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 the prospective guest and execute local marketing initiatives
PEOPLE
- Leads the restaurant’s recruitment and selection process to build and retain an effective restaurant team
- Onboards 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 the proper functioning of the restaurant
- BKC is an equal opportunity employer and we encourage all qualified applicants to apply
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.
Pay: $50400 - $65000 / year
Pay:
- Bonus pay
Benefits:
- Health insurance
- Dental insurance
- Vision insurance
- Life insurance
- Employee discount
- Referral program
- Paid training
Job Type: fulltime
Schedule:
- 10 hour shift
- Weekend availability
- Monday to Friday
- On call
- Holidays
- Day shift
- Night shift
- Overtime
Education: High school degree
Work location: On-site