Assistant Manager: Guest-Driven Operations Lead

Burger King; Indiana; On-site; USD 42,000 - 54,000; Full time

Job summary

Burger King in Indiana seeks an Assistant Manager to lead restaurant operations, drive profitability, and develop people. You will work under the Restaurant General Manager to manage daily operations for 20–45 team members, ensuring high-quality guest service and brand standards.

You will oversee inventory, scheduling, and adherence to cash controls, while coaching shifts to improve performance and guest satisfaction. This role requires flexibility for evenings and weekends.

Qualifications

• Must be at least 18 years old.
• High School Diploma or GED required; 2 years of college preferred.
• 1–2 years of quick service restaurant experience; management experience preferred.
• Some understanding of P&L interpretation and profitability.
• Demonstrated leadership and guest service skills.
• Able to work evenings, weekends, and holidays.
• Willing to work long or irregular shifts as needed.

Responsibilities

• Manage inventory costs and conduct daily, weekly, and monthly inventory inspections.
• Place and receive inventory truck orders and maintain asset list.
• Ensure maintenance and cash control procedures are followed.
• Direct team to deliver fast, friendly service in a clean facility.
• Coach and develop hourly staff to raise performance.
• Oversee efficient preparation and sale of products for timely delivery.
• Uphold brand standards and assist with duties of Hourly Shift Coordinator when needed.

Skills

Leadership

Guest service

Profitability mindset

P&L understanding

Education

High School Diploma or GED

2 years college preferred

Tools

POS system

Job description

Burger King in Indiana seeks an Assistant Manager to lead restaurant operations, drive profitability, and develop people. You will work under the Restaurant General Manager to manage daily operations for 20–45 team members, ensuring high-quality guest service and brand standards.

You will oversee inventory, scheduling, and adherence to cash controls, while coaching shifts to improve performance and guest satisfaction. This role requires flexibility for evenings and weekends.