General Manager

Little-Caesars-Pizza-497d52d; Wichita (KS); On-site; USD 60,000 - 85,000; Full time

Job summary

Little Caesars is seeking a General Manager in Wichita to lead day-to-day restaurant operations, uphold service standards, and drive guest satisfaction. You will oversee staffing, training, and performance, while ensuring compliance with safety policies and brand guidelines.

Your role focuses on achieving profitable results through effective scheduling, inventory control, and collaboration with the coaching team to elevate the customer experience.

Qualifications

• Requires a high school diploma or equivalent; college degree preferred.
• 2–4 years supervisory experience in food service.
• Strong organizational, leadership, and communication skills.
• Knowledge of catering, food prep, planning, and presentation; ability to interpret P&L.

Responsibilities

• Owns restaurant operations including guest satisfaction, service model, and brand standards.
• Manages staffing, development, and performance through orientations, training, and reviews.
• Drives financial performance with focus on labor, costs, scheduling, and inventory controls.

Skills

Leadership & Team Development

Customer Service Excellence

Operations Management

Staff Scheduling & Labor Mgmt

Education

High school diploma or equivalent

Tools

Word

Excel

Job description

JOB TITLE: LC General ManagerCLASSIFICATION: ExemptSUPERVISOR: CoachMANAGERIALLY RESPONSIBLE FOR: Assistant Managers, Shift Leads, Team MembersPOSITION OVERVIEW (ROLE):The General Manager (GM) is responsible and accountable for all restaurant activities and assumes responsibility for all aspects of the day-to-day operation that includes, but is not limited to, maintaining the highest service standard, leadership of the restaurant team, team development, upholding policies and procedures, and financial results. The General Manager ensures all employees are performing their job responsibilities and meeting expectations in all areas of their job descriptions.ESSENTIAL JOB FUNCTIONS: (JTA)1. Owns Restaurant OperationsDelivers Vibe culture, service model & core valuesProtect the brandOwns guest satisfaction and KPI scorecardOwns HR & safety and security of the restaurantOwns facilities managementAccountable for restaurant cash handlingOwns restaurant sense of urgency and speed of serviceOwns restaurant organization, cleanliness and sanitation2. Owns Staffing & DevelopmentOwns the employee life cycle of the restaurantRecruit new team members as required within the recruitment guidelines in association with the Coach.Staff, train and develop restaurant managers and hourly employees through orientations, training sessions, team member meetings, and the establishment of performance expectations.Write and implement management development & performance plansOwns restaurant communication to provide direction and development of the teamOwns feedback and quarterly check-insMonitors acceptable team member performance and documents situations that require or could lead to disciplinary or corrective action. Completes and maintains appropriate paperwork for team member files3. Owns/Delivers Financial PerformanceAccountable for store level profitDrives top line sales for the restaurantResponsible for LSM & community engagementOwns inventory management and orderingOwns scheduling & labor managementACCOUNTABILITIES:Keeps Coach or Corporate promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.Creates a positive working environment with positive actions.Able to perform all position responsibilities and performance objectives in a timely and effective manner in accordance with established company policies and procedures.Maintains a favorable working relationship with all company employees to foster and promote a cooperative working atmosphere, which will be conducive to maximum employee morale, productivity, and efficiency.RESPONSIBILITIES:Carries out responsibilities in accordance with the organization’s policies and applicable laws. With input, support and approval from the Coach or Upper Management, responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.QUALIFICATIONS/REQUIREMENTS:Must be 18 years old or olderEducation & Experience:High school diploma or equivalent required; College degree preferable. Two (2) – Four (4) years supervisory experience in food service required.JOB SPECIFICATIONS:Financial Accountability – Skills necessary to manage and control food costs, labor costs and expenses so that financial goals are met.Strong Organizational Skills.Teamwork – Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.Strong Leadership Skills – Serves as a role model for employees through teamwork support, attention to detail, quality control and interactions with Members, guests and team Members.Experience in supervising and training staff, including safety training.Ability to prioritize and organize work assignments, delegate work.Strong oral and written communication skills.Identifies and solves real problems.Works effectively with limited supervision.Knowledge of Word and Excel; general knowledge of computer functions.Thorough knowledge of catering, food preparation, planning, and presentation to perform analytical work, such as studying P&L reports, past sales experience records, etc.PHYSICAL DEMANDS:The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Regularly required to stoop, kneel, crouch, talk and hear.Frequently required to stand, walk, sit, use hands to finger, handle or feel and reach with hands and arms.Occasionally required to climb or balance.Employees must frequently lift and/or move up to 50 pounds.Able to withstand changes in temperature, occasional smoke, steam and heat and work in a confined area.Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also, to distinguish product, taste, texture, temperature and presentation and preparation.WORK ENVIRONMENT:The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.The working conditions can be a very fast paced environment at times, mostly indoor work, but may include some outdoor events where climate will vary from extreme heat in summer to freezing in winter. May work with hot, cold, and hazardous equipment as well as operate phones, computers, fax machines, copiers and other office equipment. The noise level is moderate to loud. Hectic work environment with occasional periods of big workloads. May be required to work evenings, weekends and/or holidays.DISCLAIMER:The preceding job description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees assigned to this job.