Summary from listing
The General Manager II manages a complex quick-service or casual-dine restaurant, a small cluster of restaurants, or nearby points-of-sale with annual sales generally exceeding $4 million. The role is responsible for opening and closing, staffing and scheduling, hiring and training, financial and operational performance, product availability, equipment maintenance, brand standards, customer and associate issues, safety compliance, and revenue-generating initiatives. The position reports to a Director of Operations or an intermediate zone, cluster, or area leader and requires a varied rotating schedule with on-site work during opening, busy dayparts, and closing shifts. The posting requires at least three years of restaurant P&L management experience and five to seven years of relevant restaurant experience, with a Food Service Management or Culinary program potentially substituting for part of the experience requirement.
