Restaurant Assistant Manager

Burger King; King (NC, WA); On-site; USD 21,000 - 25,000; Full time

Job summary

Burger King is hiring an Assistant General Manager (AGM) in King, North Carolina. The AGM leads restaurant operations, drives profitability, develops people, and manages daily activities for a single unit, supervising 20–45 hourly staff under the RGM.

The role focuses on guest service, inventory control, and adherence to brand standards, with responsibility for coaching Shift Coordinators and Team Members to elevate performance and speed of service.

Qualifications

• Must be at least eighteen (18) years of age.
• High school diploma or GED required; two years of college preferred.
• One to two years of quick-service restaurant experience; management experience preferred.
• Some understanding of P&L interpretation and management to influence profitability.

Responsibilities

• Manages inventory costs and performs daily, weekly, and monthly inspections.
• Places and receives inventory truck orders.
• Maintains and monitors restaurant assets.
• Ensures preventative maintenance of facilities and equipment per standards.
• Upholds cash control and security procedures (e.g., safe counting).
• Directs team to provide accurate, fast, and friendly service.

Skills

Leadership

Guest service

Team development

Education

High school diploma or GED

2 years college preferred

Job description

Now Hiring: Assistant General Manager (AGM)

• Compensation: $15 per hour - $18 per hour
• Location: King , North Carolina

Position Overview

The Assistant General Manager (AGM) is the operations leader of the restaurant, focused on profitability, guest service, people development, and operations management. The Assistant General Manager (AGM) supports the Restaurant General Manager (RGM) in managing the daily operations of a single restaurant and driving key performance outcomes. The Assistant General Manager (AGM) operates under the direction of the RGM and directly manages a team of Hourly Shift Coordinators and Team Members (20–45 employees).

SUMMARY OF ESSENTIAL DUTIES AND RESPONSIBILITIES

• Manages inventory costs and maintains inventory by performing daily, weekly, and monthly inventory inspections.
• Places and receives inventory truck orders.
• Maintains and regularly monitors a list of all restaurant assets.
• Ensures preventative maintenance of restaurant facilities and equipment is completed in accordance with company standards, interacting with external vendors as required.
• Ensures that the restaurant follows all cash control and security procedures (e.g., safe counting, cash drawers).

GUEST

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

PEOPLE

• Provides coaching and feedback to Shift Coordinators and Team Members to increase the restaurant team’s capabilities and raise restaurant performance.

OPERATIONS

• Directs the restaurant team toward efficient and accurate preparation and sale of products for prompt delivery within established speed-of-service guidelines.
• Ensures that the restaurant upholds all operational and brand standards.
• Performs the duties of Hourly Shift Coordinator when necessary.

QUALIFICATIONS AND SKILLS

• Must be at least eighteen (18) years of age.
• High school diploma or GED required; two (2) years of college preferred.
• One (1) to two (2) years of previous quick-service restaurant experience; management experience preferred.
• Some understanding of P&L interpretation and management to influence profitability.