Restaurant General Manager

Position Summary Date:December 2025 Job Title:Restaurant General Manager Classification:Full Time, Non-Exempt Department:Operations Reports To:Market Leader Position Summary Reporting to the Market Leader, the Restaurant General Manager (RGM) is responsible for protecting and delivering the Church’s Chicken Brand, to grow sales while maximizing the efficiency and profitability of the restaurant by exemplifying brand standards. Essential Job Functions Recruiting, hiring, and retaining all restaurant employees Ensuring the entire team is certified according to the current training process Creating a service-oriented culture Promoting an environment of fun and teamwork Evaluating performance and recommending salary increases Recommending, approving, and administering disciplinary action, suspension, and/or termination Developing and growing team members and future managers Deliver the Ultimate Brand Experience to Everyone By: Executing Church’s Chicken standards and using our processes and systems 100% of the time Maintaining the facility and customer areas Maintaining all equipment to operational and safety standards Delivering only quality products to Church’s Chicken standards every time Adhering to cleaning schedules and standards Ensuring employees are in proper uniform Ensuring a consistent service experience Ensuring POP and signage is present and in the approved location Achieve or exceed sales plan and build Customer Counts and Loyalty by: Identifying and communicating sales goals (daily, weekly, year over year) Ensuring the right people are in the right places according to projected / actual sales Increasing customer count and check average, and maximizing capacity and customer value Identifying and executing Local Store Marketing opportunities to attract new customers Staying aware of local events; Understanding the store’s current trade area and competition Executing speed (speed with a smile) and service standards Flawlessly executing marketing promotions and campaigns Achieve or exceed profitability plan by: Maintaining staffing levels to actual sales Complying with labor laws Accurately ordering and managing inventory to reduce waste and prevent theft Ensuring cash handling procedures and standards are in place and followed Performing cash audits and addressing identified issues Executing safety and health standards Minimizing R&M / Supplies and Services costs by managing service vendors efficiently Achieving and communicating controllable cost targets May perform other responsibilities as assigned. Responsibilities and duties may change when circumstances dictate. (e.g., emergencies, changes in workload, rush jobs, or technical developments)

KNOWLEDGE, SKILLS & EXPERIENCE

High School diploma or equivalent 3 - 5 years’ experience in QSR industry / full-service concept ServSafe Certified Fluent in English; Spanish is plus Excellent communication and interpersonal skills; great telephone manner Excellent organizational skills; detail oriented; accurate Excellent analytical, problem solving, and math skills Ability to work with minimal supervision, under pressure Proven ability to lead and motivate a diverse team, and promote learning, development, and career growth PHYSICAL REQUIREMENTS/ENVIRONMENT / WORKING CONDITIONS Office and Restaurant environment. Extended periods of standing, sitting, typing and looking at a computer screen. May also require some reaching, bending, and lifting. Ability to travel to restaurant locations within assigned area and some overnight travel if needed. Work various shifts, including weekends and holidays, as required to maintain adequate staffing levels. Must be available to work as needed or on short notice. In Return we offer an excellent compensation and benefits package to include: #J-18808-Ljbffr Ontario Trillium Foundation