Job Title: Burger King General Manager
Job Description:
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).
Responsibilities:
PROFITABILITY:
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Has primary accountability for the restaurant P L and actively manages towards desired financial outcomes
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Reviews key P L lines to increase profitability for the restaurant
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Drives sales through proactive guest service, people development operations management
GUEST:
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Motivates and directs team members to exceed guest expectations with accurate, friendly, and fast service in a clean facility
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Manages the guest experience through operations and timely response to Guest issues
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Problem solves guest feedback systems to determine root-causes and develops action plans to address issues
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Identifies and interacts with the community to engage the prospective guest and execute local marketing initiatives
PEOPLE:
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Leads the restaurants recruitment and selection process to build and retain an effective restaurant team
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On-boards 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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Provides coaching and feedback to Team Members, Shift Coordinators, and Assistant Managers to increase the restaurant teams capabilities and raise restaurant performance
OPERATIONS:
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Manages restaurant labor using optimal Manager staffing and Team Member scheduling
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Enforces compliance with government regulations, employment laws, and BKC policies
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Ensures that restaurant upholds operational and brand standards
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Performs duties of the Assistant Manager Hourly Shift coordinator when necessary
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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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1-2 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
