Restaurant General Manager: Lead Guest Experience & Growth

RiseMe; Tullahoma (TN); On-site; USD 55,000 - 75,000; Full time

Job summary

RiseMe is seeking a General Manager to lead a guest-focused, profit-driven operation. You will manage teams, hire and coach staff, and ensure franchise standards are met for service and cleanliness.

The role emphasizes staffing, scheduling, inventory, cost control, and ServSafe certification, with a schedule demanding presence during peak dining hours and a 45-hour workweek structure.

Qualifications

• At least 2 years of experience managing employees in restaurant, hospitality, or retail.
• Preferably 2 years in a salaried QSR management role.
• 2 years of interviewing and hiring decisions.
• 2 years of scheduling experience.
• 2 years of inventory and truck ordering experience.
• 5 years of cash handling experience.
• 5 years of customer service experience.
• 2 years of managing cost metrics for food and/or labor.
• Active ServSafe Certification or eligible to obtain certification.
• Successful completion of background check and MVR.

Responsibilities

• Promote a respectful team environment and coach staff regularly.
• Hire, train and develop talent to meet guest and business needs.
• Lead operations to ensure brand standards and guest satisfaction.
• Drive profitability through labor, food, and cash control.
• Schedule according to business needs and peak hours.
• Ensure safety, cleanliness and preventive maintenance.
• Analyze performance and create action plans with the team.
• Adhere to all brand and franchisee policies.

Skills

Team leadership

Hiring decisions

Scheduling

Inventory management

Cash handling

Customer service

Cost control

ServSafe certification

Background check

Motor vehicle report

QSR experience

Job description

RiseMe is seeking a General Manager to lead a guest-focused, profit-driven operation. You will manage teams, hire and coach staff, and ensure franchise standards are met for service and cleanliness.

The role emphasizes staffing, scheduling, inventory, cost control, and ServSafe certification, with a schedule demanding presence during peak dining hours and a 45-hour workweek structure.