Restaurant General Manager

Restaurant General Manager Reports to: Area Coach. Compensation: $48,000.00 – $65,000.00 per year. Responsibilities Oversee all aspects of restaurant operations, including staff management, customer service, and financial performance. Ensure employees provide exceptional service, prepare and package food with care, and engage with guests, co‑workers, and managers respectfully and proactively. Work hands‑on as needed and partner with the team to execute the business plan, leading by example to develop talent. Optimize operational efficiency and profitability, enhancing the guest experience while driving business growth. Supervise and train restaurant‑level employees, ensuring compliance with brand standards and labor laws. Manage staffing levels, recruit talent, and develop internal candidates for management positions. Maintain brand image through cleanliness, maintenance, and adherence to food safety requirements. Analyze operational and financial performance, identify trends, and implement action plans for long‑term sales growth. Ensure all cash handling procedures are followed within the store. Monitor costs, consider cost/benefit impact of financial decisions, and adhere to budget goals. Demonstrate self‑awareness, motivate others, and foster a supportive environment for team members. Plan and execute shift operations efficiently, emphasizing cost control and teamwork. Lead with empathy and fairness, identifying and developing talent for future roles. Coordinate restaurant operations, including staffing, inventory management, and administrative duties. Focus on continuous improvement, review practices, and resolve guest concerns promptly. Interact with guests, respond to inquiries and complaints, ensuring positive resolution and guest recovery. Ensure adherence to brand standards for service, food quality, and safety. Motivate and train Team Members, ensuring compliance with safety and quality standards while maintaining a safe environment for guests and Team Members. Perform other duties as assigned. Qualifications At least 18 years of age. High school diploma or equivalent; experience in restaurant management preferred. Proficient communication in English; Spanish comprehension helpful. Experience as an Assistant Manager or 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. 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; detailed knowledge of key food handling and food safety procedures. Positive attitude and a genuine desire to serve one another. Respectful and caring treatment of others. Strong verbal communication skills in Spanish and/or English. Self‑motivated and action‑oriented. Embrace learning and willingness to admit mistakes, take accountability, and fix issues. Prompt and reliable attendance on assigned shifts. Reliable transportation to work and company events or meetings. Available and willing to work a variety of days and times including weekends, evenings, and holidays. Minimum of 50 hours per week. Physical requirements: lift, move, carry, and stack cartons up to 50 lb; stand for long periods; frequent squatting or stooping, reaching overhead, forward, and underneath; frequent bending, wiping, sweeping, and mopping; exposure to fluctuating temperatures in cooler, freezer, and cooking sections; hazards include slipping, tripping, burns, cuts, abrasions, and falls. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions of the job. Benefits Competitive salary and bonus program. 401(k) with company match. Medical, dental, and vision insurance. Paid time off. Ongoing career and leadership development. Scholarship opportunities. People‑first culture. Authentic, values‑based leadership. About the Company Rackson is recognized as one of the top QSR operators in the U.S. with a strong growth strategy and a commitment to values‑based leadership. Puts people first at the core of its culture. Location: 400 N Broadway, Pennsville Township, NJ 08070, USA. #J-18808-Ljbffr Rackson Restaurants