General Manager - West Sioux Falls

Purpose
To lead all aspects of restaurant operations, including sales, profitability, guest experience, team development, and operational execution. The General Manager is fully accountable for the restaurant's performance, ensuring alignment with company and health department standards, building a high-performing team, and delivering exceptional guest experiences. This role drives financial results, operational excellence, and a strong culture rooted in the company’s values.

Key Responsibilities

• Provide overall leadership and direction for all restaurant operations, including service, food quality, cleanliness, and Team Member performance
• Set, communicate, and achieve restaurant goals related to sales, profitability, operations, and guest satisfaction
• Ensure consistent delivery of outstanding guest experience and resolve guest concerns promptly and professionally
• Oversee daily operations, including active participation in all positions when needed (FOH and BOH)
• Drive financial performance by managing P&L, including labor, food cost, controllables, utilities, and sales growth
• Analyze daily, weekly, and monthly financial performance; identify trends and implement strategies to improve results
• Utilize systems and tools to forecast sales, build effective schedules, and manage productivity
• Implement and maintain restaurant controls, including cash handling, inventory management, and loss prevention
• Ensure proper ordering, receiving, storage, rotation (FIFO), and preparation of all food products
• Maintain compliance with all food safety, sanitation, and HACCP standards
• Ensure full compliance with all local, state, and federal regulations, including health codes, wage and hour laws, OSHA, ADA, and fair employment practices
• Ensure adherence to all company policies, procedures, and operational standards

Leadership & Team Development

• Recruit, hire, train, and develop Assistant Managers, Shift Managers, and Team Members
• Build and maintain a strong leadership bench through internal development and external hiring
• Provide ongoing coaching, feedback, and performance management for all levels of staff
• Oversee and support the development of Assistant Managers, including follow-up on PDPs and career progression
• Foster a positive, high-performance culture aligned with company values, mission, and vision
• Recognize and reinforce individual and team accomplishments
• Manage employee relations, including conflict resolution and disciplinary actions in accordance with company policies
• Ensure compliance with company harassment policies and partner with HR as required

Operational & Administrative Responsibilities

• Oversee all financial processes, including cash handling, deposits, reporting, and variance tracking
• Complete and review daily reports, weekly summaries, and performance accountability measures
• Conduct regular operational assessments to ensure compliance with company standards
• Manage inventory systems, vendor relationships, and cost controls
• Maintain restaurant facilities and equipment; communicate issues promptly to upper management
• Lead implementation of company initiatives, programs, and operational game plans
• Partner with District Manager and corporate leadership to drive business strategy and performance
• Actively manage calendar and priorities based on restaurant needs, financial goals, and operational performance
• Maintain availability for communication, support, and emergency needs as required

Marketing & Community Engagement

• Lead and support local restaurant marketing initiatives
• Actively participate in the community to build brand awareness and drive traffic
• Execute company marketing strategies at the store level to support sales growth

Core Competencies

• Strategic Leadership: Sets vision, drives performance, and leads long-term success
• Financial Management: Owns P&L and drives profitability through effective cost controls
• Talent Development: Builds, coaches, and develops strong teams and future leaders
• Operational Excellence: Ensures consistent execution of all company standards
• Guest Experience Leadership: Creates a culture focused on hospitality and service excellence
• Problem Solving: Identifies issues and implements effective, timely solutions
• Planning & Organization: Prioritizes effectively and manages time and resources efficiently
• Adaptability: Responds quickly to changing business needs and priorities
• Professional Communication: Communicates clearly and effectively across all levels
• Technical Skills: Proficient in Microsoft Office (Word, Excel, Outlook) and POS systems (Toast preferred)

Physical Requirements

• Ability to stand and walk for extended periods (approximately 60% walking, 30% standing, 10% sitting)
• Ability to work 50–55 hours per week, including flexible shifts, nights, and weekends
• Ability to perform all FOH and BOH functions as needed
• Ability to bend, kneel, crouch, push, pull, and perform repetitive motions
• Ability to lift and carry items up to 50–75 pounds
• Ability to work in a fast-paced, high-temperature environment
• Ability to operate office and restaurant equipment using fine motor skills
• Ability to travel to restaurant locations as needed

Essential Training Requirements

• Completion of all required management and leadership training programs
• Demonstrated mastery of all hourly and management positions
• Ongoing participation in leadership, operational, and food safety training

Qualifications

• Must be at least 21 years of age
• Valid driver’s license and ability to legally operate a motor vehicle (proof of insurance required)
• Prior restaurant management experience required; multi-unit or multi-level leadership experience preferred
• Strong financial acumen and understanding of profit and loss statements
• Proven leadership, coaching, and team development skills
• Strong communication, organizational, and interpersonal skills
• Ability to recruit, interview, and develop Team Members
• Ability to perform effectively in a fast-paced, high-pressure environment

Note

This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the position.

Equal Opportunity Employer

Franchise Restaurant Concept Group is an Equal Employment Opportunity Employer and is committed to fostering a diverse and inclusive workplace.