Position: General Manager
Employment: Full-Time
Expected Schedule: 40 hours per week
Reports To: Franchise Owner / District Manage
Salary: Starting $24.00 + Paid Vacation + Bonus Eligibility
About the Role
We are looking for a driven, experienced QSR General Manager to lead our team in San Diego for one of the top sub brands in the U.S.
This is a hands-on leadership role for someone who wants to take ownership of a fast-paced restaurant, build a winning team and deliver an outstanding guest experience. The General Manager is responsible for daily operations, food quality and safety, staffing, training, labor, inventory, cleanliness, cash controls and overall store performance.
Requirements
Applicants must meet the following requirements:
- Minimum 1 year of restaurant management or supervisory experience, preferably QSR, fast-casual or high-volume franchise operations with 10+ employees.
- Experience managing labor and food costs to established targets.
- Experience meeting franchise operational and performance standards.
- Experience with Toast or similar POS systems and the ability to analyze store data and identify opportunities.
- Flexible availability based on restaurant needs, including peak periods and weekends.
- ServSafe Manager certification and GM/management training certification, or similar certification from a recent restaurant role.
- Legally authorized to work in the United States.
- Reliable transportation and consistent attendance.
40-Hour Weekly Responsibility Allocation
- Restaurant Operations & Shift Leadership — 33 hours
- Scheduling & Inventory — 3 hours
- Employee Training & Development — 2 hours
- Maintenance & Store Condition — 1 hour
- Administration & Data Review — 1 hour
Key Responsibilities
Restaurant Operations & Shift Leadership
- Lead daily operations while actively working alongside the team.
- Manage staffing, deployment, breaks and shift transitions based on business volume.
- Lead peak periods and maintain speed, accuracy, food quality and guest-service standards.
- Ensure proper food preparation, cleanliness, opening/closing procedures and cash controls.
- Resolve guest, employee, staffing and operational issues promptly.
- Maintain a visible leadership presence and work any station as needed.
Scheduling & Inventory
- Prepare schedules based on forecasted sales, staffing needs and labor targets.
- Maintain appropriate staffing while controlling overtime.
- Complete inventory counts and food/supply orders accurately and on time.
- Manage pars, product rotation, waste, food cost and inventory variances.
- Verify deliveries for accuracy and quality.
Training & Development
- Onboard, train and coach employees.
- Develop Shift Leaders and cross-train team members.
- Set and reinforce expectations for performance, attendance, service and conduct.
- Address and document performance issues when appropriate.
- Build a professional, respectful and accountable team environment.
Maintenance & Store Condition
- Maintain a clean, organized and well-functioning restaurant.
- Identify equipment and facility issues promptly.
- Maintain preventive-maintenance routines and coordinate approved repairs.
Administration & Data
- Review sales, guest counts, average ticket, labor, food cost, inventory, waste, overtime, discounts/refunds and customer issues.
- Monitor staffing and operational/inspection results.
- Identify performance gaps, determine root causes and take corrective action.
If you are excited to grow, lead a team and take ownership of a restaurant, we want to hear from you. We are looking for a hands-on leader who thinks like an owner, acts with urgency, insists on high standards and is obsessed with delivering a great guest experience. If you take pride in building strong teams, solving problems and delivering results, this could be the right opportunity for you.
