General Manager

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

Job summary

Barnett Management Company, operating as Burger King, is seeking a General Manager responsible for overseeing restaurant operations, ensuring quality service, and managing a team of employees. This role includes hiring and training staff, maintaining compliance with safety standards, and enhancing public relations.

The ideal candidate will possess experience in restaurant management and demonstrate strong leadership abilities to foster a productive work environment. This position may involve working various shifts and addresses customer complaints to ensure satisfaction.

Qualifications

• Experience in managing restaurant operations.
• Ability to oversee staffing and provide team leadership.
• Customer service skills and problem-solving abilities.

Responsibilities

• Manage operations of the restaurant according to policies.
• Maintain staffing levels and assure efficient operations.
• Oversee food preparation and service quality.
• Ensure safety and sanitation standards are met.
• Handle customer complaints and promote good public relations.
• Plan promotional and community relations activities.

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