Corner Burger General Manager

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 Managers 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.