Restaurant General Manager

Restaurant General Manager Overview Restaurant General Managers (RGM) are the executive leaders of the restaurant focused on profitability, guest, people, and operations. General Managers have overall responsibility for managing the daily operations of the restaurant. RGMs operate under the direction of the District Manager and manage a team of an Assistant Manager, Hourly Shift Coordinators and Team Members. Duties And Responsibilities Reviews P&L 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 all employees to increase the restaurant team’s capabilities and raise performance Manages restaurant labor using optimal Manager staffing and Team Member scheduling Ensures that restaurant upholds operational and brand standards *Performs duties of the Assistant Manager & Hourly Shift coordinator when necessary Qualifications And Skills 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 and guest service principles Previous restaurant management experience *Hiring decisions, compensations, benefits, and employment terms and conditions at independent franchised Burger King® Restaurants will vary and are determined solely by the Franchise. Every day, more than 11 million guests visit BURGER KING® restaurants around the world. And they do so because our restaurants are known for serving high-quality, great-tasting, and affordable food. Founded in 1954, BURGER KING® is the second largest fast food hamburger chain in the world. The original HOME OF THE WHOPPER®, our commitment to premium ingredients, signature recipes, and family-friendly dining experiences is what has defined our brand for more than 50 successful years. #J-18808-Ljbffr