Description

Restaurant General Manager

The Restaurant General Manager (RGM) has overall responsibility for managing daily operations of a single restaurant (10-45 employees) ensuring delivery on guest satisfaction, and ensuring desired restaurant outcomes (example: increased sales, profitability, and employee retention). The RGM leads the restaurant management team and oversees the financial controls, operations, people development, Guest service and compliance within the restaurant across all shifts. An RGM should be able to work long and/or irregular shifts, including extra shifts, as needed, for proper functioning of the restaurant. This position is overseen by a District Manager (DM) and directly manages Team Members, Shift Coordinators and Assistant Managers. This position interacts with restaurant team members, restaurant management, DMs, customers, members of the field operations team and outside vendors.

RESPONSIBILITIES

• Directs efficient and accurate preparation and sale of products to maximize guest satisfaction
• Ensures preventive maintenance of restaurant facility and equipment is completed in accordance with Company standards
• Motivates and directs team members to exceed customer expectations with fast and friendly service in clean surroundings.
• Provides coaching and feedback to Team Members, Shift Coordinators and Assistant Managers Assumes full responsibility for restaurant profit and loss management by implementing marketing strategies and following cash control/security procedures
• Maintains inventory, manages labor, and applies financial reporting analysis to enhance restaurant results
• Enforces compliance with government regulations, Parade Market Policy, employment laws, food safety, Security Policy, operations, and Parade policies and procedures relating to all restaurant activities across shifts.
• Leads restaurant management team in recruiting, selecting, hiring and retaining effective team talent
• Available to work evenings, weekends and holidays; Burger King is open 365 days a year.
• Prompt and regular attendance for assigned shifts, meetings and training

Assistant Manager

The Assistant Manager (AM) supports the Restaurant General Manager in ensuring delivery on guest satisfaction through managing the daily operations of a single restaurant. The AM helps manage financial controls, operations, people development, Guest service and compliance across shifts for desired restaurant outcomes (example: increased sales, profitability and employee retention). The AM has full accountability for restaurant operations in the absence of the Restaurant General Manager. An AM should be able to work long and/or irregular shifts, including extra shifts, as needed, for proper functioning of the restaurant. This position operates under the direct management of the Restaurant General Manager and helps lead the restaurant team. This position interacts with restaurant team members, the General Manager, outside vendors, members of the field operations team, and guests.

RESPONSIBILITIES

• Direct efficient and accurate preparation and sale of products for prompt delivery within established speed of service guidelines
• Motivates and directs team members and Shift Coordinators to exceed Guest expectations with fast and friendly service in clean surroundings
• Supervises and trains team members and Shift Coordinators on team stations, products, processes and policies
• Follows cash control/security procedures and helps to implement marketing plans, maintain inventory, manage labor, and apply financial reports across shifts to enhance restaurant results
• Assists RGM in enforcing compliance with government regulations, Market Policy, employment law, food safety, Security Policy, operations, and Parade policies and procedures relating to all restaurant activities across shifts
• As part of the restaurant management team, recruits, hires, trains and works to retain effective team talent, by making decisions or recommendations on hiring and advancement
• Makes decisions or recommendations on the discipline and terminations of team members
• Available to work evenings, weekends and holidays
• Prompt and regular attendance for assigned shifts, meetings and training

Qualifications

Restaurant General Manager

• Must be at least eighteen (18) years of age
• High School Diploma or GED required, 2 years of college preferred
• Complete all internal certification programs
• 1-2 years of restaurant management experience
• Strong understanding of P&L interpretation and management to influence profitability
• Ability to prioritize and organize own and others’ work and time to meet deadlines and objectives
• English Language Preferred
• Must have valid driver's license and reliable car for transportation
• Travel Required

Assistant Manager

• Must be at least eighteen (18) years of age
• High School Diploma or GED required, some college preferred
• 1 year of experience working in the quick service restaurant industry in management
• Completion of all BKC certification programs
• Demonstrates English language proficiency that enables speech expression clarity and proficient reading and verbal comprehension
• Demonstrates leadership skills
• Demonstrates formal understanding of the quick service industry and the core customer
• Recognizes and solves routine problems
• Develops knowledge and skills in basic tasks, practices and procedures within own area
• English Language Preferred
• Must have valid driver's license and reliable car for transportation
• Travel Required