Restaurant General Manager

Job Description

Job Description

Now Hiring: Restaurant General Manager at Burger King

• Compensation Rate: $40000 per year - $50000 per year with $12k potential in bonus + health vision benefits!

Position Overview:

The Restaurant General Manager (RGM) is the executive leader of the restaurant, responsible for driving profitability, guest satisfaction, people development, and operational excellence. The RGM has overall responsibility for managing the daily operations of a single restaurant. This role operates under the direction of the District Manager and directly manages a team consisting of an Assistant Manager, Hourly Shift Coordinators, and Team Members (approximately 20–45 employees).

Summary of Responsibilities:

Profitability

• Has primary accountability for the restaurant’s P&L and actively manages toward desired financial outcomes
• Reviews key P&L line items to increase restaurant profitability
• Drives sales through proactive guest service, people development, and strong operations management

Guest

• Motivates and directs team members to exceed guest expectations by delivering accurate, friendly, and fast service in a clean facility
• Manages the guest experience through effective operations and timely resolution of guest issues
• Analyzes guest feedback systems to identify root causes and develops action plans to address concerns
• Engages with the local community to attract prospective guests and execute local marketing initiatives

People

• Leads recruitment and selection efforts to build and retain a high-performing restaurant team
• Onboards new team members by training and guiding them through the certification process
• Inspires the restaurant team through effective recognition programs at both the individual and team levels
• Provides ongoing coaching and feedback to Team Members, Shift Coordinators, and Assistant Managers to enhance capabilities and improve overall restaurant performance

Operations

• Manages restaurant labor through optimal manager staffing and effective Team Member scheduling
• Ensures compliance with government regulations, employment laws, and BKC policies
• Upholds all 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; two (2) years of college preferred
• One to two (1–2) years of previous restaurant management experience
• Strong understanding of P&L management and the drivers of restaurant profitability
• Ability to prioritize personal and team workloads to meet deadlines and objectives
• Demonstrated leadership skills
• Strong understanding of guest service principles
• Available to work evenings, weekends, and holidays
• Ability to work long and/or irregular shifts as required to support restaurant operations