Arby's (General Manager)

As a General Manager at Arby’s, you will be responsible for leading the team, managing daily operations, ensuring quality food and customer service, driving sales, and achieving company goals. You will ensure the restaurant operates efficiently and profitably while maintaining a positive and productive work environment.

• Lead, motivate, and manage a team of employees to achieve operational excellence.
• Hire, train, and develop team members to ensure high standards of performance and customer service.
• Provide ongoing coaching and feedback to ensure team members are meeting expectations.
• Create a positive work environment that encourages teamwork, open communication, and high employee morale.
• Schedule and manage staff to ensure appropriate coverage and meet business needs.

• Ensure that all customers receive prompt, friendly, and professional service.
• Address customer complaints or concerns in a professional and timely manner.
• Monitor service standards and implement necessary changes to improve customer satisfaction.
• Ensure that food quality, cleanliness, and speed of service meet company standards.

• Oversee day-to-day restaurant operations, including food preparation, staffing, and inventory management.
• Ensure the restaurant complies with health and safety regulations, food safety standards, and sanitation protocols.
• Maintain accurate inventory levels, ordering supplies as needed to meet demand and minimize waste.
• Manage the cash register, ensure proper cash handling, and monitor financial transactions.
• Conduct regular inspections to ensure the restaurant is clean, organized, and operating efficiently.

• Drive sales and profitability through effective management of labor, food costs, and other expenses.
• Monitor financial performance and implement cost control measures to achieve budgeted goals.
• Review financial reports and address any discrepancies or issues.
• Maximize profitability by identifying opportunities for revenue growth, including promotions, upselling, and improving operational efficiencies.

• Provide ongoing training to team members on operational procedures, customer service, food safety, and company policies.
• Develop and implement strategies for improving team performance and increasing employee retention.
• Identify high-potential employees and provide opportunities for growth within the company.

• Assist with local marketing efforts to drive traffic to the restaurant and enhance brand awareness.
• Implement national and regional promotions and ensure they are effectively communicated to the team and customers.
• Foster a positive relationship with the local community through outreach or involvement in community events.

• Ensure compliance with all health and safety regulations, including food handling, sanitation, and workplace safety standards.
• Conduct regular safety meetings and ensure that all team members are trained in safe working practices.
• Maintain safe working conditions and handle any safety issues or concerns immediately.

• Handle administrative duties such as payroll, scheduling, and reporting.
• Perform opening and closing duties to ensure the restaurant is prepared for service and properly secured at the end of the day.
• Assist in the execution of company initiatives and programs to drive brand success.

• Leadership Skills: Strong ability to lead and inspire a team, ensuring that goals are met and employees are engaged and motivated.
• Customer Service Excellence: Exceptional customer service skills and the ability to handle difficult situations effectively.
• Financial Acumen: Understanding of budgeting, financial management, and cost control measures.
• Communication Skills: Excellent verbal and written communication skills to interact effectively with employees, customers, and corporate staff.
• Problem-Solving Skills: Ability to address and resolve operational, customer service, and employee-related issues efficiently.
• Time Management: Strong organizational and time management skills to oversee multiple responsibilities effectively.
• Experience: Minimum of 2-3 years of experience in restaurant management or a similar role, preferably with a quick-service restaurant (QSR) background.
• Food Safety Knowledge: Familiarity with food safety regulations and the ability to ensure compliance with health standards.
• Physical Stamina: Ability to work long hours, including weekends and holidays, and perform physical tasks such as standing for extended periods, lifting up to 50 lbs, and moving throughout the restaurant.

• Flexible scheduling, including evenings, weekends, and holidays.
• Fast-paced, high-energy work environment that requires multitasking and handling various responsibilities.
• Potential for irregular hours based on business needs or special events.
• Interaction with customers, employees, and corporate staff in a team-oriented environment.