Restaurant General Manager - Lead Teams, Drive Profit

KBP Brands; White Pine (TN); On-site; USD 60,000 - 85,000; Full time

Benefits offered by this job

Annual recognition for top-performing"

Leadership development opportunities

Quarterly performance bonus

Medical, dental & vision benefits

Paid time off

Shift meal discount

KBP Cares support program

Paid training

Job summary

KBP Drive-In, part of KBP Brands, is seeking a Restaurant General Manager for Sonic Drive-In locations. You will lead performance, build a strong leadership team, and foster a fast, friendly guest experience while steering daily operations toward profitability.

Responsibilities include labor and inventory control, coaching staff, and ensuring top-notch service and food quality in a high-volume setting. Growth toward above-store leadership is encouraged, with a focus on cost controls and guest

Qualifications

• 1 year minimum as Restaurant General Manager with P&L responsibility; quick-service experience preferred
• Must be at least 18 years old
• Availability to close the restaurant at least 2 nights per week
• Ability to work in a fast-paced restaurant environment, including standing, walking, lifting, and using restaurant equipment

Responsibilities

• Own restaurant performance and profitability by managing labor, inventory, cash controls, security procedures, and financial results
• Build leadership by recruiting, interviewing, and hiring team members and managers
• Coach and develop employees to deliver operational excellence and strong results
• Complete required inventory counts and use results to control costs
• Create a clean, welcoming restaurant with friendly service and quality food

Skills

Leadership

People development

Profit & loss management

Operations management

Job description

KBP Drive-In, part of KBP Brands, is seeking a Restaurant General Manager for Sonic Drive-In locations. You will lead performance, build a strong leadership team, and foster a fast, friendly guest experience while steering daily operations toward profitability.

Responsibilities include labor and inventory control, coaching staff, and ensuring top-notch service and food quality in a high-volume setting. Growth toward above-store leadership is encouraged, with a focus on cost controls and guest