Restaurant General Manager

Burger King Careers BKC-11325 Restaurant General Manager Job Overview The Restaurant General Manager (RGM) is responsible for overseeing all aspects of restaurant operations, including staff management, customer service, and financial performance, ensuring smooth operations of the store. The RGM works hands‑on as needed, partners with the above‑store team to execute the business plan, and leads by example to develop talent within the team. The RM optimizes operational efficiency and profitability, enhances the guest experience, and drives business growth. Essential Functions Supervises and trains restaurant‑level employees, ensuring compliance with brand standards and labor laws. Manages staffing levels, recruits talent, and develops internal candidates for management positions. Treats employees with respect, recognizes their contributions, and holds them accountable for delivering excellent service and food quality. Maintains brand image through cleanliness, maintenance, and adherence to food safety requirements. Analyzes operational and financial performance, identifies trends, and implements action plans for long‑term sales growth. Ensures all cash handling procedures are followed within the store. Considers cost/benefit impact of financial decisions, monitors costs, and adheres to budget goals. Demonstrates self‑awareness, motivates others, and fosters a supportive environment for team members. Plans and executes shift operations efficiently, emphasizing cost control and teamwork. Leads with empathy and fairness, identifying and developing talent for future roles. Coordinates restaurant operations, including staffing, inventory management, and administrative duties. Focuses on continuous improvement, reviews practices, and resolves guest concerns promptly. Interacts with guests, responds to inquiries and complaints, ensuring positive resolution and guest recovery. Understands the impact of job responsibilities on Guests, Team, and Restaurant Operations. Ensures adherence to brand standards for service, food quality, and safety. Motivates and trains Team Members, ensuring compliance with safety and quality standards while maintaining a safe environment for guests and Team Members. Other duties as assigned. Requirements Must be at least 18 years of age. High school diploma or equivalent; restaurant management experience preferred. English communication required; Spanish comprehension helpful. Fundamental requirements include reading, writing, math, and computer/POS skills. Previous experience as an Assistant Manager / General Manager in a customer‑service environment with P&L experience. Strong leadership skills, including leading by example and remaining calm and professional in challenging situations. Ability to handle confidential information with discretion, looping in the right stakeholders for support when needed. Willingness to learn all areas of restaurant operations & work multiple stations. Knowledge of Food & Beverage performance metrics, product specifications, and management systems. Technically proficient in all aspects of food preparation, production, and delivery. Displays detailed knowledge of all key food handling/food safety procedures. Ability to display positive attitude and a genuine desire to make others happy and serve one another. Ability to treat others with respect and care. Strong communication skills, including verbal communication in Spanish and/or English. Self‑motivated and action‑oriented. Attitude that embraces learning. Willing to admit when you made a mistake, take accountability, and fix the issue. Prompt and regular attendance on assigned shifts – dependable and reliable. Must have reliable transportation to work and to company outside events / meetings. Must be available and willing to work a variety of days/times including weekends, evenings, and holidays. Must be able to work a minimum of 50 Hours per week. Physical Requirements: Lift, move, carry, and stack cartons up to 50 pounds from various heights to/from shelves; stand for long periods; frequently squat or stoop to reach items; routinely reach overhead, forward, and underneath shelves, counter, tables, and kitchen equipment; frequent motions of bending, wiping, sweeping, and mopping; frequent exposure to fluctuating temperatures in cooler, freezer, and cooking areas; hazards include slipping, tripping, burns, cuts, abrasions, and falls. Reasonable Accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. Benefits Competitive salary and bonus program 401(k) with company match Medical, dental, vision insurance Paid time off Ongoing career and leadership development Scholarship opportunities People‑first culture Authentic, values‑based leadership Physical Requirements The role requires physical tasks such as lifting, moving, carrying, and stacking cartons up to 50 pounds; standing for long periods; frequent bending, wiping, sweeping, and mopping; and working in areas with fluctuating temperatures. Hazards include slipping, tripping, burns, cuts, abrasions, and falls. Reasonable Accommodations Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. #J-18808-Ljbffr