Restaurant General Manager

Burger King; Salt Lake City (UT); On-site; USD 60,000 - 80,000; Full time

Job summary

Burger King in Salt Lake City seeks a Restaurant General Manager to lead daily operations, drive profitability, and ensure guest satisfaction. You will manage a team, oversee P&L, and execute local marketing initiatives while maintaining brand standards.

The role requires 1-2 years of restaurant management, strong leadership, and availability for evenings, weekends, and holidays. You will coach staff, optimize labor, and ensure compliance with policies and regulations.

Qualifications

• 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.

Responsibilities

• Owns and drives profitability and P&L performance for the restaurant.
• Reviews key P&L lines to increase profitability.
• Drives sales through proactive guest service, people development & operations management.
• Motivates and directs team members to exceed guest expectations with accurate, friendly, and fast service.
• Manages guest experience through operations and timely response to guest issues.
• Solves guest feedback systems to determine root-causes and action plans.
• Interacts with the community to engage prospective guests and execute local marketing initiatives.
• Leads recruitment and selection to build and retain an effective team.
• On-boards new team members through training and certification.
• Inspires the team with recognition programs and coaching to raise performance.
• Manages labor with optimal staffing and scheduling.
• Enforces regulations, employment laws, and brand policies.
• Ensures operation and brand standards are upheld.
• Performs duties of the Assistant Manager & Hourly Shift coordinator when necessary.

Skills

Leadership skills

Guest service

Profitability focus

Time management

Team coaching

Communication

Education

High School Diploma or GED

2 years of college

Job description

Summary Of Responsibilities

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).

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 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

BKC is an equal opportunity employer and we encourage all qualified applicants to apply

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.