Restaurant Operations Leader

Burger King - 27645 - Madera Ave.; Madera (CA); On-site; USD 43,000 - 65,000; Full time

Job summary

Burger King in California is seeking a motivated Restaurant Manager to oversee daily operations, maintain brand standards, and lead a team to deliver quality service. You will manage front-counter service, monitor costs, schedule staff, and ensure safety and cleanliness across the restaurant.

The role requires 18+ years of age, Serv Safe certification, and restaurant supervisory experience; strong communication and leadership are essential to drive profitability and customer satisfaction.

Qualifications

• High School or GED; some college preferred; Previous restaurant experience desirable. Must be at least 18 years of age. Serv Safe certified.
• Excellent written and verbal communication and customer service skills.
• Ability to lead and develop a team in a fast-paced restaurant environment.

Responsibilities

• Front counter duties to ensure quality service and train employees.
• Conduct team meetings for planning and training on operations and policies.
• Develops and maintains sales using local marketing efforts.
• Monitors utilities, supplies, and costs; analyzes P&L and takes corrective action.
• Develops and posts labor schedules and adjusts staffing to demand.
• Manages cash handling and deposits per company procedures.
• Ensures health and safety compliance and cleanliness standards.
• Attends District Manager meetings to review operations and policies.
• Performs administrative tasks and maintains records as required.

Skills

Communication skills

Mathematical skills

Reasoning ability

Flexibility

Leadership

Computer skills

Education

High school or GED

Some college preferred

Serv Safe certified

Previous restaurant experience

Tools

Order processing systems

Basic computer skills

Job description

Burger King in California is seeking a motivated Restaurant Manager to oversee daily operations, maintain brand standards, and lead a team to deliver quality service. You will manage front-counter service, monitor costs, schedule staff, and ensure safety and cleanliness across the restaurant.

The role requires 18+ years of age, Serv Safe certification, and restaurant supervisory experience; strong communication and leadership are essential to drive profitability and customer satisfaction.