Restaurant General Manager / Assistant Manager - Freehold

Burger King•Freehold, TN

23h•Onsite

About The Position

The Restaurant General Manager (RGM) has overall responsibility for managing daily operations of a single restaurant (10-45 employees) ensuring delivery on guest satisfaction, and ensuring desired restaurant outcomes (example: increased sales, profitability, and employee retention). The RGM leads the restaurant management team and oversees the financial controls, operations, people development, Guest service and compliance within the restaurant across all shifts. An RGM should be able to work long and/or irregular shifts, including extra shifts, as needed, for proper functioning of the restaurant. This position is overseen by a District Manager (DM) and directly manages Team Members, Shift Coordinators and Assistant Managers. This position interacts with restaurant team members, restaurant management, DMs, customers, members of the field operations team and outside vendors. The Assistant Manager (AM) supports the Restaurant General Manager in ensuring delivery on guest satisfaction through managing the daily operations of a single restaurant. The AM helps manage financial controls, operations, people development, Guest service and compliance across shifts for desired restaurant outcomes (example: increased sales, profitability and employee retention). The AM has full accountability for restaurant operations in the absence of the Restaurant General Manager. An AM should be able to work long and/or irregular shifts, including extra shifts, as needed, for proper functioning of the restaurant. This position operates under the direct management of the Restaurant General Manager and helps lead the restaurant team. This position interacts with restaurant team members, the General Manager, outside vendors, members of the field operations team, and guests.

Requirements

Must be at least eighteen (18) years of age
High School Diploma or GED required
1-2 years of restaurant management experience
Strong understanding of P&L interpretation and management to influence profitability
Ability to prioritize and organize own and others’ work and time to meet deadlines and objectives
English Language Preferred
Must have valid driver's license and reliable car for transportation
1 year of experience working in the quick service restaurant industry in management
Completion of all BKC certification programs
Demonstrates English language proficiency that enables speech expression clarity and proficient reading and verbal comprehension
Demonstrates leadership skills
Demonstrates formal understanding of the quick service industry and the core customer
Recognizes and solves routine problems
Develops knowledge and skills in basic tasks, practices and procedures within own area

Nice To Haves

2 years of college preferred
some college preferred
Complete all internal certification programs
Complete all BKC certification programs

Responsibilities

Directs efficient and accurate preparation and sale of products to maximize guest satisfaction
Ensures preventive maintenance of restaurant facility and equipment is conducted in accordance with Company standards
Motivates and directs team members to exceed customer expectations with fast and friendly service in clean surroundings.
Provides coaching and feedback to Team Members, Shift Coordinators and Assistant Managers
Assumes full responsibility for restaurant profit and loss management by implementing marketing strategies and following cash control/security procedures
Maintains inventory, manages labor, and applies financial reporting analysis to enhance restaurant results
Enforces compliance with government regulations, Parade Market Policy, employment laws, food safety, Security Policy, operations, and Parade policies and procedures relating to all restaurant activities across shifts.
Leads restaurant management team in recruiting, selecting, hiring and retaining effective team talent
Direct efficient and accurate preparation and sale of products for prompt delivery within established speed of service guidelines
Motivates and directs team members and Shift Coordinators to exceed Guest expectations with fast and friendly service in clean surroundings
Supervises and trains team members and Shift Coordinators on team stations, products, processes and policies
Follows cash control/security procedures and helps to implement marketing plans, maintain inventory, manage labor, and apply financial reports across shifts to enhance restaurant results
Assists RGM in enforcing compliance with government regulations, Market Policy, employment law, food safety, Security Policy, operations, and Parade policies and procedures relating to all restaurant activities across shifts
As part of the restaurant management team, recruits, hires, trains and works to retain effective team talent, by making decisions or recommendations on hiring and advancement
Makes decisions or recommendations on the discipline and terminations of team members