Restaurant General Manager

Restaurant General Manager –
Zaxbys

General Managers are responsible for providing guidance and leadership to their team to create a positive culture and maintain high team morale. You will execute and assist in the development of action plans according to company goals and objectives. You will manage and oversee the daily operations of the restaurant focusing on staffing, team member development, sales growth, cost management, guest experience, and ensuring brand standards are consistently upheld.

• COMPETITIVE PAY
• BONUS POTENTIAL (Paid Quarterly):
  Up to 24% of Annual Salary
• FREE Meals
• Paid Time Off
• Paid Holidays
• Employee Referral Program
• Opportunities to Advance
• Medical Insurance
• HSA Option Available
• Vision Insurance
• Short-Term Disability
• Long-Term Disability
• Employer Paid Life Insurance
• 401(k) With Employer Match (100% match of first 3% contribution + 50% match of next 2%)

• Complete all training requirements including:
  Zaxbys General Manager Development Plan and Operations Excellence Capstone Class, Food Safety Certification and Manager Certification, and any additional training required by Zax LLC.
• Ensure that the restaurant delivers great experiences to guests.
• Maintain appropriate staffing levels by sourcing, interviewing, hiring, retaining, and recognizing top performers.
• Ensure team members receive proper training including ongoing mentoring, coaching, and development while holding them accountable for performance.
• Ensure effective work schedules are created timely and appropriately to drive sales and control labor costs.
• Plan and delegate shift assignments, communicating expectations and adjusting as needed.
• Ensure service, product quality, and cleanliness standards are consistently upheld.
• Create and maintain a positive culture and healthy team morale by providing guidance and leadership while being an example and role model for the team.
• Manage profitability through driving sales, controlling costs, developing team members, and ensuring operational standards are consistently upheld.
• Strive to increase sales by building community relationships and providing outstanding product and service.
• Control costs and losses and strive to improve at every opportunity by maintaining operational standards, and ensuring compliance with all Zaxbys Franchising LLC and Zax LLC guidelines, policies, and procedures.
• Complete performance reviews for crew members and assist with performance reviews for managers.
• Maintain compliance with Zaxbys Franchising LLC, Zax LLC, federal, state, and local laws, guidelines, policies, and procedures.
• Utilize management tools and keep neat, accurate, and current records.
• Review performance metrics daily and develop action plans to enhance the execution of systems and processes to improve profitability, sales, and guest experience.
• Handle and report guest and team member complaints/concerns/injuries timely and in a friendly and respectful manner.
• Maintain an attitude of flexibility that allows performance above and beyond the parameters of this position description.
• Ensure the team works safely and follows all safety guidelines and procedures.
• Escalate concerns to your supervisor when appropriate.
• All other duties necessary to ensure restaurant operations function properly.

• Must be 21 years of age or older.
• Must have a valid driver’s license, vehicle insurance, and reliable transportation.
• Open availability and ability to work a minimum of 5 days and 48 hours per week.
• Ability to work a flexible schedule including days, nights, weekends, and holidays.
• Successful completion of background check and motor vehicle report.
• Must possess leadership qualities, organizational skills, and ability to interact cooperatively with others.
• Required minimum education:
  
  High school diploma or equivalent; some college preferred.
• 3-5 years management experience required.

• Sit, stand, and walk continuously.
• Occasionally stoop, bend, crouch, or climb, including the use of ladders.
• Frequently lift, push, pull, and carry up to 50 pounds, including lifting overhead.
• Continuous use of hands and wrists for grasping and fine manipulation.
• Communicate proficiently through speech, reading, and writing.
• Maintain effective audio-visual discrimination and perception to observe and respond to the environment.
• Work in an environment that features hot and cold temperature variations and exposure to food allergens.
• Operate and work safely with restaurant equipment including, but not limited to, knives, fryers, and potentially hazardous equipment.

Director

Part-time

Management and Manufacturing

Restaurants