General Manager

burger-king-barnett; Tempe (AZ); On-site; USD 45,000 - 65,000; Full time

Job summary

Barnett Management Company, operating as Burger King, seeks a General Manager for their Tempe, Arizona location. This role entails overseeing daily operations, leading the management team, and ensuring compliance with standards across all shifts.

The ideal candidate will handle staffing, manage financial controls, and maintain high customer service levels. Strong leadership and problem-solving skills are essential, along with the ability to perform all restaurant functions if needed.

Qualifications

• Experience in a managerial role within a similar industry.
• Ability to perform all line-level functions of the restaurant.
• Strong communication and problem-solving skills.

Responsibilities

• Oversee daily restaurant operations.
• Manage staffing levels and employee scheduling.
• Ensure adherence to health and safety standards.
• Resolve customer complaints effectively.
• Implement community relations and promotional activities.

Skills

Leadership

Customer service

Financial management

Staff training

Operational efficiency

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