Floor-First GM: Lead Fast-Casual Rushes & Team

Socket.dev; Marietta (GA); On-site; USD 70,000 - 110,000; Full time

Benefits offered by this job

Discount program

Provider estimator/tool

Wellness program

Pregnancy planning tool

GED credentials at no cost

Tuition assistance

Job summary

Ayvaz Pizza LLC is seeking a Restaurant General Manager who leads from the floor, not from a desk, and thrives in high-volume, fast‑casual settings. This is a hands-on, player‑coach role where you work alongside the team during every rush on line, on register, and on the floor.

You will own people, products, and profits, set pace for shifts, coach the team, ensure food safety and brand standards, manage inventory and costs, and build a culture of accountability through visible leadership on the

Qualifications

• High school diploma or GED required.
• College degree preferred but not required.
• Proven hands-on restaurant management experience in high-volume concepts.
• Experience managing labor, food cost, inventory, and operational metrics.

Responsibilities

• Personally work shifts on line, oven, register, or drive-thru during peak periods.
• Lead all aspects of restaurant operations to deliver quality, service, and cleanliness.
• Ensure adherence to company policies, procedures, and systems.
• Maintain food safety and sanitation standards with zero compromises.
• Drive speed of service and customer satisfaction in real time.
• Manage inventory, ordering, cash handling, and security procedures.
• Recruit, hire, train, coach, and develop team members and shift leaders.
• Build schedules balancing guest demand with labor goals.
• Conduct performance evaluations and coaching sessions.
• Develop future leaders through mentoring on the floor.
• Review and analyze P&L, manage labor and food costs.

Skills

Hands-on leadership

High‑volume experience

People development

Data-driven

Operational metrics

Education

High school diploma or GED

College degree preferred

Job description

Ayvaz Pizza LLC is seeking a Restaurant General Manager who leads from the floor, not from a desk, and thrives in high-volume, fast‑casual settings. This is a hands-on, player‑coach role where you work alongside the team during every rush on line, on register, and on the floor.

You will own people, products, and profits, set pace for shifts, coach the team, ensure food safety and brand standards, manage inventory and costs, and build a culture of accountability through visible leadership on the