General Manager - Burger King Deming

Burger King•Deming, NM

4d•$48,000 - $55,000

About The Position

The Restaurant General Manager is the executive leader of a single restaurant, focused on profitability, guest experience, people, and operations. The RGM has overall responsibility for managing the restaurant’s daily operations, operates under the direction of the District Manager, and directly manages an Assistant Manager, Hourly Shift Coordinators, and Team Members. The restaurant team consists 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 P&L management and 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

Take primary accountability for the restaurant P&L and actively manage toward desired financial outcomes.
Review key P&L 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 through accurate, friendly, and fast service in a clean facility.
Manage the guest experience through operations and timely responses to guest issues.
Analyze guest feedback to determine root causes and develop action plans to address issues.
Engage with the community to connect with prospective guests and execute local marketing initiatives.
Lead restaurant recruitment and selection to build and retain an effective team.
Onboard new team members by training and guiding them through 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 capabilities and improve restaurant performance.
Manage restaurant labor through optimal manager staffing and Team Member scheduling.
Enforce 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.