General Manager

General Manager pay starts at a rate of $45,000.00 - $72,000.00 per year.

Additional certifications trained in house for additional pay.

In house training- Mandatory Certifications to be a General Manager include: ServSafe(manager), Zaxby's University certifications of - Certified Trainer & Assistant manager

*Additional Certifications of Operational Training Manager(OTM)- starting at a higher salary.

GM position qualifies for paid vacation, bonus money, additional paid days off(parameters outlined at interview and/or onboarding)

Management platforms utilized include: Crunchtime(food), Teamworx(labor), PAR POS system, JOLT, SMG(customer satisfaction)

Qualifications:

• Must possess leadership qualities, organizational skills, and ability to interact respectfully with others
• Leadership experience required
• Must be 21 years of age or older
• Must have a valid driver's license, vehicle insurance, and reliable transportation
• Ability to work a minimum of 5 days and 48 hours per week
• Ability to work a flexible schedule including days, nights, weekends, and holidays
• Subject to a potential successful completion of background check
• Sit, stand, and walk continuously
• Occasionally stoop, bend, crouch, or climb, including the use of ladders
• Frequently lift, push, pull, and carry up to 50 pounds, including lifting overhead
• Communicate proficiently through speech, reading, and writing
• Work in an environment that features hot and cold temperature variations and exposure to food allergens
• Operate and work safely with restaurant equipment including, but not limited to, knives, hot oil in fryers, and potentially hazardous equipment
• Cannot be related to current employees

Responsibilities:

• General Managers are responsible for providing guidance and leadership to their team to create a positive culture and maintain high team morale
• You will execute and assist in the development of action plans according to company goals and objectives
• You will manage and oversee the daily operations of the restaurant focusing on staffing, team member development, sales growth, cost management, guest experience, and ensuring brand standards are consistently upheld
• Ensure that the restaurant delivers great experiences to guests
• Maintain appropriate staffing levels
• Ensure effective work schedules are created in a timely manner
• Ensure team members and managers receive proper training and development
• Create and maintain a positive culture within the location
• Recognize and reward team members
• Plan and delegate shift assignments
• Manage profitability through driving sales, controlling costs, developing team members, and ensuring operational standards are consistently upheld
• Increase sales by building community relationships
• Proactively manage restaurant operations to include planning/forecasting of weekly sales, labor, and cost of goods
• Develop action plans to improve execution of processes to increase sales, profitability, and guest experience

Benefits:

• Competitive pay potential bonuses
• Paid Time Off
• Recognition Program
• Referral Program
• Flexible Work Schedules
• Opportunities to Advance