General Manager

Job Title:

General Manager
Pay Scale: $55,000 - $65,000

Reports To:

Area Coach
Direct Reports:
Assistant General Manager, Shift Leaders, and all restaurant team members

The Restaurant General Manager owns the full P&L and daily operations of a single fast‑casual location. You’ll recruit top talent, cultivate a high‑performance culture, deliver exceptional guest experiences, drive sales growth, control costs, and uphold brand standards in a clean, safe environment.

• Live and communicate DLCRS’s Purpose, Mission, and Core Values
• Recruit, interview, and hire A‑Player candidates weekly; maintain the hiring portal
• Onboard new hires and ensure completion of DLCRS Training programs
• Coach and develop team members through regular feedback, cross‑training, and performance reviews
• Build and mentor a leadership bench: 1 AGM and 5 Shift Leaders (staffing varies by location)

• Deliver friendly, quick, and accurate service that exceeds guest expectations by modeling G.U.E.S.T.
• Create a guest‑centric atmosphere from ordering to dining and take‑out
• Drive and act on guest feedback to coach your team
• Ensure all incoming calls are answered promptly and professionally

• Achieve year‑over‑year sales and guest count increases
• Execute in‑store promotions and upselling techniques
• Control labor and food costs to budget or better; drive net operating profit growth
• Analyze daily, weekly, and monthly sales reports; develop action plans to hit P&L targets

• Enforce schedule guidelines; optimize staffing for peak traffic and special events
• Conduct daily and weekly operational checklists and facility “walks” for safety, cleanliness, and equipment upkeep
• Ensure cash‑handling procedures, deposit controls, and close‑out sales processes are executed flawlessly
• Respond to correspondence from Operations leadership and RSC staff in a timely manner

• Monitor inventory levels; perform regular counts and reconcile discrepancies
• Ensure proper storage, FIFO rotation, and safe handling of all food products
• Coordinate maintenance and repairs for kitchen equipment and facilities
• Implement waste‑and‑expired‑product protocols

• 3+ years of restaurant leadership experience, including P&L responsibility
• Strong business acumen with proficiency in labor reporting, cost controls, and administrative systems
• Demonstrated ability to recruit, develop, and retain high‑caliber teams
• Excellent communication, coaching, and conflict‑resolution skills
• Basic PC skills (email, reporting, scheduling software); willingness to learn proprietary systems
• Food Safety Certification (or ability to obtain upon hire)
• Valid driver’s license, reliable vehicle, and proof of insurance
• Legal eligibility to work in the United States

• Ability to stand and walk continuously (6+ hours/day), bend, reach, and lift up to 50 lbs
• Work 50–60 hours per week, including mornings, evenings, weekends, and holidays as needed

• Competitive salary plus performance incentives
• Comprehensive training and career advancement opportunities
• Employee meal discounts and benefits package
• A supportive culture focused on growth, accountability, and hospitality excellence

DLCRS is an equal‑opportunity employer committed to building diverse teams and fostering an inclusive workplace. If you’re driven by results, passionate about people, and dedicated to operational excellence, we want to hear from you.