Las Vegas Petroleum
Position Summary:
The General Manager at Bojangles is responsible for overseeing all aspects of restaurant operations, ensuring profitability, staff development, and outstanding customer service. This role requires a hands-on leader who models excellence and motivates the team to meet high standards in food quality, cleanliness, and guest satisfaction. Key Responsibilities:
Operations Management
Manage daily operations, including opening and closing procedures Ensure compliance with company policies, food safety standards, and cleanliness Maintain equipment, facility condition, and inventory levels Oversee food preparation to ensure quality, speed, and accuracy Financial Management
Meet or exceed sales and profit goals Control labor, food, and operational costs Monitor daily/weekly reports and implement corrective actions as needed Manage cash handling, deposits, and payroll Team Leadership & Development
Recruit, hire, and onboard new team members Train and develop employees to perform at a high level Schedule and manage labor to match business volume Coach team members and managers to meet service and performance expectations Conduct regular performance reviews and disciplinary actions Customer Service
Ensure a consistently excellent guest experience Handle customer complaints with professionalism and care Foster a welcoming and respectful environment for both guests and employees Qualifications:
High school diploma or GED required; college degree in business or hospitality preferred Minimum 2–3 years of restaurant management experience (QSR or fast casual) Strong leadership, organizational, and communication skills Solid knowledge of financial and inventory controls Ability to work 50+ hours per week, including nights, weekends, and holidays Able to stand for extended periods and lift up to 50 lbs
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The General Manager at Bojangles is responsible for overseeing all aspects of restaurant operations, ensuring profitability, staff development, and outstanding customer service. This role requires a hands-on leader who models excellence and motivates the team to meet high standards in food quality, cleanliness, and guest satisfaction. Key Responsibilities:
Operations Management
Manage daily operations, including opening and closing procedures Ensure compliance with company policies, food safety standards, and cleanliness Maintain equipment, facility condition, and inventory levels Oversee food preparation to ensure quality, speed, and accuracy Financial Management
Meet or exceed sales and profit goals Control labor, food, and operational costs Monitor daily/weekly reports and implement corrective actions as needed Manage cash handling, deposits, and payroll Team Leadership & Development
Recruit, hire, and onboard new team members Train and develop employees to perform at a high level Schedule and manage labor to match business volume Coach team members and managers to meet service and performance expectations Conduct regular performance reviews and disciplinary actions Customer Service
Ensure a consistently excellent guest experience Handle customer complaints with professionalism and care Foster a welcoming and respectful environment for both guests and employees Qualifications:
High school diploma or GED required; college degree in business or hospitality preferred Minimum 2–3 years of restaurant management experience (QSR or fast casual) Strong leadership, organizational, and communication skills Solid knowledge of financial and inventory controls Ability to work 50+ hours per week, including nights, weekends, and holidays Able to stand for extended periods and lift up to 50 lbs
#J-18808-Ljbffr