General Manager

Cape King Franchise is a newly founded organization with a bold vision: to create a Best-in-Class Burger King experience in the Quick Service Restaurant industry. We’re starting strong with six financially successful Delaware locations, and we’re investing heavily in state-of-the-art equipment, modern infrastructure, and cutting-edge digital capabilities to elevate our operations. But our greatest investment? Our people. We believe that building a talented, motivated team is the key to fueling future growth. That’s why we’re committed to developing leaders who share our passion for the Burger King brand, exceptional customer service, and people development. And here’s the best part: we believe work should be fun. From creating a positive, energetic environment to celebrating wins together, we want every team member to enjoy coming to work and feel proud of what we accomplish. If you’re looking for career advancement, leadership opportunities, and the chance to make an impact while having fun , this is your moment. Come join us on our journey to transform Cape King Franchise into a powerhouse of excellence. Your future starts here. Let’s build something amazing together! Restaurant General Manager Schedule- Based on business needs Job Status- Full time POSITION OVERVIEW The Restaurant General Manager (RGM) is the executive leader of the restaurant focused on profitability, guests, 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 Assistant Manager, Hourly Shift Coordinators and Team Members (20-45 employees). SUMMARY OF ESSENTIAL DUTIES AND RESPONSIBILITIES PROFITABILITY Assumes primary accountability for the restaurant’s profit and loss (P&L) and actively manages operations to achieve targeted financial results. Review key P&L lines to increase profitability for the restaurant. Drive sales through proactive guest service, people development & operations management. GUEST Motivate and direct team members to exceed guest expectations with accurate, friendly, and fast service in a clean facility. Manage the guest's experience through operations and timely response to guest issues. Problem solves guest feedback systems to determine root-cause and develop action plans to address issues. Identifies and interacts with the community to engage the prospective guests and execute local marketing initiatives. PEOPLE Lead the restaurant’s recruitment and selection process to build and retain an effective restaurant team. On-board new team members by training and guiding them through the certification process. Inspires the restaurant team by effectively managing individual and team recognition programs. Provide coaching and feedback to Crew Members, Shift Coordinators, and Assistant Managers to increase the restaurant team’s capabilities and raise restaurant performance. OPERATIONS Manage restaurant labor using optimal Manager staffing and Crew Member scheduling. Enforce compliance with government regulations, employment laws, and BKC policies. Ensure that the restaurant upholds operational and brand standards. Perform 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. 2-3 years of previous restaurant management experience. Strong understanding of P&L management & drivers of restaurant profitability. Ability to prioritize your 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 the proper functioning of the restaurant. #J-18808-Ljbffr