Work in Salinas,CA,USA:Restaurant General Manager-Salinas,CA | Hiring

Burger King Corporation is a renowned global fast-food restaurant chain known for its flame-grilled burgers and quick service. As a leader in the quick-service restaurant (QSR) industry, Burger King prides itself on delivering quality food, outstanding customer service, and maintaining high standards across all locations. This role is offered within a Burger King restaurant operated under corporate-approved practices designed to maximize operational efficiency and profitability. The position is typically full-time and offers compensation based on a competitive pay band, commensurate with experience, including an incentive bonus plan linked to performance and company profitability. This role is essential for the profitable management of a Burger King restaurant. The successful candidate will be responsible for implementing cost control measures, ensuring excellent customer service, maintaining the restaurant's appearance, increasing sales, maximizing profits, and fostering employee development. The position demands hands-on involvement, including working the front counter to guarantee quality service at all times, managing employee training, and addressing customer complaints effectively. It requires a keen understanding of food quality standards and operational protocols. The restaurant manager leads and organizes the team by conducting meetings with staff and the management team to plan operations, train employees, and evaluate procedures and policies. They apply local store marketing strategies and monitor sales to maintain acceptable revenue levels. Cost management is a significant part of the role, involving monitoring utilities, supplies, and other expense categories to minimize costs and analyzing profit and loss statements to implement corrective measures. Maintaining inventory control through established systems and managing labor costs by creating schedules suited to sales volume fluctuations are also key responsibilities. The manager handles the restaurant's financial aspects, including cash control and daily bank deposits, following strict cash handling procedures. Safety is paramount; the manager is tasked with ensuring a safe work environment, reporting accidents promptly, and working to reduce workers' compensation claims. The manager is also responsible for ensuring the restaurant meets high hygiene and cleanliness standards, aiming for the best possible health department ratings. Human resource management aspects include informing district management of hiring decisions, processing payroll, maintaining federal compliance on applicant tracking, conducting performance reviews, and handling disciplinary actions and employee documentation in accordance with legal requirements. The manager uses a preventive maintenance system to keep the building and equipment in good condition and attends scheduled district meetings for ongoing planning and training. The role requires strong communication skills, mathematical ability related to profit and loss analysis, problem-solving aptitude, and the flexibility to adapt to shifting priorities and work various shifts with open availability. Leadership skills are crucial as the manager is expected to develop their team, apply customer feedback to improve processes, and influence others toward common goals. Familiarity with order processing systems and basic computer skills are necessary to perform daily tasks efficiently. Safety protocols, including passing a background check and drug test, are mandatory upon hire or promotion. The work environment involves both indoor and outdoor conditions, exposure to temperature extremes, mechanical hazards, and environmental factors such as fumes or dust. Physically, the manager must be able to stand, walk, lift, and perform various movements typical of a fast-paced restaurant setting. Reasonable accommodations are available to support employees with disabilities.

• High School or GED
• Some college preferred
• Previous restaurant experience desirable
• Must be at least 18 years of age
• Must be Serv Safe certified
• Ability to demonstrate excellent written and oral communication skills
• Understanding of Profit and Loss analysis
• Ability to solve problems and deal with complex issues
• Ability to work a variety of shifts
• Open availability