Restaurant General Manager - $23.63 to $29 per HOUR

Burger King Corporation is a globally recognized quick-service restaurant (QSR) chain known for its flame-grilled burgers and exceptional customer service. It operates numerous franchised and corporate-owned locations worldwide, providing a consistent, high-quality dining experience focused on efficiency and affordable pricing. With a strong brand presence and commitment to operational excellence, Burger King continues to be a leader in the fast-food industry, offering promising career opportunities for motivated individuals in restaurant management and operations. This position is for a Restaurant Manager at a Burger King location, responsible for the profitable operation of the restaurant within the guidelines established by Burger King Corporation and the company itself. The role requires strategic cost control, exceptional customer service, meticulous attention to restaurant and employee appearance, and the ability to drive sales and maximize profits. Additionally, it involves employee development, making it a pivotal position for ensuring the overall success of the restaurant. As the Restaurant Manager, you will be expected to work closely with your team on the front counter to maintain quality service and product standards. You will check product quality and communicate effectively with customers to ensure satisfaction and availability. Coaching and training employees to demonstrate courtesy and handle complaints with professionalism will be an essential part of your leadership. You will lead team meetings for planning, training, and reviewing operational and management procedures, ensuring smooth and efficient restaurant processes. A focus on sales development and implementation of local marketing strategies is essential for maintaining acceptable sales levels and expanding the customer base. Cost management is a key responsibility, encompassing the monitoring of utilities, supplies, and various cost categories to minimize impact. Analyzing Profit and Loss (P&L) statements and taking corrective actions will be critical for maintaining profitability. Consistent adherence to food preparation and serving standards ensures compliance and product quality. Inventory control through established systems is necessary to reduce waste and sustain inventory accuracy. Labor management, including scheduling according to approved guidelines and adjusting labor allocation based on sales volume fluctuations, ensures operational efficiency. Financial responsibilities include daily bank deposits and strict adherence to Cash Handling Procedures. Maintaining a safe work environment, promptly reporting accidents or incidents, and minimizing workers' compensation claims will also be part of the role. Achieving the highest possible health department rating by strictly following cleanliness and uniform standards underscores the commitment to a professional image. Employee management encompasses hiring, promotions, payroll processing, and maintaining compliance with federal requirements for applicant tracking and personnel files. Conducting performance reviews and documenting disciplinary actions or customer-related incidents are essential for workforce management and ensuring regulatory compliance. Preventive maintenance to ensure timely repairs of buildings and equipment is necessary to maintain restaurant functionality. Participation in meetings and completing all required administrative paperwork complete this comprehensive management role. This position requires strong communication skills, the ability to solve complex problems, and flexibility to work a variety of shifts due to its open availability nature. The ideal candidate will possess leadership qualities to develop and grow their team, encourage customer feedback, improve processes, and utilize delegated authority effectively. Compensation is competitive, based on the appropriate pay band, experience, and includes an incentive bonus plan aligned with performance and company profitability. Candidates must pass a background check and drug test as a condition of employment or promotion. The work environment involves exposure to various equipment such as fryers, broilers, and cashier systems, with physical demands that include standing, lifting, and occasional exposure to environmental hazards and temperature variations. Reasonable accommodations are available for individuals with disabilities.

• Must be at least 18 years of age
• High school diploma or GED
• Serv Safe certification
• Previous restaurant experience preferred
• Ability to work flexible hours including nights and weekends
• Open availability
• Strong communication skills
• Ability to analyze financial statements
• Ability to manage and develop a team
• Able to pass background check and drug test
• Knowledge of safety and sanitation standards
• Ability to perform physical tasks including lifting up to 50 pounds