General Manager

The General Manager is the Front and Back of the House leader with full business responsibility for a QSR restaurant. This role represents the brand within the community and is accountable for operational excellence, financial performance, guest satisfaction, and team development. The General Manager builds, leads, and develops a high-performing leadership team including the AGM, Shift Supervisors, and restaurant team members across BOH and FOH.

Essential Duties and Responsibilities Operational Leadership

· Drives daily execution excellence across BOH and FOH operations to consistently deliver quality food, speed, and service.

· Oversees all restaurant operations, ensuring adherence to company systems,, procedures, and operational standards.

· Manages financial performance, including sales, labor, food cost, inventory, and controllables, to meet or exceed business scorecard goals.

· Manage third-party delivery services and ensure same quality of food and guest service Identifies operational opportunities and implements action plans to improve performance, efficiency, and profitability.

Training & Leadership Development

· Builds a strong leadership pipeline by training, coaching, and developing AGM and Shift Supervisors.

· Ensures all team members receive proper onboarding, role-specific training, and ongoing skill development.

· Manages all training requirements for team members through Ole Academy and other sources.

· Leads by example through hands-on coaching, performance feedback, and reinforcement of company vision and values and expectations.

· Regularly discusses performance and supports career development planning for leadership team members.

Service Standards & Compliance

· Champions exceptional guest service by setting clear expectations and leading guest recovery for restaurant-level concerns.

· Ensures compliance with all food safety, health department, Cal/OSHA, wage and hour, and employment regulations.

· Maintains a safe, secure, and healthy environment by enforcing sanitation standards, and safety procedures.

· Responsible to manage guest sentiments via in-person feedback and other reviewing sources, i.e. Yelp, Google, Tattle, etc.

· Ensures required certifications (e.g., Food Handler) and operational audits are completed accurately and on time.

Team Leadership & Scheduling

· Recruits, interviews, selects, and retains top talent through ongoing sourcing and engagement efforts.

· Creates effective schedules that align staffing levels with business needs while maintaining labor targets.

· Manages attendance, performance accountability, and corrective action in partnership with HR and Area Coach as needed.

· Fosters a positive, respectful, and inclusive work environment that promotes teamwork and retention.

Safety, Compliance & Facility Oversight

· Maintains a safe, secure, and healthy environment by enforcing sanitation, food safety, and workplace safety standards.

· Ensures compliance with all applicable laws and regulations, including health department, Cal/OSHA, wage and hour, and employment requirements.

· Conducts routine checks of BOH and FOH areas to identify safety, cleanliness, or facility concerns.

· Oversees facility condition, security systems, and the coordination of maintenance needs.

Collaboration & Communication

· Communicates daily with the Area Manager regarding performance, priorities, challenges, and action plans.

· Partners with support teams (HR, Training, Operations, Facilities) to ensure alignment and execution of company initiatives.

· Promotes open, clear, and consistent communication with team members to support engagement and operational success.