General Manager - 1330

BFS Foods; Pennsylvania; On-site; USD 70,000 - 110,000; Full time

Benefits offered by this job

Health Insurance

401(K) Matching

Paid Time Off

Disability Insurance

Opportunities for Advancement

Job summary

Burger King in Belle Vernon, PA is seeking a General Manager to oversee daily restaurant operations and lead the management team across shifts.

You will drive sales, profitability, compliance, and staff development while ensuring exceptional customer service and adherence to brand standards. This role emphasizes strong leadership, scheduling, and community engagement.

Qualifications

• Must be at least 18 years of age.
• High school diploma or equivalent; two years of college preferred.
• Demonstrated leadership and development skills with a minimum of 2–4 years in a Burger King restaurant or similar role.
• English language proficiency for clear speech, reading, and comprehension.
• Strong math and Windows-based computer literacy.
• Completion or willingness to complete Serve Safe Essentials training.

Responsibilities

• Leads Operations Excellence with direct, efficient preparation and maintenance of facilities.
• Provides clear operations direction and coaches the team to lead operations.
• Sets shift plans and ensures swift operations.
• Identifies bottlenecks to improve service speed.
• Gets the right people involved to prevent and resolve equipment problems.
• Monitors programs, processes, and metrics to identify issues and resolve them.
• Demonstrates patience and a positive attitude while delegating tasks.

Skills

Leadership

Operations management

Customer service

English proficiency

Math & computer literacy

Education

High school diploma or equivalent; two years college preferred

Serve Safe Essentials training

Tools

Windows-based computer literacy

Job description

Job Details

Job Location: 1330 - Burger King - Belle Vernon #2 – Belle Vernon, PA 15012

Benefits

• Health Insurance
• 401(K) Matching
• Paid Time Off
• Disability Insurance
• Opportunities for Advancement

Overview

The General Manager is responsible for managing daily operations of a single restaurant (10–45 employees), ensuring delivery of the Customer Promise and achieving desired outcomes such as increased sales, profitability and employee retention. The GM leads the restaurant management team across all shifts, overseeing financial controls, operations, people development, customer service, and BKC compliance.

Responsibilities

1. Leads Operations Excellence
   • Directs efficient and accurate preparation and sale of products and preventive maintenance of restaurant facilities.
   • Provides clear operations direction and coaches the team to lead operations.
   • Sets an example by implementing shift plans and ensuring swift operations.
   • Identifies and resolves bottlenecks to improve service speed.
   • Gets the right people involved to prevent and resolve equipment problems.
   • Monitors operational programs, processes, and metrics to identify issues and involves the team in resolution.
   • Demonstrates patience and a positive attitude while delegating tasks and giving production instructions.
2. Leads Customer Promise Delivery
   • Motivates and directs team members to exceed customer expectations with food, service, and a clean environment.
   • Bears a professional impression on customers and team through a positive attitude and proactive interaction.
   • Works with the team to act on customer feedback and resolve complaints promptly.
   • Directs the team to take pride in delivering the customer promise and Brand Delivery Standards.
   • Demonstrates flexibility to meet team needs.
   • Identifies and implements local strategies to market the restaurant and promote community involvement.
3. Builds Team Talent
   • Provides coaching and feedback on crew stations, products, processes, and policies.
   • Delegates work to encourage teamwork and adherence to BKC Standards.
   • Coaches management on people leadership skills and management tools.
   • Reviews operational, financial, and marketing targets to set goals and provide performance feedback.
   • Coaches on employment laws and policies and delegates responsibilities to build talent.
   • Leads strategies to identify, hire, promote, orient, and retain effective crew talent.
   • Identifies at‑risk team members and takes retention action.
4. Manages Restaurant Profit and Loss
   • Optimizes profit by ensuring proper scheduling and crew positioning.
   • Prepares a financial plan including sales, operating expenses, and profits.
   • Oversees forecasting, ordering, accounting, and inventory maintenance.
   • Coaches the team to implement marketing/sales strategies such as upselling and focus on value menus.
   • Seeks best practices to enhance financial controls.
   • Coaches on identifying new ways to enhance P&L with marketing, inventory, and labor management.
   • Eliminates performance barriers and provides necessary resources.
5. Ensures Restaurant Compliance
   • Enforces compliance with government regulations, employment law, food safety, security, operations, and all restaurant policies.
   • Directs cleanliness and sanitation standards for booths, equipment, and the restaurant.
   • Logs and reports violations, performs damage control and identifies preventive measures.
   • Motivates and educates the team on loss‑control procedures and a safe environment.
   • Leads audits and identifies compliance indicators across shifts.

Critical Relationships

• Reports to District Supervisor.
• May be coached by Director of Company Operations.
• Supervises restaurant crew team members and management team.

Minimum Qualifications

• Must be at least 18 years of age.
• High school diploma or equivalent; two (2) years of college or equivalent preferred.
• Demonstrated leadership and development skills with a minimum of 2–4 years of excellent performance standards in a Burger King® restaurant, comparable restaurant, or retail/hospitality role.
• English language proficiency for clear speech, reading, and comprehension.
• Strong math and Windows‑based computer literacy.
• Has completed, or is willing to complete within the time frame prescribed by BKC, the following internal certification trainings: Basic Foundations Training, Serve Safe® Essentials.