General Manager

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

Job summary

Barnett Management Company, dba Burger King, is looking for a General Manager in Maricopa, Arizona. The GM will oversee the restaurant's daily operations, manage staff, ensure compliance with food safety standards, and maintain quality customer service.

The ideal candidate has strong leadership abilities, financial management skills, and experience in the food service industry. This role requires problem-solving skills to handle customer complaints and the ability to train and develop staff effectively.

Qualifications

• Experience in managing a restaurant or similar operation.
• Knowledge of food safety standards and practices.
• Strong leadership and communication skills.

Responsibilities

• Oversee the daily operations and staffing of the restaurant.
• Ensure quality food service and maintain sanitation standards.
• Handle customer complaints and promote good public relations.
• Develop and implement business plans and manage financials.

Skills

Staff management

Financial controls

Customer service

Food safety and sanitation

Training and development

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