Restaurant GM: Drive Profit, People & Guest Experience

Burger King; San Jose (NM); On-site; USD 65,000 - 85,000; Full time

Job summary

Burger King is seeking a Restaurant General Manager to lead daily operations of a single restaurant in the United States. The role focuses on profitability, guest satisfaction, people development, and operational excellence under the direction of the District Manager.

The RGM will oversee 20–45 employees, including an Assistant Manager and shift coordinators, ensuring adherence to brand standards and local marketing initiatives while maintaining quality and speed of service.

Qualifications

• Must be at least 18 years old.
• High School Diploma or GED required.
• 1–2 years of restaurant management experience.
• Strong understanding of P&L management & drivers of profitability.
• Ability to prioritize work for deadlines and objectives.
• Demonstrated leadership and guest service skills.
• Availability for evenings, weekends, and holidays.
• Ability to work long or irregular shifts when needed.

Responsibilities

• Has primary accountability for restaurant P&L and actively manages towards financial outcomes.
• Reviews key P&L lines to increase profitability.
• Drives sales through proactive guest service, people development and operations management.
• Motivates and directs team members to exceed guest expectations with friendly, fast service in a clean facility.
• Manages guest experience through operations and timely response to guest issues.
• Solves guest feedback to determine root causes and address issues.
• Identifies and engages with the community for local marketing initiatives.
• Leads recruitment and selection to build a strong restaurant team.
• On-boards new team members through training and certification.
• Inspires the team with recognition programs and coaching.

Skills

Guest service

Leadership

P&L management

Time management

Problem solving

Team development

Education

High School Diploma or GED

Job description

Burger King is seeking a Restaurant General Manager to lead daily operations of a single restaurant in the United States. The role focuses on profitability, guest satisfaction, people development, and operational excellence under the direction of the District Manager.

The RGM will oversee 20–45 employees, including an Assistant Manager and shift coordinators, ensuring adherence to brand standards and local marketing initiatives while maintaining quality and speed of service.