General Manager

Role Overview

As the General Manager, you will lead store performance by delivering on sales goals, local marketing initiatives, profitability, staffing, training, daily operations, and overall store upkeep. The focus of the role is to keep customer satisfaction high while ensuring the restaurant runs to company standards.

Work Schedule and Benefits

This is a full-time exempt role requiring 40 hours per week. Benefits mentioned for the position include Medical, Dental, Vision, Life Insurance, STD, LTD, and a 401(k) plan.

Key Responsibilities

You will be accountable for sales, costs, staffing, quality, service, cleanliness, training, controls, policies, administration, maintenance, employee relations, and performance management. The role includes leading the management team, coaching crew members, monitoring budgets and P&L performance, handling customer issues, and maintaining operational standards across the restaurant.

Sales and Profitability

• Deliver budgeted sales results and manage controllable costs against targets.
• Work with the District Manager to build and carry out local marketing plans based on market conditions and competitor activity.
• Respond quickly to competitive pressure and create actions that strengthen sales and margins.

Budget and Financial Control

• Set monthly store budget objectives and track performance against them.
• Share expected budget gaps or improvements with the District Manager.
• Review and explain budget and P&L results to the team, and create action plans for unfavorable trends in Q.S.C., sales, and profitability.

Staffing and Team Development

• Hire, train, and, when required, terminate subordinate managers.
• Maintain strong bench strength in the management team and enough crew coverage for every shift.
• Use the W.O.T.C. program and keep application and file handling processes in order.
• Onboard new managers and crew, build development plans for managers, promote high-performing crew into leadership roles, and coach managers on shift leadership and problem solving.

Quality, Service, and Cleanliness

• Train the team to prepare and serve quality products according to company standards.
• Observe customer interactions and gather direct feedback to assess product and service performance.
• Resolve customer complaints within 24 hours.
• Track service times, coach prompt customer response, and ensure courtesy and satisfaction practices are followed.
• Create and carry out a store cleaning plan, delegate cleaning responsibilities, and maintain strong Q.S.C. results.

Operational Controls and Compliance

• Keep Q.S.C. performance at or above the required level and conduct informal inspections.
• Manage labor, food cost, inventory, store scheduling, and production controls using company systems.
• Hold weekly manager meetings, set priorities, write store plans, and monitor efficiency issues.
• Follow the Operations Manual, safety rules, cash control standards, security procedures, and health inspection correction steps.
• Manage employee files and time cards correctly and ensure compliance with EEO and labor law requirements.

Administration, Maintenance, and People Management

• Submit paperwork on time, keep reported and actual variance within 0.25%, and respond quickly to customer comments.
• Conduct exit interviews when required.
• Train teams on preventive maintenance, equipment care, and reporting maintenance issues through to completion.
• Use consistent performance management practices, support retention, manage grievances, and complete performance reviews on time.

Knowledge, Education, and Experience

You should understand restaurant operating systems, company policies, P&L analysis, corrective actions, supervision, planning and budgeting, interviewing, and training/development practices. A college degree or equivalent operations experience is preferred. The role requires 1 to 2 years of management or operations experience in the restaurant industry, along with the ability to perform all restaurant functions.

Physical Requirements

This job requires long periods of standing without breaks, the ability to meet the demands of subordinate roles, a valid driver’s license, and travel to multiple stores as needed. You must also be able to inspect all areas of the restaurant physically, lift up to 50 lbs, move and inspect supplies, and work in both hot and cold environments, including the restaurant, cooler, and freezer.

Additional Information

This opportunity is with an independently owned and operated franchise location. Compensation, benefits, and career programs may differ from those offered at company-owned locations.

Location: Memphis, TN. Store address provided for this location: 8092 Rockcreek Cove, Cordova, TN 38016.