General Manager - 455

BFS Foods; Brookville (PA); On-site; USD 45,000 - 65,000; Full time

Job summary

BFS Foods is seeking a Restaurant Manager in Brookville, PA. Your primary role will be to oversee all restaurant operations, ensuring compliance with the established guidelines while maximizing profitability and creating an enjoyable experience for both staff and customers.

Successful candidates will have management experience in the restaurant industry, be ServSafe certified, and possess strong organizational and customer service skills.

Qualifications

• Minimum 1–3 years of restaurant management experience with responsibility for profit and loss.
• ServSafe certified or approved equivalent.

Responsibilities

• Oversee restaurant operations and ensure financial performance.
• Train and develop the management team and crew.
• Implement local marketing promotions to attract new fans.
• Ensure compliance with health and safety regulations.

Skills

Customer focus

Trainer / coach

Management skills

Organization

Technical proficiency

Flexibility and integrity

Education

High school diploma or equivalent

Tools

Point-of-sale systems

Job description

Job Location

Brookville, PA 15825

Purpose of Job

To create positive memories for all who touch DQ and OJ and to oversee entire restaurant operations, including financial performance, product production, inventory, personnel, sales, and marketing. To ensure the restaurant is operated within guidelines established by the owner and franchisor, and to set high standards and create a great environment for the team.

Essential Functions

Operations

• Strive for operational levels that meet or exceed the Fan’s expectations in quality, service, and atmosphere, creating value through an excellent experience and a fair price.

Training

• Ensure management and crew are trained and fully knowledgeable on all PRIDE systems, product recipes, food safety practices, and restaurant safety practices.
• Incorporate PRIDE systems into day‑to‑day operations, setting each shift up for success.

Business Planning

• Execute the restaurant’s business plan in partnership with the District Supervisor.
• Manage profit & loss to optimize sales and profit, analyze COGS, take corrective action, maintain inventory, project demand changes, adjust labor, and ensure cash control/security procedures.
• Prepare financial and sales forecasts, review reports for variances, and establish financial controls.
• Develop and implement strategies to increase average meal checks and fan visit frequency.

FanService

• Ensure fan service meets or exceeds company standards.
• Set standards for handling customer concerns and address complaints promptly to resolve problems.
• Document and follow up on open complaints in the TUAU database.
• Understand the importance of speed of service and resolve bottlenecks.
• Build relationships with returning or preferred patrons.

Team Member Leadership

• Achieve store objectives by hiring, training, coaching, and developing the management team and hourly crew.
• Conduct thorough training and orientations, communicate expectations, and provide ongoing feedback.
• Schedule staff to meet staffing requirements and labor goals.
• Conduct formal performance appraisals.
• Model and enforce policies and procedures.
• Maintain a positive working relationship to foster morale and efficiency.

Health and Safety Standards

• Must be ServSafe certified or approved equivalent.
• Prioritize food safety training and enforce safe handling practices.
• Maintain a safe, secure, and healthy facility, comply with regulations, and enforce sanitation standards.
• Train staff to react to emergencies and lead responses when necessary.

Store Marketing

• Attract new fans and increase sales by implementing local, regional, and national marketing promotions and activities.
• Adopt advertising, public and community relations programs, evaluate local competitors, and track program results and consumer demand.

Qualifications

Experience Needed

• Minimum 1–3 years of restaurant management experience with responsibility for profit and loss.
• High school diploma or equivalent.
• Track record of managing COGS and labor.
• ServSafe certified or approved equivalent.

Skills / Competencies

• Customer focus: strong hospitality and customer service skills.
• Trainer / coach: train and coach others on routines, systems, and customer interaction.
• Management skills: coach and develop employees, resolve relations issues, motivate, retain, and create an upbeat environment.
• Organization: highly organized, detail‑oriented, able to oversee multiple business aspects simultaneously.
• Technical: proficiency with computers and point‑of‑sale systems.
• Flexibility, adaptability, and integrity: follow directions, meet DQ and OJ standards, and act honestly.

Work Conditions

• Perform well under pressure in a high‑volume restaurant, moving and responding quickly for long periods.
• Work in varied temperature ranges and stand for long periods.
• Lift up to 50 pounds and work around nuts and other allergens.
• Perform comparable duties as required or assigned.