General Manager

Company Description: Blue Coast Burrito is a fast-casual restaurant brand inspired by the flavors and lifestyle of the Baja California coast. The concept focuses on fresh, West Coast-style Mexican food, including build-your-own burritos, fish tacos, fresh-made salads, and signature Baja Fruit Tea. Guests enjoy a customizable, vibrant dining experience that emphasizes quality ingredients and bold flavors. While the menu draws from the beach culture of Baja, Blue Coast Burrito proudly calls Music City home, serving the Nashville community with a welcoming, laid-back atmosphere. Role Description: T he General Manager is a full-time, on-site leadership role based in Franklin, TN, responsible for the overall operations and performance of the restaurant. This role oversees day-to-day activities including managing staff schedules, supervising service, ensuring food quality and safety standards, and maintaining a clean, efficient, and welcoming environment. The General Manager leads, trains, and motivates team members, supports recruitment and onboarding, and fosters a positive, inclusive workplace culture. Daily responsibilities include managing inventory and ordering, monitoring sales and labor costs, analyzing store performance, and implementing initiatives to drive guest satisfaction and profitability. The role also involves resolving guest concerns, upholding brand standards, and working closely with corporate leadership to achieve operational and financial goals. Qualifications Demonstrated experience in restaurant or retail management, including supervising teams, delegating tasks, and leading shifts in a fast-paced environment. Strong operational skills in scheduling, inventory control, cash handling, and cost management to support profitable, efficient restaurant performance. Excellent customer service and communication abilities, with a focus on resolving issues professionally and creating a welcoming experience for guests and team members. Proven ability to train, coach, and develop staff, promote teamwork, and maintain a respectful, inclusive, and safety-focused workplace. Working knowledge of food safety, sanitation, and health regulations; SERV Safe or similar certification preferred. Comfort with basic technology and point-of-sale systems, as well as the ability to read and act on operational reports and key performance metrics. High school diploma or equivalent required; additional education in hospitality, business, or a related field is a plus. Flexibility to work varied shifts, including evenings, weekends, and holidays, as needed to support restaurant operations. Ability to stand for extended periods and perform hands-on tasks in the kitchen and dining areas as needed to support the team. #J-18808-Ljbffr