Position Overview:
The Restaurant General Manager is the executive leader of the restaurant focused on profitability, guest, people and operations. The RGM has overall responsibility for managing the daily operations of a single restaurant. The RGM operates under the direction of the District Manager and directly manages a team of an Assistant Manager, Hourly Shift Coordinators and Team Members (20-45 employees).
Summary of Responsibilities:
Profitability
Has primary accountability for the restaurant P&L and actively manages towards desired financial outcomes
Reviews key P&L lines to increase profitability for the restaurant
Drives sales through proactive guest service, people development & operations management
Guest
Motivates and directs team members to exceed guest expectations with accurate, friendly, and fast service in a clean facility
Manages the guest experience through operations and timely response to Guest issues
Problem solves guest feedback systems to determine root-causes and develops action plans to address issues
Identifies and interacts with the community to engage prospective guest and execute on local marketing initiatives
People
Leads the restaurant’s recruitment and selection process to build and retain an effective restaurant team
On-boards new team members by training and guiding them through the certification process
Inspires the restaurant team by effectively managing individual and team recognition programs
Provides coaching and feedback to Team Members, Shift Coordinators and Assistant Managers to increase the restaurant team’s capabilities and raise restaurant performance
Operations
Manages restaurant labor using optimal Manager staffing and Team Member scheduling
Enforces compliance with government regulations, employment laws and BKC policies
Ensures that restaurant upholds operational and brand standards
*Performs duties of the Assistant Manager & Hourly Shift coordinator when necessary
Qualifications and Skills:
Must be at least eighteen (18) years of age
High School Diploma or GED required, 2 years of college preferred
1-2 years of previous restaurant management experience
Strong understanding of P&L management & drivers of restaurant profitability
Ability to prioritize own and others’ work and time to meet deadlines and objectives
Demonstrated leadership skills
Demonstrated understanding of guest service principles
Available to work evenings, weekends and holidays
Ability to work long and/or irregular shifts as needed, for proper functioning of the restaurant
We are a equal opportunity employer and we encourage all qualified applicants to apply
Requirements:
Must be a highly motivated person that can take charge and make the restaurant their own with a since of pride in everything they do. This a small company and we want our staff to feel like family.
Benefits:
Health Insurance plan
Paid vacactions
Clothing allowance
Small corporate environment
Every day, more than 11 million guests visit BURGER KING® restaurants around the world. And they do so because our restaurants are known for serving high-quality, great-tasting, and affordable food. Founded in 1954, BURGER KING® is the second largest fast food hamburger chain in the world. The original HOME OF THE WHOPPER®, our commitment to premium ingredients, signature recipes, and family-friendly dining experiences is what has defined our brand for more than 50 successful years.