Restaurant General Manager Job at OysterLink (Cleveland)

Restaurant General Manager

OysterLink

Location:
United States , Cleveland

Category:
-

Contract Type:
Not provided

Salary:

48000.00 - 62500.00 USD / Year

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Job Description:

Rackson is a prominent Quick Service Restaurant (QSR) operator in the United States, known for its strong growth strategy and commitment to values-based leadership. At the heart of Rackson's culture is a people-first approach, fostering an environment where employees feel valued, respected, and empowered to grow. The company takes pride in being recognized as one of the top QSR operators in the country, managing well-known fast food brands that serve millions of guests daily. One of its flagship brands, BURGER KING, is the second largest fast food hamburger chain in the world, famous for high-quality, great-tasting, and affordable food.

Job Responsibility:

Supervises and trains restaurant-level employees, ensuring compliance with brand standards and labor laws
manages staffing levels, recruits talent, and develops internal candidates for management positions
treats employees with respect, recognizes their contributions, and holds them accountable for delivering excellent service and food quality
maintains brand image through cleanliness, maintenance, and adherence to food safety requirements
analyzes operational and financial performance, identifies trends, and implements action plans for long-term sales growth
ensures all cash handling procedures are followed within the store
considers cost/benefit impact of financial decisions, monitors costs, and adheres to budget goals
demonstrates self-awareness, motivates others, and fosters a supportive environment for team members
plans and executes shift operations efficiently, emphasizing cost control and teamwork
leads with empathy and fairness, identifying and developing talent for future roles
coordinates restaurant operations, including staffing, inventory management, and administrative duties
focuses on continuous improvement, reviews practices, and resolves guest concerns promptly
interacts with guests, responds to inquiries and complaints, ensuring positive resolution and guest recovery
understands the impact of job responsibilities on guests, team, and restaurant operations
ensures adherence to brand standards for service, food quality, and safety
motivates and trains team members, ensuring compliance with safety and quality standards while maintaining a safe environment for guests and team members
other duties as assigned

Requirements:

Must be at least 18 years of age
high school diploma or equivalent restaurant management experience
communication in English is required, Spanish comprehension helpful
fundamental requirements include reading, writing, math, and computer/POS skills
previous experience as an assistant manager / general manager in a customer service environment with P&L experience
strong leadership skills, including leading by example and remaining calm and professional in challenging situations
ability to handle confidential information with discretion
willingness to learn all areas of restaurant operations and work multiple stations
knowledge of food & beverage performance metrics, product specifications, and management systems
technically proficient in all aspects of food preparation, production, and delivery
displays detailed knowledge of all key food handling/food safety procedures
ability to display positive attitude and a genuine desire to make others happy and serve one another
ability to treat others with respect and care
strong communication skills including verbal communication in Spanish and/or English
self-motivated and action-oriented
attitude that embraces learning
willing to admit when mistakes are made, take accountability, and fix issues
prompt and regular attendance on assigned shifts - dependable and reliable
must have reliable transportation to work and company outside events/meetings
must be available and willing to work a variety of days/times including weekends, evenings, and holidays
must be able to work a minimum of 50 hours per week
physical requirements include lifting, moving, carrying, and stacking cartons up to 50 pounds from various heights
standing for long periods of time
frequently squatting or stooping
reaching overhead, forward, and underneath shelves, counters, tables, and kitchen equipment
frequent motions of bending, wiping, sweeping, and mopping
frequent exposure to fluctuating temperatures in coolers, freezers, and cooking sections
hazards include slipping, tripping, burns, cuts, abrasions, and falls
reasonable accommodations may be made for individuals with disabilities to perform essential functions

What we offer:

competitive salary
bonus program
401(k) with Company Match
Medical insurance
Dental Insurance
Vision Insurance
Paid Time Off
Ongoing career development
Leadership development
Scholarship Opportunities
People-first culture
Values-based leadership

Additional Information:

Job Posted:
January 06, 2026

Employment Type:

Fulltime

Work Type:

On-site work

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