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 Manager’s 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.