Profit-Driven Restaurant GM: Lead Guests & Team

Burger King (Global); Las Vegas (NV); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Restaurant team development

Job summary

Burger King (Global) in Las Vegas seeks an experienced Restaurant General Manager to lead one restaurant’s profitability, guests, people and operations. The RGM reports to the District Manager and directly manages an Assistant Manager, Shift Coordinators and Team Members across 20–45 employees.

You will own the restaurant’s P&L, drive sales through guest service and local marketing, recruit and develop staff, optimize labor, ensure compliance with regulations and brand standards, and step in as

Qualifications

• Must be at least eighteen (18) years old.
• High School Diploma or GED required; 2 years of college preferred.
• 1–2 years of restaurant management experience.
• Strong understanding of P&L management and profitability drivers.
• Ability to prioritize work and meet deadlines.
• Demonstrated leadership and guest service knowledge.
• Available to work evenings, weekends, and holidays.
• Ability to work long/irregular shifts as needed.

Responsibilities

• Owns the restaurant's P&L and drives toward financial targets.
• Reviews key P&L lines to increase profitability.
• Drives sales through proactive guest service and operations management.
• Leads recruitment, onboarding and staff development.
• Manages labor with scheduling to optimize staffing.
• Ensures compliance with laws, policies, and brand standards.
• Performs duties of as needed to support operations.

Skills

Leadership

P&L management

Guest service

Scheduling

Time management

Communication

Education

High School Diploma or GED

Some college (2 years) preferred

Job description

Burger King (Global) in Las Vegas seeks an experienced Restaurant General Manager to lead one restaurant’s profitability, guests, people and operations. The RGM reports to the District Manager and directly manages an Assistant Manager, Shift Coordinators and Team Members across 20–45 employees.

You will own the restaurant’s P&L, drive sales through guest service and local marketing, recruit and develop staff, optimize labor, ensure compliance with regulations and brand standards, and step in as