Restaurant Apprentice: Grow into a General Manager

Chipotle Mexican Grill group; City of Rochester (NY); On-site; USD 29,000 - 33,000; Full time

Benefits offered by this job

Medical, dental, and vision insurance

Quarterly bonus program

Tuition assistance

Career growth

Paid time off

Job summary

Chipotle Mexican Grill, Inc. is seeking Apprentice leaders to grow into General Managers by supporting day-to-day restaurant operations. You’ll learn what it takes to run a strong business, hire and train great people, and deliver a Guest Obsessed experience.

As a leader on duty, you will manage scheduling, P&L, sales forecasting, recruiting, and ensure food safety and guest readiness. This role involves a 50-hour week with evening and weekend shifts, in a fast-paced kitchen environment.

Qualifications

• Experience in hospitality leadership is desirable.
• Willingness to grow into General Manager role.
• Strong communication and guest-service mindset.

Responsibilities

• Be guest obsessed – uphold top-notch standards of hospitality.
• Act as the leader on duty, ensuring speed of service, accuracy, and positive guest experience.
• Train and develop crew members using Chipotle’s training tools and resources.
• Ensure digital orders are delivered accurately and on time.
• Learn to run the day-to-day operational business of your restaurant (scheduling, P&L, sales forecasting, recruiting).
• Ensure the dining room remains clean and the restaurant is always guest-ready.
• Uphold food safety, operational, and compliance standards.
• Work a standard 50-hour workweek with overtime paid, including evenings and weekends.

Skills

Guest obsession

Leadership

Training & development

Recruiting

P&L management

Sales forecasting

Food safety

Job description

Chipotle Mexican Grill, Inc. is seeking Apprentice leaders to grow into General Managers by supporting day-to-day restaurant operations. You’ll learn what it takes to run a strong business, hire and train great people, and deliver a Guest Obsessed experience.

As a leader on duty, you will manage scheduling, P&L, sales forecasting, recruiting, and ensure food safety and guest readiness. This role involves a 50-hour week with evening and weekend shifts, in a fast-paced kitchen environment.