Fast Food Jobs in Rochester, MI (NOW HIRING)

Client is Multi-Unit/ Multi-Brand Franchise Organization

Position: General Manager

Location: Detroit, MI

Duration: Full Time/Permanent

Salary: Up to $50,000/Annual + (with $9-$10k bonus per year)

Compensation & Benefits

• Base salary commensurate with experience, plus excellent performance-based bonus program
• Basic health plan, unlimited paid time off (restaurant and performance based), meal discounts, and LOTS OF OPPORTUNITY FOR GROWTH and ADVANCEMENT within a rapidly growing operation.

Position Summary:

• We are seeking an experienced General Manager to lead the day-to-day operations of a high-volume, fast-paced quick-service restaurant. The General Manager owns the full operation — driving sales, controlling costs, building and developing the team, and delivering a consistent, high-quality guest experience. This is a hands-on leadership role for someone who thrives in a fast-paced kitchen environment with strong lunch and dinner traffic, fresh food prep/ cooking, and heavy drive-thru and off-premise (delivery and to-go) volume.

COMPANY GROWING FAST

• 30 to100+ units in about 1 year
• Opening new and buying more units every few months!

MANDATORY

• 3+ years Fast Food/ QSR management experience
• 2+ years General Manager experience in a Fast Food/ QSR restaurant
• $1.0 MM Annual Sales Volume experience MINIMUM
• 2+ years Drive-thru management experience
• Full P&L responsibility
• Currently working as a General Manager in a restaurant
• Reasonable job stability (3 in 6 / 4 in 8-10)

Key Responsibilities

• Direct all aspects of daily restaurant operations, including opening and closing procedures, food quality, speed of service, cleanliness, and safety.
• Drive top-line sales growth and meet or exceed revenue, transaction, and profitability targets across dine-in, drive-thru, and delivery channels.
• Manage the full P&L, including labor, cost of goods, food waste, and controllable expenses to protect prime cost and store margins.
• Recruit, hire, train, schedule, and develop team members and shift leaders; build bench strength and a succession pipeline.
• Coach and lead the team to deliver fast, friendly, accurate service during high-volume lunch and dinner peaks.
• Ensure consistent execution of brand standards, recipes, cooking and frying procedures, product specifications, and presentation.
• Maintain strict compliance with all food safety, sanitation, oil-management, health-code, and workplace-safety requirements.
• Oversee inventory management, ordering, vendor deliveries, and stock-level accuracy for proteins, sides, and supplies.
• Analyze daily, weekly, and period sales and operating reports to identify trends and act on opportunities.
• Manage cash handling, deposits, and point-of-sale accuracy and accountability.
• Monitor and improve drive-thru speed-of-service and third-party delivery performance metrics.
• Resolve guest concerns promptly and professionally to drive loyalty and repeat visits.
• Execute local marketing, limited-time offers, and new-product rollouts at the restaurant level.

Qualifications:

• 2+ years of restaurant or quick-service management experience, with full P&L responsibility preferred.
• Proven track record of driving sales and managing labor, food cost, and prime cost in a high-volume environment.
• Experience managing a back-of-house cooking line, including fry stations and made-to-order production, strongly preferred.
• Strong leadership, coaching, and team-building skills with the ability to recruit and retain hourly talent.
• Comfortable working in a fast-paced operation with evening, weekend, and holiday availability.
• Working knowledge of POS systems, scheduling tools, drive-thru timing systems, and inventory/ordering platforms.
• Food-safety certification (e.g., ServSafe) or ability to obtain it within a defined onboarding period.
• High school diploma or equivalent required; associate or bachelor’s degree a plus.