Restaurant General Manager

Workstream; New Haven (CT); On-site; USD 65,000 - 100,000; Full time

Benefits offered by this job

Competitive salary & bonus program

401(k) with company match

Medical, dental, vision insurance

Paid time off

Leadership development opportunities

Scholarship opportunities

People-first culture

Values-based leadership

Job summary

Rackson is seeking a Restaurant General Manager to lead store operations, staff performance, and guest satisfaction. You will drive financial results, uphold brand standards, and mentor team members in a fast-paced environment.

The role requires strong leadership, hands-on management, and a commitment to safety and quality. Expect a high-hour schedule and collaboration with the above-store team to execute the business plan.

Qualifications

• Must be at least 18 years of age.
• High school diploma or equivalent restaurant management experience.
• English communication required; Spanish comprehension helpful.
• Previous experience as an Assistant Manager / General Manager with P&L experience.
• Strong leadership; ability to stay calm and professional under pressure.
• Ability to handle confidential information and involve stakeholders as needed.
• Willingness to learn all areas of restaurant operations and work multiple stations.
• Knowledge of Food & Beverage performance metrics and management systems.
• Proficiency in food preparation, production, and delivery with strong food safety knowledge.
• Reliability in transportation to work and company events.
• Able to work a minimum of 50 hours per week.
• Physical requirements: lifting up to 50 pounds, standing long periods, and other movements.
• Reasonable accommodations available for disabilities.

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.
• Takes care of guests and staff by maintaining service and food quality.
• Maintains brand image through cleanliness, maintenance, and food safety adherence.
• Analyzes operations and financial performance to identify trends and drive sales growth.
• Ensures proper cash handling and adherence to budget goals.
• Motivates and develops talent for future roles with empathetic leadership.
• Plans shift operations efficiently with cost control and teamwork.
• Coordinates staffing, inventory management, and administrative duties.
• Addresses guest concerns promptly to ensure positive resolutions.

Skills

Staff management

P&L experience

Customer service

Leadership

Operations planning

Training & development

Food safety

Spanish language helpful

POS system proficiency

Education

High school diploma or equivalent

Tools

POS system

Job description

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 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!

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.