General Manager - Burger King Portales

Burger King•Portales, NM

4d•$48,000 - $55,000

About The Position

The Restaurant General Manager is the executive leader of a single restaurant, focused on profitability, guests, people, and operations. The role has overall responsibility for managing the restaurant’s daily operations. The General Manager operates under the direction of the District Manager and directly manages an Assistant Manager, Hourly Shift Coordinators, and Team Members, with a team of 20–45 employees.

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 restaurant profitability drivers.
Ability to prioritize personal 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 the proper functioning of the restaurant.

Responsibilities

Take primary accountability for the restaurant’s profit and loss and manage toward desired financial outcomes.
Review key profit-and-loss lines to increase restaurant profitability.
Drive sales through proactive guest service, people development, and operations management.
Motivate and direct team members to exceed guest expectations by providing 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 to address issues.
Engage with the community to reach prospective guests and carry out local marketing initiatives.
Lead recruitment and selection to build and retain an effective restaurant team.
Onboard new team members through training and guidance in the certification process.
Inspire the restaurant team by managing individual and team recognition programs.
Coach and provide feedback to Team Members, Shift Coordinators, and Assistant Managers to build team capabilities and improve performance.
Manage restaurant labor through appropriate manager staffing and team-member scheduling.
Enforce compliance with government regulations, employment laws, and BKC policies.
Ensure the restaurant meets operational and brand standards.
Perform Assistant Manager and Hourly Shift Coordinator duties when necessary.