General Manager

Harri; Smyrna (DE); On-site; USD 55,000 - 75,000; Full time

Job summary

Cape King Franchise is seeking a Restaurant General Manager to lead a single location, focusing on profitability, guest experience, people development, and daily operations. You will supervise a team of 20–45 employees under the District Manager, ensuring standards, service quality, and local marketing initiatives.

The RGM will own the restaurant’s P&L, recruit and train staff, schedule labor, ensure compliance, and drive hospitality excellence to deliver a best-in-class Burger King experience.

Qualifications

• Must be at least eighteen (18) years of age.
• High School Diploma or GED required, 2 years of college preferred.
• 2-3 years of previous restaurant management experience.
• Strong understanding of P&L management & drivers of restaurant profitability.
• Ability to prioritize your own and others’ work and time to meet deadlines and objectives.
• Demonstrated leadership skills.

Responsibilities

• Accountable for the restaurant’s profit and loss (P&L) and actively manages operations to achieve targeted financial results.
• Drive sales through proactive guest service, people development & operations management.
• Motivate and direct team members to exceed guest expectations with accurate, friendly, and fast service in a clean facility.
• Manage the guest's experience through operations and timely response to guest issues.
• Identify and interact with the community to engage prospective guests and execute local marketing initiatives.
• Lead the restaurant’s recruitment and selection process to build and retain an effective restaurant team.
• On-board new team members by training and guiding them through the certification process.
• Provide coaching and feedback to Crew Members, Shift Coordinators, and Assistant Managers to increase team capabilities.
• Enforce compliance with government regulations, employment laws, and BKC policies.
• Ensure that the restaurant upholds operational and brand standards.

Skills

P&L management

Leadership

Guest service

Staff development

Scheduling

Time management

Education

High School Diploma or GED

2 years college experience

Job description

Cape King Franchise is a newly founded organization with a bold vision: to create aBest-in-Class Burger King experiencein the Quick Service Restaurant industry. We’re starting strong with six financially successful Delaware locations, and we’re investing heavily instate-of-the-art equipment, modern infrastructure, and cutting-edge digital capabilitiesto elevate our operations.

But our greatest investment? Our people. We believe that building a talented, motivated team is the key to fueling future growth. That’s why we’re committed to developing leaders who share our passion for the Burger King brand, exceptional customer service, and people development.

And here’s the best part: we believe work should be fun. From creating a positive, energetic environment to celebrating wins together, we want every team member to enjoy coming to work and feel proud of what we accomplish.

If you’re looking forcareer advancement, leadership opportunities, and the chance to make an impact while having fun, this is your moment. Come join us on our journey to transform Cape King Franchise into a powerhouse of excellence.

Your future starts here. Let’s build something amazing together!

Restaurant General Manager

Schedule- Based on business needs

Job Status- Full time

POSITION OVERVIEW:

The Restaurant General Manager (RGM) is the executive leader of the restaurant focused on profitability, guests, people, and operations. The RGM has overall responsibility for managing the daily operations of a single restaurant. The RGM operates under the direction of the District Manager and directly manages a team of Assistant Manager, Hourly Shift Coordinators and Team Members (20-45 employees).

SUMMARY OF ESSENTIAL DUTIES AND RESPONSIBILITIES:

PROFITABILITY

• Assumes primary accountability for the restaurant’s profit and loss (P&L) and actively manages operations to achieve targeted financial results.
• Review key P&L lines to increase profitability for the restaurant.
• Drive sales through proactive guest service, people development & operations management.

GUEST

• Motivate and directs team members to exceed guest expectations with accurate, friendly, and fast service in a clean facility.
• Manage the guest's experience through operations and timely response to guest issues.
• Problem solves guest feedback systems to determine root-cause and develop action plans to address issues.
• Identifies and interacts with the community to engage the prospective guests and execute local marketing initiatives.

PEOPLE

• Lead the restaurant’s recruitment and selection process to build and retain an effective restaurant team.
• On-board new team members by training and guiding them through the certification process.
• Inspires the restaurant team by effectively managing individual and team recognition programs.
• Provide coaching and feedback to Crew Members, Shift Coordinators, and Assistant Managers to increase the restaurant team’s capabilities and raise restaurant performance.

OPERATIONS

• Manage restaurant labor using optimal Manager staffing and Crew Member scheduling.
• Enforce compliance with government regulations, employment laws, and BKC policies.
• Ensure that the restaurant upholds operational and brand standards.
• Perform duties of the Assistant Manager & Hourly Shift coordinator when necessary.

QUALIFICATIONS AND SKILS

• Must be at least eighteen (18) years of age.
• High School Diploma or GED required, 2 years of college preferred.
• 2-3 years of previous restaurant management experience.
• Strong understanding of P&L management & drivers of restaurant profitability.
• Ability to prioritize your own and others’ work and time to meet deadlines and objectives.
• Demonstrated leadership skills.
• Demonstrated understanding of guest service principles.
• Available to work evenings, weekends, and holidays.
• Ability to work long and/or irregular shifts as needed, for the proper functioning of the restaurant.

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