Restaurant General Manager

Restaurant General Manager The Restaurant General Manager is the executive leader of the restaurant focused on profitability, guest experience, people and operations. The RGM has overall responsibility for managing the daily operations of a single restaurant, operating under the direction of the District Manager and directly managing a team that includes an Assistant Manager, Hourly Shift Coordinators and Team Members (20-45 employees). Summary of Responsibilities Profitability Has primary accountability for the restaurant P&L and actively manages towards desired financial outcomes. Reviews key P&L lines to increase profitability for the restaurant. Drives sales through proactive guest service, people development, and operations management. Guest 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 guests and execute local marketing initiatives. People 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 Team Members, Shift Coordinators, and Assistant Managers to increase the restaurant team’s capabilities and raise performance. Operations Manages restaurant labor using optimal manager staffing and team member scheduling. Enforces compliance with government regulations, employment laws, and BKC policies. Ensures that the restaurant upholds operational and brand standards. Performs duties of the Assistant Manager and 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. 1-2 years of previous restaurant management experience. Strong understanding of P&L management and drivers of restaurant profitability. Ability to prioritize 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. *BKC is an equal opportunity employer and we encourage all qualified applicants to apply. #J-18808-Ljbffr Workstream