General Manager

RESTAURANT GENERAL MANAGER JOB DESCRIPTION

Job Title: Restaurant General Manager

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

*BKC is an equal opportunity employer and we encourage all qualified applicants to apply

RESTAURANT GENERAL MANAGER JOB DESCRIPTION

Job Title: Restaurant General Manager

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

Qualifications and Skills:

• Must be at least eighteen (18) years of age
• High School Diploma or GED required, 2 years of college preferred
• 2-4 years of 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 strong problem solving 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
• Must have reliable transportation to 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
• Paid Vacations

RESTAURANT GENERAL MANAGER JOB DESCRIPTION

Job Title: Restaurant General Manager

Position Overview: Every great team is led by a great leader. You lead enthusiastically, with a focus on exceptional customer service and results. Your responsibilities include everything from mentoring team members to managing all front and back of house operations to designing the ultimate customer experience.

You are a quick thinker, a problem solver, a skilled communicator and a world-class motivator.

Summary of Responsibilities:

Profitability

• Delivering store sales and financial objectives by removing any barriers to success.
• Scheduling daily labor requirements that meet the needs of the business and provide great customer service experiences.

Guest

• Connecting with the local community by executing local marketing and community involvement initiatives.

People

• Leading by example and being a role model for the standards and behaviors consistent with company and brand core values and culture.
• Proactively attracting, identifying, and hiring team members that embody the Arch Fellow profile and have the ability to grow within the organization.
• Serving as a role model for high quality, hands-on, floor management - including an effective deployment of labor to maximize throughput.

Operations

• Successfully and consistently communicating team wins, priorities, best practices and operational changes to deliver brilliant execution.
• Ensuring that food safety and security standards are met and adhered to consistently.
• Maintaining food service and production levels by leading strong BOH and FOH execution.
• Addressing performance issues quickly and respectfully by coaching, counseling, and managing any conflicts.
• Contributing ideas, thoughts, and solutions that result in increased productivity, higher retention, and improved operations.

Qualifications and Skills:

• Must be at least eighteen (18) years of age
• A passion for food and restaurant operations
• A desire to make an impact on customers and team members.
• A can-do work ethic and the ability to take initiative on projects.
• Ability to lead, motivate, and build an efficient team in a fast pace environment.
• Belief in and passion for Burger King core values.
• Strong leadership behaviors, approachability, and a reputation as role model.
• Personal characteristics reflective of company and brand: self-motivated, positive attitude, service-oriented, flexible, fun-loving personality, and ethical with a high degree of integrity.
• 3 or more years of quick service experience preferred
• 3 or more years of managing a team preferred
• Spanish preferred

Benefits may include:

• A passionate, fun, and positive work environment, with a welcoming and supportive team
• Competitive pay and bonus plan – employees are rewarded for both personal and company-wide performance
• Educational scholarships, tuition reimbursement and potential for career growth
• Health, dental, and vision insurance
• Free uniforms and meals
• 401k

Job Type: Full-time

Pay: $40,000.00 - $50,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Vision insurance

Physical Setting:

• Fast casual restaurant

Schedule:

• 10 hour shift
• 12 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Every weekend
• Holidays
• Monday to Friday
• Night shift
• Weekend availability

Education:

• High school or equivalent (Preferred)

License/Certification:

• Driver's License (Preferred)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Work Location: One location