Summary from listing
The General Manager I manages a quick-service restaurant or small cluster of nearby restaurants or points-of-sale, with sales generally up to $5 million. The role is responsible for opening and closing, staffing and scheduling, financial and operational performance, product availability, equipment maintenance, brand standards, safety compliance, audits, employee engagement, and revenue growth. It requires documented restaurant-management experience, typically at least three years of P&L management 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. The position reports to a Director of Operations or an intermediate zone, cluster, or area leader and follows a varied rotating schedule.
