Restaurant General Manager

Workstream; Racine (WI); On-site; USD 55,000 - 75,000; Full time

Job summary

Burger King in Racine, WI is seeking a Restaurant General Manager to lead daily restaurant operations, drive profitability, and coach a diverse team. You will oversee an Assistant Manager, Shift Coordinators, and Team Members, ensuring high guest satisfaction and rigorous adherence to brand standards.

The role focuses on maintaining strong P&L results while building a positive, high-performance work environment through coaching, recruitment, and effective scheduling.

Qualifications

• Must be at least eighteen (18) years old.
• High School Diploma or GED required; college preferred.
• 1–2 years of restaurant management experience.
• Strong understanding of P&L management and profitability drivers.
• Ability to prioritize tasks and manage multiple deadlines.
• Demonstrated leadership and guest service skills.
• Available to work evenings, weekends, and holidays.
• Willing to work long/irregular shifts as needed.

Responsibilities

• Own the restaurant P&L and actively drive profitability.
• Review key P&L lines to improve restaurant performance.
• Drive sales through guest service, people development and operations.
• Lead recruitment, onboarding, and development of the team.
• Schedule labor with optimal staffing and ensure compliance with policies.
• Uphold brand standards and operational guidelines.

Skills

P&L management

Leadership

Guest service

Team development

Operations

Scheduling

Communication

Education

High School Diploma or GED

2 years college preferred

Job description

The Restaurant General Manager is the executive leader of the restaurant focused on profitability, guest, 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 Responsibilities:

PROFITABILITY

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

GUEST

• Motivates and directs team members to exceed guest expectations with accurate, friendly, and fast service in a clean facility
• Manages the guest experience through operations and timely response to Guest issues
• Problem solves guest feedback systems to determine root causes and develops action plans to address issues
• Identifies and interacts with the community to engage the prospective guest and execute local marketing initiatives

PEOPLE

• Leads the restaurant’s recruitment and selection process to build and retain an effective restaurant team
• On-boards new team members by training and guiding them through the certification process
• Inspires the restaurant team by effectively managing individual and team recognition programs
• Provides coaching and feedback to Team Members, Shift Coordinators, and Assistant Managers to increase the restaurant team’s capabilities and raise restaurant performance

OPERATIONS

• Manages restaurant labor using optimal Manager staffing and Team Member scheduling
• Enforces compliance with government regulations, employment laws, and BKC policies
• Ensures that the restaurant upholds operational and brand standards
• *Performs duties of the Assistant Manager & Hourly Shift coordinator when necessary

Qualifications And Skills:

• Must be at least eighteen (18) years of age
• High School Diploma or GED required, 2 years of college preferred
• 1-2 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

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.