The Restaurant General Manager (RGM) 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).
Restaurant General Manager Summary of Responsibilities:
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.
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.
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.
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.
Traditional Physical Requirements:
Occasionally lift, move, carry, and stack cartons up to 50 pounds from various heights to/from shelves.
Stand and walk for long periods of time (duration of shift).
Occasionally climb on stools or ladders and reach for items located on shelves.
Frequently squat or stoop to reach items on low shelves or off the floor.
Routinely reach overhead, forward and underneath shelves, counters, tables, and kitchen equipment.
Requires frequent motions of bending, wiping, sweeping, and mopping.
Frequent exposure to fluctuating temperatures in areas such as cooler, freezer and cooking sections of restaurant.
Benefits may include:
Competitive starting salary with bonus incentives.
Career advancement opportunities.
Medical, Dental, Vision, Life, Accident Insurance available.
401(k) Retirement Plan.
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