What are the responsibilities and job description for the Bluewater- Bojangles 1291 General Manager - Locally Owned Franchisee position at Buck Management Corporation?
Description
- Competitive weekly pay & bonus program
- Salary range of $52,000–$58,000 bonus, based on experience
- Fuel Discount Program – 25 cents off per gallon
- Leadership development and career advancement opportunities
- Low-cost medical, dental, and vision insurance for full-time employees
- 401(k) with Company Match
- Join a locally owned and operated company committed to developing great leaders.
Key Responsibilities
- Lead, coach, and develop a team of Assistant Managers, Shift Leaders, and Team Members while fostering a positive, guest-focused culture.
- Recruit, interview, hire, onboard, train, and retain team members to support operational success.
- Deliver exceptional Southern Hospitality by ensuring outstanding customer service and resolving guest concerns promptly and professionally.
- Oversee all daily restaurant operations to ensure high standards of food quality, cleanliness, food safety, and brand consistency.
- Maintain compliance with all company policies, food safety standards, and applicable federal, state, and local regulations.
- Analyze financial performance, including sales, labor, food cost, and profitability, and develop action plans to improve results.
- Manage labor scheduling, sales forecasting, inventory, ordering, and operational planning to maximize efficiency.
- Ensure proper cash handling, safety, and security procedures are consistently followed.
- Complete payroll, scheduling, inventory, and other administrative responsibilities accurately and within established deadlines.
- Utilize company training programs and performance management tools to support employee development and career growth.
- Identify facility and equipment maintenance needs and coordinate timely repairs.
- Build community relationships through recruiting, local marketing initiatives, catering opportunities, and guest engagement to grow sales and customer loyalty.
Requirements
- High school diploma or equivalent required; post-secondary education in hospitality, restaurant management, or a related field is preferred.
- Previous restaurant management experience required; experience managing high-volume restaurants, multi-unit operations, or food and beverage environments is preferred.
- Strong leadership, coaching, communication, and customer service skills with the ability to motivate and develop teams.
- Knowledge of restaurant operations, food safety, labor management, inventory control, and applicable federal and state employment laws.
- Excellent organizational, problem-solving, and multitasking skills with the ability to work independently.
- Professional demeanor with the ability to effectively supervise employees and deliver exceptional guest service.
- Must be at least 18 years of age.
- Ability to work a flexible schedule, including opening, closing, weekends, holidays, and 10-hour shifts as business needs require.
- Ability to stand for extended periods, bend, reach, and perform repetitive motions throughout the workday.
- Ability to lift, carry, push, or pull up to 50 pounds.
- Successful completion of a background check is required.
Salary : $52,000 - $58,000