Job Details: Level: Management, Job Location: Corporate Office - FOREST, VA, Salary Range: $50000.00 - $55000.00Salary, Restaurant Operations • Assume overall responsibility for the daily operation and performance of Corner Burger. • Maintain consistent standards for food quality, preparation, presentation, speed of service, cleanliness, and hospitality. • Ensure proper restaurant opening and closing procedures are completed every day. • Maintain a clean, organized, safe, and inspection-ready restaurant. • Ensure established recipes, portion standards, build cards, and operating procedures are consistently followed. • Identify operational problems quickly and take appropriate corrective action. • Be capable of opening, operating, and closing the restaurant independently when necessary. Kitchen & Food Operations • Be capable of competently working all kitchen positions and training employees in those positions. • Maintain proper food preparation, cooking, holding, storage, sanitation, and food- safety standards. • Monitor food quality and consistency throughout each shift. • Ensure kitchen equipment is properly used, cleaned, and maintained. • Monitor product usage, waste, shortages, and inventory. • Assist with ordering and inventory management while controlling unnecessary food costs and waste. • Ensure the kitchen is properly stocked and prepared for each service period. Front of House & Guest Experience • Maintain a high standard of customer service throughout the restaurant. • Train employees to provide friendly, professional, efficient service. • Actively interact with guests and address concerns before they escalate. • Professionally resolve customer complaints and service-recovery situations. • Maintain proper dining room, counter, beverage, and guest-facing standards. Staffing, Scheduling & Leadership • Create and manage the schedules for both Front of House and Kitchen employees based on anticipated business levels and labor needs. • Ensure adequate staffing while maintaining appropriate labor controls. • Recruit, onboard, train, coach, and develop restaurant employees. • Establish clear expectations and hold employees accountable for performance, attendance, cleanliness, customer service, and adherence to company policies. • Conduct ongoing employee training and ensure team members are properly trained before working positions independently. • Develop supervisors and key employees capable of maintaining standards in the General Manager’s absence. • Address employee performance and disciplinary matters professionally and in accordance with R&P Hospitality policies. • Build a culture of accountability, teamwork, urgency, consistency, and hospitality. Administrative & Reporting Responsibilities • Complete and submit required daily and nightly operational reports accurately and on time. • Monitor sales, labor, food costs, waste, staffing, customer feedback, and other key operating metrics. • Maintain accurate operational records and communicate significant issues to R&P Hospitality leadership. • Maintain employee scheduling and timekeeping accuracy. • Follow established cash-handling, deposit, POS, and financial-control procedures. • Participate in management meetings and communicate restaurant performance, challenges, staffing needs, and opportunities to leadership. Technology & Third-Party Platforms The General Manager should be comfortable learning and operating restaurant technology, including: • Square POS • DoorDash and third-party delivery platforms • Employee scheduling and timekeeping systems • Digital reporting and communication systems Experience with Square and DoorDash is strongly preferred. Qualifications: The ideal candidate will have: • Previous restaurant management experience, preferably in fast-casual, quick- service, or high-volume casual dining. • Strong working knowledge of both FOH and BOH restaurant operations. • Hands-on kitchen experience and the ability to work and train all kitchen positions. • Experience creating and managing employee schedules. • Strong leadership, training, coaching, and team-development skills. • Excellent customer service and problem-solving abilities. • Strong organizational and time-management skills. • Ability to understand restaurant sales, labor, food costs, inventory, and operational performance. • Ability to communicate professionally with employees, guests, vendors, and company leadership. • Dependable attendance and the ability to respond appropriately to operational Candidates must: • Have reliable transportation. • Maintain dependable and consistent attendance. • Be available to work a restaurant-management schedule that may include days, evenings, weekends, and holidays based on business needs. • Be physically capable of performing restaurant operational duties and working alongside the team as needed. • Successfully complete a criminal background check as permitted by applicable law. • Meet all applicable food-safety and company training requirements. • Be ServSafe trained and certified or become within 30 days of employment.