Carl's Jr Restaurant General Manager (Los Angeles County)

Carl's Jr Restaurants, LLC; Anaheim (CA); In loco; USD 85.000 - 120.000; Tempo pieno

Descrizione del lavoro

Carl’s Jr. is seeking a guest-focused, hands-on General Manager to lead restaurant operations in Los Angeles County, serving the Glendale and Sun Valley areas.

You will be responsible for delivering guest satisfaction, building high‑performing teams, upholding brand standards, and driving strong financial results. The GM will participate in onboarding at a corporate location before transitioning to the home store, with final assignment based on staffing needs.

Competenze

• Minimum of three years’ experience in restaurant operations.
• Flexible schedule including days, nights, and weekends.
• Must have reliable transportation and valid driver’s license.

Mansioni

• Direct daily operations of a Carl’s Jr. restaurant.
• Train and coach team members to deliver guest‑centered service.
• Maintain brand standards, food safety, and financial accountability.
• Analyze sales and labor to meet margin targets and drive growth.
• Partner with HR for employee relations and staffing needs.

Conoscenze

Customer focus

Leadership

Communication

People development

Strumenti

Microsoft Office

Descrizione del lavoro

Carl's Jr Restaurant General Manager (Los Angeles County)

Carl’s Jr. is seeking a guest-focused, hands‑on General Manager to lead restaurant operations in Los Angeles County, serving the Glendale and Sun Valley areas. As the principal restaurant operator, the General Manager holds complete accountability for driving guest satisfaction, developing high‑performing teams, upholding brand standards, and delivering strong financial and operational performance.

To ensure your success, you will complete a comprehensive 4–6 week onboarding and training program conducted at one of our corporate‑operated restaurants before transitioning to your assigned home store. Please note that the designated training location may differ from your eventual home store. Upon successful completion of training, your permanent store assignment within the Glendale or Sun Valley area will be finalized based on operational staffing needs and business requirements.

POSITION SUMMARY

The General Manager (GM) has the overall responsibility for directing the daily operations of a Carl’s Jr. restaurant in support of the Brand Vision, Mission, and Promise while role‑modeling CKE’s Core Values. The GM ensures compliance with company standards in all areas of operations including product preparation and delivery, customer service, facilities maintenance, and financial accountability. This role accomplishes these objectives by actively selecting, training, and coaching top talent to achieve key results in People, Customer, Sales, and Profit.

ESSENTIAL FUNCTIONS

May perform any or all of the following duties:

• Demonstrates CKE’s Core Values while building high performing employees when selecting, training, retaining, and recognizing top talent utilizing applicable tools and processes.
• Identifies and develops a pipeline of talent through effective succession planning tools and best practices.
• Executes the company’s performance management process consistently to ensure employees are set up for success and held accountable.
• Reinforces and follows the “Open Door” Policy with all employees.
• Actively monitors, demonstrates, and provides training on, all job duties of each position for any shift throughout the restaurant, including customer service, food preparation, cleaning, and stocking.
• Ensures proper supervision of restaurant through ongoing examination of station and customer activities.
• Travels between company locations to support business operations, including attending meetings and transporting product and supplies as needed.
• Partners with Human Resources to ensure resolution to all employee relations activities and maintain compliance with federal, state, and local requirements.
• Works assigned schedule to ensure that all day parts are being observed, i.e., breakfast, lunch, dinner, late night, and weekends.
• Drives customer‑focused culture by serving as a role model in resolving customer issues and training employees to meet or exceed customer service standards.
• Coaches, drives excellence, and recognizes and holds the restaurant team accountable around core operational procedures through the use of company systems.
• Ensures that food safety standards are met through direct observation as well as follow up on food safety audit results. Ensures that restaurant management teams are properly trained through Servsafe, TAPS, or state‑approved equivalent.
• Ensures that restaurant level plans and marketing initiatives are in place and being implemented. Partners with the District Manager to execute Local Store Marketing plans.
• Analyzes sales, labor, inventory, and controllables on a continual basis and takes specific corrective action to meet or achieve margin and sales growth targets.
• Conducts fiscal period business reviews with restaurant management team to build their capability to identify and drive tactics to close performance gaps.
• Shares best demonstrated practices with their team and across the district.
• Communicates effectively with all levels of internal and external contacts (i.e., team members, guests, vendors, visitors). Participates in company meetings, conference calls, etc.
• Takes the initiative, in addition to providing excellent customer service, to supervise and/or perform other duties, as needed, to keep the restaurant clean, safe, and operating efficiently.

POSITION QUALIFICATIONS/CORE COMPETENCIES

• Minimum of three years’ experience in restaurant operation.
• Proficient working knowledge of Microsoft Office applications.
• Must be able to work a flexible schedule including days, nights, and weekends.
• Must maintain reliable personal transportation, a valid driver’s license, and proof of insurance to travel between company locations and transport product and supplies as business needs require.
• Effective Communication- Consistently and effectively interacts with all members of the team; encourages open and honest communication throughout the restaurant.
• Customer Focused- Recognizes the customer as the first priority and creates a culture that emphasizes high standards for service and exceeding the customers’ expectations.
• Developing Talent- Creates an environment in which people are challenged to grow and develop; keeps the crew engaged by encouraging and rewarding personal growth.
• Execution Excellence- Strives to be “Best in Class” in running superior operations by analyzing costs to help ensure profitability of the restaurant. Ensures standards are upheld and procedures are followed at all times to achieve optimal results. Remains focused on the details to ensure the safety of the crew and provide a consistent customer experience.
• Accountability- Holds team members and themself accountable for immediate and sustained improvement if performance standards are not met, utilizing company performance management tools.

WORK ENVIRONMENT

• Fast paced environment working with kitchen equipment in tight quarters.

PHYSICAL DEMANDS

• Requires constant movement in and around all areas of the restaurant.
• Ability to stand/walk constantly and for extended periods of time.
• Ability to reach overhead, bend, and stoop frequently and repetitively.
• Ability to work in a warm environment near grills, ovens, and vats.
• Able to lift 20 lbs. or more repetitively on a regular basis and up to 50 lbs. on occasion.
• Work with various cleaning products

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.