Restaurant General Manager: Lead Growth, Profit & People

burgerking; Omaha (NE); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Scholarship Fund Program

Emergency Fund

Discount program on consumer goods

Provider finder/cost estimation tool

Wellness program

Pregnancy planning tool

Job summary

Burger King is seeking a Restaurant General Manager in Omaha to oversee daily operations, manage a team of 10–45 employees, and drive guest satisfaction and profitability. You will lead the management team, ensure financial controls, and coordinate with district leadership across shifts.

The ideal candidate has 1–2 years of restaurant management experience, a solid understanding of P&L, and the ability to work long or irregular shifts as needed to keep the restaurant running smoothly.

Qualifications

• High School Diploma or GED is required.
• 1–2 years of restaurant management experience and strong P&L understanding.
• Must be at least 18 years of age and able to work long or irregular shifts.

Responsibilities

• Oversee daily operations of a single restaurant (10–45 employees).
• Lead restaurant management team and ensure financial controls and guest service.
• Drive profitability, employee development, and compliance across all shifts.
• Interact with team members, management, DM’s, customers and vendors.
• Ensure proper scheduling and operations for proper restaurant functioning.

Skills

Personable, results-oriented self-stra

Team contributor and leader in fast‑p

Education

High School Diploma or GED

2 years of college preferred

Complete all internal certification programs

Job description

Burger King is seeking a Restaurant General Manager in Omaha to oversee daily operations, manage a team of 10–45 employees, and drive guest satisfaction and profitability. You will lead the management team, ensure financial controls, and coordinate with district leadership across shifts.

The ideal candidate has 1–2 years of restaurant management experience, a solid understanding of P&L, and the ability to work long or irregular shifts as needed to keep the restaurant running smoothly.