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.

·         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.

·         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.

·         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.

·         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.

·         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.

·         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.

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.

·         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.

·         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.

·         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.

·         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.

·         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.

·         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.