Restaurant General Manager

Burger King•Tyler, TX

1d•$40,000 - $50,000

About The Position

The Restaurant General Manager (RGM) is the executive leader of the restaurant, responsible for driving profitability, guest satisfaction, people development, and operational excellence. The RGM has overall responsibility for managing the daily operations of a single restaurant. This role operates under the direction of the District Manager and directly manages a team consisting of an Assistant Manager, Hourly Shift Coordinators, and Team Members (approximately 20–45 employees).

Requirements

Must be at least eighteen (18) years of age
High school diploma or GED required; two (2) years of college preferred
One to two (1–2) years of previous restaurant management experience
Strong understanding of P&L management and the drivers of restaurant profitability
Ability to prioritize personal and team workloads to meet deadlines and objectives
Demonstrated leadership skills
Strong understanding of guest service principles
Available to work evenings, weekends, and holidays
Ability to work long and/or irregular shifts as required to support restaurant operations

Responsibilities

Has primary accountability for the restaurant’s P&L and actively manages toward desired financial outcomes
Reviews key P&L line items to increase restaurant profitability
Drives sales through proactive guest service, people development, and strong operations management
Motivates and directs team members to exceed guest expectations by delivering accurate, friendly, and fast service in a clean facility
Manages the guest experience through effective operations and timely resolution of guest issues
Analyzes guest feedback systems to identify root causes and develops action plans to address concerns
Engages with the local community to attract prospective guests and execute local marketing initiatives
Leads recruitment and selection efforts to build and retain a high-performing restaurant team
Onboards new team members by training and guiding them through the certification process
Inspires the restaurant team through effective recognition programs at both the individual and team levels
Provides ongoing coaching and feedback to Team Members, Shift Coordinators, and Assistant Managers to enhance capabilities and improve overall restaurant performance
Manages restaurant labor through optimal manager staffing and effective Team Member scheduling
Ensures compliance with government regulations, employment laws, and BKC policies
Upholds all operational and brand standards
Performs duties of the Assistant Manager and Hourly Shift Coordinator when necessary