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Restaurant Operations Leader
2 months ago
Position Overview:
The Restaurant General Manager serves as the chief executive of the establishment, concentrating on profitability, customer satisfaction, personnel management, and operational efficiency. This role encompasses the overall management of daily activities within a single restaurant location. The RGM works under the guidance of the District Manager and directly oversees a team that includes an Assistant Manager, Hourly Shift Coordinators, and Team Members.
Essential Qualifications and Skills:
- Minimum age of eighteen (18) years
- High School Diploma or GED is required; 2 years of college education is preferred
- 1-2 years of experience in restaurant management
- Strong grasp of Profit and Loss (P&L) management and factors influencing restaurant profitability
- Ability to prioritize tasks for oneself and others to achieve deadlines and objectives
- Proven leadership capabilities
- Solid understanding of customer service principles
- Willingness to work evenings, weekends, and holidays
- Capacity to work extended or irregular hours as necessary for optimal restaurant operations
Key Responsibilities:
- Profitability:
Accountable for the restaurant's P&L and actively works towards achieving desired financial results.
Analyzes key P&L components to enhance profitability.
Boosts sales through proactive customer service, staff development, and effective operations management.
- Customer Experience:
Inspires and directs team members to surpass customer expectations with prompt, friendly, and efficient service in a well-maintained environment.
Oversees the customer experience by managing operations and responding swiftly to customer concerns.
Addresses customer feedback to identify root causes and formulates action plans for resolution.
Engages with the community to attract potential customers and implement local marketing strategies.
- Team Management:
Leads the recruitment and selection process to build and maintain a strong restaurant team.
Onboards new employees by training and guiding them through the certification process.
Motivates the restaurant team through effective management of recognition programs.
Provides coaching and constructive feedback to Team Members, Shift Coordinators, and Assistant Managers to enhance team capabilities and improve restaurant performance.
- Operational Excellence:
Manages labor costs by optimizing Manager staffing and Team Member scheduling.
Ensures compliance with governmental regulations, employment laws, and company policies.
Maintains operational and brand standards throughout the restaurant.
*May perform duties of the Assistant Manager and Hourly Shift Coordinator as needed.
Every day, millions of guests visit BURGER KING restaurants globally, drawn by our reputation for high-quality, delicious, and affordable food. Established in 1954, BURGER KING is the second-largest fast-food hamburger chain worldwide. Our commitment to premium ingredients, signature recipes, and family-friendly dining experiences has defined our brand for over 50 successful years.
