General Manager

Summary of Position: 

Directly responsible for all operational functions including, cash handling; inventory; 

secure storage of food items; food purchasing; food preparation; equipment 

maintenance, established policies and procedures to include the employee handbook. 

Consistent enforcement of quality, sanitation and cleanliness standards is required. The 

ability to train employees in methods of cooking, preparation, portion control, cost 

control and front counter cashier duties is required.

Minimum Requirements:

§ Effectively demonstrate proper FIVE GUYS operational procedures to all 

employees

§ Successfully complete the 5 day FIVE GUYS training course with the corporate 

Director of Training

§ Attain and maintain Serv-Safe certification or similar food handling certification

§ Hire and develop all employees and supervisory/management team members

§ Conduct quarterly evaluations on all assigned employees and 

supervisory/management team members

§ Responsible for reviewing and submitting all required payroll data in accordance 

with established submission days and times

§ Ensure that all food and products are consistently prepared, packaged and 

served according to the restaurant’s recipes, portioning, cooking and serving 

standards

§ Provide orientation of company policies and procedures and oversee the training 

of new team members in a safe operation of all kitchen equipment and utensils.

§ Fill in where needed to ensure exceptional customer service standards and 

efficient operations are maintained

§ Prepare all required paperwork; including safe log, employee attendance log, 

daily sales/deposit log, steritech/operational pre-shift manager checklist,

daily/monthly inventories, shift labor and end of day sales reports in the 

designated time period

§ Ensure that all equipment is kept clean and in excellent working condition 

through personal inspection and by following the restaurant’s preventative 

maintenance programs

§ Ensure that all products are ordered according to predetermined product 

specifications and received in correct unit count; serviceable condition and 

deliveries are performed in accordance with the restaurant’s receiving policies 

and procedures

§ Control food cost and usage by following proper product storage procedures, 

food preparation procedures, standard recipes and waste control procedures

§ Oversee and ensure that restaurant policies on team member performance 

evaluations are followed and completed on a timely basis

§ Be knowledgeable of restaurant policies regarding personnel and administer 

prompt, fair and consistent corrective action for any and all violations of company 

policies and procedures

§ Be able to create an employee work schedule as a result of projected sales 

volume

§ Responsible for training all team members in cleanliness and sanitation practices

§ Check and maintain proper food holding and refrigeration temperature control 

points

Qualifications:

§ A minimum of 1 year of experience in varied kitchen positions including food 

preparation, fry cook, grill cook and expediter

§ ServSafe Certified

§ Certification of LMS operating procedures by District Manager

§ Certification of basic leadership skills by Director of Operations

§ At least 1 year experience in a similar capacity

§ Must be able to communicate clearly with team members and customers

§ Be able to reach, bend, stoop and frequently lift up to 50 pounds

§ Be able to work in a standing position for long periods of time (up to 9 hours)