Restaurant General Manager
Schedule- Based on business needs
Job Status- Full time
POSITION OVERVIEW:
The Restaurant General Manager (RGM) is the executive leader of the restaurant focused on profitability, guests, 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 ESSENTIAL DUTIES AND RESPONSIBILITIES:
PROFITABILITY
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Assumes primary accountability for the restaurant’s profit and loss (P&L) and actively manages operations to achieve targeted financial results.
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Review key P&L lines to increase profitability for the restaurant.
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Drive sales through proactive guest service, people development & operations management.
GUEST
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Motivate and directs team members to exceed guest expectations with accurate, friendly, and fast service in a clean facility.
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Manage the guest experience through operations and timely response to guest issues.
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Problem solves guest feedback systems to determine root-cause and develop action plans to address issues.
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Identifies and interacts with the community to engage the prospective guests and execute local marketing initiatives.
PEOPLE
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Lead the restaurant’s recruitment and selection process to build and retain an effective restaurant team.
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On-board new team members by training and guiding them through the certification process.
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Inspires the restaurant team by effectively managing individual and team recognition programs.
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Provide coaching and feedback to Crew Members, Shift Coordinators, and Assistant Managers to increase the restaurant team’s capabilities and raise restaurant performance.
OPERATIONS
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Manage restaurant labor using optimal Manager staffing and Crew Member scheduling.
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Enforce compliance with government regulations, employment laws, and BKC policies.
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Ensure that restaurant upholds operational and brand standards.
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Perform duties of the Assistant Manager & Hourly Shift coordinator when necessary.
QUALIFICATIONS AND SKILS:
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Must be at least eighteen (18) years of age.
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High School Diploma or GED required, 2 years of college preferred.
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2-3 years of previous restaurant management experience.
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Strong understanding of P&L management & drivers of restaurant profitability.
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Ability to prioritize own and others’ work and time to meet deadlines and objectives.
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Demonstrated leadership skills.
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Demonstrated understanding of guest service principles.
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Available to work evenings, weekends, and holidays.
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Ability to work long and/or irregular shifts as needed, for the proper functioning of the restaurant.
