General Manager

The Restaurant General Manager is the executive leader of the restaurant focused on profitability, Guest, people and operations. The RGM has overall responsibility for managing the daily operations of a single restaurant. The RGM invest their time in developing leaders, crating memorable experiences, managing administration, maintaining the facility, and being a being a brand champion. The RGM consistently keep our brand promises, inspire their teams and deliver results.

Essential Duties and Responsibilities

Leading the Business

• Has primary accountability for the restaurant P&L and actively manages towards desired financial outcomes
• Reviews key P&L lines to increase profitability for the restaurant
• Drives sales through proactive Guest service, people development & operations management
• Analyzes sales and labor during and after each shift; makes adjustments to labor as needed

Create Memorable Experiences

• Motivates and directs team members to exceed Guest expectations with accurate, friendly, and fast service in a clean facility
• Manages the Guest experience through operations and timely response to Guest issues
• Problem solves Guest feedback systems to determine root-causes and develops action plans to address issues
• Identifies and interacts with the community to engage prospective Guest and execute on local marketing initiatives

Creating Leaders

• Leads the restaurant’s recruitment and selection process to build and retain an effective restaurant team
• Inspires the restaurant team by effectively managing individual and team recognition programs
• Provides coaching and feedback to Assistant Managers and team to increase the restaurant team’s capabilities and raise restaurant performance
• Demonstrates commitment to goals and inspires others to deliver superior performance

Leading Store Operations

• Enforces compliance with health, safety, cleanliness, security, and fire standard and regulations
• Ensures that restaurant upholds operational and brand standards
• Ensures the team deliver Popeyes brand programs, Limited time offers, and core product with operational excellence
• Identifies problems, conducts high level troubleshooting and seeks maintenance support for restaurant equipment

Qualification and Skills

• Must be at least eighteen (18) years of age
• High School Diploma or GED required
• 1-2 years of previous quick service restaurant experience, experience in management preferred
• Some understanding of P&L interpretation and management to influence profitability
• Ability to prioritize own and others’ work and time to meet deadlines and objectives
• Demonstrated leadership skills
• Demonstrated understanding of Guest service principles
• Available to work evenings, weekends and holidays
• Ability to work long and/or irregular shifts as needed, for proper functioning of the restaurant
• Requires open availability

Physical Demands

• Must be able to lift up to 50 pounds of force frequently to move objects
• Ability to carry products/boxes and miscellaneous weighing no more than 50 pounds
• Consistently handles product preparation
• Ability to kneel to utilize proper lifting procedures
• Consistently lifts for product preparation, stocking and inventory

Hourly Rate Range: $23.15 - $27.00