Restaurant General Manager

Burger King; Bellwood (IL); Vor Ort; USD 65.000 - 90.000; Vollzeit

Zusammenfassung

Burger King is seeking a Restaurant General Manager to lead a single restaurant in Illinois. The role focuses on profitability, guest satisfaction, people development, and daily operations under a District Manager. The manager oversees an Assistant Manager, Shift Coordinators, and Team Members (20–45 employees).

Responsibilities include driving P&L, managing labor, ensuring compliance, and delivering high-quality guest experiences. Strong leadership and communication are essential.

Qualifikationen

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

Aufgaben

• Owns restaurant P&L and drives profitability through sales and cost controls.
• Directs guest experience by ensuring fast, friendly service in a clean facility.
• Leads recruitment, onboarding, coaching, and recognition of the restaurant team.
• Manages labor with optimal staffing and scheduling.
• Ensures compliance with regulations and Burger King policies.
• Performs Assistant Manager and shift coordinator duties when necessary.

Kenntnisse

P&L management

Guest service leadership

People development

Team scheduling

Leadership skills

Ausbildung

High School Diploma or GED

2 years of college preferred

Jobbeschreibung

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).

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 the restaurant upholds operational and brand standards


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

Qualifications And Skills:

• Must be at least eighteen (18) years of age


• High School Diploma or GED required, 2 years of college preferred


• 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

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.