What are the responsibilities and job description for the Restaurant General Manager position at Miller Management?
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
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