Manager Burger King 2207 E Ledbetter Dr, Dallas, TX 75216

Job Description

The Restaurant General Manager is the executive leader of the restaurant focused on profitability, guest, people and operations. The RGM has overall responsibility for managing the daily operations of a single restaurant. The RGM operates under the direction of the District Manager and directly manages a team of an Assistant Manager, Hourly Shift Coordinators and Team Members (20-45 employees).

SUMMARY OF RESPONSIBILITIES:

PROFITABILITY

Has primary accountability for the restaurant P&L and actively manages towards desired financial outcomes

Reviews key P&L lines to increase profitability for the restaurant

Drives sales through proactive guest service, people development & operations management

GUEST

Motivates and directs team members to exceed guest expectations with accurate, friendly, and fast service in a clean facility

Manages the guest experience through operations and timely response to Guest issues

Problem solves guest feedback systems to determine root-causes and develops action plans to address issues

Identifies and interacts with the community to engage prospective guest and execute on local marketing initiatives

PEOPLE

Leads the restaurant’s recruitment and selection process to build and retain an effective restaurant team

On-boards new team members by training and guiding them through the certification process

Inspires the restaurant team by effectively managing individual and team recognition programs

Provides coaching and feedback to Team Members, Shift Coordinators and Assistant Managers to increase the restaurant team’s capabilities and raise restaurant performance

OPERATIONS

Manages restaurant labor using optimal Manager staffing and Team Member scheduling

Enforces compliance with government regulations, employment laws and BKC policies

Ensures that restaurant upholds operational and brand standards

*Performs duties of the Assistant Manager & Hourly Shift coordinator when necessary

QUALIFICATIONS AND SKILLS:

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 restaurant management experience

Strong understanding of P&L management & drivers of restaurant profitability

Ability to prioritize own and others’ work and time to meet deadlines and objectives

Demonstrated leadership skills

Demonstrated understanding of guest service principles

Available to work evenings, weekends and holidays

Ability to work long and/or irregular shifts as needed, for proper functioning of the restaurant

*BKC is an equal opportunity employer and we encourage all qualified applicants to apply

Responsibilities

• Manage all products and day-to-day operations within budget
• Identify customer needs and respond proactively
• Attract, recruit, and train staff
• Purchase goods and make improvements
• Report sales results and productivity to management
• Comply with all health and safety regulations