Restaurant General Manager

1 week ago

Wilmington, Delaware, United States Burger King Full time
About the Role

We are seeking a highly skilled and experienced Restaurant General Manager to join our team at Burger King. As a Restaurant General Manager, you will be responsible for overseeing all aspects of restaurant operations, including staff management, customer service, and financial performance.

Key Responsibilities
  • Supervise and train restaurant-level employees to ensure compliance with brand standards and labor laws.
  • Manage staffing levels, recruit talent, and develop internal candidates for management positions.
  • Treat employees with respect, recognize their contributions, and hold them accountable for delivering excellent service and food quality.
  • Maintain brand image through cleanliness, maintenance, and adherence to food safety requirements.
  • Analyze operational and financial performance, identify trends, and implement action plans for long-term sales growth.
  • Ensure all cash handling procedures are followed within the store.
  • Considers cost/benefit impact of financial decisions, monitors costs, and adheres to budget goals.
  • Demonstrates self-awareness, motivates others, and fosters a supportive environment for team members.
  • Plans and executes shift operations efficiently, emphasizing cost control and teamwork.
  • Leads with empathy and fairness, identifying and developing talent for future roles.
  • Coordinates restaurant operations, including staffing, inventory management, and administrative duties.
  • Focuses on continuous improvement, reviews practices, and resolves guest concerns promptly.
  • Interacts with guests, responds to inquiries and complaints, ensuring positive resolution and guest recovery.
  • Understands the impact of job responsibilities on Guests, Team, and Restaurant Operations.
  • Ensures adherence to brand standards for service, food quality, and safety.
  • Motivates and trains Team Members, ensuring compliance with safety and quality standards while maintaining a safe environment for guests and Team Members.
Requirements
  • Must be at least 18 years of age.
  • High school diploma or equivalent restaurant management experience.
  • Communication in English is required, Spanish comprehension helpful. Fundamental requirements include reading, writing, math, and computer/POS skills.
  • Previous experience as an Assistant Manager / General Manager in a customer service environment with P&L experience.
  • Strong leadership skills, including leading by example and remaining calm and professional in challenging situations.
  • Ability to handle confidential information with discretion, looping in the right stakeholders for support when needed.
  • Willingness to learn all areas of restaurant operations & work multiple stations.
  • Knowledge of Food & Beverage performance metrics, product specifications, and management systems.
  • Technically proficient in all aspects of food preparation, production, and delivery. Displays detailed knowledge of all key food handling/food safety procedures.
  • Ability to display positive attitude and a genuine desire to make others happy and serve one another.
  • Ability to treat others with respect and care.
  • Strong communication skills, including verbal communication in Spanish and/or English.
  • Self-motivated and action-oriented.
  • Attitude that embraces learning.
  • Willing to admit when you made a mistake, take accountability, and fix the issue.
  • Prompt and regular attendance on assigned shifts - dependable and reliable.
  • Must have reliable transportation to work and to company outside events / meetings.
  • Must be available and willing to work a variety of days/times including weekends, evenings, and holidays.
  • Must be able to work a minimum of 50 Hours per week.
  • Physical Requirements: Lift, move, carry, and stack cartons up to 50 pounds from various heights to/from shelves. Stand for long periods of time. Frequently squat or stoop to reach items on low shelves or off the floor. Routinely reach overhead, forward, and underneath shelves, counter, tables, and kitchen equipment. Requires frequent motions of bending, wiping, sweeping, and mopping. Frequent exposure to fluctuating temperatures in areas such as cooler, freezer, and cooking sections of the restaurant. Hazards include, but not limited to, slipping, tripping, burns, cuts, abrasions, and falls.
  • Reasonable Accommodations: May be made to enable individuals with disabilities to perform the essential functions of the job.

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