Restaurant General Manager - Southern & Crismon

Position: Restaurant General Manager - Southern & Crismon Location: Burger King # 21378 10025 E. Southern Ave Job Id: 21378 GM2 # of Openings: 1

SUMMARY

The Restaurant General Manager (RGM) has overall responsibility for managing daily operations of a single restaurant (10-45 employees) ensuring delivery on guest satisfaction, and ensuring desired restaurant outcomes (i.e., increased sales, profitability, and employee retention). The RGM leads the restaurant management team and oversees financial controls, operations, people development, guest service, and BKC compliance across all shifts. An RGM should be able to work long and/or irregular shifts, including extra shifts as needed. This position is overseen by a District Manager (DM) and directly manages Team Members, Shift Coordinators, and Assistant Managers, interacting with restaurant team members, management, DM’s, customers, field operations staff, and outside vendors.

RESPONSIBILITIES

Directs efficient and accurate preparation and sale of products to maximize guest satisfaction. Ensures preventive maintenance of restaurant facility and equipment is completed in accordance with company standards. Motivates and directs team members to exceed customer expectations with fast and friendly service in clean surroundings. Provides coaching and feedback to Team Members, Shift Coordinators, and Assistant Managers. Assumes full responsibility for restaurant profit and loss management by implementing marketing strategies and following cash control/security procedures. Maintains inventory, manages labor, and applies financial reporting analysis to enhance restaurant results. Enforces compliance with government regulations, BKC market policy, employment laws, food safety, BKC security policy, and all restaurant operations policies across shifts. Leads restaurant management team in recruiting, selecting, hiring, and retaining effective team talent. Available to work evenings, weekends, and holidays. Maintains prompt and regular attendance for assigned shifts, meetings, and training.

MINIMUM QUALIFICATIONS

Must be at least eighteen (18) years of age. Complete all internal certification programs. 1-2 years of restaurant management experience. Strong understanding of P&L interpretation and management to influence profitability. Ability to prioritize and organize own and others’ work and time to meet deadlines and objectives. #J-18808-Ljbffr KRAF Inc.