Job Description

The General Manager is responsible for all aspects of restaurant operations, including managing staff, delivering exceptional customer service, ensuring high-quality food standards, maintaining profitability, and adhering to company policies and procedures. The General Manager works closely with district managers and corporate leadership to meet business goals and maintain the reputation of the Arby’s brand.

Key Responsibilities:

1. Leadership & Staff Management:

• Supervise and lead a team of employees, including hiring, training, and developing staff.
• Provide performance feedback and encourage staff growth through coaching and mentoring.
• Schedule and manage labor, ensuring adequate staffing levels during peak hours.
• Enforce company policies and ensure compliance with health and safety regulations.

• Ensure that customers receive high-quality service and an exceptional dining experience.
• Address customer complaints or concerns promptly and professionally.
• Foster a positive and welcoming atmosphere for both customers and employees.

• Monitor and control restaurant budgets, including labor costs, food costs, and inventory management.
• Drive sales through effective promotions, local marketing initiatives, and upselling strategies.
• Maintain accurate financial records and ensure profitability.

• Ensure food safety and quality standards are met consistently.
• Maintain clean and organized work areas, including the kitchen and dining area.
• Manage inventory, ordering, and stock control to prevent waste and ensure cost efficiency.
• Ensure the restaurant is compliant with health, safety, and sanitation regulations.

• Promote the Arby’s brand within the local community through events, social media, and other marketing strategies.
• Build and maintain relationships with local businesses and customers to increase sales and brand loyalty.

• Prepare and review operational reports, including sales and labor performance.
• Conduct regular staff meetings to communicate goals, updates, and expectations.
• Maintain accurate records for payroll, inventory, and employee performance.

Qualifications:

• Previous experience in the food service industry, with at least 3–5 years in a management or leadership role.
• Strong leadership, communication, and interpersonal skills.
• Ability to handle a fast-paced environment and make quick decisions.
• Knowledge of budgeting, financials, and cost control.
• Familiarity with health and safety regulations and restaurant operations.
• Ability to work flexible hours, including nights, weekends, and holidays.

Physical Requirements:

• Ability to stand and walk for extended periods.
• Ability to lift up to 25 pounds.
• Capable of working in a fast-paced, often high-pressure environment.