Restaurant Manager

Tria Company LLC; Indiana (PA); Sur place; USD 55 000 - 75 000; Plein temps

Résumé du poste

Burger King is seeking a Restaurant General Manager to lead one location, driving profitability, guest satisfaction, and team performance. The RGM oversees daily operations, reports to the District Manager, and directly manages a team of 20–45 employees, including an Assistant Manager and Hourly Managers.

This role emphasizes strategic leadership, operational discipline, and strong people management to uphold brand standards and deliver exceptional guest experiences.

Qualifications

• Must be at least 18 years old.
• State issued driver's license required.
• 2 years of college preferred.
• 1-2 years of restaurant management experience.
• Strong understanding of P&L management and profitability drivers.
• Ability to lead and prioritize work to meet deadlines.
• Demonstrated leadership and guest service skills.
• Availability for evenings, weekends, and holidays.

Responsabilités

• Profitability: manage restaurant P&L and push for profitability.
• Guest: ensure fast, friendly service and handle guest issues.
• People: recruit, onboard, coach and recognize staff.
• Operations: manage labor, ensure compliance with regulations and brand standards.

Connaissances

P&L management

Guest service principles

Leadership

Labor scheduling

Time management

Recruitment & selection

Coaching & feedback

Formation

HS Diploma or GED

Some college preferred

Description du poste

Burger King believes in the importance of flexibility for employers and employees alike, and we believe that our employees are our greatest asset. We treat our people with respect and honesty and are committed to providing our employees with a stable, safe and enjoyable work environment so they may realize their greatest potential.

Position 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 Managers and Crew members (20-45 employees).

Summary of Essential Duties and 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 prospective guest and execute on local marketing initiatives

People

• Leads the restaurant’s recruitment and selection process to build and retain an effective restaurant team
• On-boards new crew 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 Crew Members, Hourly Managers and Assistant Managers to increase the restaurant team’s capabilities and raise restaurant performance

Operations

• Manages restaurant labor using optimal Manager staffing and Crew 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 Manager when necessary

Qualifications and Skills

• Must be at least eighteen (18) years of age
• Must have a state issued driver’s license
• 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 proper functioning of the restaurant