Summary: The General Manager is responsible for overseeing the total operation of the assigned store location.

Essential Job Duties/Functions:

• Hires, disciplines, and terminates personnel with the involvement of the District Manager and Corporate Human Resource Department.
• Maintains labor within budget and posts a two-week schedule at least one week in advance.
• Oversees expenses and profitability to meet budget goals, including reviewing monthly P&L statements.
• Ensures all documentation is complete, accurate, and turned in on time
• Opens and closes shifts, including completing required paperwork.
• Makes certain customer needs are met and implement the company’s policy on customer service.
• Supervises cash control and bank deposits.
• Ensures customer needs are met in accordance with company service standards.
• Projects a positive attitude.
• Resolves customer, personnel, and equipment issues.
• Maintains store cleanliness, organization, and equipment in accordance with company standards.
• Ensures accurate ordering, stocking, and pricing of all products.
• Implements and reinforces company training programs.
• Supervises and trains personnel; including training associates on food handling, procedures and product standards.
• Ensures proper storage, dating, and temperature control of all food products.
• Ensures adequate staffing for all shifts.
• Completes performance and wage reviews in a timely manner.
• Ensures personnel meet uniform and appearance standards.
• Implements and enforces all company policies and procedures.
• Reports key operational issues to upper management.
• Maintains required operational records.
• Maintains a safe and healthy workplace.
• Conducts regular team meetings.
• Attends management and training meetings, as required.
• Provides excellent customer service.
• Reports for work in a timely manner when scheduled.

Additional Responsibilities – Market Specific Operations:

Based on business needs and market conditions, General Managers assigned to certain locations or markets may be required to perform additional duties to support operational complexity and business performance. These responsibilities may include, but are not limited to:

· Manages higher-volume locations or locations with increased sales, staffing, or operational demands.

· Oversees enhanced merchandising, food service, or multi-concept operations where applicable.

· Manages increased staffing levels, including more complex scheduling, supervision, and performance management.

· Ensures execution of expanded product offerings, programs, or services specific to the market.

· Addresses increased customer traffic and service expectations in higher-demand locations.

· Coordinates with additional vendors, deliveries, or operational partners as required by the market.

· Supports other locations within the designated market area as needed to ensure overall market performance.

· Is proficient in opening, closing, ordering, and overall operations of any branded concept within the location, where applicable, ensuring consistent execution of brand standards, product quality, and guest experience expectations.

· Oversees and supports the performance of branded concept leadership ensuring alignment with operational, financial, and guest experience expectations.

· Assumes responsibility for the operational performance of branded concept offerings, including supporting sales growth, cost control, and overall profitability.

· Supports execution of promotions, product launches, and programs related to branded concept offerings.

· Promotes a consistent and positive guest experience within branded concept operations, including addressing concerns and resolving issues in a timely manner.

These responsibilities are determined by location and market needs and are considered part of the General Manager role.

Additional Job Duties:

• Assists in other duties, as assigned.

Supervisory Responsibilities:

• Directly supervises employees at the location.

Education and/or Experience (include certs or licenses needed):

• Minimum of one to three years’ experience as an Assistant Manager required.
• Must be able to attain food safety manager certification within six months of offer.

Minimum Qualifications:

• Must have knowledge of operations and maintenance of all equipment in the store.
• Must be able to work nights, weekends, and holidays as needed.
• Able to reliably work 45 to 48 hours per week.
• Must have reliable transportation and phone.
• Regular and consistent attendance.
• Must be able to communicate in English.
• Able and willing to work cooperatively with other team members.