Restaurant General Manager at Burger King Lorain, OH

Burger King; Lorain (OH); On-site; USD 70,000 - 95,000; Full time

Job summary

Burger King in Lorain, OH is seeking a Restaurant General Manager to oversee daily operations, profitability, and guest experience. You will lead a team of managers and hourly staff, ensuring standards are met and goals achieved in a fast-paced environment.

The RGM will drive sales, manage labor, coach employees, and uphold brand and regulatory compliance, while reporting to the District Manager. This role requires flexibility to work evenings, weekends, and holidays to maintain restaurant

Qualifications

• Requires high school diploma or GED; 2 years of college preferred.
• 1–2 years of restaurant management experience.
• Strong understanding of P&L management and drivers of profitability.
• Ability to lead, prioritize work, and meet deadlines.

Responsibilities

• Has primary accountability for restaurant P&L and targets profitability.
• Drive sales through guest service, people development and operations management.
• Motivate and direct team to exceed guest expectations with fast, friendly service.
• Recruit, onboard and develop restaurant team; coaching and recognition programs.
• Manage labor with optimal staffing and scheduling; ensure compliance with laws and policies.
• Perform duties of Assistant Manager and Shift Coordinator when necessary.

Skills

Leadership

P&L Management

Guest Service

Time Management

Team Leadership

Education

High School Diploma or GED

Job description

Restaurant General Manager job at Burger King. Lorain, OH.

Overview

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).

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 theproper functioning of the restaurant

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

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 restaurant upholds operational and brand standards.

Performs duties of the Assistant Manager & Hourly Shift coordinator when necessary.