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Manager - Leghorn Chicken


The General Manager is responsible for total operations of a single Leghorn Chicken restaurant including building sales and all other aspects of profit and loss, hiring and training of both management and hourly team, daily execution of safety/sanitation, quality food preparation and guest service. Responsible for cleanliness, repair and maintenance of the building and equipment. The GM is responsible for these areas whether on or off the premises. Responsible for communicating and administering all company policies and procedures.



  • Day to day operations: Opening and/or closing the store utilizing daily checklists for department specific tasks required to ensure smooth operations throughout the day.
  • Be a mentor and devote time to training, coaching and developing others by adapting to individual learning styles
  • Maintain confidential employee files, track hours worked weekly, and prepare bi-weekly labor and payroll for submission to accounting.
  • Optimize profit by ensuring that labor is scheduled efficiently and food and supplies are ordered to maintain appropriate inventory.
  • Builds year over year sales by promoting restaurant locally, ensuring guest satisfaction and prompt problem resolution
  • Set performance expectations and monitor training process to ensure quality of training
  • Ensure adherence to company cash handling and payment processing procedures
  • Perform all FOH/BOH functions including food preparation, cooking, cleaning, serving and greeting Guests.
  • Other duties as assigned by supervisor



  • Experience: 2 years Fast Casual Concept Management experience.
  • Serv Safe Certified
  • High school diploma or equivalent required, some college preferred
  • P&L and Sales Building experience preferred
  • Must love this industry and people
  • Customer service
  • Social perceptiveness, critical thinking, good Judgment & decision making, time management, open communication, & organized
  • Computer & other technical skills
  • Must have the stamina to work 50 to 60 hours per week.
  • Have the confidence to present ideas and to stand behind them.
  • Have humility to have ideas overruled and to endorse others' ideas or directions - humility to learn every day from every individual
  • Bring a challenge (problem/issue) with a corresponding solution
  • Experience with planning, organizing, training, and leadership necessary to achieve objectives in sales, costs, employee retention, guest service & satisfaction, quality of food, cleanliness and sanitation.
  • Have a "Roll up your sleeves" & "I'll do whatever it takes to get it done" attitude.



  • Base Salary
  • Medical and Dental benefits
  • Participation in the Element Collective 401(k) Program
  • Comp package usable throughout the restaurant group
  • Monthly cell phone stipend
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