General Manager

South Florida Quick Service Restaurant Concept

Role snapshot

This is a chance to run your own high volume restaurant business inside a proven brand. You will lead a busy quick service restaurant in the Broward and North Miami corridor, where drive thru, digital and dine in traffic are all moving at once. If you enjoy owning the results, building teams, and thriving in controlled chaos, this is built for you.

What you will be responsible for

• Own the full restaurant operation, including guest experience, sales, profitability, and people development
• Lead a team of thirty to forty or more employees in a very active environment with strong drive thru business
• Manage restaurants that can reach two and a half to five million in annual sales, with weekly sales often in the eighty to ninety thousand range
• Drive throughput and accuracy in the drive thru and off premise channels, including mobile and third party orders
• Control food and labor costs, inventory, cash handling and all daily, weekly and period based checklists
• Recruit, train, coach and hold your leadership team and hourly team accountable to clear standards
• Create a culture that feels upbeat, organized and accountable, even when the line is long and the lobby is packed
• Protect the brand by maintaining cleanliness, food safety and operational standards every shift
• Partner with your Area or District leadership on staffing plans, local store marketing and performance reviews

What you bring

• Recent experience as a General Manager or Equivalent in a quick service or fast casual restaurant that does at least two and a half million in annual sales
• Proven experience running a restaurant with a drive thru, this is required for this role
• Comfort leading large teams, typically thirty or more people, in a high energy environment
• Strong track record managing food and labor costs, scheduling and inventory with clear results to show
• Ability to read and act on P and L reports, using numbers to drive better decisions
• A calm presence under pressure, with the ability to coach in the moment rather than simply direct
• Clear communication skills in English, bilingual Spanish is a plus but not required
• Full time schedule flexibility, including mornings, evenings, late nights, weekends and holidays

Schedule expectations

• Full time salaried leadership role, planned for about fifty hours per week
• Ability to work any shift, including open, mid and close
• Most locations open around ten to ten thirty in the morning and close at midnight, you must be comfortable working across this span as needed

Compensation

• Base salary in the range of 58,000 to 60,000 per year
• Bonus program based on restaurant performance

Details on benefits and full compensation structure will be provided directly by the internal hiring team during the interview process.