Restaurant General Manager

Lone Star Restaurants; Nacogdoches (TX); On-site; USD 40,000 - 50,000; Full time

Benefits offered by this job

Health vision benefits

Bonus potential up to $12k

Job summary

A prominent fast-food chain is seeking a Restaurant General Manager in Nacogdoches, Texas. The role involves overseeing daily operations, driving profitability, and ensuring guest satisfaction. The ideal candidate will possess strong P&L management skills, a background in restaurant management, and the ability to lead and develop a high-performing team. This position offers a competitive salary ranging from $40,000 to $50,000 annually with additional bonuses and health benefits.

Qualifications

• Must be at least eighteen years of age.
• One to two years of previous restaurant management experience.
• Ability to prioritize personal and team workloads to meet deadlines and objectives.

Responsibilities

• Drive profitability through effective management of P&L.
• Manage guest experience and operational excellence.
• Lead recruitment and onboarding efforts for a high-performing team.

Skills

P&L management

Guest service principles

Leadership skills

Education

High school diploma or GED

Two years of college (preferred)

Job description

Overview

Now Hiring: Restaurant General Manager at Burger King

Compensation Rate: $40,000 per year - $50,000 per year with $12k potential in bonus + health vision benefits!

Position Overview

The Restaurant General Manager (RGM) is the executive leader of the restaurant, responsible for driving profitability, guest satisfaction, people development, and operational excellence. The RGM has overall responsibility for managing the daily operations of a single restaurant. This role operates under the direction of the District Manager and directly manages a team consisting of an Assistant Manager, Hourly Shift Coordinators, and Team Members (approximately 20–45 employees).

Responsibilities

Profitability

• Has primary accountability for the restaurant’s P&L and actively manages toward desired financial outcomes
• Reviews key P&L line items to increase restaurant profitability
• Drives sales through proactive guest service, people development, and strong operations management

Guest

• Motivates and directs team members to exceed guest expectations by delivering accurate, friendly, and fast service in a clean facility
• Manages the guest experience through effective operations and timely resolution of guest issues
• Analyzes guest feedback systems to identify root causes and develops action plans to address concerns
• Engages with the local community to attract prospective guests and execute local marketing initiatives

People

• Leads recruitment and selection efforts to build and retain a high-performing restaurant team
• Onboards new team members by training and guiding them through the certification process
• Inspires the restaurant team through effective recognition programs at both the individual and team levels
• Provides ongoing coaching and feedback to Team Members, Shift Coordinators, and Assistant Managers to enhance capabilities and improve overall restaurant performance

Operations

• Manages restaurant labor through optimal manager staffing and effective Team Member scheduling
• Ensures compliance with government regulations, employment laws, and BKC policies
• Upholds all operational and brand standards
• Performs duties of the Assistant Manager and 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 to two (1–2) years of previous restaurant management experience
• Strong understanding of P&L management and the drivers of restaurant profitability
• Ability to prioritize personal and team workloads to meet deadlines and objectives
• Demonstrated leadership skills
• Strong understanding of guest service principles
• Available to work evenings, weekends, and holidays
• Ability to work long and/or irregular shifts as required to support restaurant operations