Restaurant General Manager: Profit & People Leader

Burger King Corporation; Hermiston (OR); Sur place; USD 50 000 - 70 000; Plein temps

Avantages offerts par ce poste

Equal opportunity employer

Résumé du poste

Burger King Corporation is seeking a Restaurant Manager who will lead a single restaurant’s daily operations, drive profitability, and ensure outstanding guest and team performance. The RGM reports to the District Manager and directly supervises an Assistant Manager, Shift Coordinators, and Team Members (20-45 staff).

Key responsibilities include managing the restaurant P&L, optimizing labor, and delivering consistent, high-quality guest experiences while upholding brand standards and policies.

Qualifications

• 18+ years of age
• High School Diploma or GED; 2 years of college preferred
• 1–2 years restaurant management experience
• Strong understanding of P&L and profitability drivers
• Ability to prioritize tasks and meet deadlines
• Demonstrated leadership and guest service skills
• Availability for evenings, weekends and holidays
• Ability to work long or irregular shifts as needed

Responsabilités

• Oversee daily restaurant operations to drive profitability and guest satisfaction
• Manage P&L, review key lines to improve financial outcomes
• Lead guest service, people development and operations management
• Recruit, hire, on-board, train and coach team members
• Schedule labor to optimize staffing and performance
• Enforce compliance with regulations and brand standards
• Perform duties of Assistant Manager and Hourly Shift Coordinator when required

Connaissances

P&L management

Leadership

Guest service

Scheduling

Hiring & training

Time management

Formation

High School Diploma or GED

2 years college (preferred)

Description du poste

Burger King Corporation is seeking a Restaurant Manager who will lead a single restaurant’s daily operations, drive profitability, and ensure outstanding guest and team performance. The RGM reports to the District Manager and directly supervises an Assistant Manager, Shift Coordinators, and Team Members (20-45 staff).

Key responsibilities include managing the restaurant P&L, optimizing labor, and delivering consistent, high-quality guest experiences while upholding brand standards and policies.