Summary from listing
The General Manager I will manage a quick-service restaurant or a small cluster of nearby restaurants or points-of-sale, with sales generally up to $5 million. The role is responsible for opening and closing operations, staffing and scheduling, hiring and performance management, financial and operational reporting, product availability, equipment maintenance, brand standards, customer and associate issues, safety compliance, and revenue-generating initiatives. The position requires documented restaurant-management experience, typically at least three years of P&L management experience and five to seven years of working restaurant experience, with a Food Service Management or Culinary program potentially substituting for part of the experience requirement.
