General Manager - Hialeah

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Overview 

The Manager in Training (MIT) position is designed to prepare individuals for future leadership roles by providing comprehensive, hands-on experience in restaurant operations. The MIT supports all aspects of daily management, including food safety, guest service, labor management, and team development. Through partnership with the Training General Manager, Field Training Manager and leadership team, the MIT will learn to foster a high-performance culture, maintain operational excellence, and lead a team of up to 25+ employees. 

Qualities and Responsibilities 

• Oversee day-to-day restaurant operations, ensuring food quality, safety, cleanliness, and consistent service and presentation. 

• Support a high-performing team culture through ongoing coaching, engagement, and accountability. 

• Model and coach hourly team members and managers in delivering exceptional guest service and addressing guest concerns with urgency and care. 

• Supervise and assist in leading a team of 25+ employees, ensuring adherence to company and regulatory standards. 

• Conduct daily pre-shift meetings (huddles) to align teams on goals, service standards, and operational updates. 

• Assist in scheduling, inventory, ordering, payroll, fund handling, and reconciliation processes. 

• Participate in hiring, onboarding, training, and developing both hourly team members and future leaders. 

• Monitor labor and financial performance, and help drive achievement of key targets (sales, labor, transactions, and EBITDA). 

• Maintain facility cleanliness and equipment functionality; report any issues promptly. 

• Ensure timely and accurate incident reporting, compliance with all safety protocols, and maintenance of a safe, inclusive work environment. 

• Support the implementation of guest experience initiatives to improve customer satisfaction and social review performance. 

• Embrace change with a positive attitude and adaptability in a dynamic environment. 

• Make sound decisions under pressure and help navigate operational challenges. 

• Perform other duties as assigned in alignment with company policies and procedures. 

Education, Experience and Additional Skills: 

• High school diploma or GED required. 

• 3–5 years of experience in the restaurant industry, with at least 2 years in a supervisory or leadership role. 

• ServSafe Certification required. 

• Proficiency with technology systems, including HRIS platforms, Outlook, and internal company tools. 

• Strong verbal and written communication skills in English. 

• Proven leadership ability, team developmen