s results, reputation, and culture sit with one leader. As General Manager, you turn a busy quick-service dining room into a consistently excellent, profitable neighborhood favorite.

• Own the restaurant P&L and hit agreed sales, labor, food-cost, and cash-control targets each period.
• Deliver a guest experience guests recommend: speed with warmth, accurate orders, and hospitality that matches a gracious-service standard.
• Protect scratch-made quality across 12+ chicken salad varieties, soups, sandwiches, and sides—every shift, not just peak hours.
• Build a stable team: recruit, train, schedule, and coach so key roles are covered and turnover stays below brand targets.
• Run a safe, clean operation that passes food-safety and brand audits without last-minute scrambles.
• Grow local demand through community relationships, catering follow-through, and in-restaurant marketing that lifts traffic and average check.
• Develop at least one ready assistant or shift leader who can run the floor in your absence.

You lead the full restaurant team and report to an area leader inside a growing quick-service system. You will have brand recipes, operating playbooks, a point-of-sale and scheduling stack, recruiting support, and a labor and food budget tied to your sales plan. Decisions on scheduling, coaching, local promotions, and day-to-day guest recovery are yours—within brand standards.

• Proven general management of a high-volume restaurant or similar hospitality operation, including P&L ownership.
• Track record of hitting labor, food cost, and sales goals without sacrificing guest experience.
• Hands-on skill training and coaching hourly teams on service, food safety, and made-from-scratch execution.
• Ability to staff, schedule, and retain a team through busy dayparts and seasonal swings.
• Clear communication with guests, crew, and multi-unit leaders; calm under a full dining room.
• ServSafe or equivalent food-safety certification, or the ability to earn it immediately.

• A growth-stage brand where strong operators are visible and promoted.
• A differentiated menu—gourmet chicken salad, soups, sandwiches, and fresh sides—not a commodity burger playbook.
• Hospitality that is gracious by design, so leadership is about people, not only throughput.
• Real ownership of one restaurant’s results, with system support behind you.

If you want a restaurant you can point to—better guests, a stronger team, and numbers that hold—apply now. Tell us which restaurant you ran, what you improved, and the results you owned.