Restaurant Operations Lead - Profitability & Guest Experience

Burger King; Maryville (MO); In loco; USD 1 - 2; Tempo pieno

Descrizione del lavoro

Burger King in Maryville, MO is seeking an Assistant Manager to lead daily operations, drive profitability, deliver guest service excellence, and develop the restaurant team. The AM supports the Restaurant General Manager and directly manages 20–45 hourly employees to achieve key performance outcomes.

The role emphasizes inventory control, ordering, asset management, maintenance coordination, cash procedures, coaching staff, and ensuring adherence to brand standards.

Competenze

• 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 to influence profitability.
• Demonstrated leadership and guest service principles.

Mansioni

• Manage inventory costs and perform daily, weekly, and monthly inventory inspections.
• Place and receive inventory truck orders.
• Maintain and monitor a list of all restaurant assets.
• Ensure preventative maintenance of restaurant facility and equipment with vendors as needed.
• Ensure cash control and security procedures are followed.
• Motivate and direct team members to exceed guest expectations with fast, accurate service.
• Coach and provide feedback to shifts coordinators and team members.
• Direct restaurant team toward efficient preparation and sale of products for prompt delivery.
• Uphold operational and brand standards.
• Perform duties of Hourly Shift Coordinator when necessary.

Conoscenze

Customer service leadership

Guest service principles

Leadership skills

P&L understanding

Staff coaching

Flexible schedule

Formazione

High School Diploma or GED

College coursework preferred

Descrizione del lavoro

Burger King in Maryville, MO is seeking an Assistant Manager to lead daily operations, drive profitability, deliver guest service excellence, and develop the restaurant team. The AM supports the Restaurant General Manager and directly manages 20–45 hourly employees to achieve key performance outcomes.

The role emphasizes inventory control, ordering, asset management, maintenance coordination, cash procedures, coaching staff, and ensuring adherence to brand standards.