General Mngr Trainee Bayshore Burger King

Ambrosia QSR•Coos Bay, OR

3d•$24 - $29•Onsite

About The Position

The General Manager is a full-time, non-exempt hourly role responsible for overseeing restaurant operations, including guest service, employee engagement, food safety, quality control, adherence to company policies, and profitability. The role requires open availability, strong accountability and leadership, and the ability to mentor and develop the team. During peak hours, the General Manager actively leads the team to support smooth operations and excellent guest experiences. The role is accountable for setting clear goals and timelines and helping the team meet performance targets. The position is located at the Coos Bay, Oregon restaurant and reports to the District Manager. Direct reports include Assistant Managers, Shift Leaders, and Team Members. The work is in a fast-paced, high-energy restaurant environment with frequent customer interaction and collaboration with coworkers. The role involves working indoors and outdoors and standing, walking, and moving throughout shifts. Nights, weekends, and some holidays are required. Safety and cleanliness are priorities. The listed hourly salary range is $23.50–$29.00. Required personal protective equipment includes oil- and heat-resistant boots, gloves, apron, and face shield for fryer-filter work; cut-resistant gloves for slicing equipment; oven mitts for ovens; and broiler gloves.

Requirements

High school diploma or equivalent.
ServSafe training and certificate.
Prior experience with a POS system.
Two years of hands-on food or retail management experience.
Authorized to work in the United States.
At least 18 years of age.
Able to successfully pass a background check, including criminal history.
Comply with training required by local, state, and federal laws and company policies.
Maintain a working cell phone and communicate effectively by text, phone, and email.
Intermediate or higher proficiency in Microsoft 365.
Strong communication and leadership skills and ability to collaborate effectively.
Responsible team player who demonstrates punctuality, proper attire, and respect for others.
Ability to provide hands-on leadership and focus on the growth and development of people.
Ability to work with, coach, and develop a diverse group of people with different backgrounds and strengths.
Demonstrate the cultural foundations of Energy, Engagement, Empathy, and Execution in interactions with internal and external stakeholders.
Ability to multitask and remain organized under pressure in a fast-paced, dynamic environment.
Ability to stand, walk, and move throughout shifts.
Availability to work nights, weekends, and some holidays.

Nice To Haves

Experience in a fast-paced office environment with shifting priorities.

Responsibilities

Train and develop management team members and staff, and conduct performance reviews according to the company schedule.
Recruit, train, and develop restaurant management and staff using company training plans and systems.
Schedule regular team and manager meetings and communicate company and policy changes.
Enforce company policies and applicable laws and local regulations, including requirements related to work breaks, timekeeping, and minor employees.
Maintain accurate employee records and submit them on time.
Report policy violations or employee complaints to the assigned District Manager and resolve issues promptly; report harassment, discrimination, or retaliation incidents to the District Manager and Human Resources.
Promote a safe and inclusive work environment.
Greet guests warmly, provide a positive dining experience, and address guest issues with sound judgment.
Walk through the restaurant to check on guests and ensure the interior and exterior are inviting and safe.
Stay informed about local market trends and community needs to inform guest-centered decisions.
Oversee food safety and other safety protocols, including the display of required postings.
Implement marketing plans and ensure staff are prepared and trained for promotions.
Use a headset to monitor guest interactions and provide praise, coaching, or redirection as needed.
Address basic equipment maintenance issues.
Manage labor costs by projecting sales, creating balanced schedules, and ensuring employees are paid accurately and on time.
Ensure daily food safety compliance and operational standards are consistently met.
Communicate with the District Manager, Director of Operations, and Restaurant Support Center, and respond to emails and requests in a timely manner.
Ensure food is prepared fresh to order according to company recipes and items are accurately recorded in the POS system.
Oversee sales transactions in the POS system and proper use of inventory tracking systems; address inventory concerns.
Manage controllable expenses and place inventory orders while maintaining cost standards.
Build and maintain positive relationships with vendors and internal support teams.
Oversee proper use, cleaning, and preventive maintenance of equipment, small wares, and products; promptly address minor equipment issues and report nonfunctional equipment to Operations Support.
Supervise staff to ensure compliance with cash-handling and banking policies and procedures.
Verify that asset protection systems are in use and functioning properly.
Perform other duties as assigned.

Benefits

Medical insurance through United Healthcare and Kaiser.
Voluntary life insurance, dental insurance, and vision insurance through United Healthcare.
Company-paid life insurance through United Healthcare.
Flexible spending accounts for medical, limited dental and vision, and dependent day care.
Matching 401(k) and Roth retirement savings plans for employees age 20 or above.
10 days of vacation time per year.
Three floating holidays per year.
Sick time accrues at one hour for every 30 hours worked, with no waiting period.
Direct deposit.
Monthly bonus and quarterly bonus.
Flexible scheduling.
Growth opportunities.
Complimentary meal for each shift worked.