Restaurant General Manager- Fast Food

Client is Multi-Unit/ Multi-Brand Franchise Organization

Position: General Manager

Location: Detroit MI

Duration: Full Time/Permanent

Salary: Up to $50000/Annual (with $9-$10k bonus per year)

Compensation & Benefits

• Base salary commensurate with experience plus excellent performance-based bonus program
• Basic health plan unlimited paid time off (restaurant and performance based) meal discounts and LOTS OF OPPORTUNITY FOR GROWTH and ADVANCEMENT within a rapidly growing operation.

Position Summary:

• We are seeking an experienced General Manager to lead the day-to-day operations of a high-volume fast-paced quick-service restaurant. The General Manager owns the full operation - driving sales controlling costs building and developing the team and delivering a consistent high-quality guest experience. This is a hands-on leadership role for someone who thrives in a fast-paced kitchen environment with strong lunch and dinner traffic fresh food prep/ cooking and heavy drive-thru and off-premise (delivery and to-go) volume.

COMPANY GROWING FAST

• 30 to100 units in about 1 year
• Opening new and buying more units every few months!

MANDATORY

• 3 years Fast Food/ QSR management experience
• 2 years General Manager experience in a Fast Food/ QSR restaurant
• $1.0 MM Annual Sales Volume experience MINIMUM
• 2 years Drive-thru management experience
• Full P&L responsibility
• Currently working as a General Manager in a restaurant
• Reasonable job stability (3 in 6 / 4 in 8-10)

Key Responsibilities

• Direct all aspects of daily restaurant operations including opening and closing procedures food quality speed of service cleanliness and safety.
• Drive top-line sales growth and meet or exceed revenue transaction and profitability targets across dine-in drive-thru and delivery channels.
• Manage the full P&L including labor cost of goods food waste and controllable expenses to protect prime cost and store margins.
• Recruit hire train schedule and develop team members and shift leaders; build bench strength and a succession pipeline.
• Coach and lead the team to deliver fast friendly accurate service during high-volume lunch and dinner peaks.
• Ensure consistent execution of brand standards recipes cooking and frying procedures product specifications and presentation.
• Maintain strict compliance with all food safety sanitation oil-management health-code and workplace-safety requirements.
• Oversee inventory management ordering vendor deliveries and stock-level accuracy for proteins sides and supplies.
• Analyze daily weekly and period sales and operating reports to identify trends and act on opportunities.
• Manage cash handling deposits and point-of-sale accuracy and accountability.
• Monitor and improve drive-thru speed-of-service and third-party delivery performance metrics.
• Resolve guest concerns promptly and professionally to drive loyalty and repeat visits.
• Execute local marketing limited-time offers and new-product rollouts at the restaurant level.

Qualifications:

• 2 years of restaurant or quick-service management experience with full P&L responsibility preferred.
• Proven track record of driving sales and managing labor food cost and prime cost in a high-volume environment.
• Experience managing a back-of-house cooking line including fry stations and made-to-order production strongly preferred.
• Strong leadership coaching and team-building skills with the ability to recruit and retain hourly talent.
• Comfortable working in a fast-paced operation with evening weekend and holiday availability.
• Working knowledge of POS systems scheduling tools drive-thru timing systems and inventory/ordering platforms.
• Food-safety certification (e.g. ServSafe) or ability to obtain it within a defined onboarding period.
• High school diploma or equivalent required; associate or bachelors degree a plus.