General Manager

About This Role

Leading all aspects of restaurant operations is the core of this General Manager role, which drives sales, profitability, guest experience, and team development. The General Manager is fully accountable for the restaurant's performance, ensuring alignment with company and health department standards, building a high-performing team, and delivering exceptional guest experiences. This role drives financial results, operational excellence, and a strong culture rooted in the company's values.

Responsibilities

• Provide overall leadership and direction for all restaurant operations, including service, food quality, cleanliness, and Team Member performance
• Set, communicate, and achieve restaurant goals related to sales, profitability, operations, and guest satisfaction
• Ensure consistent delivery of outstanding guest experience and resolve guest concerns promptly and professionally
• Oversee daily operations, including active participation in all positions when needed (FOH and BOH)
• Drive financial performance by managing P&L, including labor, food cost, controllables, utilities, and sales growth
• Analyze daily, weekly, and monthly financial performance; identify trends and implement strategies to improve results
• Utilize systems and tools to forecast sales, build effective schedules, and manage productivity
• Implement and maintain restaurant controls, including cash handling, inventory management, and loss prevention
• Ensure proper ordering, receiving, storage, rotation (FIFO), and preparation of all food products
• Maintain compliance with all food safety, sanitation, and HACCP standards
• Ensure full compliance with all local, state, and federal regulations, including health codes, wage and hour laws, OSHA, ADA, and fair employment practices
• Ensure adherence to all company policies, procedures, and operational standards
• Recruit, hire, train, and develop Assistant Managers, Shift Managers, and Team Members
• Build and maintain a strong leadership bench through internal development and external hiring
• Provide ongoing coaching, feedback, and performance management for all levels of staff
• Oversee and support the development of Assistant Managers, including follow-up on PDPs and career progression
• Foster a positive, high-performance culture aligned with company values, mission, and vision
• Recognize and reinforce individual and team accomplishments
• Manage employee relations, including conflict resolution and disciplinary actions in accordance with company policies
• Ensure compliance with company harassment policies and partner with HR as required
• Oversee all financial processes, including cash handling, deposits, reporting, and variance tracking
• Complete and review daily reports, weekly summaries, and performance accountability measures
• Conduct regular operational assessments to ensure compliance with company standards
• Manage inventory systems, vendor relationships, and cost controls
• Maintain restaurant facilities and equipment; communicate issues promptly to upper management
• Lead implementation of company initiatives, programs, and operational game plans
• Partner with District Manager and corporate leadership to drive business strategy and performance
• Actively manage calendar and priorities based on restaurant needs, financial goals, and operational performance
• Maintain availability for communication, support, and emergency needs as required
• Lead and support local restaurant marketing initiatives
• Actively participate in the community to build brand awareness and drive traffic
• Execute company marketing strategies at the store level to support sales growth

Requirements

• Must be at least 21 years of age

• Valid driver

• Prior restaurant management experience required; multi-unit or multi-level leadership experience preferred

• Strong financial acumen and understanding of profit and loss statements

• Proven leadership, coaching, and team development skills

• Strong communication, organizational, and interpersonal skills

• Ability to recruit, interview, and develop Team Members

• Ability to perform effectively in a fast-paced, high-pressure environment

• Ability to stand and walk for extended periods (approximately 60% walking, 30% standing, 10% sitting)

• Ability to work 50–55+ hours per week, including flexible shifts, nights, and weekends

• Ability to perform all FOH and BOH functions as needed

• Ability to bend, kneel, crouch, push, pull, and perform repetitive motions

• Ability to lift and carry items up to 50–75 pounds

• Ability to work in a fast-paced, high-temperature environment

• Ability to operate office and restaurant equipment using fine motor skills

• Ability to travel to restaurant locations as needed

• Completion of all required management and leadership training programs

• Demonstrated mastery of all hourly and management positions

• Ongoing participation in leadership, operational, and food safety training

Important Details

• Schedule: 50–55+ hours per week, including flexible shifts, nights, and weekends

About the Company

Franchise Restaurant Concept Group is committed to fostering a diverse and inclusive workplace.