Restaurant GM: Lead Fast-Paced Team & Growth

Popeyes-01d9eb60; Tampa (FL); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Competitive pay

Daily pay

Paid time off

Health insurance

401(k) retirement

Growth opportunities

Shift meal

Job summary

Popeyes Tampa seeks an experienced Restaurant General Manager to lead a fast-paced team and deliver memorable guest experiences. You will drive service quality, oversee training, and ensure efficient kitchen and BOH operations in a high-volume setting.

The role emphasizes team leadership, cost control, scheduling, and maintaining brand standards while growing the team’s potential and delivering exceptional guest satisfaction.

Qualifications

• Strong attention to detail and a passion for food quality and presentation.
• Ability to work effectively in a team environment and communicate clearly with team members in a fast-paced environment.
• Previous experience in a kitchen or food service environment is preferred but not required.
• Ability to stand on your feet for a minimum of 4 hours and up to 8-10 hours.
• Willingness to work weekends, holidays, and flexible shifts.
• Working Hours: Works up to 45-50 hours per week.

Responsibilities

• Lead training and execution of KARS, batter fry, prep, sandwich, and baking procedures.
• Onboard new team members, interview, select, and review Wisely pay card, uniforms and schedules.
• Keep BOH neat, clean, and organized with supermarket appearance.
• Plan production and respond to FOH requests for product; manage yields.
• Review daily sales, labor, SOS, rSuccess, ACR, discounts, voids, and deletions; manage weekly food orders and forecasts.
• Maintain proper BOH closing procedures and safety standards.

Skills

Attention to detail

Team communication

Fast-paced work

Motivation to learn

Job description

Popeyes Tampa seeks an experienced Restaurant General Manager to lead a fast-paced team and deliver memorable guest experiences. You will drive service quality, oversee training, and ensure efficient kitchen and BOH operations in a high-volume setting.

The role emphasizes team leadership, cost control, scheduling, and maintaining brand standards while growing the team’s potential and delivering exceptional guest satisfaction.