General Manager (Carl's Jr)

We are looking for an experienced and results-driven General Manager to lead our restaurant team and oversee all aspects of daily operations. The General Manager is responsible for driving sales, controlling costs, developing the team, maintaining operational standards, and delivering an exceptional guest experience.

The ideal candidate is a hands-on leader who thrives in a fast-paced environment, leads by example, and knows how to build a strong team while achieving business goals.

Key Responsibilities

1. Restaurant Operations

• Oversee all daily restaurant operations to ensure efficiency, consistency, and excellent execution
• Ensure food is prepared and served according to brand quality, portion, presentation, and timing standards
• Maintain a clean, organized, and welcoming restaurant, including the dining area, kitchen, and restrooms
• Manage opening and closing procedures, cash handling, equipment checks, and restaurant security
• Ensure compliance with all company operating standards and procedures
• Monitor restaurant performance and take action to address operational opportunities

2. Team Leadership & Development

• Lead, coach, and develop the restaurant team to achieve operational and performance goals
• Recruit, interview, hire, onboard, and train new team members
• Create and maintain effective staffing and scheduling plans based on business needs
• Provide ongoing coaching, feedback, and performance management
• Hold team members accountable for following company policies, procedures, and performance expectations
• Recognize and develop high-performing employees and identify opportunities for advancement
• Build a positive, team-oriented culture focused on accountability and guest service

3. Customer Service

• Ensure every guest receives fast, friendly, accurate, and professional service
• Lead by example and set the standard for exceptional customer service
• Address and resolve guest concerns quickly and professionally
• Monitor the guest experience and take action to improve satisfaction
• Maintain a welcoming environment that encourages repeat business

4. Sales, Labor & Financial Performance

• Take ownership of restaurant sales and profitability
• Monitor sales, labor, food costs, waste, and other key performance indicators
• Develop and execute strategies to drive sales and improve restaurant performance
• Manage labor effectively while maintaining appropriate staffing and service levels
• Control food and operating costs while maintaining quality standards
• Review financial results and implement action plans to improve performance
• Ensure accurate cash handling, deposits, and daily reconciliation procedures

5. Inventory & Food Cost Management

• Manage inventory levels and ensure accurate ordering and receiving of products
• Minimize food waste, product loss, and unnecessary expenses
• Ensure food and supplies are properly stored, rotated, and maintained
• Monitor inventory and food costs to meet company expectations
• Maintain appropriate product levels to support daily operations

6. Food Safety, Health & Safety

• Maintain full compliance with food safety, sanitation, and health regulations
• Ensure all team members follow proper food handling and sanitation procedures
• Conduct regular safety and cleanliness inspections
• Maintain a safe environment for employees and guests
• Ensure required certifications, inspections, and training are current
• Address safety concerns immediately and follow company reporting procedures

7. Marketing & Community Engagement

• Execute company marketing programs, promotions, and initiatives at the restaurant level
• Identify opportunities to increase sales and build local customer traffic
• Support community outreach and maintain positive relationships with local businesses and organizations
• Promote the restaurant and brand within the local community

Skills & Qualifications

• High school diploma or equivalent required; college degree in business, hospitality, or a related field is a plus
• 2–5+ years of restaurant management experience, preferably in a quick-service or fast-casual environment
• Proven ability to lead, coach, and develop a high-performing team
• Strong understanding of restaurant operations, sales, labor, food cost, and inventory management
• Excellent customer service and communication skills
• Strong organizational, decision-making, and problem-solving abilities
• Ability to analyze performance metrics and develop action plans
• Ability to work independently while maintaining accountability for results
• Strong work ethic, professionalism, and commitment to operational excellence
• ServSafe or other applicable food safety certification is a plus

Physical Requirements

• Ability to stand and walk for extended periods during shifts
• Ability to lift and carry up to 50 pounds
• Ability to work in a fast-paced environment and manage multiple priorities
• Ability to work flexible hours, including nights, weekends, and holidays
• Ability to perform all essential restaurant functions with or without reasonable accommodation

Why Join Our Team?

• Competitive pay and benefits
• Leadership development and advancement opportunities
• Training and ongoing support
• Opportunity to make a direct impact on restaurant performance
• Join a team focused on delivering great food and an exceptional guest experience