Restaurant General Manager

Burger King; Indiantown (FL); On-site; USD 65,000 - 95,000; Full time

Job summary

Burger King is seeking a Restaurant General Manager in Florida to lead daily restaurant operations and drive profitability. You will manage a team of 20-45, recruit and develop staff, schedule shifts, and ensure exceptional guest experiences.

Candidates should have 2-3 years of restaurant management experience, strong P&L understanding, and a proven track record in leadership and hospitality. Availability for evenings, weekends, and holidays is required.

Qualifications

• Must be at least 18 years old.
• High School Diploma or GED required, 2 years of college preferred.
• 2-3 years of previous restaurant management experience.
• Strong understanding of P&L management & drivers of profitability.
• Ability to prioritize work, meet deadlines and lead teams.
• Demonstrated leadership and guest service skills.

Responsibilities

• Oversee restaurant profitability and drive sales through guest service and operations.
• Lead recruitment, onboarding and coaching of the restaurant team.
• Manage labor with optimal staffing and scheduling.
• Ensure compliance with government regulations, employment laws, and company policies.
• Uphold operational and brand standards; step in for Manager on duty as needed.

Skills

P&L management

Leadership

Guest service

Scheduling

Time management

Communication

Education

High School Diploma or GED

College coursework (2 years) preferred

Job description

Restaurant General ManagerSchedule- Based on business needsJob Status- Full timePOSITION OVERVIEW:The Restaurant General Manager (RGM) is the executive leader of the restaurant focused on profitability, guests, 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 ESSENTIAL DUTIES AND RESPONSIBILITIES:PROFITABILITYAssumes primary accountability for the restaurant’s profit and loss (P&L) and actively manages operations to achieve targeted financial results.Review key P&L lines to increase profitability for the restaurant.Drive sales through proactive guest service, people development & operations management.GUESTMotivate and directs team members to exceed guest expectations with accurate, friendly, and fast service in a clean facility.Manage the guest experience through operations and timely response to guest issues.Problem solves guest feedback systems to determine root-cause and develop action plans to address issues.Identifies and interacts with the community to engage the prospective guests and execute local marketing initiatives.PEOPLELead the restaurant’s recruitment and selection process to build and retain an effective restaurant team.On-board new team members by training and guiding them through the certification process.Inspires the restaurant team by effectively managing individual and team recognition programs.Provide coaching and feedback to Crew Members, Shift Coordinators, and Assistant Managers to increase the restaurant team’s capabilities and raise restaurant performance.OPERATIONSManage restaurant labor using optimal Manager staffing and Crew Member scheduling.Enforce compliance with government regulations, employment laws, and BKC policies.Ensure that restaurant upholds operational and brand standards.Perform duties of the Assistant Manager & Hourly Shift coordinator when necessary.QUALIFICATIONS AND SKILS:Must be at least eighteen (18) years of age.High School Diploma or GED required, 2 years of college preferred.2-3 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.