FLIS Burger King Assistant Manager

Bethyl Laboratories, Inc; Batesville (AR); On-site; USD 32,000 - 42,000; Full time

Job summary

Bethyl Laboratories, Inc. seeks an Assistant Manager to support daily operations across a single restaurant location. You will oversee production, inventory management, and customer service while upholding safety and sanitation standards.

The role requires flexible hours, including occasional long shifts, and involves supervising staff, managing cash and checklists, and driving performance to meet profitability goals.

Qualifications

• Demonstrated leadership skills in a retail/hospitality setting.
• English proficiency for clear speech and comprehension.
• Willingness to complete required training (Foundations, ServSafe, etc.).

Responsibilities

• Provide production direction and coach team to achieve operations success.
• Set example by executing shift plans for smooth production.
• Identify bottlenecks in food prep and delivery to speed up service.
• Resolve customer feedback and complaints promptly and professionally.
• Delegate tasks to promote teamwork and efficiency.
• Assist in labor scheduling and adherence to budget and labor models.
• Ensure compliance with safety, sanitation, and security policies.

Skills

Leadership skills

English proficiency

Team coaching

Education

High school diploma or equivalent

Some college preferred

Tools

ServSafe training

Job description

The Assistant Manager (AM) supports the Restaurant General Manager by ensuring the restaurant operates efficiently through managing the daily operations of a single restaurant. The AM helps manage cash and inventory controls, operations execution, people development, customer service and compliance across shifts. The AM has full accountability for restaurant operations in the absence of the Restaurant General Manager. The AM assists the GM in ensuring desired restaurant outcomes (i.e., increased sales, profitability, and employee retention). An AM should be able to work long and /or irregular hours, including extra shifts, as needed, for proper functioning of the restaurant.

PRINCIPAL RESPONSIBILITIES AND ACTIVITIES:

Leads Operations Excellence:

• Provides production direction to team in a clear, concise and positive way and coaches others to achieve operations success.
• Sets an example for team by working hard to implement shift plan and ensure swift and smooth production.
• Identifies and resolves bottlenecks in food preparation and order delivery to increase speed of service.
• Identifies and notifies the right people involved to resolve restaurant equipment problems.
• Demonstrates patience and a positive attitude with team while delegating tasks and giving instructions.
• Takes full responsibility for at least one (1) restaurant operation process in its entirety as assigned by GM (e.g., inventory management, crew schedules, POP, etc.).

Leads Customer Service:

• Makes a professional impression on customers and team through positive, courteous, and friendly attitude.
• Resolves customer feedback and customer complaints in a timely, friendly and professional manner.
• Demonstrates flexibility to meet different team needs to ensure quality food and good service in a clean environment.

Builds Team Talent:

• Delegates work to team members in a way that encourages them to work together during shift to ensure the restaurant operates efficiently.
• Coaches team members on stations and making them feel their contributions are valuable.
• Coaches others on management team with knowledge of employment laws and policies and welcomes new responsibilities in building team talent.
• Assists with developing and implementing strategies to identify/hire/promote/orientate effective team talent.
• Sets challenging goals for self and team; provides timely performance feedback and ensures accountability.
• Helps restaurant management identify effective team performers who are “at-risk-of-departing” and takes appropriate action for retention.
• Maintain order and discipline among employees supervised, including reprimands, suspensions and employment termination.

Assists with Profit and Loss Management:

• Applies expertise to manage checklists and cash reporting; reconciles deposits, execute cash management; and identifies cash shortages and overages during shift.
• Creates team schedules according to labor management model and budget needs; identifies when to send team home according to labor models and customer traffic/volume patterns.
• Assists GM in forecasting, ordering, accounting and maintaining product and supply inventories.
• Seeks knowledge and coaching from others to increase understanding of restaurant financial controls.
• Applies expertise to identify new ways to enhance restaurant profit and loss with inventory and labor management.
• Helps to remove performance barriers and provide resources for team and restaurant to perform well.

Ensures Restaurant Compliance:

• Supervises team members to maintain restaurant and equipment cleanliness and sanitation standards.
• Takes initiative to immediately act on violations of safety, sanitation or security policies by reporting violations to GM and performing appropriate damage control within scope of AM role.
• Motivates and educates team members to maintain a safe and secure environment for customers and other team members
• Shows GM that he/she can be relied upon to maintain compliance.
• Helps restaurant management identify indicators of compliance issues across shifts; observes and participates in restaurant audits.

MINIMUM QUALIFICATIONS:

• Must be at least eighteen (18) years of age
• High school diploma or equivalent, with some college preferred
• Demonstrated leadership skills, preferably in a restaurant or in the retail/hospitality industry
• English language proficiency that enables speech expression clarity and proficient reading and verbal comprehension
• Ability and willingness to complete all required training (i.e. Foundations, ServSafe, other BKC classes as assigned)

CRITICAL RELATIONSHIPS:

• Reports to General Manager
• May be coached by District Manager
• Supervises Team Member (including Shift Supervisors and Hourly Managers)

POTENTIAL CAREER PATH NEXT STEPS:

• 1. Greater responsibility as a AM at a higher volume/traffic restaurant