Restaurant Operations Lead — Profit, Service & Growth

Burger King; Texas City (TX); On-site; USD 42,000 - 62,000; Full time

Job summary

Burger King in Texas City, TX is seeking an Assistant Manager to lead daily restaurant operations, drive profitability, and deliver outstanding guest experiences. You will manage a team of 20-45 employees under the Restaurant General Manager, ensuring high standards of service, inventory control, and brand compliance.

The role requires leadership, P&L understanding, and flexibility to work evenings, weekends, and holidays.

Qualifications

• 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, management experience preferred.
• Some understanding of P&L interpretation and management to influence profitability.
• Demonstrated leadership skills and guest service understanding.
• Available to work evenings, weekends, and holidays.
• Ability to work long and/or irregular shifts as needed.

Responsibilities

• Lead profitability by managing inventory costs and regular inspections (daily/weekly/monthly).
• Place and receive inventory truck orders and track assets.
• Ensure preventative maintenance with vendors and uphold security procedures.
• Direct guest service with fast, friendly, accurate delivery and cleanliness standards.
• Coach and develop Shift Coordinators and Team Members to boost performance.
• Oversee efficient preparation and sale of products per speed-of-service guidelines, and maintain brand standards.
• Perform duties of Hourly Shift Coordinator when necessary.

Skills

Leadership

Guest service

P&L understanding

Inventory control

Team development

Communication

Availability

Flexibility

Education

High School Diploma

GED

Some college

Tools

POS systems

Inventory software

Job description

Burger King in Texas City, TX is seeking an Assistant Manager to lead daily restaurant operations, drive profitability, and deliver outstanding guest experiences. You will manage a team of 20-45 employees under the Restaurant General Manager, ensuring high standards of service, inventory control, and brand compliance.

The role requires leadership, P&L understanding, and flexibility to work evenings, weekends, and holidays.