Restaurant General Manager - Lead Ops, People & Profit

Little-Caesars-Pizza-497d52d; Spanish Fork (UT); On-site; USD 45,000 - 50,000; Full time

Benefits offered by this job

Medical Insurance

401(k) Retirement Plan

Paid time off

Disability Insurance

Life Insurance

Professional Development Program

Job summary

Sizzling Platter LLC in Spanish Fork, UT is seeking a General Manager to lead restaurant operations, drive guest experience, and improve financial performance. You will manage hiring, training, scheduling, and daily performance against company standards.

This full-time exempt role requires strong leadership, communication, and cost management skills, with a schedule including openings and closings and a commitment to food safety and a positive team culture.

Qualifications

• Experience leading a high-volume restaurant.
• Strong leadership and communication skills.
• Financial acumen with cost control capability.
• Ability to manage fast-paced environments with accuracy.
• Commitment to guest satisfaction and food safety.

Responsibilities

• Lead, develop, and manage restaurant team members, including hiring, training, coaching, and performance management.
• Oversee daily operations, including staffing, scheduling, food quality, and service execution.
• Analyze operational and financial data to support decision-making and improve performance.
• Perform opening and closing procedures, including cash handling and reporting.
• Ensure compliance with policies and laws; maintain food safety and cleanliness.
• Oversee inventory, ordering, and cost management.

Skills

Leadership

Communication

Organizational skills

Financial acumen

Problem solving

Team development

Job description

Sizzling Platter LLC in Spanish Fork, UT is seeking a General Manager to lead restaurant operations, drive guest experience, and improve financial performance. You will manage hiring, training, scheduling, and daily performance against company standards.

This full-time exempt role requires strong leadership, communication, and cost management skills, with a schedule including openings and closings and a commitment to food safety and a positive team culture.