Restaurant General Manager

Rackson Restaurants; Berea (OH); On-site; USD 48,000 - 63,000; Full time

Benefits offered by this job

Competitive salary

Bonus program

401(k) with company match

Medical, dental, vision insurance

Paid time off

Career development

Scholarship opportunities

People-first culture

Values-based leadership

Job summary

Rackson Restaurants in Berea, OH is seeking a Restaurant General Manager to oversee all aspects of store operations, lead staff, and drive profitability. The role emphasizes guest experience, quality, and teamwork within a hands-on management approach.

You will manage staffing, training, and performance, while aligning with brand standards and financial targets. A strong emphasis on leadership, safety, and guest satisfaction guides daily decisions.

Qualifications

• Must be at least 18 years of age.
• High school diploma or equivalent restaurant management experience.
• English communication required; Spanish helpful.
• Experience as Assistant Manager / General Manager with P&L experience.
• Leadership skills; calm and professional under pressure.
• Willing to work 50+ hours per week.

Responsibilities

• Supervises and trains restaurant-level employees, ensuring compliance with brand standards and labor laws.
• Manages staffing levels, recruits talent, and develops internal candidates for management positions.
• Maintains brand image through cleanliness, maintenance, and adherence to food safety requirements.
• Analyzes operational and financial performance, identifies trends, and implements action plans for long-term sales growth.
• Ensures all cash handling procedures are followed within the store.
• Plans and executes shift operations efficiently, emphasizing cost control and teamwork.

Skills

Leadership

P&L experience

Spanish/English communication

Shift management

Staff training

Education

High school diploma or equivalent

Restaurant management experience

Tools

POS familiarity

Food safety procedures

Job description

• Burger King Careers
• BKC-11325
• Restaurant General Manager

Restaurant General Manager

Full-timePart-time

$48,000.00 - 62,500.00 per year

Restaurant General Manager

Reports to: Area Coach

The Restaurant General Manager (RGM) is responsible for overseeing all aspects of restaurant operations, including staff management, customer service, and financial performance, ensuring the smooth operations of the store. They ensure all employees provide exceptional service, prepare and package food with care, and engage with guests, co-workers, and managers respectfully and proactively. The RGM works hands-on as needed, partners with the above-store team to execute the business plan, and leads by example to develop talent within the team. Importantly, the GM works to optimize operational efficiency and profitability, and enhance the guest experience while driving business growth.

Essential functions include, but are not limited to:

• Supervises and trains restaurant-level employees, ensuring compliance with brand standards and labor laws.
• Manages staffing levels, recruits talent, and develops internal candidates for management positions.
• Treats employees with respect, recognizes their contributions, and holds them accountable for delivering excellent service and food quality.
• Maintains brand image through cleanliness, maintenance, and adherence to food safety requirements.
• Analyzes operational and financial performance, identifies trends, and implements action plans for long-term sales growth.
• Ensures all cash handling procedures are followed within the store.
• Considers cost/benefit impact of financial decisions, monitors costs, and adapts to budget goals.
• Demonstrates self-awareness, motivates others, and fosters a supportive environment for team members.
• Plans and executes shift operations efficiently, emphasizing cost control and teamwork.
• Leads with empathy and fairness, identifying and developing talent for future roles.
• Coordinates restaurant operations, including staffing, inventory management, and administrative duties.
• Focuses on continuous improvement, reviews practices, and resolves guest concerns promptly.
• Interacts with guests, responds to inquiries and complaints, ensuring positive resolution and guest recovery.
• Understands the impact of job responsibilities on Guests, Team, and Restaurant Operations.
• Ensures adherence to brand standards for service, food quality, and safety.
• Motivates and trains Team Members, ensuring compliance with safety and quality standards while maintaining a safe environment for guests and Team Members.
• Other duties as assigned.

What Will Make You Successful

• Must be at least 18 years of age.
• High school diploma or equivalent restaurant management experience.
• Communication in English is required, Spanish comprehension helpful. Fundamental requirements exclude reading, writing, math, and computer/POS skills.
• Previous experience as an Assistant Manager / General Manager in a customer service environment with P&L experience.
• Strong leadership skills, including leading by example and remaining calm and professional in challenging situations.
• Ability to handle confidential information with discretion, looping in the right stakeholders for support when needed.
• Willingness to learn all areas of restaurant operations & work multiple stations.
• Knowledge of Food & Beverage performance metrics, product specifications, and management systems.
• Technically proficient in all aspects of food preparation, production, and delivery. Displays detailed knowledge of all key food handling/food safety procedures.
• Ability to display positive attitude and a genuine desire to make others happy and serve one another.
• Ability to treat others with respect and care.
• Strong communication skills, including verbal communication in Spanish and or English.
• Self-motivated and action-oriented.
• Attitude that embraces learning.
• Willing to admit when you made a mistake, take accountability, and fix the issue.
• Prompt and regular attendance on assigned shifts - dependable and reliable.
• Must have reliable transportation to work and to company outside events / meetings.
• Must be available and willing to work a variety of days/times including weekends, evenings, and holidays.
• Must be able to work a minimum of 50 Hours per week.
• Physical Requirements: Lift, move, carry, and stack cartons up to 50 pounds from various heights to/from shelves. Stand for long periods of time. Frequently squat or stoop to reach items on low shelves or off the floor. Routinely reach overhead, forward, and underneath shelves, counter, tables, and kitchen equipment. Requires frequent motions of bending, wiping, sweeping, and mopping. Frequent exposure to fluctuating temperatures in areas such as cooler, freezer, and cooking sections of the restaurant. Hazards include, but not limited to, slipping, tripping, burns, cuts, abrasions, and falls.
• Reasonable Accommodations: May be made to enable individuals with disabilities to perform the essential functions of the job.

What You Can Expect From Us

• Competitive salary and bonus program
• 401(k) with company match
• Medical, dental, vision Insurance
• Paid time off
• Ongoing career and leadership development
• Scholarship opportunities
• People-first culture
• Authentic, values-based leadership

About the Company

Rackson is recognized as one of the top QSR operators in the US with a strong growth strategy and a commitment to values-based leadership. Putting people first is at the core of our company culture. Come be a part of our all-star team!

1321 W Bagley Rd, Berea, OH 44017, USA