{"schemaVersion":"jobsearcher.job.v1","id":"c84973bdc13dde8d8dda8bf0","url":"https://jobsearcher.com/jobs/c84973bdc13dde8d8dda8bf0","canonicalUrl":"https://jobsearcher.com/jobs/c84973bdc13dde8d8dda8bf0","title":"General Manager","description":"LOCATION\n403 Highway 71 N, MENA, AR\n\nCAREER AREA\nGeneral Manager\n\nDATE POSTED\n08/06/2025\n\nJOB ID\n#P1-1992135-1\n\nDepartment: Operations\n\nJob Title: Restaurant General Manager\n\nReporting to: District Manager\n\nFLSA Status: Exempt\n\nDate Prepared: April 3rd, 2025\n\nJob Summary:\n\nThe Restaurant General Manager is responsible for directing the daily operations of a Tasty Chick'n restaurant, ensuring alignment with the Brand Vision and Mission while exemplifying Tasty Chick'n's Guiding Values. This role encompasses overseeing product preparation and delivery, customer service, facilities maintenance, and financial accountability. The Restaurant General Manager achieves these objectives by actively selecting, training, and coaching top talent (A+) to drive key results in People, Customer, Sales, and Profit.\n\nEssential Duties and Responsibilities:\n\nPeople:\n\nDemonstrate Tasty Chick'n's Guiding Values while cultivating high-performing employees by effectively selecting, training, retaining, and recognizing A+ talent using Tasty Chick'n tools and processes.\nIdentify and develop a pipeline of talent through effective succession planning tools and best practices, ensuring a strong leadership bench.\nExecute the Performance Management process consistently to set employees up for success and maintain accountability.\nReinforce and uphold the \"Open Door\" Policy, fostering a culture of trust and transparency among all employees.\nPartner with the People Services Team to resolve employee relations issues and ensure legal compliance within the restaurant.\nConduct regular team meetings to communicate business updates, recognize achievements, and foster team collaboration.\nImplement training programs that enhance employee skills and knowledge in customer service, food safety, and operational procedures.\nMonitor employee performance and provide constructive feedback, encouraging professional development and career growth.\n\nCustomer:\n\nDevelop and manage a schedule that ensures all operational periods (openings, lunch, dinner, late night, weekends) are adequately covered.\nDrive a customer-focused culture by serving as a role model in resolving complex customer issues and training employees to meet or exceed service standards.\nCoach and hold team members accountable for core operational procedures using the OSM and Company systems to ensure excellence in service.\nEnsure compliance with food safety standards through direct observation and follow-up on food safety audit results, ensuring management teams are trained in ServSafe or equivalent standards.\nGather and analyze customer feedback to identify areas for improvement in service and product offerings, developing actionable plans to address concerns.\nFoster a welcoming and inclusive environment for all customers, ensuring that every guest feels valued and appreciated.\nCollaborate with marketing teams to create promotional campaigns and special events that attract customers and enhance the brand image.\n\nSales:\n\nEnsure restaurant-level plans and marketing initiatives are in place and actively implemented, partnering with the District Manager to execute Local Store Marketing strategies.\nAnalyze sales trends and customer preferences to optimize menu offerings and pricing strategies, ensuring competitiveness in the market.\nUtilize sales data to forecast revenue and set achievable sales targets for the restaurant, motivating the team to meet or exceed those goals.\nExplore and implement upselling techniques and suggestive selling practices to maximize sales opportunities during customer interactions.\n\nProfit:\n\nContinuously analyze sales, labor, inventory, and controllables to take corrective actions that meet or achieve margin and sales growth targets.\nConduct periodic business reviews with management teams to enhance their capability in identifying and executing strategies to close performance gaps.\nEnsure compliance with Federal, State, and Local regulations and standards, implementing policies and procedures to mitigate risks.\nShare best practices with the team and across the Area to promote operational excellence.\nReview and manage budgets to ensure financial targets are met, identifying areas for cost reduction without compromising quality or service.\nCollaborate with suppliers to negotiate contracts and manage inventory levels, ensuring optimal stock levels and minimizing waste.\n\nThe above cited duties and responsibilities describe the general nature and level of work performed by individuals in this role. They are not intended to be an exhaustive list of all duties and responsibilities that may be assigned.\n\nEducation and Experience Requirements:\n\nEducation\n\nCollege degree or equivalent relevant work experience, ServSafe Certification is required.\nAdditional certifications in food safety, customer service, or leadership training are highly desirable.\n\nExperience\n\nMinimum of four years' experience in restaurant operations or a related field, with a proven track record in a supervisory or management role.\nProficiency in Microsoft Office Suite is required\nExperience in training and developing employees, demonstrating effective techniques for enhancing team performance and morale.\nA strong understanding of restaurant financials, including budgeting, forecasting, and cost control practices.\nPrior experience with inventory management and supply chain operations to ensure efficient stock control and minimize waste.\nFamiliarity with point-of-sale (POS) systems and restaurant management software to streamline operations and improve customer service.\n\nSkills Development\n\nCommitment to continuous personal and professional development, actively seeking out opportunities for training, workshops, or certifications in relevant areas.\nParticipation in industry-related professional organizations or networking groups to stay informed about current trends, best practices, and innovations in the restaurant industry.\n\nFlexibility\n\nMust be able to work a flexible schedule, including days, nights, weekends, and holidays as needed to meet business demands.\nWillingness to travel to other locations for meetings, training, or support as required by business needs, demonstrating adaptability to changing environments.\n\nLeadership Experience\n\nPrior experience leading teams through change initiatives, demonstrating the ability to inspire and motivate staff during transitions.\nProven ability to create a positive work environment that fosters teamwork, communication, and employee engagement\n\nKnowledge/Skills/Abilities:\n\nTime Management: Effectively organizes work, sets priorities, and establishes timetables to achieve operational and team goals efficiently, ensuring optimal productivity during peak periods.\nEffective Communication: Consistently and clearly interacts with all team members, fostering an environment of open dialogue and transparency; actively listens to employee feedback and concerns, promoting a culture of mutual respect.\nCustomer Focused: Places the customer as the highest priority, creating a culture that emphasizes exceptional service standards and consistently exceeds customer expectations through personalized interactions and attentive service.\nDeveloping Talent: Cultivates an environment that encourages personal and professional growth; actively identifies and nurtures employee potential through training, mentoring, and recognition, ensuring continuous engagement and retention of top talent.\nExecution Excellence: Strives to achieve \"Best in Class\" operations by meticulously analyzing costs and performance metrics to ensure the restaurant's profitability. Upholds high standards and adheres to established procedures, maintaining focus on details to guarantee crew safety and deliver a consistent, quality customer experience.\nRecognition: Actively role models the importance of recognition within the restaurant, celebrating team achievements and individual contributions. Coaches Assistant Managers to foster a culture of acknowledgment, ensuring that all team members feel valued for their hard work and dedication.\nProblem-Solving: Demonstrates strong analytical skills to identify operational challenges and develop innovative solutions that enhance efficiency and effectiveness in service delivery.\nAdaptability: Exhibits flexibility in responding to changing circumstances, effectively managing stress and maintaining composure in fast-paced environments while ensuring team alignment with business objectives.\nFinancial Acumen: Possesses a solid understanding of financial principles related to restaurant operations, including budgeting, forecasting, and cost management, and utilizes this knowledge to drive profitability.\nLeadership Integrity: Exhibits ethical leadership by modeling integrity, accountability, and professionalism, inspiring the team to uphold the same values in their work.\n\nSkill Requirements:\n\nTyping/computer keyboard\nVerbal communication\nUtilize computer software (specified above)\nWritten communication\nRetrieve and compile information\nPublic speaking/group presentations\nMaintain records/logs\nResearch, analyze and interpret information\nVerify data and information\nInvestigate, evaluate, recommend action\nOrganize and prioritize information/tasks\nLeadership and supervisory, managing people\nOperate office equipment\nBasic mathematical concepts (e.g. add, subtract)\n\nPhysical Requirements:\n\nSitting for extended periods\nLifting/carrying up to 20 pounds various items\nStanding for extended periods\nLifting/carrying more than 20 pounds various items\nExtended periods viewing computer screen\nRepetitive motions\nWalking\nPushing/Pulling\nReading\nBending/Stooping\nSpeaking\nReaching/Grasping\nHearing\nWriting\n\nHazards:\n\nNormal office environment\nElectrical current\nToxic or caustic chemicals\nHousekeeping and/or cleaning agents\nKFC Corporation is an Equal Opportunity Employer. Applicants for all job openings are welcome and will be considered without regard to race, gender, age, national origin, color, religion, disability, military status, or any other basis protected by applicable federal, state or local law. An offer of employment may be contingent upon a satisfactory background check and proof of employment eligibility. Restaurant-specific positions are available at both corporate and franchised KFC locations. Those applying for a position with a franchisee or licensee of KFC are not applying for to work at KFC Corporation or any of its affiliates. Franchisees and licensees are independent business owners and employers who are responsible for their own employment practices, including setting their own wage and benefit programs.","company":"KFC","rawCompany":"kf","city":"Mena","state":"AR","isRemote":false,"isActive":false,"createdAt":"2026-07-19T15:22:47.759Z","occupations":[{"code":"11-9051.00","title":"Food Service Managers","slug":"food-service-managers"},{"code":"11-1021.00","title":"General and Operations Managers","slug":"general-and-operations-managers"},{"code":"35-1012.00","title":"First-Line Supervisors of Food Preparation and Serving Workers","slug":"first-line-supervisors-of-food-preparation-and-serving-workers"}],"industries":[{"code":"722511","title":"Full-Service Restaurants","slug":"full-service-restaurants"},{"code":"722513","title":"Limited-Service Restaurants","slug":"limited-service-restaurants"},{"code":"722514","title":"Cafeterias, Grill Buffets, and Buffets","slug":"cafeterias-grill-buffets-and-buffets"}],"jobPosting":{"@context":"https://schema.org","@type":"JobPosting","title":"General Manager","description":"LOCATION\n403 Highway 71 N, MENA, AR\n\nCAREER AREA\nGeneral Manager\n\nDATE POSTED\n08/06/2025\n\nJOB ID\n#P1-1992135-1\n\nDepartment: Operations\n\nJob Title: Restaurant General Manager\n\nReporting to: District Manager\n\nFLSA Status: Exempt\n\nDate Prepared: April 3rd, 2025\n\nJob Summary:\n\nThe Restaurant General Manager is responsible for directing the daily operations of a Tasty Chick'n restaurant, ensuring alignment with the Brand Vision and Mission while exemplifying Tasty Chick'n's Guiding Values. This role encompasses overseeing product preparation and delivery, customer service, facilities maintenance, and financial accountability. The Restaurant General Manager achieves these objectives by actively selecting, training, and coaching top talent (A+) to drive key results in People, Customer, Sales, and Profit.\n\nEssential Duties and Responsibilities:\n\nPeople:\n\nDemonstrate Tasty Chick'n's Guiding Values while cultivating high-performing employees by effectively selecting, training, retaining, and recognizing A+ talent using Tasty Chick'n tools and processes.\nIdentify and develop a pipeline of talent through effective succession planning tools and best practices, ensuring a strong leadership bench.\nExecute the Performance Management process consistently to set employees up for success and maintain accountability.\nReinforce and uphold the \"Open Door\" Policy, fostering a culture of trust and transparency among all employees.\nPartner with the People Services Team to resolve employee relations issues and ensure legal compliance within the restaurant.\nConduct regular team meetings to communicate business updates, recognize achievements, and foster team collaboration.\nImplement training programs that enhance employee skills and knowledge in customer service, food safety, and operational procedures.\nMonitor employee performance and provide constructive feedback, encouraging professional development and career growth.\n\nCustomer:\n\nDevelop and manage a schedule that ensures all operational periods (openings, lunch, dinner, late night, weekends) are adequately covered.\nDrive a customer-focused culture by serving as a role model in resolving complex customer issues and training employees to meet or exceed service standards.\nCoach and hold team members accountable for core operational procedures using the OSM and Company systems to ensure excellence in service.\nEnsure compliance with food safety standards through direct observation and follow-up on food safety audit results, ensuring management teams are trained in ServSafe or equivalent standards.\nGather and analyze customer feedback to identify areas for improvement in service and product offerings, developing actionable plans to address concerns.\nFoster a welcoming and inclusive environment for all customers, ensuring that every guest feels valued and appreciated.\nCollaborate with marketing teams to create promotional campaigns and special events that attract customers and enhance the brand image.\n\nSales:\n\nEnsure restaurant-level plans and marketing initiatives are in place and actively implemented, partnering with the District Manager to execute Local Store Marketing strategies.\nAnalyze sales trends and customer preferences to optimize menu offerings and pricing strategies, ensuring competitiveness in the market.\nUtilize sales data to forecast revenue and set achievable sales targets for the restaurant, motivating the team to meet or exceed those goals.\nExplore and implement upselling techniques and suggestive selling practices to maximize sales opportunities during customer interactions.\n\nProfit:\n\nContinuously analyze sales, labor, inventory, and controllables to take corrective actions that meet or achieve margin and sales growth targets.\nConduct periodic business reviews with management teams to enhance their capability in identifying and executing strategies to close performance gaps.\nEnsure compliance with Federal, State, and Local regulations and standards, implementing policies and procedures to mitigate risks.\nShare best practices with the team and across the Area to promote operational excellence.\nReview and manage budgets to ensure financial targets are met, identifying areas for cost reduction without compromising quality or service.\nCollaborate with suppliers to negotiate contracts and manage inventory levels, ensuring optimal stock levels and minimizing waste.\n\nThe above cited duties and responsibilities describe the general nature and level of work performed by individuals in this role. They are not intended to be an exhaustive list of all duties and responsibilities that may be assigned.\n\nEducation and Experience Requirements:\n\nEducation\n\nCollege degree or equivalent relevant work experience, ServSafe Certification is required.\nAdditional certifications in food safety, customer service, or leadership training are highly desirable.\n\nExperience\n\nMinimum of four years' experience in restaurant operations or a related field, with a proven track record in a supervisory or management role.\nProficiency in Microsoft Office Suite is required\nExperience in training and developing employees, demonstrating effective techniques for enhancing team performance and morale.\nA strong understanding of restaurant financials, including budgeting, forecasting, and cost control practices.\nPrior experience with inventory management and supply chain operations to ensure efficient stock control and minimize waste.\nFamiliarity with point-of-sale (POS) systems and restaurant management software to streamline operations and improve customer service.\n\nSkills Development\n\nCommitment to continuous personal and professional development, actively seeking out opportunities for training, workshops, or certifications in relevant areas.\nParticipation in industry-related professional organizations or networking groups to stay informed about current trends, best practices, and innovations in the restaurant industry.\n\nFlexibility\n\nMust be able to work a flexible schedule, including days, nights, weekends, and holidays as needed to meet business demands.\nWillingness to travel to other locations for meetings, training, or support as required by business needs, demonstrating adaptability to changing environments.\n\nLeadership Experience\n\nPrior experience leading teams through change initiatives, demonstrating the ability to inspire and motivate staff during transitions.\nProven ability to create a positive work environment that fosters teamwork, communication, and employee engagement\n\nKnowledge/Skills/Abilities:\n\nTime Management: Effectively organizes work, sets priorities, and establishes timetables to achieve operational and team goals efficiently, ensuring optimal productivity during peak periods.\nEffective Communication: Consistently and clearly interacts with all team members, fostering an environment of open dialogue and transparency; actively listens to employee feedback and concerns, promoting a culture of mutual respect.\nCustomer Focused: Places the customer as the highest priority, creating a culture that emphasizes exceptional service standards and consistently exceeds customer expectations through personalized interactions and attentive service.\nDeveloping Talent: Cultivates an environment that encourages personal and professional growth; actively identifies and nurtures employee potential through training, mentoring, and recognition, ensuring continuous engagement and retention of top talent.\nExecution Excellence: Strives to achieve \"Best in Class\" operations by meticulously analyzing costs and performance metrics to ensure the restaurant's profitability. Upholds high standards and adheres to established procedures, maintaining focus on details to guarantee crew safety and deliver a consistent, quality customer experience.\nRecognition: Actively role models the importance of recognition within the restaurant, celebrating team achievements and individual contributions. Coaches Assistant Managers to foster a culture of acknowledgment, ensuring that all team members feel valued for their hard work and dedication.\nProblem-Solving: Demonstrates strong analytical skills to identify operational challenges and develop innovative solutions that enhance efficiency and effectiveness in service delivery.\nAdaptability: Exhibits flexibility in responding to changing circumstances, effectively managing stress and maintaining composure in fast-paced environments while ensuring team alignment with business objectives.\nFinancial Acumen: Possesses a solid understanding of financial principles related to restaurant operations, including budgeting, forecasting, and cost management, and utilizes this knowledge to drive profitability.\nLeadership Integrity: Exhibits ethical leadership by modeling integrity, accountability, and professionalism, inspiring the team to uphold the same values in their work.\n\nSkill Requirements:\n\nTyping/computer keyboard\nVerbal communication\nUtilize computer software (specified above)\nWritten communication\nRetrieve and compile information\nPublic speaking/group presentations\nMaintain records/logs\nResearch, analyze and interpret information\nVerify data and information\nInvestigate, evaluate, recommend action\nOrganize and prioritize information/tasks\nLeadership and supervisory, managing people\nOperate office equipment\nBasic mathematical concepts (e.g. add, subtract)\n\nPhysical Requirements:\n\nSitting for extended periods\nLifting/carrying up to 20 pounds various items\nStanding for extended periods\nLifting/carrying more than 20 pounds various items\nExtended periods viewing computer screen\nRepetitive motions\nWalking\nPushing/Pulling\nReading\nBending/Stooping\nSpeaking\nReaching/Grasping\nHearing\nWriting\n\nHazards:\n\nNormal office environment\nElectrical current\nToxic or caustic chemicals\nHousekeeping and/or cleaning agents\nKFC Corporation is an Equal Opportunity Employer. Applicants for all job openings are welcome and will be considered without regard to race, gender, age, national origin, color, religion, disability, military status, or any other basis protected by applicable federal, state or local law. An offer of employment may be contingent upon a satisfactory background check and proof of employment eligibility. Restaurant-specific positions are available at both corporate and franchised KFC locations. Those applying for a position with a franchisee or licensee of KFC are not applying for to work at KFC Corporation or any of its affiliates. Franchisees and licensees are independent business owners and employers who are responsible for their own employment practices, including setting their own wage and benefit programs.","datePosted":"2026-07-19T15:22:47.759Z","dateModified":"2026-07-19T15:22:47.759Z","hiringOrganization":{"@type":"Organization","name":"KFC","sameAs":"https://jobsearcher.com"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Mena","addressRegion":"AR","addressCountry":"US"}},"identifier":{"@type":"PropertyValue","name":"JobSearcher","value":"c84973bdc13dde8d8dda8bf0"},"url":"https://jobsearcher.com/jobs/c84973bdc13dde8d8dda8bf0"}}