General Manager

Zaxbys; Richmond (AL); On-site; USD 52,000 - 75,000; Full time

Job summary

Zaxby’s is seeking a Restaurant General Manager in the United States. You will manage a Zaxby’s unit toward sales and profit goals, reporting to the District Manager.

The role requires supervising 3-5 managers and 15-50 employees, and ensuring outstanding food quality and service while maintaining company standards. Responsibilities include scheduling, staffing, training, controlling costs, and developing Assistant Managers for future General Manager roles.

Qualifications

• Education: High school diploma or equivalent.
• Experience: Minimum 2 years experience managing people in a restaurant environment.

Responsibilities

• Increase sales by providing outstanding product and service.
• Write an effective work schedule each week.
• Work lunch, dinner and weekends, monitoring quality of food and service.
• Ensure restaurant is 100% staffed with quality Team Members.
• Ensure full implementation of new employee orientation and training program.
• Purchase food, beverages and supplies as needed and oversee their preparation.
• Operate in accordance with established performance, profits and operating standards.
• Supervise and motivate Team Members, 1st, 2nd and 3rd Assistant Managers.
• Have a good working knowledge of all equipment, and assume responsibility for preventive maintenance of a unit.
• Communicate openly and honestly with subordinates, superiors, and all others.
• Continually help develop Assistant Managers in the operation of an Zaxby’s unit and prepare them for General Manager responsibility.
• Provide leadership by engendering excitement, enthusiasm, a positive mental attitude and commitment toward company objectives.
• Maintain an attitude of flexibility that allows performance above and beyond the parameters of this position.

Education

High school diploma or equivalent

Job description

Zaxby’s is looking for a Restaurant General Manager. Are you a born leader with a highly developed sense of taste? We’re looking for bright, organized, personable professionals with a knack for leadership in the quick service restaurant industry. Here’s what the job entails:

Restaurant General Manager Definition:

To manage a Zaxby’s unit toward the attainment of agreed upon sales and profit goals, working within the framework of company values and policies

• Receives direction and reports directly to the District Manager
• Exercises direct supervision of 3-5 managers and 15-50 employees

Restaurant General Manager Job Duties:

Essential duties may include, but are not limited to the following:

• Increase sales by providing outstanding product and service
• Write an effective work schedule each week.
• Work lunch, dinner and weekends, monitoring quality of food and service
• Ensure restaurant is 100% staffed with quality Team Members
• Ensure full implementation of new employee orientation and training program
• Purchase food, beverages and supplies as needed and oversee their preparation
• Operate in accordance with established performance, profits and operating standards
• Supervise and motivate Team Members, 1st, 2nd and 3rd Assistant Managers
• Have a good working knowledge of all equipment, and assume responsibility for preventive maintenance of a unit
• Communicate openly and honestly with subordinates, superiors, and all others
• Continually help develop Assistant Managers in the operation of an Zaxby’s unit and prepare them for General Manager responsibility
• Provide leadership by engendering excitement, enthusiasm, a positive mental attitude and commitment toward company objectives
• Maintain an attitude of flexibility that allows performance above and beyond the parameters of this position

Requirements

Restaurant General Manager Experience & Training Guidelines:

• Education: High school diploma or equivalent
• Experience: Minimum 2 years experience managing people in a restaurant environment

Working Conditions:

• Office environment; work with computer and office equipment
• Restaurant environment; work with advanced kitchen and front-of-house operational equipment; hazardous conditions