Assistant Manager

Overview The Assistant Manager (AM) is the operations leader of the restaurant focused on profitability, Guest service, people development, and operations management. The AM supports the Restaurant General Manager (RGM) in managing the daily operations of a single restaurant, driving key performance outcomes. The AM operates under the direction of the RGM and directly manages a team of Hourly Shift Coordinators and Team Members (20-45 employees). Responsibilities Profitability Manages inventory costs and performs daily, weekly, and monthly inventory inspections. Places and receives inventory truck orders. Maintains and regularly monitors a list of all restaurant assets. Ensures preventative maintenance of restaurant facility and equipment is completed per company standards, interacting with external vendors as required. Ensures that the restaurant follows all cash control and security procedures (e.g. safe counting, cash drawers). Guest Motivates and directs team members to exceed guest expectations with accurate, fast, and friendly service in a clean facility. People Provides coaching and feedback to Shift Coordinators and Team Members to increase the restaurant team's capabilities and raise performance. Operations Directs restaurant team toward efficient and accurate preparation and sale of products for prompt delivery within established speed of service guidelines. Ensures that the restaurant upholds operational and brand standards. Performs duties of 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 quick service restaurant experience, experience in management preferred. Some understanding of P&L interpretation and management to influence profitability. 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 proper functioning of the restaurant. Every day, more than 11 million guests visit BURGER KING restaurants around the world. They do so because our restaurants are known for serving high-quality, great-tasting, and affordable food. Founded in 1954, BURGER KING is the second largest fast food hamburger chain in the world. The original HOME OF THE WHOPPER, our commitment to premium ingredients, signature recipes, and family-friendly dining experiences has defined our brand for more than 50 successful years. #J-18808-Ljbffr