Restaurant General Manager

Miller Management, a Burger King franchisee, is seeking motivated Restaurant Managers and Assistant Managers. As a Restaurant General Manager, you are key to our business. You are responsible in managing your team along with operational and financial objectives. You will achieve sales goals, develop your employees, maintain retention, and ensure all systems are efficiently in place. Qualifications One to four years in a management or supervisory capacity in a restaurant or the retail/hospitality industry High School diploma or equivalent Reliable transportation and a flexible schedule Valid driver’s license Requires one to lift 30 to 50 pounds Requires you to use motion that entails pushing, pulling, stretching and continuous bilateral use of fingers and wrists Meeting or exceeding goals and operational standards for our quick service delivery (these include inventory, sales, and labor) Successful shift management of our restaurant Maintaining excellent service and cleanliness standards Encouraging the success and development of our crew by consistently leading and coaching in a positive and motivating manner Willingness to submit to background/credit checks and drug screening We offer a competitive benefits package including quarterly bonus potential and many opportunities for advancement. Essential Duties Train subordinate staff on proper system execution and operational procedures. Use all available training tools to develop subordinate staff and ensure career standards are met Ensure restaurant staffing, team member orientation and overall employment relationships are in accordance with the established criteria provided by BK/Miller Management. Report any violation of Company policies and practices, and violations of federal, state or local laws/regulations immediately to a District Manager or the corporate office Respond to guest comments/complaints in a timely and professional manner Ensure all restaurant equipment is maintained in a clean, safe and properly functioning condition Execute, train, supervise, and develop accountability by restaurant team members to ensure daily use of quality service and cleaning systems Other duties, as assigned Physical Demands (list not all inclusive) Prolonged periods of standing, walking, bending and stooping Kneel, stoop or crouch Work with required chemicals Occasional need to climb ladders, either inside or outside the restaurant Use of hands and fingers to reach, grip, grasp, and twist Work Environment Regularly work in a fast-paced, ever changing environment Ability to manage multiple tasks Ability to read and understand verbal and written instruction on an ongoing basis Interest and willingness to serve the public in a positive manner While performing the duties of the job, frequently works near moving technical parts Frequently exposed to wet and/or humid conditions Exposure to equipment and materials (hot oil) which could result in burns Daily exposure to sharp utensils and slicers which could result in cuts Work schedule may vary from week to week and may include nights, weekends and holidays to ensure operational execution Attendance is required at all mandatory management meetings and training classes #J-18808-Ljbffr