Restaurant General Manager

Fulenwider Group; Delray Beach (FL); On-site; USD 65,000 - 85,000; Full time

Job summary

Fulenwider Group – KFC Delray Beach is seeking a Restaurant General Manager to oversee daily operations, ensure guest satisfaction, and drive profitability at the 14470 S. Military Trail location.

The role requires strong leadership, 1–4 years of supervisory experience in food service, and a focus on hiring, training, and maintaining high standards of service and safety in a fast‑paced environment.

Qualifications

• Dedication to providing exceptional guest service.
• Good communication skills, strong interpersonal skills, and conflict resolution.
• Exceptional team-building capability.
• Basic business math and accounting skills, and strong analytical/decision‑making skills.
• Basic personal computer literacy.
• High-school diploma or GED preferred; college or university degree preferred.
• 1–4 years supervisory experience in a food or retail environment, including profit & loss responsibility.

Responsibilities

• Oversee daily restaurant operations, ensuring cost controls and profit targets.
• Maintain quality, service, cleanliness, hospitality; interact with guests during peak hours.
• Lead in guest service, monitor employee appearance, suggestive selling techniques, and support marketing efforts.
• Control day-to-day operations by tracking labor and product costs; manage inventory and schedules.
• Recruit, interview, hire, discipline, train, and develop hourly staff; foster a safe work environment.

Skills

Guest service

Communication

Team building

Math skills

PC literacy

Education

High school diploma or GED

Job description

Restaurant General Manager – KFC 14470 S. Military Trail, Delray Beach, FL 33484

Role Overview

The Restaurant General Manager plays a key role in the daily operations of our restaurants, ensuring compliance with company standards across product preparation, guest relations, maintenance, inventory, team management, and financial accountability.

Key Responsibilities

• Creates value for shareholders through efficient operations, appropriate cost controls, and profit management.
• Maintains highest level of quality, service, cleanliness, and hospitality by personally interacting with guests during peak hours and ensuring all menu items are available.
• Takes an active role in guest service and relations, monitors and corrects employee appearance, courtesy, and suggestive selling techniques, and takes part in company marketing efforts.
• Controls day‑to‑day operations by tracking labor and product costs to meet targets; orders food, paper and supplies, maintains proper inventory levels, controls waste, and plans weekly schedules for employees following published procedures for receiving, preparing, holding, packing, and serving products.
• Maintains high productivity through effective recruiting, training, and motivation of hourly employees.
• Implements routine preventative maintenance program; checks, adjusts, and makes minor repairs of equipment, building, and grounds.
• Prepares and submits required reports, uses approved projection techniques, cash control techniques, and security measures.
• Recruits, interviews, recommends hiring, disciplinary actions, and termination of hourly employees; keeps required personnel and performance information, develops, motivates, and trains; maintains a safe work environment and champions recognition and motivation efforts.
• Ensures OSHA, local health and safety codes, and company safety and security policy are met.

Qualifications

• Dedication to providing exceptional guest service.
• Good communication skills, strong interpersonal skills, and conflict resolution.
• Exceptional team‑building capability.
• Basic business math and accounting skills, and strong analytical/decision‑making skills.
• Basic personal computer literacy.
• High‑school diploma or GED preferred; college or university degree preferred.
• 1–4 years supervisory experience in a food or retail environment, including profit & loss responsibility.

Physical & Other Requirements

• Follows procedures regarding operation of restaurant equipment (fryers, ovens, etc.).
• Lifts up to 25 lbs. and carries loads up to 30 feet in distance.
• Pushing/pulling up to 90 lbs. and carrying up to 30 feet in distance.
• Knowledge of and compliance with the company’s Human Resources policies and processes.
• Adheres to the Company and City/State/United States safety requirements.