Through the exercise of discretion and independent judgment, the General Manager (GM) has overall supervisory and managerial responsibility for the daily operations of a single restaurant (10-45 employees) ensuring desired restaurant outcomes (i.e., increased sales, profitability, and employee retention). The GM mobilizes the restaurant management team to oversee the financial controls, operations, people development, guest service and compliance within the restaurant across all shifts. The position of GM will often require the employee to be “on call,” meaning he/she must be able to work long and/or irregular hours, including unscheduled extra shifts, as needed, for proper functioning of the restaurant. Responsibilities of the General Manager include, but are not limited to: • Driving sales and profit at the restaurant o Managing to the store’s operating budget o Overseeing all cost control o Labor control o Managing cash and credit card receivables o Managing inventory and variance to theoretical food cost • Managing and developing employees o Hiring, training and developing team members, shift leaders, First assistants, second assistants o Conducting employee orientation o 2X monthly meetings o Building team and growing talent within the store o Setting employee work schedules o Approving team member and shift lead pay increases o Disciplining employees o Recommending pay increases and promotions for Second Assistant and First Assistant • Delivering first class customer service and product quality o Ensuring the maintenance of store cleanliness and sanitation procedures to BK and BRG standards o Motivating all restaurant employees to deliver first class customer service and product quality o REV scored 90% o Ensuring the resolution of store maintenance issues o Maintaining restaurant OPI in top 25% of peer restaurants • Establishing and enforcing Company policies and procedures o Enforcing employment standards o Working with the store support team to ensure accurate payroll and administrative functions o Effective use of store management systems including Sicom, and RTI, Loomis Smart Safes • To be an effective Restaurant Manager, the Restaurant Manager is expected to have a thorough knowledge of each of the following areas: o BURGER KING™ operating systems and procedures o BK link o Company policies and procedures o Profit and loss (P & L) analysis and corrective measures o Supervisory practices o Planning and budgeting o Interviewing practices o Training and development practices
Minimum Qualifications • Must be eighteen (18) years of age or older • Have a high school diploma or equivalent • Be able to stand for 8 to 12 hours • Be able to lift and move 25 to 50 pounds • Be able to reach over head • Be able to work at a fast pace • English language proficiency • Completed, or is willing to complete within the timeframe prescribed by the Company, internal certification training programs including, but not limited to: o Foundations, Serve Safe® Essentials, Anti- o Harassment/Discrimination Training, Safety & Security Training o Continuing Education as deemed necessary by the Company
This is a full-time job and is eligible for company benefits as described in the Employee Handbook.