Restaurant GM: Growth Path, Bonuses & Paid Training

Jimmy John's; St. Louis (MO); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Health, Vision and Dental Insurance

Paid training

Monthly bonuses

Career growth opportunities

Promotion from within

Job summary

Randy James Inc., a Jimmy John’s franchisee, seeks a General Manager to oversee all restaurant operations in Missouri. You will lead a 5–20 person team, ensure top customer service, manage cash handling, and drive profitability through skilled supervision and training.

The role requires 21+ years old, 45+ hours weekly, and a clean driving record. You’ll drive marketing initiatives, maintain standards, and handle food prep and opening procedures while guiding staff toward strong performance and

Qualifications

• 2 years of fast casual restaurant management experience
• Must be at least 21 years old
• Ability to work a minimum of 45 hours per week
• Must have a clean driving record and valid driver’s license

Responsibilities

• Manage a staff of approximately 5 to 20 employees
• Oversee and evaluate work; recommend promotions or transfers
• Greet customers, take orders, operate cash register, and ensure order accuracy
• Route deliveries and supervise drivers to maximize speed and service
• Handle daily food preparation and opening procedures
• Ensure cash drawers balance 100% during shifts
• Support marketing efforts and assess promotions’ effectiveness
• Complete daily and weekly paperwork and maintain store equipment

Skills

Staff management

Customer service

Cash handling

Computer skills

Tools

Microsoft Word

Microsoft Excel

Job description

Randy James Inc., a Jimmy John’s franchisee, seeks a General Manager to oversee all restaurant operations in Missouri. You will lead a 5–20 person team, ensure top customer service, manage cash handling, and drive profitability through skilled supervision and training.

The role requires 21+ years old, 45+ hours weekly, and a clean driving record. You’ll drive marketing initiatives, maintain standards, and handle food prep and opening procedures while guiding staff toward strong performance and