General Manager – Quick Service $26–$29/hour (equivalent to approximately $65K–$69K annually with overtime) Confidential Opportunity | Partnering with an Established Multi-Unit Restaurant Brand We are partnering with a well-established, multi-unit restaurant brand to identify a hands-on General Manager to lead day-to-day operations in a high-volume environment. This role is ideal for a strong operator who thrives in fast-paced settings and leads from the front. What You’ll Be Responsible For Lead daily restaurant operations, including food preparation, service execution, and guest experience Actively work alongside the team — this is a hands-on leadership role Ensure all food and beverage items are prepared and presented to brand and food safety standards Supervise, coach, and develop team members throughout each shift Provide real-time feedback, recognition, and performance coaching Support performance management, including documentation and disciplinary action when needed Manage inventory, ordering, and product rotation (FIFO) Conduct regular inventory counts and maintain proper stock levels Build and manage team schedules while controlling labor costs Oversee all cash handling procedures and financial controls Maintain a clean, organized, and fully operational restaurant Coordinate repairs and maintenance as needed Promote a strong culture of safety and compliance, including regular safety meetings Support recruiting, interviewing, and onboarding of new team members Communicate effectively with field leadership and cross-functional partners Participate in meetings and support broader operational initiatives Occasionally travel to support nearby locations as needed What We’re Looking For 2 years of restaurant management experience (QSR or fast casual preferred) Hands-on leadership style with strong operational awareness Experience managing labor, inventory, and team performance Food safety certification (ServSafe or equivalent) Strong communication and team development skills Ability to thrive in a fast-paced, high-volume environment Comfortable working both in operations and on the floor with the team Key Skills & Abilities Ability to read and interpret operational and safety procedures Strong basic math skills (inventory, labor, reporting) Ability to prepare reports and track performance metrics Effective communication with guests and team members Sound judgment and problem-solving skills Ability to follow structured processes while adapting to business needs Leadership Scope Full responsibility for restaurant operations Direct oversight of hourly team members and shift leaders Accountable for team performance, culture, and execution Work Environment This role operates in a fast-paced restaurant setting with exposure to: Hot cooking surfaces and kitchen equipment Wet floors and tight working spaces Walk-in coolers/freezers Variable outdoor conditions depending on location Physical Requirements Standing and walking for extended periods Frequent bending, lifting, and reaching Ability to lift up to ~25 lbs regularly Active, hands-on movement throughout the shift Additional Details Travel: May support multiple locations within the district