Restaurant GM – Lead Team, Drive Profit & Growth

Burger King; Lafayette (LA); On-site; USD 47,000 - 60,000; Full time

Benefits offered by this job

Bonus eligible

Health insurance after 90 days

Training and coaching from day one

Internal promotion opportunities

Paid vacation after one year

Meal discount

Job summary

Royal Broil in Louisiana is seeking a General Manager to lead a team, oversee operations, and ensure guest satisfaction. You’ll manage a salaried position with a 50-hour week and a focus on fast, friendly service.

The role includes coaching staff, scheduling, controlling costs, and maintaining safety standards. Strong leadership, training, and a proven track record in restaurant management are required; ServSafe and BKU certifications preferred.

Qualifications

• 1 year as a General Manager and/or 2 years of Burger King management experience (Assistant Manager or Team Leader).
• High school diploma or equivalent.
• ServSafe and Burger King University certifications.
• Open availability, including nights, weekends, and holidays.
• Able to pass a background check and work legally in the U.S.

Responsibilities

• Take great care of guests: fast, friendly, accurate service, and fix problems on the spot
• Lead, train, and coach your team. Grow Team Leaders and Assistant Managers
• Hire and onboard new team members the right way
• Build the schedule (draft Wednesday, post Thursday) and keep labor on plan
• Keep the restaurant clean, safe, and up to Burger King standards
• Own sales, food cost, and profit. Review your numbers every week
• Keep time records accurate and get weekly payroll sign-off from your team

Skills

Leadership

Team coaching

Staff development

Operations management

Education

High school diploma

ServSafe certification

Burger King University certification

Tools

BK policies

Job description

Royal Broil in Louisiana is seeking a General Manager to lead a team, oversee operations, and ensure guest satisfaction. You’ll manage a salaried position with a 50-hour week and a focus on fast, friendly service.

The role includes coaching staff, scheduling, controlling costs, and maintaining safety standards. Strong leadership, training, and a proven track record in restaurant management are required; ServSafe and BKU certifications preferred.