Restaurant General Manager

Burger King; Oakland Park (FL); On-site; USD 60,000 - 90,000; Full time

Job summary

Burger King in Oakland Park, FL is seeking a Restaurant General Manager to lead daily operations, drive profitability, and deliver exceptional guest experiences. You will manage a team of 20-45, oversee staffing, training, and performance, and ensure adherence to brand standards and local regulations.

The role requires 2-3 years in restaurant management, strong P&L skills, and flexibility to work evenings and weekends.

Qualifications

• 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 and meet deadlines; strong leadership and guest service skills.
• Available to work evenings, weekends, and holidays.

Responsibilities

• Oversee restaurant profitability and manage P&L to meet targets.
• Drive sales through guest service, people development, and operations management.
• Lead recruitment, hiring, and training of staff; coach crew and shift coordinators.
• Manage scheduling and labor to optimize staffing levels.
• Ensure compliance with policies, laws, and brand standards.
• Perform duties of the Assistant Manager when needed.

Skills

P&L management

Leadership

Guest service

Scheduling

Staff development

Problem solving

Communication

Education

High School Diploma or GED

2 years of college 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.