Restaurant General Manager – Growth & Ops Leader

Krg Holdings Llc; Tallahassee (FL); On-site; USD 55,000 - 62,000; Full time

Job summary

Jersey Mike's Subs in Tallahassee, FL is seeking a General Manager to lead daily operations and drive restaurant performance. The role requires coaching staff, enforcing policies, and achieving profit goals while delivering exceptional guest experiences.

The manager will oversee scheduling, inventory, training, and adherence to food safety standards, with a focus on optimizing service quality and financial results.

Qualifications

• Experience in leadership and restaurant management settings.
• Ability to train and coach staff and manage a team.
• Willingness to work in a fast-paced environment and supervise operations.

Responsibilities

• Oversee day-to-day operations of the location and staff.
• Enforce company policies and achieve location goals and metrics.
• Provide direction to management and staff to deliver high service levels.
• Monitor operations and identify opportunities for improvement.
• Provide coaching and feedback to employees and assess performance.
• Ensure guest satisfaction through high service quality and engagement.
• Manage food quality, safety, and cleanliness standards.
• Control labor and product costs within goals.
• Train staff on customer service principles and procedures.
• Follow policies including cash handling and safety/security.
• Support new marketing promotions.
• Conduct staff and weekly meetings.
• Identify weaknesses and retrain as needed.
• Handle administrative duties like paperwork, inventory, and scheduling.

Skills

Interpersonal skills

Communication

Leadership

Organizational skills

Dependability

Maturity

Reliability

Availability for nights/weekends

Professional appearance

Initiative

Multi-tasking

Sales focus

Physical stamina (lift 50 lbs)

Job description

Jersey Mike's Subs in Tallahassee, FL is seeking a General Manager to lead daily operations and drive restaurant performance. The role requires coaching staff, enforcing policies, and achieving profit goals while delivering exceptional guest experiences.

The manager will oversee scheduling, inventory, training, and adherence to food safety standards, with a focus on optimizing service quality and financial results.