General Manager

Paycom - ATS; Chesterfield (MO); On-site; USD 70,000 - 110,000; Full time

Job summary

Franchise Restaurant Concept Group is seeking a General Manager to lead restaurant operations, drive profitability, and deliver exceptional guest experiences. You will oversee service, food quality, sanitation, and team development while ensuring compliance with health codes and company standards.

The role requires strategic leadership, financial acumen, and strong communication to coach staff and maintain a high-performance culture across front and back-of-house teams.

Qualifications

• Must be at least 21 years of age.
• Prior restaurant management experience; multi-unit or multi-level leadership preferred.
• Strong financial acumen and understanding of profit and loss statements.
• Proven leadership, coaching, and team development skills.
• Excellent communication, organization, and interpersonal abilities.

Responsibilities

• Lead all restaurant operations including service, food quality, cleanliness, and team performance.
• Set and achieve goals related to sales, profitability, and guest satisfaction.
• Drive financial performance by managing P&L, labor, food costs, and productivity.
• Recruit, hire, train, and develop managers and team members.
• Foster a high-performance culture aligned with company values.

Skills

Strategic Leadership

Financial Management

Talent Development

Operational Excellence

Guest Experience Leadership

Problem Solving

Planning & Organization

Adaptability

Professional Communication

Technical Skills

Tools

Toast POS

Job description

PurposeTo lead all aspects of restaurant operations, including sales, profitability, guest experience, team development, and operational execution. The General Manager is fully accountable for the restaurant's performance, ensuring alignment with company and health department standards, building a high-performing team, and delivering exceptional guest experiences. This role drives financial results, operational excellence, and a strong culture rooted in the company’s values.Key ResponsibilitiesProvide overall leadership and direction for all restaurant operations, including service, food quality, cleanliness, and Team Member performanceSet, communicate, and achieve restaurant goals related to sales, profitability, operations, and guest satisfactionEnsure consistent delivery of outstanding guest experience and resolve guest concerns promptly and professionallyOversee daily operations, including active participation in all positions when needed (FOH and BOH)Drive financial performance by managing P&L, including labor, food cost, controllables, utilities, and sales growthAnalyze daily, weekly, and monthly financial performance; identify trends and implement strategies to improve resultsUtilize systems and tools to forecast sales, build effective schedules, and manage productivityImplement and maintain restaurant controls, including cash handling, inventory management, and loss preventionEnsure proper ordering, receiving, storage, rotation (FIFO), and preparation of all food productsMaintain compliance with all food safety, sanitation, and HACCP standardsEnsure full compliance with all local, state, and federal regulations, including health codes, wage and hour laws, OSHA, ADA, and fair employment practicesEnsure adherence to all company policies, procedures, and operational standardsLeadership & Team DevelopmentRecruit, hire, train, and develop Assistant Managers, Shift Managers, and Team MembersBuild and maintain a strong leadership bench through internal development and external hiringProvide ongoing coaching, feedback, and performance management for all levels of staffOversee and support the development of Assistant Managers, including follow-up on PDPs and career progressionFoster a positive, high-performance culture aligned with company values, mission, and visionRecognize and reinforce individual and team accomplishmentsManage employee relations, including conflict resolution and disciplinary actions in accordance with company policiesEnsure compliance with company harassment policies and partner with HR as requiredOperational & Administrative ResponsibilitiesOversee all financial processes, including cash handling, deposits, reporting, and variance trackingComplete and review daily reports, weekly summaries, and performance accountability measuresConduct regular operational assessments to ensure compliance with company standardsManage inventory systems, vendor relationships, and cost controlsMaintain restaurant facilities and equipment; communicate issues promptly to upper managementLead implementation of company initiatives, programs, and operational game plansPartner with District Manager and corporate leadership to drive business strategy and performanceActively manage calendar and priorities based on restaurant needs, financial goals, and operational performanceMaintain availability for communication, support, and emergency needs as requiredMarketing & Community EngagementLead and support local restaurant marketing initiativesActively participate in the community to build brand awareness and drive trafficExecute company marketing strategies at the store level to support sales growthCore CompetenciesStrategic Leadership: Sets vision, drives performance, and leads long-term successFinancial Management: Owns P&L and drives profitability through effective cost controlsTalent Development: Builds, coaches, and develops strong teams and future leadersOperational Excellence: Ensures consistent execution of all company standardsGuest Experience Leadership: Creates a culture focused on hospitality and service excellenceProblem Solving: Identifies issues and implements effective, timely solutionsPlanning & Organization: Prioritizes effectively and manages time and resources efficientlyAdaptability: Responds quickly to changing business needs and prioritiesProfessional Communication: Communicates clearly and effectively across all levelsTechnical Skills: Proficient in Microsoft Office (Word, Excel, Outlook) and POS systems (Toast preferred)Physical RequirementsAbility to stand and walk for extended periods (approximately 60% walking, 30% standing, 10% sitting)Ability to work 50–55+ hours per week, including flexible shifts, nights, and weekendsAbility to perform all FOH and BOH functions as neededAbility to bend, kneel, crouch, push, pull, and perform repetitive motionsAbility to lift and carry items up to 50–75 poundsAbility to work in a fast-paced, high-temperature environmentAbility to operate office and restaurant equipment using fine motor skillsAbility to travel to restaurant locations as neededEssential Training RequirementsCompletion of all required management and leadership training programsDemonstrated mastery of all hourly and management positionsOngoing participation in leadership, operational, and food safety trainingQualificationsMust be at least 21 years of ageValid driver’s license and ability to legally operate a motor vehicle (proof of insurance required)Prior restaurant management experience required; multi-unit or multi-level leadership experience preferredStrong financial acumen and understanding of profit and loss statementsProven leadership, coaching, and team development skillsStrong communication, organizational, and interpersonal skillsAbility to recruit, interview, and develop Team MembersAbility to perform effectively in a fast-paced, high-pressure environmentNoteThis job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the position.Equal Opportunity EmployerFranchise Restaurant Concept Group is an Equal Employment Opportunity Employer and is committed to fostering a diverse and inclusive workplace.