Restaurant Operations Lead: Guest Service & Profitability

Burger King; Ephraim (UT); On-site; USD 36,000 - 54,000; Full time

Job summary

Burger King in Ephraim, UT is seeking an Assistant Manager to lead daily restaurant operations, focusing on profitability, guest service, and people development. The AM supports the RGM and oversees 20-45 team members.

You will manage inventory, ensure compliance with cash procedures, coordinate with vendors, and uphold brand standards while meeting service goals.

Qualifications

• Must be at least eighteen years of age.
• High School Diploma or GED required, 2 years of college preferred.
• 1–2 years of quick service restaurant experience; management preferred.
• Some understanding of P&L interpretation and profitability.
• Demonstrated leadership skills.
• Demonstrated understanding of guest service principles.
• Available to work evenings, weekends, and holidays.

Responsibilities

• Manages inventory costs and conducts Daily, Weekly, and Monthly inventory inspections.
• Places and receives inventory truck orders.
• Maintains and regularly monitors a list of all restaurant assets.
• Ensures preventative maintenance of restaurant facility and equipment in accordance with Company standards, interacting with external vendors as required.
• Ensures that the restaurant follows all cash control and security procedures (e.g. safe counting, cash drawers).
• Motivates and directs team members to exceed guest expectations with accurate, fast, and friendly service in a clean facility.
• Provides coaching and feedback to Shifts Coordinators and Team Members to increase the restaurant team’s capabilities and raise restaurant performance.
• Directs restaurant team toward efficient and accurate preparation and sale of products for prompt delivery within established speed of service guidelines.
• Ensures that restaurant upholds operational and brand standards.
• Performs duties of Hourly Shift Coordinator when necessary.

Skills

Leadership

Guest service

Operations management

Team development

P&L understanding

Cash handling

Education

High School Diploma or GED

Some college coursework

Job description

The Assistant Manager (AM) is the operations leader of the restaurant focused on profitability, Guest service, people development, and operations management. The Assistant Manager supports the Restaurant General Manager (RGM) in managing the daily operations of a single restaurant, driving key performance outcomes. The Assistant Manager operates under the direction of the RGM and directly manages a team of Hourly Shift Supervisors and Team Members (20-45 employees).

Summary Of Responsibilities:

Manages inventory costs and maintains inventory by performing Daily, Weekly, and Monthly inventory inspections

Places and receives inventory truck orders

Maintains and regularly monitors a list of all restaurant assets

Ensures preventative maintenance of restaurant facility and equipment is completed in accordance with Company standards, interacting with external vendors as required

Ensures that the restaurant follows all cash control and security procedures (e.g. safe counting, cash drawers)

• GUEST

Motivates and directs team members to exceed guest expectations with accurate, fast, and friendly service in a clean facility

• PEOPLE

Provides coaching and feedback to Shifts Coordinators and Team Members to increase the restaurant team’s capabilities and raise restaurant performance

• OPERATIONS

Directs restaurant team toward efficient and accurate preparation and sale of products for prompt delivery within established speed of service guidelines

Ensures that restaurant upholds operational and brand standards

*Performs duties of Hourly Shift Coordinator when necessary

Qualifications And Skills:

• Must be at least eighteen (18) years of age
• High School Diploma or GED required, 2 years of college preferred
• 1-2 years of previous quick service restaurant experience, experience in management preferred
• Some understanding of P&L interpretation and management to influence profitability
• Demonstrated leadership skills
• Demonstrated understanding of guest service principles
• Available to work evenings, weekends, and holidays