Restaurant General Manager

Burger King; West Palm Beach (FL); On-site; USD 65,000 - 90,000; Full time

Job summary

Burger King in West Palm Beach is seeking a Restaurant General Manager to lead daily operations, drive profitability, and elevate the guest experience. You will guide a team, manage P&L, schedules, training, and ensure compliance with brand standards in a fast-paced setting.

The role requires 2–3 years of restaurant management experience, leadership skills, and flexibility to work evenings, weekends, and holidays. Join a brand-focused team driving guest satisfaction and growth.

Qualifications

• Must have strong P&L understanding and proven profitability drivers.
• Proven leadership and people development capabilities.
• Solid guest service principles and a guest-first mindset.
• Experience managing restaurant operations and scheduling.
• Able to prioritize tasks and meet deadlines in a fast-paced environment.

Responsibilities

• Lead the restaurant’s daily operations to meet brand standards and profitability.
• Drive local marketing initiatives and community engagement to increase guest visits.
• Recruit, train, and coach team members; manage performance and recognition.
• Oversee scheduling, labor costs, and compliance with regulations and policies.
• Perform duties of the Assistant Manager when needed and ensure health and safety standards.

Skills

P&L Management

Leadership

Guest Service

Operations Management

Staff Scheduling

Education

High School Diploma or GED

2-year college coursework (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.