Restaurant General Manager — Lead Ops & Guest Experience

BFS FOODS; Terra Alta (WV); On-site; USD 50,000 - 75,000; Full time

Benefits offered by this job

Health Insurance

401(K) Matching

Paid Time Off

Disability Insurance

Opportunities for Advancement

Part-time & Full-time availability

Job summary

BFS FOODS is seeking an experienced restaurant manager to oversee operations for the DQ and OJ concepts in Terra Alta, WV. The role includes financial management, product production, inventory, personnel, sales and marketing, while ensuring adherence to owner and franchisor guidelines.

The candidate will train all management and crew on PRIDE systems, food safety practices, and restaurant safety. Strong leadership and a focus on service quality are essential to exceed guest expectations.

Qualifications

• Customer-focused hospitality and service mindset.
• Strong training and coaching ability for managers and crew.
• Proven track record of coaching, developing employees and resolving issues.

Responsibilities

• Oversee restaurant operations including financial performance, product production, inventory and marketing.
• Set high standards and create an excellent environment for the team.
• Manage scheduling, hiring and training to build a productive team.
• Drive sales, control COGS and labor, and monitor cash controls.

Skills

Customer focus

Trainer and coach

Management skills

Organization and goal focus

Technical

Flexibility and adaptability

Integrity

Education

High School diploma or equivalent

Tools

POS systems

Job description

BFS FOODS is seeking an experienced restaurant manager to oversee operations for the DQ and OJ concepts in Terra Alta, WV. The role includes financial management, product production, inventory, personnel, sales and marketing, while ensuring adherence to owner and franchisor guidelines.

The candidate will train all management and crew on PRIDE systems, food safety practices, and restaurant safety. Strong leadership and a focus on service quality are essential to exceed guest expectations.