General Manager - Burger King Bernalillo

Burger King•Bernalillo, NM

About The Position

The Restaurant General Manager is the executive leader of a single restaurant, with overall responsibility for its daily operations and a focus on profitability, guests, people, and operations. The General Manager operates under the direction of the District Manager and directly manages an Assistant Manager, Hourly Shift Coordinators, and Team Members, overseeing a team of 20–45 employees. The role is accountable for the restaurant’s profit and loss, guest experience, team recruitment and development, labor management, regulatory and policy compliance, and adherence to operational and brand standards. The General Manager may perform Assistant Manager and Hourly Shift Coordinator duties when necessary.

Requirements

Must be at least 18 years of age.
High school diploma or GED required.
1–2 years of previous restaurant management experience.
Strong understanding of profit-and-loss management and the 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 restaurant functioning.

Responsibilities

Manage the restaurant’s profit and loss and work toward desired financial outcomes.
Review key profit-and-loss lines and take action to increase restaurant profitability.
Drive sales through guest service, people development, and operations management.
Motivate and direct team members to exceed guest expectations with accurate, friendly, and fast service in a clean facility.
Manage the guest experience through restaurant operations and timely responses to guest issues.
Analyze guest feedback to identify root causes and develop action plans.
Engage with the community and execute local marketing initiatives.
Lead recruitment and selection to build and retain an effective restaurant team.
Onboard, train, and guide new team members through the certification process.
Manage individual and team recognition programs.
Coach and provide feedback to Team Members, Shift Coordinators, and Assistant Managers to develop capabilities and improve restaurant performance.
Manage restaurant labor through appropriate manager staffing and team-member scheduling.
Ensure compliance with government regulations, employment laws, and BKC policies.
Ensure the restaurant upholds operational and brand standards.
Perform Assistant Manager and Hourly Shift Coordinator duties when necessary.