Profit-Driven QSR Restaurant Manager

Aluminiosteverga; Santa Cruz (CA); On-site; USD 42,000 - 66,000; Full time

Job summary

Burger King in Santa Cruz, CA is seeking a Restaurant Manager to oversee front counter service, cost control, and profitability while upholding brand standards and guest satisfaction.

You will lead training, schedule labor, monitor inventory and safety, and ensure compliance with health regulations. A strong communicator with leadership and analytical skills is required; Serv Safe certification is preferred.

Qualifications

• High School or GED; some college preferred; Previous restaurant experience desirable.
• Must be at least 18 years old and Serv Safe certified.

Responsibilities

• Responsible for working the front counter to ensure quality service. Checks product quality and communicates with customers and assures availability.
• Conduct meetings with team members and management team for planning, training, and reviewing procedures.
• Develops and maintains an acceptable level of sales and utilizes local store marketing.
• Monitors utilities, supplies, and other cost categories to minimize impact; analyzes Profits and Loss statements and takes corrective action.
• Uses labor guidelines; develops and posts labor schedules in advance of the work week; adjusts labor to changes in sales.
• Manages restaurant cash control by making bank deposits daily and follows cash handling procedures.
• Ensures safety by reporting accidents and incidents; maintains safe work environment and health department standards.
• Keeps District Manager informed of hiring, promotions and changes in employee status; processes payroll accordingly.

Skills

Front counter service

Customer service

Team training

Leadership

Cash handling

PC/Computer skills

Cost control

Education

High School or GED

Some college preferred

Serv Safe certified

Tools

Order processing systems

POS systems

Job description

Burger King in Santa Cruz, CA is seeking a Restaurant Manager to oversee front counter service, cost control, and profitability while upholding brand standards and guest satisfaction.

You will lead training, schedule labor, monitor inventory and safety, and ensure compliance with health regulations. A strong communicator with leadership and analytical skills is required; Serv Safe certification is preferred.