General Manager - Burger King Las Vegas NM

Burger King; Deming (NM); On-site; USD 45,000 - 70,000; Full time

Job summary

Burger King in Deming, NM is seeking a Restaurant General Manager to lead a single restaurant, focusing on profitability, guest satisfaction, and people and operations. The RGM oversees daily operations with a team of 20–45 employees and reports to the District Manager, ensuring high standards and efficient performance.

The role requires strong leadership, P&L acumen, and the ability to drive sales while maintaining quality and guest experience.

Qualifications

• Must be at least eighteen (18) years of age.
• High School Diploma or GED required.
• 1–2 years of restaurant management experience.
• Strong understanding of P&L and drivers of profitability.
• Ability to prioritize work and meet deadlines.
• Demonstrated leadership and guest service skills.
• Able to work evenings, weekends and holidays.

Responsibilities

• Has primary accountability for the restaurant P&L and financial outcomes.
• Reviews P&L lines to increase profitability.
• Drives sales through guest service, people development and operations.
• Recruitment, onboarding and coaching of restaurant team.
• Manages labor and scheduling to optimize staffing.
• Ensures compliance with regulations and brand standards.
• Performs duties of Assistant Manager when needed.

Skills

Leadership

Guest service

P&L management

Time management

Team development

Scheduling

Availability

Education

High School Diploma or GED

Job description

The Restaurant General Manager

is the executive leader of the restaurant focused on profitability, guest, 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 an Assistant Manager, Hourly Shift Coordinators and Team Members (20-45 employees).

About Burger King

Every day, more than 11 million guests visit BURGER KING® restaurants around the world. And they do so because our restaurants are known for serving high-quality, great-tasting, and affordable food. Founded in 1954, BURGER KING® is the second largest fast food hamburger chain in the world. The original HOME OF THE WHOPPER®, our commitment to premium ingredients, signature recipes, and family-friendly dining experiences is what has defined our brand for more than 50 successful years.

Qualifications And Skills

• Must be at least eighteen (18) years of age
• High School Diploma or GED required.
• 1-2 years of previous restaurant management experience
• Strong understanding of P&L management & drivers of restaurant profitability
• Ability to prioritize 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

Summary Of Responsibilities

Profitability

Has primary accountability for the restaurant P&L and actively manages towards desired financial outcomes

Reviews key P&L lines to increase profitability for the restaurant

Drives sales through proactive guest service, people development & operations management

Guest

Motivates and directs team members to exceed guest expectations with accurate, friendly, and fast service in a clean facility

Manages the guest experience through operations and timely response to Guest issues

Problem solves guest feedback systems to determine root-causes and develops action plans to address issues

Identifies and interacts with the community to engage the prospective guest and execute local marketing initiatives

People

Leads the restaurant's recruitment and selection process to build and retain an effective restaurant team

On-boards new team members by training and guiding them through the certification process

Inspires the restaurant team by effectively managing individual and team recognition programs

Provides coaching and feedback to Team Members, Shift Coordinators, and Assistant Managers to increase the restaurant team's capabilities and raise restaurant performance

Operations

Manages restaurant labor using optimal Manager staffing and Team Member scheduling

Enforces compliance with government regulations, employment laws, and BKC policies

Ensures that restaurant upholds operational and brand standards

Performs duties of the Assistant Manager & Hourly Shift coordinator when necessary