General Manager

Position Summary As a General Manager , the Employee is responsible for the overall leadership, management, and operational performance of the restaurant. The General Manager provides strategic and day-to-day leadership across all areas of the business, including Front of House (FOH), Back of House (BOH), guest experience, team development, staffing, financial performance, food safety, workplace health and safety, inventory, and operational execution. The General Manager is accountable for ensuring that the restaurant operates safely, efficiently, profitably, and consistently in accordance with Company standards, policies, procedures, and the mission and values of Chick-fil-A. The General Manager works closely with the Owner/Operator and Leadership Team to establish priorities, execute business initiatives, develop leaders, address operational challenges, and support the long-term success of the restaurant. The General Manager is expected to lead through example and create a culture of professionalism, accountability, hospitality, teamwork, continuous improvement, and leadership development. The General Manager provides oversight to all restaurant leaders and Team Members and is responsible for ensuring alignment and collaboration between Front of House and Back of House operations. Duties and Responsibilities Duties and responsibilities include, but are not limited to: Restaurant Operations & Leadership • Providing overall leadership, direction, and operational oversight for all areas of the restaurant, including Front of House, Back of House, catering, and other operational functions. • Ensuring the restaurant consistently operates in accordance with Company standards, procedures, policies, and expectations. • Establishing daily, weekly, and longer-term operational priorities in alignment with direction provided by the Owner/Operator. • Monitoring restaurant performance and identifying operational opportunities, challenges, and areas requiring improvement. • Ensuring effective communication and coordination between Front of House, Back of House, and all members of the Leadership Team. • Providing direction and support to Managers, Directors, Supervisors, Trainers, and Team Members. • Ensuring leadership coverage and appropriate delegation of responsibilities during all operating periods. • Overseeing opening, closing, and daily operational procedures to ensure the restaurant is properly prepared, operated, and secured. • Responding to operational issues and making appropriate decisions to maintain safe, effective, and efficient restaurant operations. • Supporting and implementing new systems, procedures, programs, and operational initiatives established by the Company or Owner/Operator. • Performing operational duties alongside the restaurant team when required to support business needs. People Leadership & Development • Leading, coaching, mentoring, and developing the restaurant's Leadership Team to build a strong and capable leadership pipeline. • Developing Managers, Directors, Supervisors, Trainers, and Team Members through structured coaching, feedback, accountability, and development opportunities. • Supporting succession planning and identifying employees with potential for increased responsibility and leadership. • Overseeing employee recruitment, selection, onboarding, training, development, and retention in collaboration with the Owner/Operator and appropriate leadership. • Supporting the establishment and maintenance of appropriate staffing levels based on business needs. • Reviewing employee performance and ensuring that performance expectations are clearly communicated and consistently applied. • Addressing performance concerns, conduct issues, attendance concerns, and policy violations in accordance with Company policies and applicable legislation. • Supporting performance evaluations, corrective action, disciplinary processes, and employee development plans as appropriate. • Promoting a positive, respectful, inclusive, and accountable workplace culture. • Ensuring leaders understand and consistently apply Company policies, procedures, and employment expectations. • Encouraging open communication and creating an environment in which Team Members and leaders feel comfortable raising workplace and operational concerns. Scheduling & Labour Management • Overseeing employee scheduling in collaboration with restaurant leadership to ensure appropriate staffing levels and operational coverage. • Reviewing schedules to ensure alignment with forecasted sales, business needs, employee availability, and operational requirements. • Monitoring labour allocation and productivity and identifying opportunities to improve labour efficiency. • Ensuring leaders appropriately manage staffing adjustments throughout each shift based on business demands. • Reviewing labour performance and supporting action plans where staffing or labour efficiency requires improvement. Financial & Business Performance • Supporting the overall financial performance and profitability of the restaurant. • Monitoring sales, labour costs, food costs, operating expenses, and other key financial and operational metrics. • Reviewing financial and operational reports and identifying trends, opportunities, and areas requiring corrective action. • Supporting the development and execution of budgets, financial goals, sales objectives, and business plans established by the Owner/Operator. • Implementing action plans designed to improve sales, profitability, productivity, and operational efficiency. • Ensuring appropriate cash handling procedures are followed and Company assets are properly protected. • Monitoring financial variances and supporting investigation and resolution of discrepancies. • Demonstrating sound business judgment when making operational decisions and allocating restaurant resources. Guest Experience & Hospitality • Ensuring the consistent delivery of exceptional guest hospitality throughout every area of the restaurant. • Maintaining oversight of guest service, order accuracy, speed of service, cleanliness, hospitality, and overall guest experience. • Reviewing guest feedback, customer concerns, and service trends and implementing appropriate improvements. • Coaching leaders and Team Members on hospitality expectations and Chick-fil-A service standards. • Responding appropriately to significant guest concerns and ensuring appropriate follow-up. • Promoting a culture focused on genuine hospitality and creating positive experiences for guests and the community. Food Quality, Safety & Operational Standards • Maintaining overall accountability for food quality, preparation, presentation, product availability, and consistency across the restaurant. • Ensuring food and beverage products are prepared in accordance with established recipes, portion standards, procedures, and Company expectations. • Ensuring compliance with all applicable food safety, sanitation, workplace health and safety requirements, and Company standards. • Maintaining oversight of cleanliness, organization, sanitation, and maintenance throughout the restaurant. • Ensuring Team Members and leaders receive appropriate training regarding food safety, workplace health and safety, sanitation, and operational procedures. • Addressing food safety, health and safety, equipment, maintenance, or operational concerns promptly and appropriately. • Supporting a safe working environment and ensuring workplace hazards and incidents are appropriately reported and addressed. Inventory, Equipment & Restaurant Resources • Overseeing restaurant inventory, ordering, receiving, storage, rotation, and product availability. • Monitoring food and supply usage and identifying opportunities to reduce waste and improve cost control. • Ensuring inventory levels a