General Manager Operations

About Cowboy Chicken

Established in 1981, Cowboy Chicken is a fast-casual dining brand celebrated for its signature rotisserie chicken, slow-cooked over authentic wood fire to deliver bold flavors. The company prides itself on serving honest, high-quality food that brings people together in a welcoming and rustic environment, combining hearty meals with gracious service. With ongoing expansion through new locations and franchise development, Cowboy Chicken offers meaningful career opportunities within a values-oriented and guest-centered culture.

Role Overview

The General Manager Operations stationed full-time at Baton Rouge, LA, is accountable for managing all facets of the daily restaurant operations. This leadership role involves supervising and nurturing team members, organizing work schedules, and ensuring consistent delivery of superior food quality alongside exemplary guest service. The manager is tasked with overseeing operational aspects such as food safety, cleanliness standards, inventory management, and cost control measures, while ensuring compliance with brand guidelines and local regulations.

Additional responsibilities include budget oversight, generating operational reports, collaborating with upper management to boost sales, control labor expenses, and meet profitability objectives. Recruitment, training, performance evaluation, and employee recognition initiatives aimed at promoting an inclusive and high-achieving work culture are also integral to this position.

Qualifications and Experience

• Proven experience in general and team management, preferably leading diverse groups within hospitality or retail settings.
• Expertise in operations management, including inventory oversight, food safety protocols, and continual process enhancements.
• Strong capabilities in customer service, demonstrated by a history of fostering positive guest interactions and adeptly resolving complaints.
• Familiarity with budgeting processes and basic financial management such as labor planning, cost regulation, and understanding profit and loss statements.
• Effective communication, analytical thinking, and problem-solving skills to support decisive leadership.
• Availability for on-site work with flexible hours encompassing evenings, weekends, and holidays as necessary.
• Preferably prior leadership experience in restaurant or multi-unit food service environments.
• Minimum education requirement of a high school diploma or its equivalent; advanced education in business, hospitality, or related discipline is advantageous.