Restaurant General Manager

Rackson Restaurants; Havre de Grace (MD); On-site; USD 48,000 - 64,000; Full time

Benefits offered by this job

Competitive salary

Bonus program

401(k) with company match

Medical, dental, vision

Paid time off

Leadership development

Scholarships

People-first culture

Authentic, values-based leadership

Job summary

Rackson Restaurants in Havre de Grace, MD, is hiring a Restaurant General Manager to oversee daily operations, staff, service quality and profitability while upholding brand standards and food safety.

The role requires 18+, a high school diploma or restaurant management experience, strong leadership, and English proficiency; Spanish is a plus. Compensation ranges from $48,000 to $63,500 per year, with medical/dental/vision insurance and a bonus program.

Qualifications

• High school diploma or equivalent restaurant management experience.
• P&L management experience and strong leadership.
• Excellent communication in English; Spanish helpful.
• Experience as an Assistant Manager/General Manager in customer service.
• Able to work 50+ hours per week and lift up to 50 pounds.

Responsibilities

• Oversee restaurant operations, staff, service, and financial performance.
• Lead staffing, training, and development for management pathways.
• Ensure brand standards, food safety, and guest satisfaction.
• Manage scheduling, inventory, and cost controls.
• Engage with guests and resolve concerns promptly.

Skills

Leadership

P&L experience

Customer service

English proficiency

Spanish comprehension

POS / computer skills

Education

High school diploma or equivalent

Restaurant management experience

Tools

POS systems

Microsoft Excel

Job description

Restaurant General Manager

Restaurant General Manager

Burger King Careers

BKC-02817

• Medical, dental, vision Insurance

Full-timePart-time

$48,000.00 - 63,500.00 per year

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 adheres 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 include 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!

Burger King - BKC-02817

990 Pulaski Hwy, Havre De Grace, MD 21078, USA