General Manager

Manage inventory costs through daily and weekly counts, place truck orders, and ensure preventative maintenance of facilities and equipment. Direct the team toward meeting KPIs while upholding food safety and brand standards, and handle guest complaints by calling them back. Recruit, interview, and complete orientation for new employees, then create and monitor schedules to manage the on-boarding process. Establish a positive culture and motivate staff to exceed guest expectations with accurate, fast, and friendly service in a clean facility. Requires 1-2 years of quick service restaurant experience, P&L management skills, and availability for evenings, weekends, holidays, and irregular shifts. Must be able to lift up to 50 pounds frequently.