General Manager Restaurant

Workstream; Ashtabula Township (OH); On-site; USD 55,000 - 75,000; Full time

Job summary

Workstream in Ohio is seeking a Restaurant General Manager to lead daily operations, drive profitability, and ensure exceptional guest service in a fast-paced environment.

You will manage a team, oversee P&L, training, scheduling, and compliance with policies while upholding brand standards and community engagement.

Qualifications

• 18+ years of age mandatory.
• High School Diploma or GED required.
• 1-2 years of prior restaurant management experience preferred.
• Strong understanding of P&L management and drivers of profitability.
• Ability to lead, coach, and manage time effectively.
• Demonstrated leadership and guest service skills.
• Ability to work evenings, weekends, and holidays.
• Willingness to work long or irregular shifts when needed.

Responsibilities

• Own the restaurant P&L and drive profitability and sales growth.
• Recruit, train, and develop a high-performing restaurant team.
• Schedule staff to optimize labor and meet business demands.
• Ensure compliance with government regulations and brand standards.
• Deliver exceptional guest experiences through service excellence and issue resolution.

Skills

Leadership

P&L Management

Guest Service

People Development

Scheduling

Education

High School Diploma or GED

Job description

The Restaurant General Manager is the executive leader of the restaurant focused on profitability, guest, people and operations. The RGM has overall responsibility for managing the daily operations of a single restaurant. The RGM operates under the direction of the District Manager and directly manages a team of an Assistant Manager, Hourly Shift Coordinators and Team Members (20-45 employees).

Summary of Responsibilities

PROFITABILITY

Has primary accountability for the restaurant P&L and actively manages towards desired financial outcomes.

Reviews key P&L lines to increase profitability for the restaurant.

Drives sales through proactive guest service, people development & operations management.

GUEST

Motivates and directs team members to exceed guest expectations with accurate, friendly, and fast service in a clean facility.

Manages the guest experience through operations and timely response to Guest issues.

Problem solves guest feedback systems to determine root-causes and develops action plans to address issues.

Identifies and interacts with the community to engage the prospective guest and execute local marketing initiatives.

PEOPLE

Leads the restaurant’s recruitment and selection process to build and retain an effective restaurant team.

On-boards new team members by training and guiding them through the certification process.

Inspires the restaurant team by effectively managing individual and team recognition programs.

Provides coaching and feedback to Team Members, Shift Coordinators, and Assistant Managers to increase the restaurant team’s capabilities and raise restaurant performance.

OPERATIONS

Manages restaurant labor using optimal Manager staffing and Team Member scheduling.

Enforces compliance with government regulations, employment laws, and BKC policies.

Ensures that restaurant upholds operational and brand standards.

*Performs duties of the Assistant Manager & Hourly Shift coordinator when necessary.

Qualifications and Skills

• Must be at least eighteen (18) years of age
• High School Diploma or GED required
• 1-2 years of previous restaurant management experience
• Strong understanding of P&L management & drivers of restaurant profitability
• Ability to prioritize own and others’ work and time to meet deadlines and objectives
• Demonstrated leadership skills
• Demonstrated understanding of guest service principles
• Available to work evenings, weekends, and holidays
• Ability to work long and/or irregular shifts as needed, for the proper functioning of the restaurant

*BKC is an equal opportunity employer and we encourage all qualified applicants to apply.