General Manager

burger-king-barnett; Flagstaff (AZ); On-site; USD 50,000 - 70,000; Full time

Job summary

Barnett Management Company, dba Burger King, is seeking a General Manager in Flagstaff, Arizona, responsible for overseeing restaurant operations. The GM will manage staff, ensure quality service, and maintain compliance with health standards.

The ideal candidate will have experience in food service management, strong leadership skills, and a commitment to guest satisfaction. This role is crucial for maintaining the restaurant's reputation and operational efficiency.

Qualifications

• Strong leadership skills and the ability to work under pressure.
• Experience in food service or restaurant management.
• Understanding of financial controls and operational management.

Responsibilities

• Oversee restaurant operations and ensure quality customer service.
• Manage staffing levels and train new employees.
• Ensure compliance with safety and sanitation standards.

Job description

A General Manager with Barnett Management Company, dba Burger King, is responsible for overseeing the operation of the restaurant. Individuals in this position manage a group of line-level employees who perform such functions as preparing food, cleaning, and taking customer orders. A GM must know how to perform all line-level functions, as they must ensure these tasks are successfully completed and perhaps fill in on the line.

The GM leads the management team and oversees the financial controls, operations, people development, guest service and BKC compliance within the restaurant across all shifts.

RESPONSIBILTIES

• Manages operation of food restaurant in accordance with policies and to achieve objectives set by the ownership.
• Maintains staffing levels (by hiring new employees and/or scheduling work hours of crew members, shift supervisors and assistant managers) to assure efficient operation of restaurant and quality customer service.
• Directs, coordinates and may participate in the preparation and serving of food.
• Assures that food served is of the specified quality and quantity.
• Ensures that equipment and building is properly maintained, safety and sanitation standards are met and the restaurant is maintained in a neat and attractive manner.
• Trains or sees to customer complaints and resolves problems to restore and promote good public relations.
• Plans and implements promotional and community relations activities for the local restaurant.
• In conjunction with the Above Restaurant Leader (ARL), prepares business plan for the coming fiscal year.
• Appraises performance of employees and rewards, promotes or terminates based on appraisal.
• Selects, trains, develops and terminates (if necessary) employees in order to establish a crew capable of achieving restaurant objectives.
• Maintains and supervises workers to maintain business records for the purpose of ordering inventory and documenting sales activity.
• May work on any shift or perform any activity in restaurant to ensure efficient operation.
• May balance cash drawers and make bank deposits