Summary from listing
The General Manager II manages a complex quick-service or casual-dine restaurant, a small restaurant cluster, or nearby points-of-sale with annual sales generally exceeding $4 million. The role is responsible for opening and closing operations, staffing and scheduling, profitability and P&L management, hiring and employee development, product availability, equipment and supply-chain oversight, brand and safety compliance, audits, revenue initiatives, and customer and associate issue resolution. 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 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.
