Restaurant General Manager

Job Overview This Restaurant General Manager (RGM) is responsible for overseeing all aspects of restaurant operations, including staff management, customer service, and financial performance, ensuring the smooth operations of the store. They ensure all employees provide exceptional service, prepare and package food with care, and engage with guests, co‑workers, and managers respectfully and proactively. The RGM works hands‑on as needed, partners with the team to execute the business plan, and leads by example to develop talent within the team. Importantly, the GM works to optimize operational efficiency and profitability, and enhance the guest experience while driving business growth. Reports to: Area Coach Salary: $48,000.00 – $63,500.00 per year. Full‑time or part‑time. Essential Functions Supervises and trains restaurant‑level employees, ensuring compliance with brand standards and labor laws. Manages staffing levels, recruits talent, and develops internal candidates for management positions. Treats employees with respect, recognizes their contributions, and holds them accountable for delivering excellent service and food quality. Maintains brand image through cleanliness, maintenance, and adherence to food safety requirements. Analyzes operational and financial performance, identifies trends, and implements action plans for long‑term sales growth. Ensures all cash handling procedures are followed within the store. Considers cost/benefit impact of financial decisions, monitors costs, and adheres to budget goals. Demonstrates self‑awareness, motivates others, and fosters a supportive environment for team members. Plans and executes shift operations efficiently, emphasizing cost control and teamwork. Leads with empathy and fairness, identifying and developing talent for future roles. Coordinates restaurant operations, including staffing, inventory management, and administrative duties. Focuses on continuous improvement, reviews practices, and resolves guest concerns promptly. Interacts with guests, responds to inquiries and complaints, ensuring positive resolution and guest recovery. Understands the impact of job responsibilities on guests, team, and restaurant operations. Ensures adherence to brand standards for service, food quality, and safety. Motivates and trains team members, ensuring compliance with safety and quality standards while maintaining a safe environment for guests and team members. Other duties as assigned. Qualifications Must be at least 18 years of age. High school diploma or equivalent. Restaurant management experience. Communication in English is required; Spanish comprehension helpful. Fundamental requirements: reading, writing, math, and computer/POS skills. Previous experience as an Assistant Manager / 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, and involve the right stakeholders for support when needed. Willingness to learn all areas of restaurant operations and 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. Displays detailed knowledge of key food handling/food safety procedures. Ability to display a positive attitude and a genuine desire to make others happy and serve one another. Ability to treat others with respect and care. Strong communication skills, including verbal communication in Spanish and/or English. Self‑motivated and action‑oriented. Attitude that embraces learning. Willing to admit mistakes, take accountability, and fix the issue. Prompt and regular attendance on assigned shifts – dependable and reliable. Must have reliable transportation to work and to company outside events/meetings. Must be available and willing to work a variety of days/times including weekends, evenings, and holidays. Must be able to work a minimum of 50 hours per week. Physical requirements: lift, move, carry, and stack cartons up to 50 pounds from various heights, stand for long periods, squat or stoop to reach low shelves, reach overhead, forward, and underneath shelves, counter, tables, and kitchen equipment. Requires frequent bending, wiping, sweeping, mopping, and exposure to fluctuating temperatures in cooler, freezer, and cooking sections. Hazards include slips, trips, burns, cuts, abrasions, and falls. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. Benefits Competitive salary and bonus program. 401(k) with company match. Medical, dental, 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 US with a strong growth strategy and a commitment to values‑based leadership. Putting people first is at the core of our company culture. Come be a part of our all‑star team! Location: 990 Pulaski Hwy, Havre De Grace, MD, 21078 #J-18808-Ljbffr Rackson Restaurants