Restaurant General Manager-QSR: NEW CONCEPT! HUGE GROWTH OPPORTUNITY

Job Description

Job Description

General Manager of new QSR concept coming to Michigan...NEW STORE!

Looking for a strong GM with multi-unit experience who can grow into a Director of Operations as the group opens more stores throughout the state.

$70,000 -$80,000+++

Must be able to do 7-8 week training in Dallas, TX (all expenses paid)

Key Responsibilities :

1. Leadership & Team Development :

• Lead, mentor, and inspire restaurant managers and team members to achieve performance goals.
• Provide ongoing coaching, training, and development to enhance the leadership capabilities within the team.
• Foster a positive work environment that promotes teamwork, accountability, and high employee morale.
• Implement and enforce company policies and procedures to ensure consistency across all units.

1. Operational Excellence :

• Oversee the daily operations of multiple restaurant locations to ensure they run smoothly, efficiently, and profitably.
• Maintain high standards of food quality, cleanliness, safety, and customer service in all units.
• Ensure adherence to health and safety regulations and company standards at all times.
• Manage inventory, ordering, and cost controls to ensure profitability and minimize waste.

1. Financial Management :

• Achieve and exceed financial targets, including revenue goals, profitability, and cost control.
• Develop and implement strategies to increase sales and improve operational efficiencies across multiple units.
• Analyze financial reports, identify areas for improvement, and take corrective actions as needed.
• Manage budgeting, forecasting, and financial performance of each unit.

1. Customer Satisfaction :

• Ensure a consistently exceptional customer experience by monitoring service quality, addressing guest concerns, and implementing feedback to improve service.
• Implement local marketing initiatives and promotions to drive customer traffic and enhance the guest experience.
• Stay ahead of industry trends to continuously innovate and enhance service offerings.

1. Compliance & Reporting :

• Ensure all units are compliant with local, state, and federal regulations.
• Oversee and manage all reporting and documentation related to restaurant operations, including sales, employee performance, inventory, and compliance records.
• Conduct regular audits and inspections to ensure all standards are being met.