Restaurant General Manager

Burger King•Springettsbury Township, PA

About The Position

The Restaurant General Manager (RGM) is the executive leader of a single restaurant, with overall responsibility for its daily operations and a focus on profitability, guest experience, people, and operations. The RGM 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. The role is accountable for the restaurant’s P&L and financial outcomes, sales growth, guest service, recruitment and development of the team, labor management, and compliance with applicable regulations, employment laws, company policies, and operational and brand standards. The RGM may also perform Assistant Manager and Hourly Shift Coordinator duties as needed.

Requirements

Must be at least 18 years of age.
Proficiency with Microsoft Office and email.
High school diploma or GED.
One to two 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.
Availability to work evenings, weekends, and holidays.
Ability to work long and/or irregular shifts as needed for proper restaurant operations.

Nice To Haves

Two years of college preferred.

Responsibilities

Manage the restaurant P&L and work toward desired financial outcomes.
Review key P&L lines and take action to improve restaurant profitability.
Drive sales through guest service, people development, and operations management.
Motivate and direct team members to provide accurate, friendly, and fast service in a clean facility.
Manage the guest experience through effective operations and timely responses to guest issues.
Analyze guest feedback to identify root causes and develop action plans.
Engage with the community to attract prospective guests and carry out local marketing initiatives.
Lead recruitment and selection to build and retain an effective restaurant team.
Onboard, train, and guide new team members through the certification process.
Manage 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 labor through appropriate manager staffing and team member scheduling.
Ensure compliance with government regulations, employment laws, and company policies.
Ensure the restaurant meets operational and brand standards.
Perform Assistant Manager and Hourly Shift Coordinator duties as needed.