Restaurant General Manager

Miller Management, a Burger King franchisee, is seeking motivated Restaurant Managers and Assistant Managers. As a Restaurant General Manager, you are key to our business. You are responsible in managing your team along with operational and financial objectives. You will achieve sales goals, develop your employees, maintain retention, and ensure all systems are efficiently in place. Qualifications One to four years in a management or supervisory capacity in a restaurant or the retail/hospitality industryHigh School diploma or equivalentReliable transportation and a flexible scheduleValid driver’s licenseRequires one to lift 30 to 50 poundsRequires you to use motion that entails pushing, pulling, stretching and continuous bilateral use of fingers and wristsMeeting or exceeding goals and operational standards for our quick service delivery (these include inventory, sales, and labor)Successful shift management of our restaurantMaintaining excellent service and cleanliness standardsEncouraging the success and development of our crew by consistently leading and coaching in a positive and motivating mannerWillingness to submit to background/credit checks and drug screening We offer a competitive benefits package including quarterly bonus potential and many opportunities for advancement. Essential Duties Train subordinate staff on proper system execution and operational procedures. Use all available training tools to develop subordinate staff and ensure career standards are metEnsure restaurant staffing, team member orientation and overall employment relationships are in accordance with the established criteria provided by BK/Miller Management.Report any violation of Company policies and practices, and violations of federal, state or local laws/regulations immediately to a District Manager or the corporate officeRespond to guest comments/complaints in a timely and professional mannerEnsure all restaurant equipment is maintained in a clean, safe and properly functioning conditionExecute, train, supervise, and develop accountability by restaurant team members to ensure daily use of quality service and cleaning systemsOther duties, as assignedPhysical Demands (list not all inclusive)Prolonged periods of standing, walking, bending and stoopingKneel, stoop or crouchWork with required chemicalsOccasional need to climb ladders, either inside or outside the restaurantUse of hands and fingers to reach, grip, grasp, and twistWork EnvironmentRegularly work in a fast-paced, ever changing environmentAbility to manage multiple tasksAbility to read and understand verbal and written instruction on an ongoing basisInterest and willingness to serve the public in a positive mannerWhile performing the duties of the job, frequently works near moving technical partsFrequently exposed to wet and/or humid conditionsExposure to equipment and materials (hot oil) which could result in burnsDaily exposure to sharp utensils and slicers which could result in cutsWork schedule may vary from week to week and may include nights, weekends and holidays to ensure operational executionAttendance is required at all mandatory management meetings and training classes