General Manager

Overview:
At Slim Chickens, we're all about life-changing chicken and southern hospitality. As General Manager, you'll lead your restaurant team to deliver crave-worthy chicken, exceptional service, and a clean, welcoming environment for guests and team members alike. You'll be responsible for daily operations, financial performance, team development, and ensuring compliance with all Slim Chickens standards and procedures.


Key Responsibilities:


OPERATIONS

• Oversee day-to-day operations to ensure Slim Chickens standards for food quality, speed of service, cleanliness, and hospitality are met.
• Lead and supervise management team and hourly staff to execute operational goals.
• Manage inventory, food and labor costs, and drive profit margins by minimizing waste and optimizing resources.
• Ensure accuracy in POS systems and handle daily deposits, reconciliations, and bank drops.
• Maintain restaurant equipment and facility in top condition through proactive upkeep and repair scheduling.
• Ensure full compliance with food safety and sanitation standards in line with federal, state, and Slim Chickens requirements.

• Hire, train, and develop Assistant Managers, Shift Leaders, and hourly staff.
• Conduct regular performance evaluations and provide coaching to build a high-performing team.
• Take ownership of all staffing decisions, including disciplinary actions and terminations, in alignment with company policy.
• Approve and post weekly staff schedules, manage labor to match sales, and authorize overtime as necessary.
• Build a culture of accountability and positivity by leading by example.

• Model servant leadership and the Slim Chickens culture daily.
• Build strong relationships with guests and team members, handle guest concerns with urgency and care.
• Conduct team huddles and manager meetings to ensure alignment and communication.
• Execute company initiatives, rollouts, and operational updates effectively and on time.
• Foster a fun, fast-paced environment where team members want to work and guests want to return.

• Ability to work flexible hours, including nights, weekends, and holidays.
• Ability to stand and walk for extended periods.
• Ability to lead and inspire a team under high-volume conditions.
• Must be at least 21 years of age and meet any local licensing requirements for food service management.