Restaurant Manager

Restaurant General Manager (RGM)

The Restaurant General Manager (RGM) is the executive leader of the restaurant, responsible for driving profitability, delivering exceptional guest experiences, developing people, and ensuring operational excellence. The RGM manages the daily operations of a single restaurant, reporting to the District Manager, and directly oversees an Assistant Manager, Hourly Shift Coordinators, and a team of 20–25 employees.

Key Responsibilities

Profitability

• Holds primary accountability for the restaurant’s P&L, actively managing toward financial goals.
• Reviews key P&L lines to identify opportunities to increase profitability.
• Drives sales through exceptional guest service, team development, and operational excellence.

Guest

• Leads and motivates the team to deliver fast, friendly, and accurate service in a clean environment.
• Manages the overall guest experience and ensures timely resolution of guest issues.
• Analyzes guest feedback to identify root causes and implement corrective action plans.
• Engages with the community to build relationships and execute local marketing initiatives.

People

• Leads the recruitment and selection process to build and retain a strong restaurant team.
• Oversees onboarding, training, and certification of new team members.
• Inspires and motivates the team through recognition programs.
• Provides coaching and feedback to Assistant Managers, Shift Coordinators, and Team Members to strengthen performance and capabilities.

Operations

• Optimizes labor management through effective scheduling and staffing.
• Ensures compliance with all government regulations, employment laws, and company policies.
• Maintains operational and brand standards at all times.
• Performs the duties of Assistant Manager or Shift Coordinator when necessary.

Requirements

• Must be at least 18 years of age.
• High school diploma or GED required; 2 years of college preferred.
• 1–2 years of prior restaurant management experience.
• Strong knowledge of P&L management and key profitability drivers.
• Excellent time management and organizational skills.
• Availability to work evenings, weekends, and holidays.
• Ability to work long and/or irregular shifts as needed.
• Valid ServSafe certification.
• Experience in 24-hour drive-thru operations

Compensation

• Competitive base salary.

Eligible to earn up to $12,000 annually in performance-based bonuses.

Job Type: Full-time

Pay: $50,000.00 - $55,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Work Location: In person