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, creating memorable experiences, managing administration, maintaining the facility, and being a being a brand champion. The RGM consistently keeps our brand promises, inspires their teams and deliver results.

• 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; adjusts labor as needed

• 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

• 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

• 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

• 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
• Must have open availability

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Fryers, walk in freezer, menu boards, computers, cash registers, warmer lights, filtering machines, oven, steam units, holding cabinets, thermalizer, storage units, soda fountain hook up station, microwave ovens, insulated oven mitts, toasters, batter mixer, cooking utensils, and drive thru communication systems.

• The employee is subject to inside environmental conditions, protection from weather conditions, but not necessarily from temperature changes.
• The employee is subject to both environmental conditions; work activities occur both inside and outside. The employee is subject to extreme cold temperatures below 32 degrees for…